The recipe from this week’s main post
Roast Mrs. Peacock on a bed of spring Reverend Greens and Colonel Mustard roast red Miss Scarlett potatoes, served with a Professor Plum and Mrs. White port sauce.
1 Peacock (or pheasant if peacock unavailable)
3 Bacon slices
200g Plums, stoned, chopped
3 tbsp Dark brown sugar
15g Unsalted butter
60ml White port
450g Red scarlett potatoes, chopped
1 Shallot, chopped
1 tbsp Olive oil
¾ tbsp Whole grain mustard
1 tbsp Flat leaf parsley, chopped
250g Spring greens, shredded
½ Onion finely sliced
1 Clove garlic, chopped
½ tbsp Olive oil
½ tbsp Ginger, chopped
½ tbsp Mustard seed
Heat the oven to 180˚C.
Cover peacock (or pheasant) in strips of bacon and season with salt and pepper. Roast in the oven for 1 ½ hours.
Toss the potatoes and shallot in a baking dish with olive oil, whole grain mustard, salt and pepper. After the bird has been in for around 45 minutes, put the potatoes in the oven as well. Roast until they are lightly browned, turning them frequently. The parsley can be stirred in when the potatoes come out of the oven.
To make the sauce, melt the butter in a sauce pan over a medium heat. Add the chopped plums and fry them until they begin to soften, around 3 minutes. Stir in the sugar and continue to cook until it begins to caramelise. This should take about 5 minutes. Turn down to a low heat and add the port, allowing the sauce to simmer for a further 5 minutes as it thickens. Remove from the heat. When the bird has been in for around an hour, baste it in some of the sauce before returning it to the oven. The rest of the sauce can be served at room temperature with the finished dinner.
When the bird is done, remove it from the oven and allow it to rest while you prepare the spring greens. Heat the oil over a high heat in a frying pan, then add the mustard seeds. When the seeds begin to pop, add the onion, garlic and ginger and fry until golden. Stir in the chopped greens, coating them in the onion and spices, and then cook for around 5 minutes, continuing to stir.
Serve slices of the peacock on a bed of the greens and the potato, surrounded by the plum sauce.