P585 CEEFAX 2 585 Fri 17 Jan 21:11/53 AND 1/7 CINNAMON AND SAGE SMOKED BREASTS OF PHEASANT WITH A BALSAMIC DRESSING For 4 people Ingredients breasts cut from a brace of young pheasants (reserve legs and carcasses eor a cassjtoli dish) 4 sprigs sage leaves 2 cinnamon sticks 1 tbsp olive oil salt and freshly ground black peppjt CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Switch On Film 97 Main MenuP585 CEEFAX 2 585 Fri 17 Jan 21:26/17 AND 2/7 Ingredients (cont) For smoking a handful of woody sage stems 4-5 cinnamon sticks, broken into sjvetal pieces Balsamic dressing 1\ tbsp aged balsamic vinegar 6 tbsp jxtta virgin olive oil 1 tbsp freshly chopped chives salt and pjppjt pinch caster sugar To sjtvj 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 Switch On Film 97 Main MenuP585 CEEFAX 2 585 Fri 17 Jan 21:14/11 AND 3/7 Method 1 Set up the smokjt with sage and cinnamon. Grind one stick in a pestle and mortar or grinder. 2 Lift the fillet from the underside of each breast and pop a small sage leaf under it, putting th 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 Th Biz 557 Front Page 100 TV & Radio 600 Next Page Switch On Film 97 Main MenuP585 CEEFAX 2 585 Fri 17 Jan 21:12/44 AND 4/7 Method (cont) 3 Heat skillet or cast frying pan until very hot. Sear the breasts on all sides. When the smokjt is ready, put the breasts on the wire rack, skin sides down. Replace the lid. Smoke for 2 minutes. Turn breasts over. Smoke for another minute. 4 Take 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 TV & Radio 600 Next Page Switch On Film 97 Main MenuP585 CEEFAX 2 585 Fri 17 Jan 21:17/23 AND 5/7 Method (cont) 5 Cook in preheated oven for about four minutes. Breasts should bj pink in the middle. Allow to rest in a warm place for a further 5-5 minutes to tendetise. 6 Mix the balsamic dressing without the chives. Warm through gently. Before serving add the chives for a fresh green colour and onionz flavour. 7 Heat the red cabbage, adding some to each plate. Cut the breasts diagonally and sit on the cabbage. Add the dressing. Serve with parsnip puree. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Switch On Film 97 Main M nuP585 CEEFAX 2 585 Fri 17 Jan 21:10/14 AND 6/7 Setting up a home smoker is simplicity itself. The idea is to impart the aromas and flavours into the food without cooking it through. The final cooking is completed in the oven. To improvise a smoker you'll need a roasting tin and lid (or a matching tin to set on top) and a wire rack which will fit inside. A grill pan rack often works. Set the roasting tin on the hob and strew the base with sage stems and leaves - use up the old woody stems for this as they smoke better. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Switch On Film 97 Main MenuP585 CEEFAX 2 585 Fri 17 Jan 21:18/12 AND 7/7 Add 3- bro en cin anon ste ks. Plac the wire rack above the hjtbs and aromatics and covet with the lid. Wait until a steady stream of smoke emerges from the sides between the tin and its lid, then add the food to be smoked, sitting it on the wire rack. Turn the heat down slightly but high enough to keep the smoke in a constant stream. You can use this method of hot smoking food with all kinds of woody herbs or spices. It is a method which works particularly well with fish. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Switch On Film 97 Main Menu