search.noResults

search.searching

note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
29 Here’s how we made our pheasant terrine Pheasant Terrine recipe Serves 8-10 as a starter or plenty if serving at a party Paella recipe


• 2 pheasants, skinned and cleaned • 1 onion or 2 shallots, peeled and very finely chopped


• 150g chicken livers • 250g sausage meat • 1 clove garlic, peeled and very finely chopped • 1tbsp chopped fresh thyme leaves • 2tbsp brandy • 1 tsp ground coriander • 1 medium egg, beaten • 100g shelled pistachios, roughly chopped • 50g dried apricots, finely chopped • Salt and pepper • 300g very thin bacon (no rind) or pancetta


1. Heat the oven to 150C/Gas 3. 2. Lightly oil a large (900g) loaf tin and line it with the thinly sliced bacon or pancetta, overlapping them a little and so that the rashers overhang the edges (as you’ll want to bring the overhanging bits over the top of the terrine once it’s in the tin). 3. Take the breasts off the pheasants and cut 2 of them lengthways into 1cm strips. 4. Take the meat off the thighs and legs discarding any sinews. Put all this into a food processor with the other 2 breasts and the chicken livers. 5. Pulse the food processor to get a mince (you can also use a mincer if you’ve got one). 6. Put this mixture into a large bowl with the onion, sausage meat, garlic, thyme, brandy, coriander, apricots and the beaten egg. Season very well with salt and pepper. 7. Use your hands to squodge all this together. Wear plastic gloves if you don’t like getting messy! 8. Put a third of the mixture into the base of the bacon lined loaf tin. Then layer in half the pheasant breast strips that you cut earlier and half the pistachios. Add half of the rest of the minced mixture, then the remaining pheasant strips and pistachios and then cover with the rest of the mince, pressing down with your hands to get rid of any air pockets. 9. Bring the overhanging bacon slices over the top of the terrine so the minced mixture is covered and cover the top of the tin with foil. 10. Put the tin into a roasting tin. Fill and boil the kettle and pour the water into the roasting tin so that it comes halfway up the loaf tin. The water will protect the meat from the fierce heat of the oven and help keep it moist. 11. Carefully, wearing oven gloves, put the whole roasting tin into the oven and bake the terrine for 90 minutes or until the juices run clear when you insert a skewer.


12. Carefully take the roasting tin out of the oven and the loaf tin out of the roasting tin. Stand the loaf tin on a tea towel to stop water going everywhere and let it stand for 15 minutes. 13. Take the foil off the top of the terrine and replace with new foil. Put a weight on top of the foil – a couple of tins of soup work well, or something similar. 14. Let the terrine cool in the tin and when it has cooled, put it in the fridge with the weights on top to set overnight. 15. The next day, take the terrine out of the tin and cut it into slices. Serve with pickles and good bread if you are going to eat it straightaway or with some salad as a starter. If you’re keeping it until the Christmas holidays, wrap tightly in clingfilm and freeze it, making sure you take it out of the freezer in good time to defrost before you need it! We hope that’s given you an idea for some food for the holidays and getting ahead in the planning stakes; there’s always more than enough to do so it you can get something else sorted in advance, then that’s got to be a good thing. Happy Christmas everyone; have a relaxing and happiness filled Christmas. Cheers!


STEAK NIGHT - every Friday - 2 for £25 STEAK NIGHT


TAPAS TUESDAYS 3 tapas & a glass of house wine for just £10 - every Tuesday


every Friday - 2 for £25 TAPAS TUESDAYS


3 Tapas & a glass of house wine for just £10 every Tuesday night


25% OFF YOUR LUNCH - when you mention this advert. Lunch served 12-2 Wed - Sat


25% OFF your lunch when you mention this ad. Lunch served 12-2 Wednesday-Saturday


Please see our website for events and regular live music 66-70 Fore Street, Kingsbridge TQ7 1PU 01548 288220


Please see our website for our events and regular live music


www.thefatmonkey.co.uk


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72