Woodcock recipes

Umbria

..polenta with beans Second Course Norcia-style woodcock - stuffed with giblets, sausage, thyme, marjoram a..

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Chicken pox pie

..uffed with a pheasant and the pheasant stuffed with a woodcock. My pie had much less bird. And was baked not ..

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Leiths: weeks 7 & 8

..ith pheasant! The most memorable aspect, however, was woodcock. Woodcock is a small game bird and the indi..

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Pound cake and the theatre of food

.. Dairy, Veronica Stelle of Millens Cheese, Sally from Woodcock Smokery, Madeline McCleever of Brown Envelope Seed..

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Osprey st albans – shopping, tea and inspiration

..find and I will be visiting again. Osprey St. Albans. Woodcock Hill. Coopers Green Lane. St Albans Herts. AL4 9HJ..

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   scotch woodcock

Cut the pieces of toast in half and spread with Gentleman's Relish.Melt the butter in a pan. Whisk together the milk, eg..

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Random recipes round-up #17

..oast Chicken with Bread Sauce Claire couldn't find a woodcock in SA so had to settle for a simple roast chicken ..

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Italian ingredients glossary a - l

.. Frate - Friar's Beard Basilico - Basil Beccaccia - Woodcock Beccaccino - Snipe Besciamella - Bechamel Sauce ..

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Roast woodcock

2 whole woodcock, 50 g butter, 100 g chicken livers, 1 sprigs thyme, 1 clove garlic

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Woodcock with salsify and cavalo nero

1 woodcock, guts left in and trussed in the traditional way with the beak, legs and body together, 1 bay leaf, 1 sprig fresh thyme, 1 clove ofcrushed garlic, 25 g butter

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  scotch woodcock

4 large slices Bread, toasted, crusts removed and buttered, 15 Gram Butter ( 1/2 oz), Gentleman's Relish or anchovy paste, 150 ml Milk (5 fl oz), 4 Eggs

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Roast woodcock with foie gras and chesnut jus

1 woodcock, 2 rashers pancetta, or lardo, available from good Italian delicatessens, 2 tbsp olive oil, 1 slices white bread, cut in a 4cm diameter circle, 80 g foie gras, sliced

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Partridge tagine with olives

4 partridges, each cut into 4 pieces, 1tbsp flour, 4tbsp olive oil, 3 medium red onions, peeled and sliced, 6 cloves of garlic, peeled and crushed

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Whole roasted bream with potatoes

This is the great festive and Christmas Eve dish of Madrid that is now popular in other parts of Spain. I ate it in Asturias when I was with the American journalist Jane Kramer and the food writer Pepe Iglesias in a restaurant called La Arcea (another name for the becada or woodcock) overlooking the sea in Andrí* near Llanes. The fish was sensational. They cooked it in the wonderful Galician Albariño wine, but you can use other fruity dry whites. And you can substitute sea bass for bream.

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  red mullet baked in paper

4 x 225 Gram Red mullet (8 oz), 2 Tablespoon Fresh parsley, chopped, 1 Onion, sliced, 110 Gram Mushrooms, chopped (4 oz), 2 Lemons, zest and juice

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