gennaro pheasant

Feathers were flying as JamieOliver.com hosted its first Food Geek Underground Workshop for some of the country’s top food bloggers last week.

Designed to create a buzz around a single ingredient – this time pheasant – the bloggers were treated to a masterclass in feathered game-cooking by three of the country’s best chefs.

The irrepressible Italian whirlwind Gennaro Contaldo created a beautifully simple rosemary, chilli and garlic fried pheasant breast with Patate Arraganate (recipe below). Jon Rotheram, Head Chef at Jamie’s Fifteen London, created an insanely brilliant smoked pheasant and pork sausage served with bread sauce while his colleague, Head Chef Andy Appleton from Fifteen Cornwall created pheasant breast alongside a squash and chestnut caponata.

andy appleton

Host for the evening, JamieOliver.com editor Jim Tanfield said: “It was amazing to have three of the best chefs in the country getting to grips with beautiful produce for such a small audience of well-known bloggers.

“These events are only going to grow in stature and we hope to showcase even more produce in fantastic detail and to get chefs of equal caliber helping us out. For serious food geeks only though! We shared good food and drink together and talked endlessly about our favourite subject!”

See more Jamie-inspired game recipes

Gennaro’s Patate Arraganate

100ml extra virgin olive oil
500g potatoes, thinly sliced
5ml dried oregano
salt and freshly ground black pepper
a large handful of basil leaves, roughly torn
300g red onions, sliced
400g cherry tomatoes, halved
15ml white wine

Method:

  1. Preheat the oven to 180°C.
  2. Pour 3 tablespoons of the olive oil into an ovenproof dish. Arrange a layer of the potatoes, sprinkle over a little of the oregano, season with salt and pepper and scatter over some basil leaves. Follow with a layer of onions and tomatoes and a drizzle of the remaining olive oil. Continue with another layer of potatoes and repeat the process until all the vegetables have been added to the dish. Pour over the remaining olive oil and white wine.
  3. Cover with foil and bake in the oven for 45 minutes. Remove the foil and loosen the potatoes from the bottom of the dish with a fork, taking care not to break them. Continue to bake for a further 15 – 20 minutes, until the potatoes are cooked. Serve immediately.

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