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VENISON STEAKS WITH CRANBERRY SAUCE
INGREDIENTS
1 tablespoon butter
2/3 cup chopped shallots (about 6) or white part of green onions
2 garlic cloves, finely minced
3 tablespoons balsamic vinegar or red wine vinegar
1 (12-ounce) bag cranberries, picked over
1/2 cup granulated sugar shopping list
4 strips (2 x 1/2-inch each) orange rind
1/2 vanilla bean, split lengthwise
3 whole cloves
2 cups chicken broth
1 tablespoon vegetable oil
4 (6 to 7 ounces each) boneless venison steaks from leg
COOKING INSTRUCTIONS
Heat butter in large skillet/frying pan over low heat.
Add shallot and garlic; cook, stirring frequently, until softened, about 7 minutes.
Add vinegar; cook until evaporated, about 3 minutes.
Add cranberries, sugar, orange rind, vanilla bean and cloves.
Increase heat to medium; cook until sugar melts and berries begin to pop, about 5 minutes.
Add chicken broth; simmer gently for 10 minutes.
Strain through fine-meshed sieve over bowl., pushing on solids to extract as much juice as possible.
Discard solids.
Heat oil in large skillet/fryingpan over high heat.
Add venison; cook 2 to 3 minutes per side until browned on outside and cooked to rare.
Cook 4 to 6 minutes for medium done
Remove venison to serving plates; keep warm.
Pour off fat from skillet.
Add sauce; cook 2 minutes over high heat.
Pour sauce over venison.
Serve with a side Chef's salad with a mild vinaigrette dressing.. beans, potatoes..... delcious!
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ROAST HAUNCH OF VENISON WITH A RED WINE GRAVY
Prep time 20 mins
Cooking time 1 hour
Total 1 hour 20 mins
+ Overnight Marinade
Ingredients
1kg rolled, boneless haunch of venison
3 tablespoons olive oil
Marinade
50ml olive oil
6 sprigs thyme
6 crushed juniper berries
6 black peppercorns
Half a bottle of good red wine
3 strips orange peel
Gravy
6 bruised juniper berries
half a bottle of good red wine
4 strips orange zest
400ml beef or game stock
3 tablespoons redcurrant jelly
30g diced cold butter
Method
1.Mix together the marinade ingredients in a large china bowl. Add the venison and rub thoroughly with all the ingredients. Cover and chill until needed. It can be left overnight or for up to 36 hours - but should be turned regularly.
2.Preheat the oven to 180°C/gas mark 4. Remove the venison from its marinade and pat dry with kitchen paper. Heat the olive oil in a roasting tray over a medium-high heat. Add the meat and brown on all sides. Roast for 48 minutes for medium-rare. (Allow 15 minutes per 450g plus an extra 15 minutes for a medium-rare roast.) Baste regularly. Then remove from the oven and set aside in a warm place to rest. This allows the juices to settle back into the meat.
3.Meanwhile, make the gravy. Place the wine, orange zest and juniper berries in a saucepan and boil vigorously until reduced to about 4 tablespoons of liquid. Add the stock and redcurrant jelly and simmer until it has a good flavour.
4.Remove the meat from the roasting pan. Pour off any excess fat from the pan and pour the gravy in. Loosen any debris and return to the boil before straining into a clean saucepan. Whisk in the butter and serve immediately with the carved venison
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TASTY SAUSAGE CASSEROLE
Serves 4
Ingredients
Eight JOHN TAYLOR sausages (Lincolnshire, Pork or Welsh Dragon)
One tablespoon of oil
Two large onions peeled and sliced
One clove of garlic, crushed
Two carrots peeled and sliced
150 g lentils
One cup of frozen peas
Two celery stalks cleaned and sliced thinly
Three large floury potatoes peeled
Two tablespoons of Lea and Perrin sauce
Or one tablespoon of brown sauce
One beef stock cube
One can of chopped tomatoes
One teaspoon of dried herbs
Salt and pepper to season
To Prepare
Preheat the oven to 200 degrees C or gas mark 6
Heat the oil and fry the onions and sausages until the sausages are just cooked and the onion is golden brown. Add the garlic as the onion starts to brown so that it does not burn.
Meanwhile cover the lentils with water and simmer until soft.
Remove from the heat and cut the sausages into two inch chunks. Replace in the pan and add the carrots, celery, sauce, tomatoes, peas, herbs and stock cube. Add the drained lentils and also the potatoes that have been cut into one inch chunks. Add water if the mix is too dry.
Bring to the boil gradually and then put into an oven proof casserole dish with a lid. Place in the centre of the oven and cook for 40 minutes.
Check to see if the vegetables are cooked. Add some gravy granules or a little mashed potato powder if you like your gravy thicker.
Serve in a bowl with crusty bread to soak up the gravy.
Beans
Some people prefer to have a can of baked beans in with their sausage casserole. If this is the case you can either replace to lentil or the can of tomatoes with the beans – or add it as an extra for an even more substantial meal.
Dumplings
This is also a meal that would benefit from having dumplings served with it. If doing this take the lid off the oven proof dish fifteen minutes before the end of the cooking time and add the dumplings to the casserole. Turn them after ten minutes so that they do not become too hard on top in the oven. A pinch of chilli or herbs in the dumplings makes an interesting flavour.
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Fruity pork casserole
Ingredients
Serves 4
• 2tsp vegetable oil
• 500g lean pork chunks (such as leg or shoulder)
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 2 carrots, sliced
• 250g swede, chopped
• 250g potatoes, chopped
• 1 chicken stock cube
• 100g ready-to-eat dried apricots, halved if large
• ¼tsp ground ginger
• 2tsp dried mixed herbs
• 2tsp cornflour, blended with 2tsps of water
• Chopped fresh parsley or coriander, to garnish
• Salt and freshly ground black pepper
method
1. Preheat the oven to 190°C/fan oven 170°C/gas 5.
2. Heat a large flameproof casserole dish on the hob and add the vegetable oil, brushing it over the base. Add the pork chunks, letting them sear and brown before turning them over. Cook for 3-4 mins until browned on all sides.
3. Add the onion, garlic, carrots, swede and potatoes, stirring well. Pour in 450ml (3/4 pint) water. Bring up to the boil, then crumble in the chicken stock cube. Add the apricots, stir in the ginger and mixed herbs, then cover with a tight-fitting lid. Transfer to the oven and bake for 1 hr.
4. Stir the blended cornflour, then add it to the casserole, stirring until thickened. Cook for 2-3 mins. Serve, garnished with chopped fresh parsley or coriander.
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SHEPHARD'S PIE
ingredients
For the filling
25 g beef dripping, or lard
1 large onion, peeled and finely chopped
1 carrot, peeled and diced
450 g cooked lamb, minced
1-2 cloves garlic, peeled and crushed (optional)
1 tbsp plain flour
1 tsp tomato purée
300 ml beef stock
1 dashes of Worcestershire sauce
1 tbsp chopped fresh parsley
For the topping
450 g potatoes
2 tbsp double cream
115 g unsalted butter
1 pinches nutmeg, freshly grated
method
1. For the filling:melt the dripping in a large frying pan and add the onion and carrot. Cook for a few minutes until soft but not coloured.
2. Add the minced lamb and fry for 2 minutes, then add the tomato purée, garlic if using it, and flour, and mix well.
3. Add the stock and bring to the boil, then simmer for 10-15 minutes until the stew thickens but does not stick to the pan.
4. Stir in the Worcestershire sauce, parsley and some salt and pepper, and remove from the heat. Put into a pie dish of about 850ml and leave to cool.
5. For the topping:peel the potatoes then cut them into even pieces and put into cold salted water. Bring to the boil and cook until tender, then drain and return to the pan. Put back on the heat to dry out carefully, stirring all the time.
6. Put the double cream and 85g of the butter into a clean pan and bring to the boil.
7. Mash the potatoes or pass them through a potato ?ricer? and add to the cream mixture. Stir well, season with salt and pepper and add some nutmeg. Allow to cool. Preheat the oven to 180C/gas 4.
8. Put the potato into a piping bag with a 2cm plain nozzle and pipe on to the meat mixture in the pie dish. Put the pie dish into the preheated oven for 10 minutes to set the potato topping.
9. Melt the remaining butter and carefully brush over the top of the pie. Put back in the oven for a further 20 minutes or until golden brown. Serve immediately.
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BACON,TOMATO & FENNEL TATIN
Recipe ingredients
6 Thick cut unsmoked Sweet cured premium back bacon rashers
1 x 15mlsp (1tbsp) Soft dark brown sugar
12g (½oz) Butter
12 Cherry tomatoes, cut in half
½ Small fennel bulb, very thinly sliced
1 x 15mlsp (1tbsp) Fresh rosemary chopped + extra whole sprigs
1 x 15mlsp (1tbsp) Olive oil
500g Pre-made packet flaky pastry
Preparation METHOD
Preheat the oven to Gas Mark 4, 180ºC, 350ºF.
Place the sugar and butter onto a shallow baking tray, roughly mix together and spread over the tray.
Add the bacon rashers, tomatoes and fennel. (Remembering that when the tarte is turned upside down the bottom will become the top!) Finish off with the chopped rosemary and sprigs and drizzle with oil.
Place in a preheated oven for about 8-10 minutes, remove and turn the oven temperature up to Gas Mark 6, 200ºC, 400ºF.
Roll out the pastry to fit the baking tray and loosely place on top of the bacon mixture.
Bake in the oven for about 15-20 minutes until the pastry is well risen and golden.
Remove and allow to stand for 1-2 minutes and then carefully turn out onto a serving plate.
Serving suggestion
Serve hot or cold in wedges.
serves 5 cooking time 30 mins
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MIDWEEK BACON ROAST
INGREDIENTS
900g (2lb) Premium Bacon joint
Glazes:
1-2 x 15mlsp (1-2tbsp) honey
or
Marmalade and mustard - a spoonful of each
or
Favourite jam or jelly (redcurrant, plum, quince, etc)
Preparation method
Cooking time 20 minutes per 450g/½kg (1lb)
Preheat the oven to Gas Mark 4, 180ºC, 350ºF.
Place the joint into a foil lined roasting pan. Add a small cup of water and lightly scrunch the foil around the joint (this will create a little steam during cooking and keep the joint moist).
Open up the foil for the last 20 minutes of cooking and brush now with the glaze (if you are using one).
Place the vegetables in a separate roasting pan, drizzle with a little olive oil, season and roast for 40-50 minutes (potatoes, baby carrots, parsnips, shallots, sweet potatoes, squash, apples or plums or any of your favourite seasonal root vegetables will work well).
Serves 5 cooking time 20 mins
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BACON,APPLE,SAGE & CIDER PIE
INGREDIENTS
2 Dry cured premium bacon/gammon chops (approx 200g each), fat & rind removed and cut into chunks
1 x 5mlsp (1tsp) Olive oil
1 Onion, roughly chopped
2 Cox’s type eating apples, cored and cut into wedges
5 Fresh sage leaves, roughly chopped
1 x 5mlsp (1tsp) Mustard
150ml (¼pt) Cider or apple juice
6 New potatoes, scrubbed, cut into small cubes
12g (½oz) Butter ) combined
1 x 15mlsp (1tbsp) Flour )
500g Pre-made packet flaky pastry
Preparation
METHOD
Preheat the oven to Gas Mark 6, 200ºC, 400ºF.
In a large pan heat the oil. Add the bacon chunks and onion and cook until the bacon changes colour and is starting to brown. Add the apples, sage, mustard, cider and potatoes. Combine well together and bring to the boil. Gradually add the small pieces of combined butter and flour. Stir to thicken slightly. The sauce should be glossy and thicken slightly.
Divide the mixture between 4 individual pie dishes or make as one ‘family pie’.
For individual pies cut the pastry into 4 and roll each out separately. Wet the top of the dish and roughly press the pastry onto the dish. Finish off the pastry or leave draped over for a ‘rustic’ pie crust.
Cook in a preheated oven for 15-20 minutes until risen, flaky and golden.
Serving suggestion
Serve with seasonal greens.
Serves 4 cooking time 20 mins |
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BEEF STIFADO
Cooking Instructions
Place Beef in a casserole dish with Approx Half a cup of water, place in a pre-heated oven on 160c or gas mark 3 for 1.5 - 2 Hours but check every 30 mins to stir and add any additional water if necessary.
Note: Water is to give a small amount of sauce do not add to much or it may dilute the flavour.
Serve on a bed of rice with oven roasted onions and peppers or new potatoes.
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MOROCCAN STYLE LAMB
Cooking Suggestion:
Wrap in Foil and place in pre-heated oven on 170 degrees centigrade (gas mark 5) for Approx 2 Hours. (half way through cooking time turn the lamb pieces over)
Serving Suggestion:
Serve with Rice and Mediterranean roasted vegetables, e.g. peppers, courgettes, red onion.
Drizzle with olive oil and herbs and roast for about 20 minutes on high.
Alternatively Schwartz do a Mediterranean Packet mix that you coat the vegetables in and roast
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SPICY CHILLI MEAT BALLS
COOKING SUGGESTION
FRY IN A TABLESPOON OF OLIVE OIL ON A MEDIUM HEAT
TURNING REGULARLY FOR APPROX 10 MINS.
THEN PUT INTO THE SAUCE IN A COVERED CONTAINER
& PLACE IN OVEN OR ON STOVE FOR 25 MINS ON A LOW TO MEDIUM HEAT.
SERVE ON A BED OF PASTA OR RICE.
SAUCE RECIPE SUGGESTION
MIX TOGETHER
1 TEASPOON OF OLIVE OIL
1 SMALL ONION FINELY CHOPPED
1 GARLIC CLOVE FINELY CHOPPED
1 TEASPOON GROUND CUMIN
¼ TEASPOON GROUND CINNAMON
½ TEASPOON PAPRIKA
1 TIN CHOPPED TOMATOES (425g)
1 TABLESPOON HARISSA
OR PLAIN TOMATO PUREE
1 TABLESPOON CORIANDER
SERVES 2 |
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COOKING INSTRUCTIONS FOR HAGGIS
BOILING
Bring your water to the boil
Then turn down to simmer place the haggis in the water in its skin & simmer for
35-40 mins (1lb) haggis
55-60 mins (2lb) haggis
PAN FRY
Take out of skin cut into thick slices
Fry in a small amount of oil for 5 mins approx
Turning until brown on each side
OVEN
Pre-heat oven to 190-200 c (gas mark 6)
Take out of skin cut into thick slices
place on baking tray
& cook for approx 10-15 mins
BURNS TRUFFLE
Place on a baking tray
Preheat oven 190-200 c
Place in oven & bake for 25-30 mins
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John Taylor & Son - 126 Newcombe Road, Earlsdon, Coventry, CV5 6NL - 204 Station Road, Balsall Common, Berkswell, CV7 7EE
Web design by Freecom |
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