Malfoy is feeling left out, but Harry would rather hang out with his friends, than accept the invitation to dine with Professor Slughorn aboard the Hogwarts Express, where Slughorn passes around pheasant to the select members of the 'Slug Club" (Harry Potter and the Half-Blood Prince, Chap. 7) (The unofficial Harry Potter Cookbook)
Ahh roast pheasant...This dish dates back to the feudal times, and is still loved today. This recipe has very little ingredients which is good for the cook on a budget. You will love how simple this is, just chop up your vegetables, put in the chicken and pop it into the oven and viola! you have a dish that looks like it took a day of slaving over the stove. When in reality it just hung out in the oven for about a hour and a half. So put this baby in, set your timer, and sit back and relax.
Now, this was my first whole baby chicken I have ever cooked. This little person has only ever cooked with chicken breasts. Yes I said it...it is shameful I know ;) but it is the truth, just plain ole chicken breast from the grocery store. So naturally this was a whole new experience for me. The recipe doesn't say what size chicken to buy, so I got a 5lb one so that it would be enough to feed the whole family. The great thing about this recipe is that it is great for anyone trying to watch their weight. It has very little fat, and has a lot of flavor, especially the vegetables in it! I have to be honest, this chicken looked so pretty I didn't what to cut it, but I was starving so I did so gladly. It was so tender and juicy! You have Got to try this one! Just make sure you have some time on your hands to do so.
My boyfriend decided to use the left overs the next day to make a chicken sandwich. So there you go, now you have lunch for the next day! We loved the fluffy mashed potatoes so much that we decided to make it again to go with it.
|Roast pheasant and fluffy mashed potatoes|
Harry Potter Trivia: According to the movie, what was the first spell that harry potter knowingly cast?
Note: Don't forget to type your name with your answers into the comment box!
1 onion, sliced into 1/4-inch thick slices
2 celery ribs, cut into chunks
2 carrots, cut into chunks
4 garlic cloves
1 pheasant (I used a 5 lb)
olive oil for brushing on the pheasant
salt and freshly ground black pepper
1 cup water
1. Preheat the oven to 375 degrees F. Lay the onion slices in a roasting pan and scatter the celery, carrots, and garlic cloves on top.
2. Rinse the pheasant in cold water and pat it dry with paper towels. Place the pheasant in the roasting pan, breast side up, wings tucked under. Brush the olive oil over the pheasant and sprinkle it with the salt and pepper. Pour the water into the roasting pan.
3. Put the pan in the oven and roast for 45minutes, or until the juices run clear. (mine took about a hour and a half)
4. Remove the pheasant from the oven and let it rest for 20 minutes before carving.
Note: the best way to check if it is done, is to pierce the breast with a knife and see if the juce is clear.