Archie Clark uses the wonderful flavours of Kerala in this innovative pheasant dish to produce a mouthwatering twist on pulled pork. Simple to make. Serves four to six.
This is a truly innovative recipe for spiced pulled pheasant from the talented Archie Clark, chef director of the fabulous Kochi Kitchen, which offers authentic, vibrant dishes at supper clubs and bespoke events.
Archie is a keen supporter of the Country Food Trust and was one of the first chefs to sign up to the Trust’s recipe initiative. This was designed to assist chefs working in charity kitchens to make great use of the game meat that the Trust is providing to people in need around the UK. Archie’s lifelong love of food segued into the desire to feed others when travelling in Kerala.
His own words perhaps best describe how he is making a name for himself in the vibrant London foodie community: “Everything about Kerala is vibrant and colourful — there’s a reason its people call it God’s Own Country. It’s a place that fills any traveller with joy, especially through its food. After my travels and returning to London, I spent a few weeks experimenting in the kitchen, creating new recipes with a focus on using game, sustainable fish and local vegetables. Having served my food to various groups of friends and family, I decided that this new concept needed developing further.
“And so became the Kochi Kitchen, a foodie enterprise that strives to reinvent local produce using the wonderful flavours of Kerala, to bring fresh, healthy and intriguing food, packed full of flavour.” Huge thanks to Archie; this recipe is a real winner and I have used it several times myself with great success — not only with pheasant, but also partridge, venison and boar as well.
Recipe for spiced pulled pheasant
In 2017 Archie set off to southern India in order to learn traditional Keralan cooking by living with the people who know it best: home cooks who have passed techniques and recipes down through the generations. Having been struck by the incredible fresh light flavours, his aim was to bring this unique style of cooking to London.
- 4 onions
- 1 stick cinnamon, broken
- Salt and pepper to taste
- 1kg pheasant meat (breast or thigh)
- 2 tsp garam masala
2 tsp ground coriander
- 1tsp turmeric
1.Using a 24cm casserole or similar, fry the onions with cinnamon, salt and pepper until they are translucent.
2. After about 15 minutes, add the pheasant meat and let it brown, then add the garam masala, ground coriander and turmeric. To make sure the spices don’t burn, add a little water to the pan.
3. Blend the ginger and garlic in a food processor with a dash of warm water then add to the pan.
4. Continue to cook until fragrant, then add the chopped tomatoes and ale. Bring to the boil and allow to cook for about 10 minutes, then place an oven pre-heated to 150°C.
5. Cook in the oven for at least two hours before stirring and adding water if it seems too dry.
6. Continue to check every 15 to 20 minutes and, once the meat starts to fall apart, add the chopped dates. Continue to cook until the meat is completely tender.
7. Place the pan back on a low heat to reduce, while tearing the meat apart to achieve a “pulled” texture. Serve topped with crispy kale and coriander aioli or simply with rice.