Venison Loin, Pea Purée

Venison Loin, Pea Purée

A delicious and simple dish of roasted venison loin with pea purée, buttered sprouting broccoli, pancetta and black pudding.

Great served with spiced wedges and charred shallots.

Venison Loin, Pea Purée
Serves 4

Ingredients:

1kg Venison Loin, 400g Fresh Peas, 50g Unsalted Butter, 350g Purple Sprouting Broccoli, 10g Salted Butter, 75g Pancetta (Diced), 200g Black Pudding (Cubed), Sea Salt, Cracked Black Pepper, Fresh Thyme, Extra Virgin Olive Oil

Method:

1) Preheat the oven to 190c. Remove the venison from the fridge and allow to come to room temperature for around 20 minutes. Meanwhile, boil the peas in a pan of salted water until tender and drain (reserving the cooking liquor). Transfer the peas to a blender, add 25g of the butter and enough cooking liquor to loosen. Blend to a fine purée and pass into a clean bowl. Season to taste with sea salt and keep warm.

2) Season the venison with sea salt and black pepper and seal in a hot pan with a little oil for around 3 minutes each side. Add the remaining butter and baste the meat with the melted butter. Transfer to the oven and roast until cooked to your liking.

3) Meanwhile, crisp the pancetta and black pudding in a little oil in a hot pan for around 10 minutes and set aside.

4) When the venison is cooked, remove from the oven and wrap in kitchen foil – allow to rest for around 10-15 minutes. Meanwhile, lightly steam the broccoli before combining with the salted butter and season to taste with sea salt.

5) Slice the venison and serve with the pea purée, broccoli, pancetta and black pudding. Top the venison with a few thyme leaves and a drizzle of extra virgin olive oil.

Enjoy!

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Thai Roast Chicken

Thai Roast Chicken

This quick and easy recipe for Thai roast chicken is packed full of flavour and makes a refreshing change from the traditional Sunday roast.

Thai Roast Chicken

Ingredients:

1 Whole Chicken (Around 1.6kg, Trussed), 5 Lemon Grass Stalks (Core Only, Chopped), 2″ Fresh Ginger (Peeled and Chopped), 5 Spring Onions (Chopped), 2 Garlic Cloves (Peeled and Chopped), 2 Birds Eye Chillies (Chopped), 2 Red Chillies (Chopped), 1/2tsp Ground Turmeric, 75ml Groundnut Oil, 2 Limes (Quartered), Sea Salt

Method:

1) Preheat the oven to 185c. Prepare the Thai paste by combining all of the ingredients (except the chicken, limes and sea salt) in a spice blender or food processor. Blitz the mixture to a fine purée.

2) Place the chicken on a roasting tray and baste liberally with the paste (reserving around half to baste later) and force some of the paste between the skin and breast meat. Push the lime quarters into the rear of the chicken. Sprinkle with a generous amount of sea salt. Cover the roasting tray with kitchen foil.

3) Cook the chicken in the oven for 1 hour. Remove from the oven and baste with the remaining paste. Return to the oven uncovered for a further 30-45 minutes or until cooked through.

4) Once cooked, remove from the oven and allow the chicken to rest for at least 20 minutes before serving.

Great served with jasmine rice or a rice noodle salad. Enjoy!

Mauritian Beef Curry

Mauritian Beef Curry

A wonderfully rich beef curry deep with chilli and spice.

Beef spalebone (or blade) is tailor made for slow cooking and works brilliantly well in this curry.

Best served with spiced rice and roti.

Mauritian Beef Curry
Serves 4

Ingredients:

For the Curry Powder: 15g Cumin Seeds, 15g Coriander Seeds, 5g fennel Seed, 5g Fenugreek Seed, 1 Small Cinnamon Stick, 10 Curry Leaves, 10g Ground Turmeric, 2 Dried Red Chillies

For the Curry: 800g Beef Spalebone/Blade (Diced), 1 Large Onion (Finely Sliced), 3 Garlic Cloves (Crushed), 1tsp Fenugreek Seeds, 1 Tin Chopped Tomatoes, 2 Finger Chillies (Finely Chopped), 1″ Fresh Ginger (Grated), Large Handful Chopped Coriander, Sea Salt

1) Make the curry powder by toasting the cumin, coriander, fennel and fenugreek in a small pan over a low heat for 5 minutes or until fragrant. Transfer to a spice grinder/processor with the other ingredients and blitz to a fine powder.

2) Sauté the onion and garlic in a little oil in a large pan over a medium heat for 15 minutes until golden brown. Add the curry powder and cook for a further 2-3 minutes until fragrant. Add the lamb and sear for around 10 minutes (stirring frequently) until well browned.

3) Add the fenugreek, tomatoes, chilli and ginger to the pan and bring to a simmer. Transfer the mixture to a slow cooker, cover and cook on a low setting for around 6-8 hours or until the meat is falling apart. Alternatively transfer to a casserole dish and cook in a low oven (120-140c) for around 4-6 hours or until the meat is tender (you may need to add a little water to the mixture if cooking in the oven).

4) When cooked, stir through the chopped coriander and season to taste with sea salt.

5) Serve the curry with rice and roti.

Enjoy!

Steak and Blue Cheese Sandwich

Steak Sandwich

A great steak sandwich is often a hard thing to come by. Banish the uninspiring condiments and tough steak with this improved recipe for the ultimate steak sandwich.

Sirloin steak is paired with homemade Dijonnaise, a little blue cheese and caramelised onions. Best served with homemade, spiced oven wedges.

Steak and Blue Cheese Sandwich
Serves 4

Ingredients:

For the Dijonnaise: 1 Small Onion (Finely Chopped), 1/2 Garlic Clove (Crushed), 1tbsp Unsalted Butter, 300ml Single Cream, 2tbsp Dijon Mustard, 1tbsp Chopped Fresh Tarragon, 1 tbsp Chopped Fresh Parsley, Pinch Grated Nutmeg, Sea Salt, Black Pepper

For the Wedges: 500-750g Maris Piper Potatoes (Cleaned and Wedged), 4tbsp Olive Oil, 2tsp Paprika, 2tsp Mild Chilli Powder, 2 1/2tsp Garlic Powder

For the Sandwich: 4 Sirloin Steaks, Bread for Four (Ciabatta or Country Loaf etc), 4 Large Onions (Thinly Sliced), 2tbsp Olive Oil, Watercress, Mild Blue Cheese, Sea Salt

Method:

1) Preheat the oven to 190c. To make the wedges, par-boil the potatoes in a large pan of salted water. Drain on kitchen towel. Mix the olive oil, paprika, chilli powder and garlic powder together in a large bowl. Add the wedges to the oil mixture and stir to coat well. Place on a baking tray and transfer to the oven for around 1 hour or until crisp and golden. When ready, keep warm and season with sea salt.

2) Meanwhile, make the Dijonnaise. Sauté the onion and garlic in the butter for around 10 minutes or until golden. Add the single cream and Dijon mustard and bring to a simmer. Reduce the mixture until thick. Take off the heat and add the tarragon and parsley and season to taste with nutmeg, sea salt and black pepper.

3) Caramelise the 4 sliced onions in the olive oil in a heavy bottomed saucepan for around 30 minutes or until golden and sticky.

4) Meanwhile, season the steaks and sear on a hot griddle until cooked to your liking. Allow to rest for at least 10 minutes.

5) Warm the bread and slice the steak. Spread a good amount of Dijonnaise on each portion of bread, top with the caramelised onions and a little crumbled blue cheese. Top with watercress. Serve the sandwiches with the homemade wedges.

Enjoy!

Romesco Sauce

Romesco Sauce

This incredible Catalan sauce is great served with roast and barbecued meats.

Served here with roast rib of beef and watercress salad.

Romesco Sauce
Makes 400-500ml

Ingredients:

2 Red Peppers, 1 Long Shallot (Finely Chopped), 3 Tomatoes (Chopped), 2 Garlic Cloves (Finely Crushed), 1tsp Paprika, 1/2tsp Smoked Paprika, 1/2tsp Chipotle Powder, 1 Slice Bread (Gluten Free If Required), Olive Oil, 75g Blanched Almonds, 1tbsp Red Wine Vinegar, Sea Salt

Method:

1) Preheat the oven to 220c. Blacken the red peppers on a gas hob or under a hot grill. Transfer to the oven and bake for 20 minutes or until tender. When ready, remove from the oven, deseed and chop into large chunks.

2) Meanwhile, coat the bread with a little olive oil and fry in a non-stick frying pan over a medium heat until well toasted on each side. Remove from the pan, chop into cubes and set aside.

3) Place a little olive oil in a saucepan and add the shallot. Sauté for a few minutes until soft and add the tomatoes and a little sea salt. Add 3tbsp of water and simmer uncovered for 20 minutes until the sauce is thick.

4) Add the chopped peppers, tomato and shallot mixture, garlic cloves, paprika and smoked paprika, chipotle powder, chopped fried bread and blanched almonds to a food processor. Add around 3tbsp of olive oil and blitz until your desired consistency is achieved. Add the red wine vinegar and sea salt to taste and stir well to combine.

5) Transfer the mixture to a bowl, cover and store in the fridge until ready to use. The sauce will keep in the fridge for a few days.

Enjoy!

Chicken Liver Pâté

Chicken Liver Pâté

Homemade pâté is an incredibly satisfying dish. This subtle chicken liver pâté is very quick and simple to cook and tastes fantastic.

Great served with homemade melba toasts and pear chutney.

Chicken Liver Pâté
Serves 4

Ingredients:

400g Chicken Livers (Roughly Chopped), 1 Shallot (Finely Chopped), 175g Unsalted Butter (Cubed), 1 1/2tsp Fresh Thyme Leaves, 100ml Madeira, 65ml Double Cream, 1tsp Sea Salt, 3/4tsp Ground Mace, 1/2tsp Ground Ginger, Zest 1 Orange

Method:

1) Place a frying pan over a medium heat and add a little butter. Fry the shallot and thyme for 5 minutes or until soft. Turn up the heat and add the livers to the pan. Fry the livers, stirring frequently, until well seared but pink in the centre (around 3-4 minutes). Transfer the mixture to a food processor.

2) Place the pan back over a high heat. Add the Madeira and reduce until syrupy. Transfer the reduced Madeira to the food processor. Add the cream, sea salt, mace and ginger to the processor and blitz until fine. Add 100g of the butter and process until completely smooth.

3) Pass the mixture through a sieve and pipe into serving dishes. Top each dish with a little orange zest and a small sprinkling of sea salt. Melt the remaining butter and skim the impurities from the top. Spoon this butter over the pâté in the serving dishes to seal. Transfer to the fridge for at least 2 hours or until fully set.

Enjoy!

Venison Meatballs, Tomato Sauce

Venison Meatballs, Tomato Sauce

Rich and succulent venison meatballs are great paired with this rich tomato and red wine sauce.

Best served with egg pasta or wild rice.

Venison Meatballs, Tomato Sauce
Serves 4

Ingredients:

For the Meatballs: 600g Minced Venison, 1 Medium Onion (Finely Chopped), 1 Slice White Bread (Gluten Free if Required), 3tbsp Milk, 2tsp Sea Salt, 2tsp Cracked Black Pepper, Large Handful Chopped Flat Leaf Parsley, Small Handful Chopped Sage, 3 Garlic Cloves (Crushed)

For the Tomato Sauce: 1 Large Onion (Finely Chopped), 2 Celery Stalks (Finely Chopped), 2 Garlic Cloves (Crushed), 4tbsp Olive Oil, 150ml Red Wine, 1 Rosemary Stalk, 1tsp Sea Salt, 2 Tins Chopped Tomato (Blitzed to a Purée), 1tbsp Caster Sugar, 2 Red Chillies (Sliced Vertically)

Method:

1) To make the meatballs, soak the bread in the milk for a few minutes. Combine all of the ingredients in a large bowl with the bread soaked in milk and mix well with your hands to combine. Roll the mixture into small balls and store covered in the fridge. Cook the meatballs in an oven at 190c on a lined baking tray for 20-25 minutes or until cooked through.

2) To make the tomato sauce, place a heavy bottomed saucepan over a medium heat. Add the olive oil and sauté the onion, celery and garlic for 10 minutes until soft. Add the red wine and allow to reduce by half. Add the rosemary, sea salt, tomato, sugar and red chillies. Simmer for 20-30 minutes or until reduced by half.

3) Serve the meatballs with the tomato sauce and good drizzle of olive oil.

Enjoy!

Ox Shin, Baked Shallot

Ox Shin, Baked Shallot

Meltingly tender braised beef shin with sweet baked shallots, buttery mashed potato and a rich port jus.

A great weekend supper – the beef can be prepared in the morning and left to cook long and slow until ready to serve.

Serve with some pan-fried kale.

Ox Shin, Baked Shallot
Serves 4

Ingredients:

For the Beef: 4 Beef Shin Portions (Fully Trimmed), 1tbsp Olive Oil, 2 Garlic Cloves, 1 Rosemary Sprig, Sea Salt, Black Pepper, 800ml Beef Stock.

For the Jus: Reserved Beef Stock, 1tbsp Olive Oil, 125ml Port, 3tbsp Unsalted Butter (Cubed), 1 Shallot (Finely Chopped), 1 Celery Stalk (Finely Chopped), 1 Thyme Sprig, 1 Tomato (Chopped), 1tsp Redcurrant Jelly, Sea Salt

For the Mashed Potato: 500g Maris Piper Potatoes (Peeled and Chopped), 200g Unsalted Butter, Sea Salt, Freshly Grated Nutmeg, Cracked Black Pepper

For the Shallots: 4 Banana Shallots, 1tbsp Unsalted Butter, Sea Salt

Method:

1) Pre-heat the oven to 130c. Place a casserole dish over a medium heat and add a little olive oil. Season the shin portions with sea salt and black pepper. Brown the meat for 3 minutes each side. Add the garlic, rosemary and stock to the pot and bring to the boil. Cover the pot and transfer to the oven. Cook for around 6 hours or until the meat is tender without falling apart (possibly longer).

2) Meanwhile, prepare the shallots by peeling and slicing in half vertically. Place on a lined baking tray and add a dot of butter on top of each shallot and sprinkle with sea salt. Bake in the same oven as the beef for around 1 hour or until golden brown and tender. Set aside.

3) Meanwhile, make the mash. Boil the potatoes in a pan of salted water until tender. Strain and pass the potatoes through a potato ricer into a clean pan. Place the pan over a low heat and slowly add the butter whilst mixing to combine until all the butter has fully melted. Continue to beat until the mash is silky smooth. Season to taste with sea salt, cracked black pepper and freshly grated nutmeg. Keep warm.

4) When the beef is cooked, remove from the stock (set the stock to one side) and keep the beef warm in a low oven (covered). Place a medium saucepan over a medium-high heat. Add the olive oil and sauté the shallot and celery for 5 minutes until soft. Add the port and reduce by half. Add the reserved beef stock to the pan with the tomato, thyme and redcurrant jelly and reduce by 2/3 over a high heat. When reduced, whisk in the unsalted butter piece by piece to thicken and enrich the sauce and season to taste with sea salt.

5) Serve the braised shin with a spoonful of mashed potato, the baked shallots and a good amount of jus.

Enjoy!