LIVELINE Thread - (05/10/11 to 14/02/2012)

sudzs

"mulled wine and poison" ???? :eek:

europa11

Why would anyone be bothered shooting game birds at this time of year?

Sick of Turkey, chicken and duck at this stage. Go off and shoot a bull, send me 2 kilos of stewing beef and we'll say no more about it.

Tree hugger is on a loser here I'd say.

Big Daddy Cool

you dont shoot pheasants from the sky, you wait til they stick their head up from the grass or ditch and then......bang bang

pc7

This is guy is brilliant, he's made a rubbish show hilarious! Shooting the poor innocent birds out of the sky

AngryBollix

I'm off for a steak.

SEPT 23 1989

We could smother the pheasants with love rather that shooting them:rolleyes:

Stev_o

This guy is a complete nutjob completely. He does know that a chicken suffers regardless whether you shoot it with a gun or it goes through a slaughter house. There's no"nice" way of killing them. Plus who gives a flying (wahey) f*ck.

artful_codger

"to be disingenuous honest"

sudzs

dvcireland wrote: »

She grow up in rural Foxrock

And was schooled in that fine accent at Alexandra College, Milltown!

syklops

Blasting innocent birds out of the sky. :rolleyes:

Many people will not be buying her products now. Well if she is cooking pheasant in the books, then its hardly surprising that vegetarians wont be buy it.

God this is putting a great hunger for pheasant on me. Didn't get to go out over the Christmas the weather was too bad

/me googles "Bazant v brna"

Skid

Here's what she did with the Birds ...

Game terrine with celeriac remoulade

Serves at least 6

I adore this kind of food for casual entertaining: thick slabs of a wonderful rustic winter terrine sitting on slices of crusty white or sourdough bread and some tangy celeriac remoulade on the side. This is great to serve for lunch when having friends staying over for the weekend. If you have a mincer, the texture will be better, however, you can mince meat in a food processor by pulsing a few times to get very small pieces.

25g (1oz) butter, plus extra for greasing
1 large onion, peeled and very finely chopped
Salt and ground black pepper
300g (11oz) boneless mixed game bird meat, minced or pulsed in a food processor
200g (7oz) minced pork (at least 20% fat)
50g (2oz) streaky bacon, minced or pulsed in a food processor
Large pinch of freshly grated nutmeg
3 juniper berries, crushed
2 tsp chopped thyme leaves
8–10 rashers of streaky bacon, rind removed
25g (1oz) shelled pistachios
2 boneless game breasts (about 200g/7oz in total), such as pheasant, pigeon, partridge or woodcock, cut into strips
Bay leaves and juniper berries, to decorate

For the celeriac remoulade
1⁄2 celeriac
250ml (9fl oz) mayonnaise
Juice of 1⁄2 lemon
2 tsp wholegrain or Dijon mustard

13x23cm(5x9in) loaf tin or casserole dish

1 Melt the butter in a saucepan and add the chopped onion with some salt and pepper, then cover with a lid and cook on a low heat for about 8–10 minutes or until the onion is softened and slightly golden. Set aside to cool.
2 Meanwhile, in a large bowl, mix together the minced meats with the nutmeg, juniper berries and the chopped thyme and season with salt and pepper. Add the cooked onions, then fry a little bit of this mixture in a hot pan and taste for seasoning.
3 Preheat the oven to 180°C (350°F), Gas mark 4, and butter the loaf tin.
4 Place the bacon rashers between two sheets of cling filmand roll out with a rolling pin to make the bacon slices thinner and longer. Peel away the cling film from the bacon and linea loaf tin or small casserole by placing the rashers slices side by side along its width, making sure that each piece hangs over each side as it will be folded back over the top of the terrine.
5 Spread one-third of the minced meat mixture over the baconon the bottom of the tin, then scatter with half the pistachiosand arrange half the pieces of game on top to cover the surface. Spread out a second third of the minced meat mixture, followedby another layer of the pistachios and game fillets. Fill with theremaining minced meat mixture, level out with the back of a spoon, then fold the overlapping bacon back over the top to cover.
6 Cover with foil, place in a bain-marie (a roasting tin filled toa depth of a few centimetres with boiling water) and bake in the oven for about 11⁄2 hours or until cooked through or firm tothe touch in the centre. (To check that it’s cooked, insert a metal skewer into the centre of the terrine and leave for 10 seconds; the skewer, once removed, will then feel too hot to hold against the inside of your wrist.) Remove the foil after the first 45 minutes.
7 Let the terrine sit in the loaf tin for about 20 minutes before turning out onto a plate and allowing to cool to room temperature. Decorate with some bay leaves and juniper berries.
8 Meanwhile, make the remoulade. Peel and finely slice the celeriac into matchstick-sized pieces or grate using the roughest part of the grater or in a food processor. Then mix with the remaining ingredients in a bowl, seasoning to taste.
9 Cut the terrine into slices and serve with crusty white or sourdough bread and the celeriac remoulade.

vicwatson

How come that other asshole gets on the radio all the time? Is he Siobhans husband or something and when they have no one else to talk to they ring him ? What gives

dvcireland

aren't most Pheasants , bred and released by Gun clubs for the purpose of shooting them?

vicwatson

Skid wrote: »

Here's what she did with the Birds ...

Ah yeh a dish for most "normal and regular people", sure we eat this all the time

Zwillinge

Blasting out of the sky?
Proposterous!

Stev_o

Can we release john carmedy see who shoots him first?

vicwatson

dvcireland wrote: »

aren't most Pheasants , bred and released by Gun clubs for the purpose of shooting them?

Yeh they put a big huge net over the 100 acres, or maybe they just keep them in a shed and open the door to shoot one when they need them

AngryBollix

Jimmy the bird lover has such an angry hard on

Skid

vicwatson wrote: »

Ah yeh a dish for most "normal and regular people", sure we eat this all the time

Yeah, around our way we used to love a bit of Game terrine with celeriac remoulade of a Tuesday.

europa11

vicwatson wrote: »

How come that other asshole gets on the radio all the time? Is he Siobhans husband or something and when they have no one else to talk to they ring him ? What gives

Wonder will we get a "when your researcher called" slip during the argument?

dvcireland

sudzs wrote: »

And was schooled in that fine accent at Alexandra College, Milltown!

and didn't she spend time working as a chalet girl in the Olps (as Rachel might pronounce them)?

syklops

vicwatson wrote: »

Yeh they put a big huge net over the 100 acres, or maybe they just keep them in a shed and open the door to shoot one when they need them

He's right.

vicwatson

Skid wrote: »

Yeah, around our way we used to love a bit of Game terrine with celeriac remoulade of a Tuesday.

We couldn't even spell remoualde:D:D

sudzs

Ohmigod, fox hunting is not comparable to pheasant shooting. :rolleyes:

SEPT 23 1989

Well if the other thing didnt damage her i doubt this will:)

vicwatson

syklops wrote: »

He's right.

About the net or the keeping them in the shed and shooting them as required?

IvyTheTerrible

Skid wrote: »

Yeah, around our way we used to love a bit of Game terrine with celeriac remoulade of a Tuesday.

Terrine is just pate, and remoulade is just posh coleslaw!

That_Guy

This is marvellous.

dvcireland

vicwatson wrote: »

Yeh they put a big huge net over the 100 acres, or maybe they just keep them in a shed and open the door to shoot one when they need them

?

Stev_o

Im disgusted. Mean next we ll find out that she used meat from Cows that were cut to pieces with knives Joe KNIVES. You know how many people are running around today with knives???? All because of Rachel Allen?