Parsnip Velouté, Scallops, Curry

Parsnip Velouté, Scallops, Curry

Parsnip and Cider Velouté is a great accompaniment for pan seared scallops. Although not a true velouté, this silky sauce also pairs perfectly with the home-made curry oil and puffed cumin seeds for an impressive starter.

This parsnip and cider velouté is also great served simply with a drizzle of curry oil.

Parsnip Velouté, Scallops, Curry

Parsnip Velouté, Scallops, Curry
Serves 4

Ingredients:

For the Velouté: 6 Parsnips (Peeled and Chopped), 25g Unsalted Butter, 1 Onion (Finely Sliced), 1 Garlic Clove (Crushed), 2 Thyme Sprigs (Tied Together), 350ml Good Quality Dry Cider, 85ml Single Cream

To Finish: 8 Large Scallops, 2tsp Curry Powder, 75ml Grapeseed Oil, Small Handful Croutons (Gluten Free if Required), 2tsp Cumin Seeds, Small Handful Thyme Leaves

Method:

1) Place a large saucepan over a medium heat and melt the butter. Add the onion and garlic and sweat for 10 minutes until soft but not coloured. Add the parsnips and thyme and sweat for a further 5 minutes. Add the cider and bring to a simmer. Cover and simmer for 20-30 minutes or until the parsnips are tender. Remove from the heat and remove the thyme. Transfer to a blender and blend until very smooth. Transfer the mixture to a clean pan. Just before serving add the single cream, season to taste with sea salt and white pepper and warm through.

2) Meanwhile make the curry oil by combining the grapeseed oil and curry powder in a small spice blender – blitz well to emulsify. Keep to one side. Next prepare the cumin seeds by quickly frying in hot oil for 30 seconds until lightly puffed – drain and set aside.

3) Season the scallops with sea salt and pan-sear in a little olive oil in a non-stick pan over a high heat. They should take around 1-2 minutes each side depending on size.

4) Spoon the velouté into small bowls and top with the scallops, a good drizzle of curry oil, a sprinkle of toasted cumin seeds, some seasoned croutons and a few thyme leaves.

Enjoy!

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Pigeon, Foie Gras, Chestnut

Pigeon, Foie Gras, Chestnut

A delicious pairing of pigeon and foie gras accompanied by roasted parsnip and chestnut, homemade cranberry sauce, fresh sage, chestnut stuffing and Madeira jus.

You can prepare most of the elements in advance and reheat before serving, making this a most impressive dinner party dish.

Pigeon, Foie Gras, Chestnut

Pigeon, Foie Gras, Chestnut
Serves 4

Ingredients:

For the Sauce: 1tbsp Unsalted Butter, 2 Shallots (Sliced), 2 Garlic Cloves (Bashed), 150ml Madeira, 150ml Game Stock, 3 Thyme Sprigs, Sea Salt, Cracked Black Pepper

For the Stuffing: 250g Pork Sausagemeat (Gluten Free if Required), 75g Cooked Chestnuts (Finely Chopped), 1 tsp White Pepper, Zest 1 Orange, Small Handful Sage Leaves

To Finish: 8 Pigeon Breasts, 1tbsp Rapeseed Oil, 2tbsp Unsalted Butter, 2 Parsnips, 2 Slices Foie Gras, 75g Cooked Chestnuts (Chopped & Oven Dried), Homemade (Or Good Quality) Tart Cranberry Sauce, Sage Leaves, Sea Salt, Cracked Black Pepper

Method:

1) Pre-heat the oven to 220c. Make the stuffing by combining the ingredients in a small bowl and mixing well until fully combined. Roll the stuffing into a sausage shape in tin foil and transfer to the oven for 20 minutes or until cooked through. Once cooked, remove from the oven and remove the tin foil and then cut into disks and keep warm. Peel and half the parsnips, season with sea salt and wrap in tin foil. Cook in the oven for 20 minutes until tender and remove, cut in half and keep warm.

2) Meanwhile, make the sauce by melting the butter in a medium saucepan and adding the shallot, garlic and thyme. Sauté the mixture over a medium heat for 5 minutes until softened. Turn the heat up high and add the Madeira. Allow to reduce by half. Add the stock and simmer for 10-20 minutes or until a thick consistency is achieved. Season to taste with sea salt and cracked black pepper. Keep warm.

3) Place a large non-stick frying pan over a medium-high heat. Add the rapeseed oil. Season the pigeon breasts with sea salt and cracked black pepper and fry for around 2 minutes each side or until cooked to your liking – add the butter 2 minutes before the end of cooking and baste the breasts. Set the pigeon aside to rest for 5-10 minutes.

4) Drain the butter from the pan and dry with kitchen towel. Reduce the heat to medium. Season the foie gras with sea salt and sauté for 30 seconds-1 minute each side. Remove and dice into small cubes.

5) Slice the pigeon breasts and serve atop the cranberry sauce and sage leaves. Set a disk of the stuffing on the side. Serve the roast chestnut and diced foie gras between two halves of the parsnip. Spoon some Madeira jus over the plate.

Enjoy!

Parsnip Risotto

Parsnip Risotto

This recipe was scribbled down and adapted from another blog some time ago and never fails to impress.

Sweet and earthy parsnip is hit with a big kick of sage and parmesan.

Topping with a little mascarpone, fried croutons and fresh sage balances a delicious dish.

Parsnip Risotto
Serves 4

Ingredients:

For the Risotto: 300g Carnaroli Rice, 30g Unsalted Butter, 1 Onion (Finely Chopped), 1 Garlic Clove (Crushed), 1 Celery Stick (Finely Chopped), 3 Medium Parsnips (Peeled and Grated), 200ml Dry White Wine, Small Handful Sage Leaves (Finely Chopped), Small Handful Parsley (Chopped), 1 litre Light Vegetable Stock, 50g Grated Parmesan, 3tbsp Mascarpone, Freshly Cracked Black Pepper

To Finish: Croutons, Mascarpone, Fresh Sage Leaves

Method:

1) Heat the butter in a large casserole over a medium heat. Add the onion, garlic, celery and parsnip and sauté for 5 minutes until soft but not coloured. Add the risotto rice and combine with the other ingredients.

2) Turn up the heat and add the wine. Allow to reduce by half. Add the sage and fold to combine. Turn the heat down and gradually add the vegetable stock, allowing the rice to absorb in between, whilst stirring. Continue until the rice has cooked (just a little bite remaining) – around 20-30 minutes.

3) Once the rice is ready add the parsley, mascarpone, parmesan and a good amount of cracked black pepper. Cover and allow to stand for 5 minutes. Stir well to combine.

4) Serve with freshly fried croutons, mascarpone and fresh sage leaves.

Enjoy!

Venison Loin and Parsnip Chips

Venison Loin and Parsnip Chips

Roasted venison loin simply drizzled with a little olive oil and smoked sea salt pairs deliciously with parsnip chips which have had a light dusting of cayenne. This dish would make a great weekend supper or could be scaled up for an impressive dinner party!

I served the venison and chips with a watercress salad and mini pancetta dauphinoise.

Venison Loin and Parsnip Chips
Serves 2

Ingredients:

500g Venison Loin (In the Piece, Fully Trimmed)
1 Sprig Rosemary
Extra Virgin Olive Oil
Smoked Sea Salt
6 Parsnips (Peeled, Cut into chips and store in water)
1/2 Tsp Cayenne Pepper
Vegetable Oil
Small Handful Chopped Parsley
Sea Salt
Cracked Black Pepper

Method:

1) Pre heat the oven to 220C. Place 4 Tbsp of vegetable oil into a large baking tin and place into the oven to pre heat.

2) Meanwhile, place the parsnips in a large pan and fill with cold water. Place over a high heat and bring to the boil. Once boiled, drain the parsnips and dry thoroughly with kitchen towel.

3) Place the parsnips in a large bowl with the cayenne pepper and toss to combine. Add the parsnips to the baking tray and roast for around 40 minutes, turning occasionally – until golden brown. Once ready, remove from the oven and toss through with the chopped parsley and some sea salt before serving.

4) Meanwhile, season the venison loin with black pepper and sear in a little olive oil with the rosemary in a hot pan for around 4 minutes each side. Place in a dish and transfer to the oven to continue cooking to your liking – around 2-5 minutes (I look for an internal temperature of 54-56C).

5) Once done, remove the venison from the oven and allow to rest for 10 minutes before carving. Drizzle with olive oil and a little smoked sea salt before serving with the parsnip chips.

Enjoy!

Sous Vide Venison, Parsnip Chips


 

October is the best month of the year – Venison season and my birthday month, all topped off by Halloween celebrations! Venison is my favourite game meat and the one I cook most often. It is a truly beautiful meat – a perfect balance of tenderness and gamey flavour (which doesn’t over-power).

Loin is a perfect showcase for sous vide cooking and has proved the most appreciative recipient. Cooking for 1 hour at 61C gives perfect results. I then rolled the venison in Taste No. 5 powder before quickly searing to give a greater depth of flavour – but it would be equally delicious without.

I’ve recently discovered smoked sea salt and I’m an instant convert. Sprinkle a little on the venison and drizzle over some Oro De Bailen before serving – perfection (and very little work)!

I craved something starchy and fried with this but I’ve had a glut of tripe cooked chips recently. To save my guilt I knocked up a quick batch of parsnip chips – recipe included.

Sous Vide Venison, Parsnip Chips

Serves 2

Ingredients:
For the Venison: 500g Trimmed Venison Loin, 1tbsp Butter, 1 Thyme Sprig, 1 Garlic Clove Bashed, Taste No. 5 Powder, Smoked Sea Salt, Extra Virgin Olive Oil
For the Chips: 2 Large Parsnips, 1tbsp Plain Flour, 1tsp Cayenne Pepper, 4tbsp Vegetable Oil, Sea Salt, Black Pepper

Method:
1) Pre-heat the water bath to 61C. Make a herb sachet by wrapping the thyme and garlic in cling film and cutting off the ends. Vacuum pack the venison with the butter and herb sachet. Place in the water bath and cook at 61C for 1 hour.
2) In the meantime, make the parsnip chips. Pre heat the oven to 210C. Add the oil to a medium baking tray and place in the oven to heat.
3) Cut the parsnips into even sized chips and place in a large pan of salted cold water. Bring the water to the boil, boil for two minutes then drain the parsnips.
4) Place the parsnips in a bowl with the flour, cayenne, a little salt and pepper. Toss to combine. Cook the chips in the hot oil for around 30 minutes or until crisp, turn half way through cooking. Keep warm until the venison is ready.
5)  Once the venison is ready, remove from the water bath and the vacuum bag. Sprinkle with Taste No. 5 powder and sear quickly in a little olive oil in a very hot pan.
6) To serve, slice the venison, sprinkle with a little smoked sea salt and drizzle with good quality extra-virgin olive oil. Serve the parsnip chips on the side.