Iain Collingbourne
Iain Collingbourne, personal chef to the Duke and Duchess of Roxburghe
"I have enjoyed the position of personal Chef to the Duke and Duchess for many years. At the beginning, I was cooking only for the main house. Gradually, over the years, people began asking for recipes and enquiring if they could buy ready-made products. This led to the opening of the newly revamped Terrace Café, the Restaurant and the creation of the Castle Produce line that is now sold in both of these outlets.
All the food produced for these outlets is prepared in the castle kitchen by myself and my terrific kitchen team. "
Ian Collingbourne
Chef To The Duke Of Roxburghe
Recipe of the Month - Pheasant Casserole
This dish is ideally served with wild rice as the nutty flavour of the rice makes a delicious accompaniment to the pheasant.
Ingredients:
2tbsp oil
1 oz butter
4 breast of pheasant cubed
1/2 inch diced bacon
1/2 ounce plain flour
1 pt red wine
1/2 pt chicken stock
2 tbsp bramble or apple jelly
1 tbsp worcestershire sauce
1/4 tsp thyme
1 tsp salt & black pepper
Gravy browning
16 shallots
Method:
Heat oil and butter in a frying pan and brown meat. Put in casserole dish. Fry bacon in the same frying pan, add to casserole.
Add flour to frying pan including left over juices and cook slowly until browning. Slowly stir in wine and stock and simmer until thickens.
Add the rest of ingredients except for shallots.
Cook in a moderate oven with the casserole lid on. Add shallots and cook for a further hour.
Cooking Tips from Our Chef
to follow - watch this space!
