Sesame Crusted Pheasant Goujons, Hot Honey Sauce and Coriander
Serves 4
For the goujons
4 skinless pheasant breasts
4 eggs
75ml milk
1 tsp Sweet smoked paprika
150g plain flour
500g Panko breadcrumbs
100g black sesame seeds
100g table salt
1 litre water
100ml rapeseed oil
For the garnish
200ml Calabrian chilli hot honey sauce
1 tsp toasted white sesame seeds
2 spring onions finely sliced
1 large red chilli finely sliced
20 coriander leaves
20 ml toasted sesame oil
Sea salt flakes
For the goujons
Make a brine solution by mixing the salt and water together. Cut each pheasant breast into 5 goujons. Place the goujons into the brine solution for 15 minutes, then drain and dry on kitchen towel. In a bowl crack the eggs, add the milk and whisk until it is well incorporated. Set aside. In another bowl mix the breadcrumb and black sesame seeds together, set aside. In another bowl mix the flour and the smoke paprika together, add the goujons and coat well. Place a few goujons at a time into the egg mix, then one at a time place into the breadcrumb mix. Repeat the process until all the goujons are crumbed.
To serve
Preheat the oven to 200°C (normal) | 180°C (fan) | gas mark 6.
Place a large frying pan over a medium heat and add the rapeseed oil. Once hot add the goujons and fry for 2 minutes each side until golden. Place on a baking tray and cook in the oven for 5 minutes. Allow to rest for 5 minutes, season with sea salt flakes. Arrange on a warm plate, top with hot honey and sesame oil. Sprinkle over the remaining garnish and serve.
Recipe by Mark Kempson
