This recipe is included in Angela’s Autumn Recipe Collection book. Although it has the falvours of Autumn, it’s rich, delicious spice and alcoholic notes make it the perfect pie for entertaining a gathering over the festive holiday.
This recipe is taken from Angela’s lovely “Winter Recipe Collection” book. It has proved to be a real crowd pleaser and perfect for serving as part of a buffet on a cold winter’s day.
Make sure you catch any skilled cooking juices and add them to the reducing pan as this will enrich the flavour.
Angela recommends watching How To videos on de-boning before you attempt to de-bone the birds in this recipe!
I like to serve this with a zesty salsa, simply mix everything together, cover and chill until needed-this is best made the day before. Crispy jacket potatoes are great with this, or roasted roots and wild rice. Enjoy!
After two weeks, unwrap cake, prick top all over with a skewer and drizzle over 1 tablespoon of cherry brandy. Rewrap and store as before. Feed every few weeks for a stronger flavour. I decorated mine with candied orange slices, dark glace cherries and bay leaves.