The Prince of Wales is the guest editor of Country Life's November 14 issue, which coincides precisely with his 70th birthday. One of the features commissioned by The Prince shows how to make his favourite dish, pheasant crumble pie. Here's how to make it yourself, as demonstrated by John Williams, executive chef at The Ritz in London.
‘I got this recipe from someone I know,’ writes HRH The Prince of Wales in next Wednesday’s issue of Country Life, which he has guest edited.
‘It is delicious. I invented a grouse one recently, Coq au Vin with Grouse, as well as Moussaka with Grouse (it doesn’t always have to be lamb), in other words Groussaka!’
The man cooking the recipe on this page is John Williams, a chef whose career began with a bag of grouse.
‘I’d just been taken on as an apprentice at The Percy Arms in Northumberland and they wanted me to pluck and gut them,’ The Ritz’s executive chef remembers, sitting in his office before the lunch service begins.
‘It was the first thing I had ever touched in a professional kitchen. I come from a seaside town, so I was much more used to fish and I’d definitely never encountered that aroma before,’ he divulges with a smile. ‘But, you know, today, it’s one of my favourite smells. Come the Glorious Twelfth, I’m outside that door anxiously waiting for the birds to arrive.’
Read more at www.countrylife.co.uk/food-dr...
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8 ноя 2018
