P584 CEEFAX 1 584 Sun 19 Jan 01:16/19 AND 1O7 CINNAMON AND SAGE SMOKED BREASTS OF PHEASANT WITH A BALSAMIC DRESSING For 4 people Ingredients breasts cut from a brace of young pheasants (resjrvj legs and carcasses for a casserole dish) 4 sprigs sage leaves 2 cinnamon sticks 1 tbsp olive oil salt and freshly ground black pjppjt CookBook 580 Lottery 555 The Biz 557 ] Front Page 100 TV & Radio 600 Next Page The Box TodayQujz Main MenuP584 CEEFAX 1 584 Sun 19 Jan 01:16/40 AND 2 7 Ingredients (cont) Eor smoking a handful of woody sake stems 4-5 cinnamon sticks, broken into several pieces Balsamic dressing 1\ tbsp aged balsamic vinegar 6 tbsp extra virgin olive oil 1 tbsp freshly chopped chives salt and pjppjt pinch caster sugar To sjrvj 4 tbsp braised rid cabbage Preheat the oven to 220C/475FOGas 7. CookBook 580 Lottery 555 The Biz 557 (] Front Page 100 TV & Radio 600 Next Page The Box TodayQuiz Main MenuP584 CEEFAX 1 584 Sun 19 Jan 01:17/01 AND 3/7 Method 1 Set up the smoker with sage and cinnamon. Grind one stick in a pestle and mortar or grinder. 2 Lift the fillet from the undjrsjdj of rach breast and pop a sm tl yaks leaf under it, putting the fillet back in place. Rub a little of the ground cinnamon onto each side of the breasts. Season them. Rub the skin sides with olive oil. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page The Box@ TodayQujz Main MenuP584 JEFAX 1 584 Sun 19 Jan 01:17/22 ( AND 4/7 Method (cont) 3 Heat skillet or cast frying pan until very hot. Sear the breasts on all sjdjs. When the smokjt is ready, put the breasts on the wire rack, skin 3idrs down. Replace the lid. Smoke for 2 minztes. (urn breasts over. Smoke for another minute. 4 $akj breasts from smokjt. Put sage leaves and cinnamon sticks in a small roasting tin and sit breasts on top. Smear skin with balsamic dressing. CookBook 580 Lottery 555 The Biz 557 $ Front Page 100 VR 600 Next Page The Box TodazRuiz Main MenuP584 CEEFAX 1 584 Sun 19 Jan 01:15/58 W|, | |,t ($ |—0 AND' j7j5k5n1 7/7 Add 3-4 broken cinnamon sticks. Place the wire rack above the hjtbs and aromatics and cover with the lid. W!it until a steady stream of smoke jmjrges from the sides between the tin and its lid, then add the food to "j smoked, sitting it on the wire rack. Turn the heat down slightly but high enough to +jep the smoke in a constant stream. You can sui this method of hot smoking food with all +ends of woody herbs or spices. It is a method which works particularly well with fish. $ CookBook 580 Lottery 555 T e Biz 557 ] Front Page 100 TV & Radio 600 Next Page The Box Today Main Menu