Brad demonstrated this delicious recipe in a Michelin – star challenge against Glynn Purnell on the Big Kitchen stage at the BBC Good Food Show Winter 2022!
For the dumpling
225g pheasant mince
4g fine salt
2g white pepper
3 sprigs thyme, leaves
2 sage leaves, chopped
1 dash of white wine
1 tbsp cornflour, mixed with cold water
1 packet won ton wrappers
For the broth
4 shallots, finely chopped
1 white leek end, finely chopped
2 cloves garlic, crushed
400g cooked chestnuts, chopped
2 bay leaves
1 sprig thyme
150ml white wine 1 ½ litre strong chicken stock
500ml whipping cream
10ml rapeseed oil
5ml white truffle oil
Wiltshire truffle, sliced
- Start with the dumplings. Mix all ingredients together, weigh into 30g balls, put them in the fridge for 30 mins to firm back up.
- Take a piece of won ton pastry and lay it flat on a board, brush it with the cornflour mixture. Add the pre-balled dumpling to the centre then cover with another won ton pastry sheet, push the won tons together to make them stick then cut around the dumpling to create a neat circle.
- For the broth, sauté the shallots, leek and garlic until soft and translucent. Add the chestnuts and cook for 2 mins. Add the herbs, the wine, reduce by 3/4 the volume, add the chicken stock and reduce by 1/3.
- Add the whipping cream and cook for 5 mins then transfer to a blender and blend until smooth, season with salt and white pepper.
- Mix together the rapeseed oil and truffle oil and transfer to a small squeezy bottle.
- To finish, add the dumplings to a steamer basket set above a pan of boiling water for around 6-8 mins. Place the dumpling in the centre of a bowl, warm up the chestnut broth then foam a little with a hand blender to lighten.
- Cover the dumpling with the broth and dress with the oil, cover the dumpling with the truffle slices.