Kilkenny Pheasant Liver Pate

Eating local and seasonal is hard to beat. A brace of wild Kilkenny pheasants, locally shot and hung for 6 days, arrived on the kitchen table. These pheasants had a healthy, free life until they met their demise.

A fine brace of Kilkenny Cock Pheasants

They were plucked and gutted. The pheasant feathers made a welcome addition to the compost heap. These pheasants were roasted with some fatty bacon and stuffed with a traditional seasonal herb stuffing, using breadcrumbs made from stale homemade soda bread.

The plump breast of a half plucked Kilkenny Cock Pheasant.

The livers were gently cooked, 3 to 4 times their weight, in country butter. Once they were cooked through, they were placed in the food processor along with a clove of garlic, a teaspoon of fresh thyme and lots of freshly ground pepper. The pan was rinsed out with a large splash of sherry, which was then added to the food processor. It was all whizzed up together and poured into a small bowl and placed into the fridge.  So easy.

Pheasant Livers on Melting Country Butter

The pate, with a little added sloe gin jelly, makes a rich starter to any winter meal. 

Pheasant Liver Pate with Sloe Gin Jelly

Waste not, want not... 

The pheasant bones should always be simmered up with root vegetables, herbs and spices to make a good stock. The base for a hearty seasonal soup.

Email: kilkennyseakale@gmail.com

Chicory, Radicchio and Chicons

The blanched Chicons are now ready to eat, they were dug and lifted late in November, placed upright in pots with compost and kept in the dark in a cool dry place, since. Sliced from their roots at the base and then cut into small pieces, with some dressing and they make a refreshing winter salad at a time, when there are fewer salad leaves available.

Witloof Chicons

To my surprise the mild winter has allowed the non-forcing Chicory or Radicchio varieties to survive continuous cropping and they are still providing us with welcome fresh green and red leaves.

Chicory Salad Leaves

Email: kilkennyseakale@gmail.com

Ham Hock and Potato Pie

A local Kilkenny organic pig is killed and no one wants the delicious ham hocks, so they landed up on my kitchen table. If we kill animals for food, we should be respectful of the fact that a life has been taken and be prepared to make use of the entire animal. Some of the lesser known cuts of meat make for the best eating. This Ham Hock and Potato Pie is made using mostly locally produced Kilkenny ingredients.

Ham Hock covered with water, simmered with celery, onions,

leek tops, herbs and spices.

INGREDIENTS TO COOK THE HOCK 

1 ham hock, 

Leeks, 

Onions, 

Celery,

Bay leaf, 

Black pepper, 

4 cloves,

1 star anise, 

Herbs.

Cover with the ham hock with water, add fresh leeks leaf tops, onion, celery, bay leaves (anyone can grow a bay tree), whole black peppers, cloves, star anise, parsley stalks, sage, thyme. Simmer 2-3 hours until the meat is falling off the bone.

Leave to cool in stock. Strain the stock and reduce it and retain whatever you do not require for soup.

Ham Hock cooling in its own stock

INGREDIENTS FOR PIE

Meat off hock,

Onion,

Freshly dug carrots,

Freshly dug leeks,

Freshly picked thyme - tablespoon

Goose grease left over from Christmas

1 tablespoon flour

500 mls Homemade cider

250 mls reduced ham hock stock

Creme fraiche

6 floury potatoes

Some Kilkenny produced ingredients for Ham Hock Pie

Fry onion, fresh carrots, fresh leek, thyme in goose grease left over from Christmas. Once soft, add tablespoon flour mix in and add 500 mls homemade cider, 250 mls reduced ham hock stock. Add ham removed from bone and simmer 10 minutes.

Ham Hock Pie filling ready for Potato topping

Steam 6 floury Golden Wonder potatoes, until they are smiling, these ones were grown on the fertile flood plain of the River Nore. Remove the skins, mash with 100gms of creme fraiche or milk and add any seasoning you wish. Place on top of meat and vegetables.

Kilkenny Organic Ham Hock & Potato Pie

Put in moderate oven for 45-50 minutes and you will wonder why we do not eat ham hocks more often.
Email: kilkennyseakale@gmail.com