Main course

You must try this St Andrew’s Day recipe

Scottish Smokies for St Andrew's Day

Happy St Andrew’s Day!

Treat yourself to a decadent and delish brunch today.

Scottish Smokies in Hot Cream Sauce

 

RECIPE

 

Did you know?

‘For many thousands of years our early ancestors have been “smoking” meat, and although we’re not entirely sure how we stumbled upon this process, we do know that in the early years it was as a means to avoid spoilage and preserve meat rather than just create great flavours. Communities that lived on the coasts in the Stone Age were surrounded by a never-ending source of fish, but many also had months where hunting was less fruitful, and so they needed to create a way of preserving their catches.

‘The smoking process discovered by our ancestors many moons ago slowly cooks the fish (or meat), dehydrates it and deters the growth of bacteria. This process and method has been passed down to us and improved along the way. We know that in Medieval Europe many communities had smoke houses where meat (usually pigs, but fish in coastal communities) were smoked and stored for preservation. Poorer communities would hang their meat high up in fireplaces after placing ash over the flames to create a smoky environment.’

Taken from The History of Smoking Fish, created by Charlotte Rogers
https://www.ritchiesofrothesay.com/blogs/articles/the-history-of-smoking-fish

 

 

Categories:

Two Delicious Dishes for British Game Week

Two Delicious Dishes for British Game Week

Venison Burgers and Duck with Red Wine & Redcurrant Sauce

Our food photographer, Steve Lee, regularly works with game and has produced some stunning books on the subject.

Not only do these recipes look great, but they also taste amazing too.

 


 

So why not try a burger with a difference this week and use venison instead?

 

Venison Burger

Venison Burgers

Makes 4     Time 30 mins
Calories 512     Fibre 4.1g     Salt 2.2g     Sugar 4.1g
Fat 20.3g of which 3.8g is saturated

Sage and onion stuffing mix 40g (1½oz)
Lean minced venison 300g (11oz)
Lean minced pork 100g (3½oz)
Fresh rosemary leaves 1 tbsp, finely chopped, or dried rosemary 1 tsp
Egg 1 large, yolk only
Olive oil 2 tsp
Carrot 50g (2oz), peeled and grated
Leek 25g (1oz), thinly sliced
Coleslaw 250g (9oz)
Burger buns 4, toasted
Baby kale leaves 40g (1½oz)

1 Soak stuffing mix in 4 tablespoons boiling water for 5 minutes.

2 Put venison, pork, stuffing, rosemary and seasoning in a bowl. Add egg yolk and mix until thoroughly combined. Divide into four equal portions and form into burger shapes about 10cm (4in) in diameter. 

3 Heat a large frying pan until hot and brush with oil. Add burgers and cook over a medium heat for 7–8 minutes on each side until cooked through.

4 Mix carrot and leek into coleslaw. Serve burgers in buns with baby kale and coleslaw.

TIP Use lean minced beef as an alternative to venison.

 

This recipe is one of the many delicious, triple-tested, recipes in the 2020 Dairy Diary.

Purchase your copy here.

 


 

And for a meal that’s a little bit special, give this duck recipe a go. It only takes half an hour but tastes as though you have spent much longer preparing it.

 

Duck with Red Wine & Redcurrant Sauce

Duck with Red Wine & Redcurrant Sauce

Serves 2   Time 30 minutes   Per portion: 281 Kcal, 12g fat (5.2g saturated)

Boneless duck breasts 2 small (around 250g/9oz total weight)
Salt and freshly ground black pepper
Red onion 1 small, peeled and finely chopped
Garlic 1 clove, peeled and sliced (optional)
Thyme a few sprigs
Balsamic or red wine vinegar 2 tbsp
Red wine 2 tbsp
Redcurrant jelly 2 tbsp
Butter small piece
New potatoes and broccoli or asparagus to serve (optional)

Preheat the oven to 200°C/180°fan/Gas 6. Put a small roasting tin in the oven to heat up. Pat the duck dry on kitchen paper. Using a sharp knife, score the skin in diagonal lines and season with salt and pepper. Lay the duck, skin side down, in a cold frying pan. Turn on the heat to medium and cook for 8 minutes or until the skin is golden. Pour off the fat, turn the meat over and cook for 1 minute then transfer it to the roasting tin, skin side up. Cook in the oven for 8–10 minutes. Take out of the oven, wrap the breasts in foil and leave to rest for a few minutes.

Meanwhile, tip most of the fat out of the pan. Add the onion, garlic, if using, and thyme, and cook over a medium heat for 5 minutes. 

Pour in the vinegar and wine and stir well, then cook over a high heat until the liquid has reduced by half. Add the redcurrant jelly, reduce the heat, and stir until melted and reduced, then stir in the butter to make a shiny sauce. 

Slice the duck breasts then serve them with the sauce spooned over, accompanied with new potatoes and purple sprouting or tenderstem broccoli or asparagus, if liked.

COOK’S TIPS Use apple juice instead of red wine if you prefer.  Alternatively, make an orange sauce with orange juice and marmalade instead of red wine and redcurrant jelly.  Larger duck breasts will take 5–10 minutes longer in the oven. Strain and reserve the duck fat then store in a lidded container in the fridge; add spoonfuls of the fat to a hot roasting tin for crisp roast potatoes. 

 

For a whole host of quick and tasty recipes take a look at our fabulous Quick After-Work Cookbook.

Not to be missed!

 


 

#BritishGameWeek

#dairydiaryrecipes

#quickrecipes

Categories:

The perfect recipe for Bonfire Night

Spicy Hot Dogs with Caramelised Onions

Here’s the perfect recipe for Bonfire Night (and UK Sausage Week!)

When you’re heading out into the cold for an evening oooing and aaahing at fireworks, waving the odd sparkler about (in the shape of your name obviously) you’re going to need something quick but comforting to eat.

Quick After-Work cookbook at the rescue! This book is crammed full of recipes that are speedy but full of flavour.

This recipe takes only half an hour to make and is perfect for a pre-Bonfire bite to eat.

Spicy Hot Dogs with Caramelised Onions

 

RECIPE

 


 

Quick After-Work CookbookFor more recipes from Quick After-Work,
or to order a copy click here.

 

 

 

 

 

Categories:

Recipe of the Week: Korean Beef Short Ribs

Korean Beef Short Ribs

You may not have cooked with short ribs before, but this recipe is well worth a try.

 

When it was made at the photoshoot all the stylists working at the studio that day requested the recipe.

And for people who work with food and top food photographers every day that’s high praise indeed!

Korean Beef Short Ribs

RECIPE

 

 

 

#TripleTested

#DairyDiaryRecipe

Categories:

Autumn Traditions

Hedgehog in Autumn

We all enjoy Christmas traditions, but I suspect that many of us have our own autumn traditions too.


Seasonal changes and events are an integral part of our countryside and also the British psyche.

As a child apple-bobbing was a ubiquitous game at each of every one of my birthday parties. I’m not sure if any of us enjoyed it that much but, well, it was tradition!

Bobbing Apples Cake

Nowadays, I am far more tempted by the Apple-Bobbing Cake from the 2020 Dairy Diary.

The autumn season usually begins with the packing away of summer clothes and the polishing of boots. The flame-coloured foliage and walks in the crisp autumn sunshine is, in my opinion, ones of life’s greatest joys.

And I relish the time when we have candles lit in an evening. It creates cosiness like nothing else.

 

When the clocks change, we rush to my parents’ house in the hope of seeing one of their prickly nocturnal visitors.

They often have a procession of hedgehogs eager to stock up on mealworms before their winter sleep.

Unlike the hedgehog, our slow cooker comes out of hibernation and resides on the kitchen worktop in October. Sundays see the aroma of many offerings from said gadget.

One of our new favourites is the ox cheeks recipe from the next Dairy Diary. It’s so flavourful and just melts-in-the-mouth. You can cook it in the oven too.

 

Slow Spiced Ox Stew

Slow-Braised Ox Cheeks

 


 

Dairy Diary 2020And, of course, autumn just wouldn’t be the same without the Dairy Diary.

It’s the traditional time to order so why not do so now?

BUY NOW

 

 

 


 

Don’t miss these fantastic deals!

We have three super bundles to save you up to 25%!

But please hurry, we have limited stocks at these prices.

Click here for more information or call 01425 463390.

 

READ MORE

 

 

 

Fantastic Dairy Diary deals

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