FOOD & DRINK


‘The original recipe for rice croquettes called for them to be deep-fried in lard’


baking dish on top of the roughly chopped onion then pour the cup of water into the dish and cook at 180°C/gas mark 4/Aga baking oven for 30 minutes. Remove the pheasants from the baking dish, leaving the onion in place. Remove the bacon strips from the pheasants and put in the bottom of the baking dish. Place the dish over a medium heat and leave to heat until the onion has lost most of its moisture. Add the wine to deglaze the pan, then add the chicken stock. Sieve the gravy and add the cornflour to thicken.


Rice Croquettes


2 cups rice 2 eggs


2 tsp sugar


2 tsp melted butter Pinch salt and pepper Pinch ground nutmeg 2 cups flour Lard or oil for frying


Method: Wash the rice thoroughly in cold water. Boil the rice, sieve and leave to go thoroughly cold. In a mixing bowl, combine butter, eggs, sugar some ground nutmeg and salt and pepper. Add the rice with the butter mixture and mix thoroughly. With floured hands, take about half a cup of the rice mixture and form into rolls. Coat these rolls with flour and refrigerate until solid. Fry two at a time, turning as they go golden. Remove from oil/lard and drain on kitchen towel.


Potatoes à la Maître d’Hôtel


12 waxy potatoes (eg Charlotte or Jersey Royals) 2 tbsp parsley, finely chopped 110g butter Salt and pepper 4 tbsp white sauce


4 tbsp lemon juice (optional) 54 WWW.SCOTTISHFIELD.CO.UK


White Sauce 25g butter 25g flour 600ml milk


Method: Boil the peeled potatoes in salted water. While they are boiling, prepare the white sauce. Melt the 25g of butter in a small saucepan. Add the 25g flour and mix to form a paste. Add the 600ml of milk a little at a time, constantly stirring until it is all blended together. Keep on the heat, constantly stirring to allow the flour to cook, and the sauce to thicken. Remove the white sauce from the heat. Once the potatoes are cooked, remove them from the heat and cut into thick slices (about 1.5-2cm). Melt the 110g of butter in a saucepan. Remove the saucepan from the heat and add the chopped parsley and white sauce. Pour this over the potatoes. Shake the pan from side to side – this


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