Norfolk Food

After a scrumptious weekend in Norfolk I've come up with this equally scrupmtious recipe from local ingredients for Pheasant and Orange Salad. Enjoy.

You'll need:

1 orange, segmented, juice reserved
2 or 3 tbs walnut oil
1 tsp Dijon mustard
1 bunch watercress
1 Cley Smoke House smoked pheasant breast per person
1 slice bread, cubed
butter and olive oil

If you can't get smoked pheasant, try the recipe with smoked duck or mackerel.

Using a sharp, flexible knife cut down and around the orange, removing the skin, following it's natural curve. You should be left with a completely skin and pith free orange. Cut out the orange segments from between the membranes and lift each piece out carefully. Pop them in a bowl as you go. Squeeze any juice from the remnants of the orange into the bowl.

Make the croutons - remove the crusts from the bread and cut it into 1cm cubes. Heat a little olive oil with some butter in a frying pan over a medium heat - once bubbling add the cubes and fry until golden brown. Drain on some kitchen paper.

Slice up the pheasant into half-centimetre pieces. Toss this with the watercress and orange pieces. Whisk the mustard with the left-over orange juice and the walnut oil. Season the dressing and pour over the salad, scatter over the croutons and serve.