Main: Hot Smoked Pheasant Breast, Trewithen Clotted Creamed Celeriac, Kale, Fennel and Hazelnut Dukka
- 4 pheasant breasts
- 100g caster sugar
- 100g table salt
- 4 juniper berries crushed
- 2 bay leaves, torn
- 10 black peppercorns, crushed
- A good big handful of oak wood chippings
Clotted creamed celeriac
- 2 celeriac, peeled and diced
- 1 clove of garlic
- 350ml Trewithen whole milk
- 150ml double cream
- 1tbsp Trewithen clotted cream
- 1 bay leaf
- 500g kale, any type – Jack Botha likes to use cavolo nero or red Russian kale
- 10g Trewithen butter
- Half a lemon, juiced
- 100ml water
- 1tsp each: coriander, fennel, cumin, chilli flakes
- 60g hazelnuts
- 30g fresh mint, chopped
- Flakey sea salt
- Mix sugar, salt, juniper berries,bay leaves and peppercorns and half the mixture onto a plastic tray.
- Place the pheasant breasts on top and sprinkle the rest of the cure mix over the top. Leave for no longer than 15 mins.
- Rinse the breasts well then pat very dry with a tea towel.
- Smoke the pheasant over the oak chippings very gently for about 40-45 mins, turning once.
- Combine milk, cream and bay leaf in a pan. Bring to a simmering point. Add chopped celeriac and simmer gently for
- 10-15 mins until tender.
- Remove from the heat, take out the bay leaf and puree with the cold clotted cream; season with salt and pepper.
- Oven roast the hazelnuts at 160°C for 8-10 mins. Meanwhile, place seeds in a cold frying pan and cook gently so they release their oils and fragrance. Once they start to pop, remove from the heat. Transfer the seeds and hazelnuts to a pestle and mortar, add chilli flakes and a small sprinkle of flaky sea salt. Grind until mixed.
- When the nuts have cooled, roughly chop the mint and mix through. Set to one side.
- Remove your pheasant from the smoker and leave to rest for a minute or so.
- Put the lemon juice and water into a pan. Bring to the boil, add kale, then place another pan on top and steam for 2 mins, remove lid and cook until all liquid has evaporated and the kale is just starting to fry and season.Remove from the heat.
- To serve, place a large dollop of celeriac puree on to a warmed plate. Slice your pheasant in to a few strips and arrange over the puree. Be generous with the kale and garnish the plate with a good sprinkle of crunchy dukkah and a few chopped fresh herbs.
“Not only can smoked meat be very rich and take centre stage in a dish, it can also be very light and works as a wonderful accompaniment to any amount of things. The Egyptian element in the form of the dukkah really lifts everything and marries the dish by providing a satisfyingly crunchy texture which also contrasts beautifully with the Trewithen Dairy Cornish clotted creamed celeriac.”
Hop Store Restaurant Head Chef, Jack Botha