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.
SPICY WINTER VENISON CASSEROLE (A real winter warmer, this one!) |
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Recipes and Tips >> |
Ingredients (Serves 6)
1000g Diced Venison (2 x 500g) 50g Plain Flour, Seasoned Olive Oil 225g Baby Onions (8oz) 3 Garlic Cloves (crushed) 2 tbsp Sun Dried Tomato Puree 125ml Red Wine Vinegar (4fl oz) 1 Bottle of Red Wine 2 tbsp Redcurrant jelly Few Sprigs of Fresh Marjoram 4 Bay Leaves 2 tbsp Tabasco Sauce 6 Juniper Berries 600 ml or 1 Pint of Beef Stock 450g or 1llb Celeriac, into chunks 450g or llb turnips, cut into chunks
Method
Preheat
the oven to 180 degrees C (or Gas 4) and toss the meat in seasoned
flour. Heat some oil in a large heavy casserole pan and brown (if
necessary in small batches). Remove and set aside. Add some more oil
and brown the baby onions. Remove, keep to one side, and add the garlic
and onion, which need to be cooked for about 5 minutes.
Now stir
in the tomato puree, cooking slowly, and add the vinegar and wine and
bring to the boil. Simmer for 10 minutes. Add the jelly, marjoram and
bay leaves. Return the meat to the casserole and add the stock,
bringing to the boil and then simmering for about an hour.
At
this point, remove the meat from the casserole, strain the liquid and
return to the pan. Add the meat, with the baby onions, celeriac and
turnips. Bring back to the boil, cover and cook in the oven another 45
minutes. Spicy, rich and warming - perfect served with a jacket potato
split with fresh butter and parsley.
Finally, a really
quick and tasty finger snack to give your guests as they stand around
and chat prior to dinner .... the "cheat's way" ... Buy a tin of smoked
oysters from any supermarket chain, and use some of Maynards delicious
Home-Cured streaky bacon - squeeze a few drops of lemon onto each
oyster and then wrap it a piece of bacon, using a cocktail stick or
skewer to hold in place. Grill for three or four minutes each side to
make crispy and hand around to guests watching the fire ..."Angels on
Horseback".
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