Pheasant breasts in almond sherry sauce with crusty bread rolls

Dinner

Cooking method: Pan fry
Serves: 2

Time: Average - 30 to 60 minutes
Difficulty: Average - a standard adult who feeds themself could do it

Equipment

• Frying pan
• Roasting dish
• Saucepan
• Steamer

Ingredients

• Bread
• Crusty rolls - 2
• Condiment, cube, or tube
• Chicken stock - 1
• Drink or liquid
• Sherry (fino) - 120 ml
• Water - 120 ml
• Fruit / nuts
• Almonds (blanched) - 25 gm
• Herb
• Parsley - some
• Thyme - some
• Bay leaf - 1
• Meat
• Pheasant (breasts) - 400 gm
• Spice
• Paprika - some
• Saffron - some
• Vegetable
• Beans (green) - some
• Garlic (chopped) - some

Method

Toast the almonds in the frying pan until they're golden brown. Set aside.

Fry the garlic and the paprika in the saucepan for a minute or two, crumble the saffron in, and pour in the water, the sherry, and the stock cube, bring to the boil and down again to simmer.

Start the pheasant breasts frying in the frying pan; it'll probably take about 10 minutes or so for them to be cooked. Set the steamer to the boil.

Pour the sauce and the almonds into a blender and purée, and pour back into the saucepan.

Chop the green beans and steam for about five minutes until they're just going soft. Add the chopped parsley to the sauce and continue on the heat for about a minute, and serve everything together on your favourite rustic style plate or bowl, together with the crusty bread rolls and butter.