Teriyaki Sauce-Glazed Pheasant with Purslane
Autor: Andrii M.
- Bażant350 g634 kcal
- Czosnek1 ząbek7 kcal
- Ekstrakt waniliowy7 ml20 kcal
- Imbir191 g153 kcal
- Imbir mielony6 g20 kcal
- Ogórecznik1 pęczek6 kcal
- Olej w sprayu21 ml186 kcal
- Polenta144 g481 kcal
- Portulaka1 pęczek20 kcal
- Sos teriyaki281 ml250 kcal
- Sól morska4 g0 kcal
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Korean-inspired comfort food: tender pheasant paired with purslane, garlic and ginger root and polenta, finished with borage and a hit of ground ginger and vanilla extract. 1. Pat the pheasant dry and season with sea salt, ground ginger and vanilla extract. 2. Heat cooking spray in a heavy pan and sear the pheasant until it develops a deep golden crust, about 15 minutes. 3. Add purslane, garlic and ginger root to the pan and cook until just tender, stirring in borage for fragrance. 4. Cook the polenta separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of teriyaki sauce before serving hot.