Monthly Archives: November 2010

St Andrew’s Day

Tomorrow, 29 November, is St Andrew’s Day, patron saint of Scotland. Andrew was a fisherman from Galilee, one of the original apostles, who spread the gospel.

He was crucified by the Romans for his advocacy of Christianity. Some 300 years after his death the emperor decided to move his remains. Legend has it that a monk was warned of this by an angel, who told him to move Andrew’s bones to keep them safe. The monk brought them to Scotland, coming ashore at the place now known as St Andrew’s.

Celebrate St Andrew’s day with something a little different. Try this fabulous Roast Saddle of Venison from the Around Britain Dairy Cookbook.

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Roast Saddle of Venison

This fabulous dish combines traditional Scottish food and flavours.

Roast Saddle of Venison from Around Britain Dairy CookbookPreparation time – 40 minutes
Cooking time – 11⁄4–11⁄2 hours
Calories per portion – 513 Kcal
Fat per portion – 18g
of which saturated – 7.5g
Serves – 8

Venison 3.2–3.6kg (7–8lb) prepared saddle, removed from refrigerator 2–3 hours before cooking, to bring to room temperature
Butter 150g (5oz), softened
Juniper berries 2 tsp, crushed
Salt and freshly ground black pepper
Un-smoked, rindless streaky bacon rashers 12
Red dessert apples 4 medium to large
Unsalted butter 40g (11⁄2oz)
Soft light brown sugar 1 tbsp
Lemon 1, strained juice only
Whisky 4 tbsp
Plain flour 1 tbsp
Red wine 150ml (1⁄4 pint)
Chicken stock 300–450ml (1⁄2–3⁄4 pint)
Redcurrant jelly to garnish

1 Preheat the oven to 200°C/400°F/Gas 6. Wipe the saddle with kitchen paper to remove any blood and particles of bone. Blend the butter with the berries and smear over the top of the saddle.

2 Season the saddle well and cover the top with the bacon – weaving together like basketweave. Secure with thin string by sliding it under and along the ribcage on each side, and tying on top. Place the saddle in a roasting tin and cook for 20 minutes.

3 Reduce the oven temperature to 190°C/375°F/Gas 5. Remove the venison from the oven and loosely cover it with foil. Cook for 1–11⁄4 hours – or until done to you liking – basting frequently. Test by inserting the tip of a knife into the flesh – if the juice runs slightly red, it should be medium-done.

4 Meanwhile, cut each apple in half and remove the core. Place the butter, sugar, lemon juice and whisky in a lidded frying pan and heat until melted. Place the apples cut sides down in the pan and baste. Cover and cook for 15–20 minutes, turning halfway, and basting until the apples are softened. Keep warm.

5 Transfer the saddle from the roasting tin onto a large serving platter. Remove the string and loosely cover with the foil. Leave to stand in a warm place (not the oven) while making the gravy.

6 Skim off fat from the roasting juices until you have 2–3 tbsp left. Stir in the flour, add the red wine and bring to the boil, scraping the residue from the pan bottom, and adding the stock as the mixture thickens. Strain the sauce into a clean saucepan and bring to the boil. Reduce the heat and allow to simmer.

7 Remove the apples from the pan, brush with redcurrant jelly and arrange around the saddle. Strain the sauce into a jug and serve with sautéed potatoes and peeled roasted beetroot or red cabbage with chestnuts.

Cook’s Tip
Take care not to over-cook the venison, as the meat will become dry. Also remember that the meat will continue cooking in its own heat when removed from the oven, and while you make the gravy.

Recipe taken from Around Britain Dairy Cookbook.


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How to make Ham Soufflé video

Let me show you how easy it is to make an impressive Ham Soufflé.

Soufflés are not just for special occasions. And don’t be intimidated by their reputation… they are really quite easy to make.

Follow me (and the twins!) in this short video as I make the Ham Soufflé recipe in the Dairy Diary 2011, page 107.

Delicious and very morish. I promise it will be an instant favourite.

Watch Emily show you how easy it is to make an impressive Ham Soufflé.

Recipe taken from the Dairy Diary 2011.

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Time to save some time

With the nights drawing in so fast, time seems even more limited than usual.

Time to save some time with Dairy Cookbook recipesThe midweek rush to get a meal on the table can often result in a hastily cooked pizza or other oven-meal.

However, if you prepare ahead a little when time is not so precious, you can eat great food mid-week too.

Try making Spiced Plums for the freezer. You can make not one but two delicious meals from it – such as Stir-fry Pork with Spiced Plum Sauce and Plum Semi-Freddo.

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Spiced Plums, Stir Fry Pork & Plum Semi-Freddo

Spiced Plums

This recipe makes enough sauce for 2 separate dishes – such as the Stir Fry Pork and Plum Semi-Freddo below – and can be frozen until required.

Time 25 minutes
Suitable for vegetarians, depending on usage
Suitable for freezing

Red plums 600g (1lb 6oz), halved, stoned and quartered
Ground cinnamon ¼–½ tsp
Golden caster sugar 75g (3oz)
Orange juice 3–6 tbsp

1 Tip the plums into a large heavy based pan with all the other ingredients (the amount of orange juice you use will depend on how ripe the plums are) and mix well.

2 Cook over a gentle heat for 8–10 minutes, stirring often. It is important to keep the heat very low or the cinnamon will burn and taste bitter.Cook for a further 5 minutes if necessary. The exact cooking time will depend on the ripeness of the plums – you want the mix to be tender but not mushy.

3 Then remove the pan from the heat and leave to cool.When cold, transfer the mixture into two freezer-proof containers, cover, label and freeze for up to 1 month.

Stir-fry Pork with Spiced Plum Sauce

Stir-fry Pork with Spiced Plum SauceTime 15 minutes plus thawing time
Calories per portion 713 Kcal
Fat per portion 16g
of which saturated 2.7g
Serves 3

Spiced plums 1 portion, thawed at room temperature for 3–4 hours or overnight in the fridge
Red wine vinegar 1–2 tbsp
Pork loin steaks 2, trimmed and cut into thin slices
Sesame oil 1 tbsp
Fresh egg noodles 385g packet
Oriental stir-fry mix 270g packet

1 Stir together the plum sauce and vinegar and then add the strips of pork.

2 Heat the sesame oil in a large wok and add the pork and plum sauce – watch out, it will sizzle a bit! Stir-fry for 5–7 minutes or until the liquid from the plums has almost evaporated.

3 Add the remaining ingredients and stir-fry for a further 3–5 minutes or until the vegetables have wilted and the pork is cooked through. Serve at once with soy sauce, if wished.

You can easily buy sesame oil in supermarkets – it adds a lovely flavour.

 

Plum Semi-Freddo

Plum Semi-Freddo from Good Food, FastTime 10 minutes
Calories per portion 250 Kcal
Fat per portion 20g
of which saturated 11.3g
Serves 4
Suitable for vegetarians

Spiced plums 1 portion, still frozen
Double cream 150ml (¼ pint), lightly whipped

1 Take the plums from the freezer and remove the lid from the storage container. Microwave on high for about 10 seconds just so that you can get the plum mix out of the container.

2 Break the sauce into chunks and pop in a food processor. Then use the pulse button to cut the sauce into chunks.

3 Quickly add the chunks of sauce to the whipped cream and mix gently. Serve immediately in glasses with dessert biscuits.

You can also use the Plum Semi-Freddo as a filling for four meringue nests.

Recipes taken from Good Food, Fast: Dairy Cookbook


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