{"id":11804,"date":"2013-12-17T17:11:44","date_gmt":"2013-12-17T16:11:44","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=11804"},"modified":"2013-12-17T17:11:44","modified_gmt":"2013-12-17T16:11:44","slug":"pheasant-salad-with-fresh-chestnuts-by-theo-randall-on-christmas-kitchen-with-james-martin","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/11804\/pheasant-salad-with-fresh-chestnuts-by-theo-randall-on-christmas-kitchen-with-james-martin\/","title":{"rendered":"Pheasant salad with fresh chestnuts by Theo Randall on Christmas Kitchen with James Martin"},"content":{"rendered":"<p>Theo Randall shows how to make a pheasant salad with fresh chestnuts, pomegranate, dandelion and pancetta dish on Christmas Kitchen with James Martin.<\/p>\n<p>Theo\u2019s ingredients consists of: 1 hen pheasant, 1 sprig rosemary, 100g\/3\u00bdoz sliced pancetta, 3 tbsp olive oil, 75ml\/2\u00bdfl oz dry Marsala wine, 100g\/3\u00bdoz fresh chestnuts, 1 head trevisse tardivo red chicory, \u00bd head castelfranco chicory, leaves, \u00bd tsp balsamic vinegar, 1 bunch dandelion leaves, 1 tsp chopped mint, \u00bd pomegranate and salt and freshly ground black pepper.<\/p>\n<p><a href=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2013\/12\/phesantsalad.png\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2013\/12\/phesantsalad.png\" alt=\"\" title=\"phesant salad\" width=\"590\" height=\"304\" class=\"aligncenter size-full wp-image-11805\" srcset=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2013\/12\/phesantsalad.png 590w, http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2013\/12\/phesantsalad-300x154.png 300w\" sizes=\"auto, (max-width: 590px) 100vw, 590px\" \/><\/a><\/p>\n<p>To make his dish, Theo preheat the oven to 180C.<\/p>\n<p>The seasoned the inside of the pheasant with salt and pepper and stuff it with rosemary. He wraps the pancetta over the pheasant and secure with cook&#8217;s string.<\/p>\n<p>He heats a tablespoon of olive oil and cooks the pheasant on all sides to seal and colour a light golden-brown. He adds Marsala to the pan and place in the oven for 25-30 minutes after which he removes from the oven and left to cool.<\/p>\n<p>He scores the chestnuts on their flat side and boil in water for 10-15 minutes, after which he removes from pan and left to cool.<\/p>\n<p>Theo mixed the salad leaves with two tablespoons of olive oil and balsamic vinegar, then seasoned with salt and pepper, then he mixed in the dandelion, mint and pomegranate.<\/p>\n<p>He removes the pancetta from around the pheasant and chop into small strips and then carved the bird.<\/p>\n<p>He cuts the chestnuts in half and scoop out the insides with a teaspoon.<\/p>\n<p>To serve, Theo put a pile of pheasant on a serving plate and poured over a little of the juice from the pan the pheasant was cooked in, then added a scoop of chestnuts, some pancetta pieces and serve with the salad.<\/p>\n<p><script type=\"text\/javascript\"><!--\ngoogle_ad_client = \"ca-pub-0466605792016836\";\n\/* food and drink *\/\ngoogle_ad_slot = \"3648486817\";\ngoogle_ad_width = 300;\ngoogle_ad_height = 250;\n\/\/-->\n<\/script><br \/>\n<script type=\"text\/javascript\"\nsrc=\"http:\/\/pagead2.googlesyndication.com\/pagead\/show_ads.js\">\n<\/script><\/p>\n","protected":false},"excerpt":{"rendered":"Theo Randall shows how to make a pheasant salad with fresh chestnuts, pomegranate, dandelion and pancetta dish on Christmas Kitchen with James Martin. \n<a class=\"moretag\" href=\"http:\/\/thetalentzone.co.uk\/musictv\/11804\/pheasant-salad-with-fresh-chestnuts-by-theo-randall-on-christmas-kitchen-with-james-martin\/\"> [...]<\/a>","protected":false},"author":1,"featured_media":11805,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[91],"tags":[100],"class_list":["post-11804","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-christmas-foods"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2013\/12\/phesantsalad.png","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/11804","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/comments?post=11804"}],"version-history":[{"count":2,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/11804\/revisions"}],"predecessor-version":[{"id":11807,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/11804\/revisions\/11807"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media\/11805"}],"wp:attachment":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media?parent=11804"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/categories?post=11804"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/tags?post=11804"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}