|
Ingredients
2 red peppers and 2 long marmara or green peppers, deseed and thickly sliced
3 garlic cloves, peeled and thinly sliced
2 tbsp olive oil
1½ tsp cumin seeds, crushed
5 tbsp medium dry white wine
4 vine ripened tomatoes
4 pheasant breast fillets, halved
250g dried pappardelle pasta
40g butter
3 tbsp chopped fresh coriander plus a few extra springs
Crusty bread to serve (optional)
Notes |
Pheasant with Roast Pepper Pappardelle
Method
1. Preheat the oven to 180C/Gas Mark 6. Toss together the peppers, sliced garlic, 1 tbsp olive oil and 1 tbsp wine and the crushed cumin seeds in a large roasting tin. Spread out in a single layer and season. Roast for 20 mins until lightly charred at the edges, stirring in the tomatoes half way through. 2. Meanwhile, heat the remaining oil in a heavy based frying pan. Fry the pheasant breasts over a high heat for 1 min each side until browned. Add to the roasting tin pushing them amongst the peppers. Pour the remaining wine over the top. 3. Return to the oven for 8-10 mins until cooked through and the vegetables are tender. Transfer the pheasant to a board and slice. 4. Meanwhile cook the pasta in a large pan of lightly salted boiling water for the time stated on the packet. Drain well. Return to pan and toss with the butter until melted. Add the sliced pheasant, chopped coriander, vegetables and juices from the roasting tin. Serve straight away with crusty bread if liked.
|
Quick and Easy
Description
