Roast Pheasant

(Team of 4)

Yield: I bird 6 to 8 portions

INGREDIENTS: METHOD:

Quantity Ingredient 1. Season inside of bird with salt and

Pheasant whole pepper. Add herbs to bird’s cavity. Truss
1.6 kg the bird as demonstrated.
trussed (whole bird)
2. Rub outside of bird with oil.
tt Salt
3. Place mirepoix in a roasting pan. Place
tt Pepper white ground bird on mirepoix breast side up.
60 ml Oil vegetable 4. Transfer to oven preheated 200˚C.
Onion cooking large 5. After 30 minutes reduce heat to 175˚C
1 ea oven. Continue to baste bird with clean
dice
drippings or oil.
1 ea Carrot large dice
6. When safe internal temperature of 73˚C
1 stalk Celery large dice is reached remove bird from oven and
Oregano fresh allow to rest.
2 Sprig
minced 7. Carve bird as demonstrated.
Summer savory, fresh
2 sprig
minced
tt Salt
tt White pepper, ground

NOTES:
 Cedar Jelly and Chanterelle Jus Lie
(Team of 4)

Yield: 1 litre

INGREDIENTS: METHOD:

Quantity Ingredient 1. Rehydrate dried mushroom in warm water

enough to cover.
25 g Tomato paste
2. Strain mushrooms through cheesecloth
28 g Butter salted lined conical strainer. Reserve liquid as
Onion, white small directed.
1 pc
dice 3. Melt butter in a saucepan over medium
Chanterelle heat. Add mirepoix to melted butter and
mushroom dried, cook until brown in colour. Add tomato
30 g
rehydrated (reserved paste and continue to cook until tomato
juice) paste is caramelized.
1 ea Carrot, small dice 4. Slowly incorporate warm stock while
vigorously stirring with wooden spoon.
2 stalk Celery, small dice
Return to the heat.
Stock, beef and 5. Add a spice bag and tie for control. Allow
1 litre
juices for roast to cook for 20 minutes.
2 pcs Bay leaves 6. Bring to the boil and add cornstarch
2 sprig Thyme, fresh slurry. Allow to thicken, reduce to a
2 Sprig Sage, fresh simmer. Ensure the sauce does not burn
on the bottom of the saucepot.
2 sprig Parsley stalks 7. Strain through a cheesecloth lined conical
15 ml Jelly Cedar Ontario strainer and cool as instructed.
White peppercorn, 8. To finish; add mushrooms and cedar jelly.
10 ea. Return to the simmer for 6 to 10 minutes.
whole
60 g Cornstarch .

NOTES:
 Puree of Yellow Split Peas with Lovage
(Team of 4)

Yield: 4 portions

INGREDIENTS: METHOD:

Quantity Ingredient 1. Heat oil in sautoir over medium heat.

2. Sauté shallot until tender and translucent.
15 ml Oil olive
3. Add the split peas and stir until evenly
3 ea Shallot minced coated with oil. Pour enough stock to
45 g Butter, unsalted cover the split peas by 5 cm. Add
Pea yellow split, seasonings.
250 g 4. Bring to boil; reduce heat to a simmer;
sorted, rinsed
2 litre Stock vegetable cover and simmer gently until pea
disintegrate 30 to 45 minutes.
1 pc Bay leaf 5. Remove split peas from heat and remove
4 sprig Lovage bay leaf. Cover and let stand for 30
100 ml Cream 5% minutes. Stir in the cream and lovage.
Reduce to thick consistency.
tt Salt 6. Adjust seasoning.
Pepper white 7. Serve immediately.
tt
ground

NOTES:
 Charred Broccoli
(Team of 4)

Yield: 4 portions

INGREDIENTS: METHOD:

Quantity Ingredient 1. Preheat grill to high and season.

Broccoli blanched 2. In a saucepot with enough salted water to
1 head whole, cut into 2 cm cover whole broccoli blanch until tender.
thick slices 3. Remove and refresh. Cut into 2 cm thick
slices.
30 ml Oil olive
4. Rub with garlic paste and oil.
12 g Garlic paste/pulp 5. Place slices on grill and cook until just
tt Salt charred. Remove from grill and adjust
Pepper white seasoning.
tt 6. Serve immediately.
ground

NOTES:
 Pastry Crescent “Fleuron”
(Team of 4)

Yield: 12 pieces

INGREDIENTS: METHOD:

Quantity Ingredient 1. Roll puff pastry dough into a very thin as

Pastry puff rolled 5 demonstrated. The dough should be
500 g about the size of .25 sheet pan.
mm thickness
2. Place on sheet pan and let rest for 30
minutes. Cut fleuron shapes from pastry.
3. Dock with fork to prevent blistering.
Cover with a piece of parchment paper
and weight as demonstrated.
4. Bake at 200˚C until cooked. Remove top
parchment from pastry. Return to oven
continue to bake until brown and crisp.
5. Remove from oven.
6. Garnish roast pheasant.

NOTES:
 Roasted Garlic
(Team of 4)

Yield: 4 portions

INGREDIENTS: METHOD:

Quantity Ingredient 1. Preheat oven to 200˚C.

Garlic bulb 2. Trim bulb of garlic to expose top.
3 ea 3. Rub garlic bulb with oil.
whole
4. Wrap in foil and transfer to oven.
15 ml Oil olive
5. Roast for 30 minutes or until tender.
Remove from oven and cool slightly.
6. For roasted garlic pulp, squeeze out the
pulp.
7. Reserve for grilled broccoli.

NOTES:
 Chaga Chestnut Soup
(Team of 4)

Yield: 2 Liter

INGREDIENTS: METHOD:

Quantity Ingredient 1. Heat butter in a heavy saucepot over

moderate heat.
100 g Butter
2. Add onion, mushroom, chestnuts and
1 ea Onion, fine dice powdered Chaga.
500 g Mushroom, fine dice 3. Sweat the vegetable without colour.
Ontario chestnuts 4. Add flour to form an aromatic roux.
60 g 5. Add stock to form a velouté.
chopped finely
28 g Ground dried, Chaga 6. Simmer until vegetables are very tender.
7. Pass soup through a food mill to puree it.
100 g Flour all purpose 8. Pass the pulp through a fine conical
1 litre Chicken stock strainer or cheesecloth.
Sachet: 9. Add enough hot milk and cream to bring
the soup to the desired consistency.
2 pcs Bay leaves 10. Heat the soup again, but do not allow to
2 sprig Thyme, fresh boil.
2 sprig Parsley stalks 11. Adjust seasoning.
White peppercorn, For Service:
10 ea 1. In a sauté pan over moderate heat add 15
whole
ml of butter. Sauté sliced mushroom until
To Finish:
tender. Remove from heat and reserve as
500 ml Milk, hot garnish.
Cream heavy 35%, 2. Plate as instructed.
500 ml
hot
Garnish
Mushroom sliced
90 g
finely
tt Salt
tt Pepper white ground

NOTES: