Pheasant is a beautiful bird and great chefs approached her with admiration and respect. Well ponder how it is prepared. Most often rely on French fajitas classics such as pheasants on Alsatian wine with sauerkraut. French masters of screening young pheasants which are identified by the first wing wash. Generally prefer lend themselves more readily pheasants over unexpectedly unyielding pheasants.
Debate club is equally careful with him and our top chefs. Matija Balent used all the experience of three generations of his ancestors chefs in order to make a clean clear soup, pheasant consomme. Stevica Karapandža decided to use a very small shifts in the "Fažanas my way": wine sauce and broth spiced it with a sprig of tarragon.
In Zagreb fajitas restaurant Tač on Vrhovec gather serious connoisseurs of fine food and seldom comes to a longer lunch to not discuss the nuances fajitas of the menu, often with a couple Miletic. Last week Vesna in general fajitas premiere presented his soup, pheasant with chestnuts and barley. Although French cuisine is known pheasant "a la Douro" comprised appear chestnuts, Vesnina fajitas is a combination of original, somewhat unusual and completely rounded.
Evergreen in the development proposal Tina son to swim wild asparagus soup is a culinary council adamantly rejected. Star anise, coriander, cinnamon and orange peel are sufficient. Full and very light taste is an important feature exclusive clear soup with pieces of meat.
This week pheasant soup Vesna premiere presents guests. A touch of affordable luxury in the way of this plate is a great comfort in difficult times. Forecasts that will stabilize the soup on the menu - not doomed to a short season: frozen pheasants and chestnuts are in this exquisite dish quite acceptable option.
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Helena King
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