Recipes and Tips
We will always take pleasure in publishing and sharing recipe ideas for our products here ... with a name mention of course!
We have a very good friend who's Mum has an incredible gift for seeking
out foreign, exotic tales connected to recipe ideas and is happy to
share them with us all. Living in Cumbria in a charming cottage she
recently fed us warming cups of her own blend of special teas and
enchanted us with her wonderful ability to tell a good tale. Indeed,
she writes her own culinary columns and has been recently asked to be a
critic in the Good Food Magazine, so her name may be familiar to you.
Below, courtesy of Georgina Protheroe-Beynon, are a few ideas you may
like to try.
This is Mrs. Karen Stone's (of Manchester) wonderfully attractive dish.
Ingredients: 500g Minced Venison 1 large onion, peeled and sliced 2 carrots, peel and diced Half a Pint of Beef Stock 1.5 tablespoons Angostura Bitters 1 tablespoon tomato puree Salt and Freshly ground black pepper 2 teaspoons of cornflour
Scone Topping :
175g (6 oz) Self Raising Flour 40g (1.5 oz) Butter or Margarine Salt & Pepper Half a teaspoon of Dried Mixed Herbs 1 Egg, beaten 2 Tablespoons of Milk Few sesame seeds (optional)
Method
Fry
the venison gently in pan, adding a couple of drops of oil if
necessary. Add onion and carrots and continue cooking for a few
minutes. Add the stock, Angostura Bitters, tomato puree, salt and
pepper and bring to the boil. Blend the cornflour with a little cold
water, add to the pan and cook until thickened. Turn into a casserole,
cover and cook in a preheated oven on 180 degrees C, 350 degrees F or
Gas Mark 4, for 20 minutes.
For the scone topping, sift the
flour into the bowl and rub in the fat until the mixture resembles fine
breadcrumbs. Add salt and pepper, and stir in the herbs. Bind together
with egg and sufficient milk to give a softish dough. Pat out the dough
on a floured surface to about 1/2" thick and cut into 1 1/2" rounds.
Remove the casserole from the oven, increase the temperature and
arrange the scones in an overlapping circle around the top of the
casserole. Brush with milk and sprinkle with sesame seeds if you have
them. Return the casserole to the oven and bake uncovered for about 20
minutes or until the scones are golden brown and risen well. Serve at
once.
This recipe will also work with other types of mince.
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