Roasted Pheasant or Chicken Grilled in Banana Leaves

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Chef: Andrew Sutton

Cook time: 4hrs

Serves: 4

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Ingredients

Spicy Mint Sauce

  • ½ Cup Diced Onions

  • 7 Thai bird Chillies

  • 2 Cups Chopped Fresh Mint

  • 2 Cups Chopped Fresh Cilantro

  • ½ Cup Honey

  • 1 Tbsp Madras Curry Powder

  • ½ Cup Olive Oil

  • Lime Zest

  • Salt

Indian Red Tomato Curry sauce

  • 4 Tbsp Butter

  • 1 Large Julienne Onion

  • 2 Tbsp Minced Garlic

  • 1 Stalk Julienne Lemongrass

  • 1 Tbsp Minced Fresh Ginger

  • 7 Thai Bird Chillies Chopped

  • 2 Quarts Chicken Stalk

  • 5 Roma Tomatoes

  • 1 Tbsp Fenugreek

  • 1 Tbsp Graham Marasla

  • 1 Tbsp Curry Spice

  • 1 Tbsp Nigella Seed

  • 10 Sprigs fresh cilantro

  • 7 curry leaf

  • One can of coconut milk

Roasted Pheasant or Chicken Grilled in Banana Leaves

  • Buy 4 each 8-10 oz Single Chicken Breast (Boneless Skinless) /or/Pheasant Breast

  • Kosher Salt

  • Spicy Mint sauce (recipe below)

  • 4 Banana leafs

  • Butters Twine

  • Indian Red Tomato Curry

Method

Spicy Mint Sauce

  1. In a upright blender, add ½ cup of raw onions diced, 7 Thai bird chilies, two cups of fresh mint (chopped), two cups of fresh cilantro (chopped), ½ cup of honey, 1 table spoon of madras curry powder.

  2. Start blending medium speed.

  3. Drizzle in ½ cup of olive oil, one lime zest, and dash of salt

  4. Blend to smooth*

Note * This sauce is very spicy until it is cooked

Indian Red Tomato Curry sauce

  1. In a medium sauce pot over medium heat, melt 4 tablespoons of butter.

  2. Sauté one large onion (julienne), 2 Tbsp Minced garlic, 1 stalk of lemongrass (julienne), 1 Tbsp Minced fresh ginger (julienne), 7 Thai bird chilies chopped.

  3. Cook until tender.

  4. Add 2 quarts chicken stock, 5 each Roma tomatoes (cut in half), 1 tablespoon fenugreek, 1 tablespoon graham marasla, 1 tablespoon curry spice, 1 tablespoon nigella seed, 10 sprigs fresh cilantro, 7 leaves curry leaf, and add one can of coconut milk.

  5. Slimmer for one hour over a very low flame.

  6. Place sauce In an upright blender.

  7. Puree until smooth. Be careful Liquid is hot!

Roasted Pheasant or Chicken Grilled in Banana Leaves

  1. Place two breast Head to Toe (or better said, thick part to the others thin part) seasoned with Kosher salt on top of eachother.

  2. Brush Spicy Mint Sauce on the exterior of both breasts.

  3. Wrap stacked breast with an Organic food grade banana leaf with main stem removed (For banana leaf: Blanched or roughly scrubbed under warm water.).

  4. Roll into an open ended roulade.

  5. Tie the roulade with butchers twine.

  6. Reserve chilled in the refrigerator until ready to begin grilling. It is best to let the roulade set for minimum of 2 hours

  7. Grill over Medium heat on an grill for 35-40 minutes or until the internal temperature has reached 160*

  8. Let rest for 20 minutes.

  9. Remove the string/butcher twine and banana leaves.

  10. Slice and serve on or with the Indian Red Tomato Curry.