Photo: Lily Banse
Pheasant breast with cauliflower purée and roast garlic
15 ingredients
1 hr + 2 hr
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
571
Calories
37g
Protein
35g
Fat
25g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Pheasant | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 55ml/2fl oz olive oil
- 1kg/2lb chicken wings
- 2 shallots
- 2 bay leaves
- 75ml/2½fl oz Madeira
- 75ml/2½fl oz white wine
- 1.5 litres/2 pints chicken stock
- 1 cauliflower
- 55g/2oz butter
- 2 shallots
- 4 tbsp double cream
- 1 garlic
- , for drizzling olive oil
- 4 pheasant
- fresh thyme
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes