Seriously satisfying and fresh, this pheasant satay recipe is the real deal. It’s super zesty making for a great Spring dish to serve to your friends and family.
Note on equipment: You will need a food processor or powerful blender to make this recipe. You’ll also need a grill to cook the pheasant in.
100g fresh coriander
1 fresh red chilli
1 clove of garlic
3 heaped tablespoons of peanut butter
1 teaspoon of soy sauce
2cm piece of fresh ginger
4 pheasant breasts
4 wooden skewers
250g dried medium egg noodles (or 1 nest per person)
100g unsalted cashews
1 teaspoon of chinese 5 spice
1 teaspoon of runny honey
A bunch of spring onions finely chopped
A small bunch of fresh coriander leaves
2 tablespoons of soy sauce
1 teaspoon of sesame seed oil
1 teaspoon of fish sauce
1 tablespoons of sesame seeds
To start, place your 4 wooden skewers in water. Let them soak. Put your grill on the highest temperature setting.
Place cashews in a food processor or blender with chinese five spice and blend. Once you have cashews in a mixture of sizes and consistencies, take them out of the processor and to one side. Next it’s time to make the satay sauce in the food processor. Add the coriander (stalks and all), chilli, garlic, peanut butter and soy sauce and blitz. Add ginger and zest of one lime and the juice from this lime. You may need to add a couple splashes of cold water to make the paste into a sauce. Season to taste.
Next slice up the pheasant and put onto the wooden skewers. Lather peanut sauce on top of the pheasant and rub the sauce into the pheasant with your fingers. Place the remainder of the peanut sauce in a small bowl with olive oil on top and put to one side. Put the pheasant under the grill for about 10 minutes each side or until golden and cooked through.
Whilst the pheasant is cooking under the grill, put together the noodle salad. Put the nests of noodles in a large bowl and cover the noodles with boiling water. Leave to soak for about 5 minutes. Put a medium fry pan on low heat and add the cashew mixture to the pan with runny hunny. Chop up the spring onions and coriander and place in a large bowl. Add the cooked noodles to this bowl along with the golden cashew nuts once they are ready. Add soy sauce, sesame oil, fish sauce and lime juice to the salad. Toss and season to taste with salt, pepper and sesame seeds.
Place this noodle salad on the table with a small bowl of satay sauce. Serve the pheasant skewers with your favourite boiled green vegetables, fresh limes and ice cold lager beer. We usually go for crispy green beans or pak choi.