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18 July
PAN ROSTED PHEASANT
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18 July
Join Adam Windsor at the Deep Park Kitchen – experienced chef, baker, and patissier, and currently Chef Technical Coach for Lifetime Training’s Chef Academy.
Pan‑Roasted Pheasant with Cider, Mustard & Smoked Bacon, Fondant Potatoes and Chantenay Vichy Carrots. We will break down a whole pheasant, explaining that this is the same process for a chicken that is still easy to replicate at home.
Individual Pistachio Cheesecake with St Osyth Honey and Rosewater Poached Figs - A simple but effective dessert that can be made easily and is both striking in appearance and simplistic to make. With the time of the year, this is a nice dessert that is light and can also incorporate the honey from St Osyth.
Venison Kofta Skewers with Smoked Paprika Flatbread & Herb Yoghurt, herbed Cous Cous with Pomegranate, Lemon. A quick and simple dish that can be made and served within an hour and can show the guests how simple it is to make.