Jamie Oliver

Game bird salad with horseradish dressing

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Game bird salad with horseradish dressing

Serves 4 as a main
Cooks In25 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    512
    26%
  • Fat
    35g
    50%
  • Saturates
    9g
    45%
  • Protein
    28g
    62%
  • Carbs
    22g
    8%
  • Sugars
    3g
    3%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Pete Begg

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Ingredients

  • 2 bunches of watercress
  • a few sprigs of fresh thyme
  • ½ a ready-to-bake ciabatta
  • 1 tablespoon groundnut oil
  • 1 whole nutmeg , for grating
  • 200 g green beans
  • 2 tablespoons freshly grated horseradish
  • 2-3 tablespoons red wine vinegar
  • 3 tablespoons crème fraîche
  • extra virgin olive oil
  • 1 lemon
  • 300-400 g leftover roast pheasant and partridge
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Method

  1. Pick the watercress and thyme leaves. Trim the crusts off the ciabatta, tear the bread into chunks and whiz in a food processor.
  2. Heat the groundnut oil in a wide non-stick pan and add the breadcrumbs, thyme, a grating of nutmeg and a pinch of sea salt and black pepper, and fry until golden.
  3. Drain on kitchen paper and keep warm.
  4. Trim and cook the green beans in simmering salted water. Drain, then leave to cool.
  5. Put the horseradish into a mixing bowl and mix in the vinegar, crème fraîche, 6 tablespoons of extra virgin olive oil and a pinch of salt and pepper.
  6. Toss the watercress and beans in just enough lemon juice and extra virgin olive oil to coat.
  7. Lay on plates, shred and add chunks of pheasant and partridge, then drizzle over the dressing and finish with the warm crumbs.

Tip

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Nutrition per serving
  • Calories
    512
    26%
  • Fat
    35g
    50%
  • Saturates
    9g
    45%
  • Protein
    28g
    62%
  • Carbs
    22g
    8%
  • Sugars
    3g
    3%

Of an adult's reference intake


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