Coronation pheasant with clementines and toasted almonds
Perfect for feeding a crowd, try Philippa Davis' coronation pheasant with clementines and toasted almonds to add game to your festive spread
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Cooking tools:
- Stockpot
- Stove
- Saucepan
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Fork
- Spoon
- Toaster
- Plate
Ingredients
- 2 pheasants, oven ready
- 6 medium shallots, peeled and finely sliced
- 2 tbsp olive oil
- 5 tsp medium curry powder
- 2 mangos, peeled and cut into 1cm cubes
- 6 clementines, peel removed and sliced into 1cm pieces
- 200g mayonnaise
- 140g crème fraîche
- 40g roughly chopped coriander
- 4 tbsp lightly toasted almond flakes
- 1 lemon, juice only
- A large handful of baby spinach leaves and sourdough toast
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