Pheasant, Curry, Apple salad with
By Anthony Cafiero, chef, Tabla
You can easily substitute roasted chicken breast for the Pheasant in this recipe.
Also, the golden raisins can remain whole if you want to make this dish at home quickly. The flavors of the dish go together either way.
2 boneless pheasant breasts, skin removed
2 table spoons kosher salt
1 teaspoon ground black pepper
2 table spoons sugar
-mix the salt, sugar tank the pepper together, then dredge the pheasant breasts in it, using all of the seasoning. Place the breasts on a plate in the fridge for 1 hour.
-after an hour, remove the breasts from the fridge and rinse them under cold water. Pre-heat the oven to 400 degrees. Coat the pheasant in extra virgin olive oil, place them on a cookie sheet or in a sauté pan, and roast in the oven for 20 minutes, or until cooked through when cut and checked. Don't worry about cutting the breast, because you are going to cut the whole breast up into cubes for to assemble the dish.
For the salad:
The 2 pheasant breasts, cooked and cubed into 1/2 inch cubes
1 bunch of arugula, trimmed and washed
2 apples, peeled and then cubed into 1/2 inch cubes
1 teaspoon yellow curry powder
1 shallot, peeled and sliced very thin into rounds
1/4 cup sunflower seeds
2 tablespoons extra virgin olive oil
2 teaspoons lemon juice
Large pinch of sea salt
Small pinch of ground black pepper
1 cup golden raisins(sultans)
1 cup hot water
-mix the golden raisins with the hot water, and let stand for 10 minutes
-after 10 minutes, place both the water and the raisins in a blender and blend on high, adding more water if necessary so that the mix will purée smoothly.
-reserve this puree for finishing your dish
-to assemble the salad, mix all of the above ingredients together, excluding the golden raisin purée.
-on 4 salad plates, using a paint brush or just a spoon, smear the golden raisin purée on the plate. Next assemble the salad on top of the purée, and serve.