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!

Chicken, Cabbage and Black Pudding

Chicken, Cabbage and Black Pudding

A delicious dish of chicken supreme, creamed cabbage with smoked bacon and black pudding bonbons!

Perhaps one of the most moreish foods ever made, black pudding bonbons are to die for!

Crisp skinned chicken supreme pairs perfectly with creamed cabbage. The black pudding bonbons also make a great canapé!

Chicken, Cabbage and Black Pudding
Serves 4

Ingredients:

4 Chicken Supremes (Skin On, Wing Bone In)
2 Garlic Cloves
2 1″ Slices of Black Pudding (Preferably Stornoway)
4tbsp Dried Breadcrumbs
1 Egg
1 Head Savoy Cabbage, Sliced
25g Unsalted Butter
50g Pancetta, Diced
4tbsp Single Cream
1tsp Grated Nutmeg
Cracked White Pepper
Sea Salt

Method:

1) Make the cabbage: Place a large saucepan over a medium heat, add the butter and allow to melt. Add the pancetta and cook for 5 minutes until crisp. Add the cabbage and stir until coated in the butter. Turn the heat down low and cook for 15 minutes, stirring frequently until tender. Add the cream and combine with the cabbage. Season to taste with salt, white pepper and grated nutmeg. Keep warm.

2) Meanwhile, cook the chicken. Place a large frying pan over a medium-high heat and add a splash of olive oil. Season the chicken supremes with cracked white pepper and sea salt. Fry the supremes skin side down for 10 minutes before flipping for a further 10 minutes or until cooked through – careful not to burn the skin. Allow to rest, covered, for 5 minutes.

3) To make the bonbons, preheat a fryer filled with sunflower oil to 190C. Cut the slices of black pudding into 8 equal pieces and roll into small balls. Coat the balls in beaten egg then breadcrumbs. Fry in the fryer for 1-2 minutes or until golden brown. Drain and keep warm.

4) Serve the chicken supreme with the creamed cabbage, black pudding bonbons and pan juices.

Enjoy!

A Tasting of Pork

A Tasting of Pork

Devising a recipe for pork for a weekend supper left me with too many options – I wanted to cook the delicious, tender belly but could not compromise on succulent fillet or a little black pudding for extra richness.

In an attempt to create a tasting of pork, I have paired prosciutto and sage wrapped fillet with slow cooked belly, crisp black pudding, crackling, apple purée, carrot purée, mini fondant potatoes, beetroot crisps and diced apple. The apple cut through the richness of the pork belly and the earthy flavour of the beetroot and sage paired excellently with the spicy black pudding.

I give the recipe for the slow cooked pork belly (sous vide) and apple purée below – which would make for a great sunday lunch if accompanied by roast potatoes and gravy!

A Tasting of Pork

Slow Cooked Pork Belly, Apple Purée
Serves 4

Ingredients:
1kg Pork Belly (Bones Removed, Skin Removed for Crackling)
25g Unsalted Butter
2 Garlic Cloves (Bashed)
2 Thyme Sprigs
Small Handful Fresh Sage
1kg Granny Smith Apples
Juice 1/4 Lemon
Zest 1 Lemon
Nutmeg
50ml Water
Salt & Black Pepper

Method:

1) For the pork belly, season with salt and pepper and vacuum pack in a sous vide bag with the garlic, butter, thyme and sage. Cook in a water bath at 82C for 12 hours.

2) Meanwhile, make the apple purée: peel and core the apples and chop into medium sized pieces. Place in a large saucepan with the water. Bring the apples to a simmer over a medium heat, reduce the heat and cook the apples for around 1 hour or until no pieces remain and the mixture resembles a purée.

3) Pass the apples through a fine sieve. Season with a little salt and add the lemon juice and zest. Grate over a generous amount of nutmeg and stir the mixture to combine. Keep warm until ready to serve or chill and reheat.

4) Remove the pork from the vacuum bag and pat dry. Fry in a large frying pan over a high heat until the belly is nicely crisp. Cut into equal slices and serve with the apple purée.

Enjoy!