Venison or beef with port, guinness and pickled walnuts

This is another recipe from Delia Smith’s Christmas recipe book. It is also available widely online. It is delicious. I serve it with mashed potato, or with potato mashed with celeriac.

The quantities below serve 10-12. It is easy to halve the quantities.

INGREDIENTS:

  • 2.75 kg venison or beef, cut into flattish cubes around 3cm across
  • 1.2 litres of guinness
  • 275 ml ruby port
  • 2 bayleaves
  • 4 sprigs of thyme
  • 2 large onions, sliced
  • 2 cloves of garlic, finely chopped
  • 2 400g jars of pickled walnuts, drained and quartered
  • 3 tbsp butter
  • 3 tbsp olive oil
  • 2 tbsp flour
  • salt and pepper

METHOD:

  • The night before, put the meat in a large plastic container with bayleaf, thyme, port and guinness. Seal the top and give the mixture a good shake. A good technique is to put the ingredients in a bowl with a small plate on the top to ensure all the meat is immersed.
  • The next day, pre-heat the oven to 140C.
  • Melt half the butter/oil in a casserole dish and heat gently. Drain the meat, reserving the marinade for later. Pat the meat dry before frying off in small batches, until it is browned. Take the meat from the pan as each batch cooks, and set it aside.
  • Add the rest of the butter and oil to the pan, and melt together over a moderate heat until it starts to bubble. Add the onions and brown this for around 8 minutes. Add the garlic and continue to fry for another couple of minutes
  • Return the meat to the casserole dish, stir in the flour, and then pour in the marinade, add the walnuts and season with salt and pepper.
  • Bring the casserole to a simmer, then put the lid on, and transfer the whole thing to the warm oven for 3 hours.

Pork and tomato hotpot

This was one of my mother’s standard recipes, very delicious, slightly sweet and sour, and best served with rice.

INGREDIENTS:

  • 1 1/2 lb lean pork, diced
  • 1 oz fat
  • 1 oz flour
  • 1 lb onions
  • 1/2 pint stock
  • 2 tbsp red wine vinegar
  • 1 tsp dried tarragon
  • 4 tbsp soft dark brown sugar
  • salt and pepper
  • 1 dessert spoon of Worcestershire sauce
  • 1 lb chopped carrots
  • 1 can of tomatoes.

METHOD:

  • Set the oven to 170C, gas 3
  • Fry off the pork in the oil, and set aside
  • In the same pan, gently fry the sliced onions until they are soft, and beginning to brown
  • Add the browned meat with the flour, and stir for a minute or so.
  • Add the stock and vinegar, and stir well, then add the sugar, tarragon, seasoning and Worcestershire sauce, and bring to the boil
  • Add the carrots and tomatoes and bring to the boil again.
  • Transfer to a casserole dish and cook for 3 hours in the oven

Pheasant with cloves, cinnamon and chestnuts

I came up with this recipe when we were given several frozen items from a friend who was moving.  We borrowed the recipe from Moro, and adapted it to what we had.

INGREDIENTS:

  • 6 tbsp olive oil
  • 150g panceta or other cured pork belly, finely sliced
  • 10 small shallots, finely chopped
  • 1 medium carrot, finely chopped
  • 3 cloves of garlic, finely chopped
  • 4 bayleaves
  • 1 cinnamon stick (although 1/2 tsp cinnamon would have been easier)
  • 1/2 tsp dried thyme
  • 1/2 tsp sweet smoked paprika
  • 4 cloves, roughly ground
  • 1 can of chopped organic tomatoes
  • 1 large pheasant, jointed
  • 200ml white wine
  • 1 jar of cooked chestnuts (Ronnie’s shop)
  • salt and pepper to season

METHOD:

  • In a large suacepan, heat half the olive oil and cook the panceta over a medium heat for five minutes
  • Add the chopped shallots, carrot, garlic and bay leaves and continue to cook for another 5-10 minutes, until the vegetables are soft and beginning to brown nicely
  • Add the cinnamon, thyme, paprika, cloves, stir for a little bit longer then add the tomatoes, turn the heat down low.
  • While the tomatoes are simmering, in a large flat pan, heat the rest of the olive oil, season the pheasant joints and fry until brown on all sides.
  • Add the legs/thighs and then the wine to the saucepan with the tomatoes, and simmer with the lid on for 45 minutes.
  • Add the roughly chopped chestnuts along with the pheasant breast meat, and cook slowly for another 10 minutes, with the lid off.
  • Check the seasoning, and allow to rest for around 10 minutes before serving

We had this with roast parsnips and mashed potatoes. And wine.

Wild goose breast with wine and leeks

Courtesy of a greylag goose culler, we had goose in the freezer.

INGREDIENTS:

  • 2 goose breasts cut into 3cm chunks
  • 1 onion
  • 3 cloves of garlic
  • 1/2 cup of good red wine
  • 2 leeks
  • 1 pint of marigold stock
  • 1 small celeriac, diced
  • 1 bayleaf
  • salt and pepper
  • 4 tbsp olive oil
  • 1 tbsp flour

METHOD:

  • Set the oven to 150C
  • Heat the olive oil in a skillet or frying pan, and fry off the onions, leeks and garlic until they are nearly browning, and soft. Transfer to a casserole dish.
  • Fry off the goose in the same oil and transfer to a casserole dish.
  • Stir the flour into the remaining oil, heat through, and then slowly add the wine and the stock to make a sauce, and then add to the casserole dish. Season with salt and pepper.
  • Add the celeriac and bayleaf, and mix together. Put the covered casserole dish in the oven and cook until tender. Goose is variable in toughness, so check at intervals to see how it is going – could be an hour or two.

Serve with mashed potatoes and a green vegetable, such as kale tops.
You could add fried mushrooms to this. Or truffle oil. Very good.

Moroccan spiced Lamb hearts

Another chapter in my quest to make sure that there is nothing to waste for our local meat. I was amazed how many lamb’s hearts were going for such a low price the last time I was buying local meat. I have got a dab hand at removing the fat and coronary arteries from the top of the heart: a bit like removing the top from a pepper. I find the best way to prepare a lamb’s heart is with a pair of sharp kitchen scissors. I snip the fat off around the top of the heart, in which the coronary arteries lie embedded. This includes snipping of the auricles, which are small, brown grissly looking appendages up at the top. You should be left with a cone of thick heart muscle. I also hoick out any blood clots still in the ventricles. As a guide, one heart serves one person.

INGREDIENTS:

  • 6 lamb’s hearts, trimmed, and cut in quarters lengthways
  • 2 tbsp organic extra-virgin olive oil
  • 1 tsp black cumin seeds (you can use ordinary cumin as well)
  • 1 tsp fennel seeds
  • 1 tsp coriander seed
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 4 cloves of garlic
  • 2 tbsp lemon juice
  • 1 cinnamon stick
  • 2 bayleaves
  • 1/2 tsp salt
  • Freshly ground black pepper
  • 6 carrots
  • 2 medium onions
  • 1 pint stock

METHOD:

  • Grind the fennel, coriander and cumin together
  • Put the lamb’s hearts in a resealable plastic box with the freshly ground cumin, coriander, fennel, and the turmeric, ginger, crushed garlic, lemon juice and olive oil. Put the lid back on, give it a shake to mix, and leave to rest in the fridge for at least 4 hours.
  • Peel and cut the onions in half, then slice into half-rings.
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  • ry the onion gently in a small amount of olive oil for 10 minutes on a low heat, then add the meat and turn the heat up to brown it.
  • Preheat the oven to 140C
  • Add the carrots and stock, cinnamon and bayleaves, bring to a simmer and season to taste
  • Cover the pot and bake in the oven for a couple of hours

Serve with rice, couscous or pitta bread, salad as a side-serving. You could subsititute ras al hanout for the spices at the start, and add apricots instead of carrots.

Wild goose curry, with coconut

I have been experimenting with goose curry recipes. Most of the recipes I could find are aimed at people who have bought a posh home counties goose that has been roasted, so we have been adapting what is out there. This is the report on the second version.

INGREDIENTS:

  • 4 wild goose breasts, in thin strips
  • 3 tbsp olive oil
  • 2 onions, chopped
  • 2 stalks of celery, chopped
  • 3 carrots, grated
  • 2 cloves of garlic, crushed
  • 2 tbsp curry powder
  • 1 tsp ground cinnamon
  • 1 tsp paprika
  • 1 bayleaf
  • 1/2 tsp grated fresh ginger
  • 1/2 tsp sugar
  • salt to taste
  • 1 tbsp tomato paste
  • 1/2 can coconut milk
  • juice of 2 limes
  • 1/2 tsp cayenne pepper

METHOD:

  • Put the goose in the fridge overnight with the lime juice
  • Heat the oil in a large pan, and saute the onion, celery and carrots until lightly browned.
  • Next, add the garlic, ginger, curry powder, cinnamon, paprika, bayleaf, sugar and salt. Continue cooking and stirring for 2 minutes
  • Add the lime juice, tomato paste and coconut milk, bring to a simmer.
  • Meanwhile, slice the goose meat into thin strips, and flash-fry before adding to the curry sauce about 3 minutes before serving.
  • Remove the bayleaf, add a sprinkle of cayenne, and serve with rice.

I’m sure this recipe could do with a bit more tinkering. I think it could possibly do with more coconut milk, and leave out the paprika. BUT it was delicious as it was.

Coq au Vin

An old classic. I have got very good at jointing chickens that have been passed on after meeting a sad end.

INGREDIENTS:

  • 50g butter
  • 1 chicken, jointed (or 1.5kg chicken pieces)
  • 1 onion
  • 225g mushrooms
  • 100g lardons, or bacon bits
  • 1 clove of garlic, chopped
  • 300ml red wine
  • 3 tbsp brandy
  • 150ml stock
  • thyme leaves
  • salt and pepper
  • 1 tbsp chopped fresh parsley
  • 1 tbsp butter squished with 1 tbsp flour

METHOD:

  • Melt the butter in a large casserole dish, and fry the chicken pieces for five minutes, and then set aside
  • Fry the onions, bacon, mushrooms and garlic in the same pan for another five minutes
  • Return the chicken to the pan, and then pour the brandy over the lot, and set alight for a minute or so.
  • Pour the wine and stock into the pan, along with the thyme, salt and pepper. Bring to a simmer and cook for a couple of hours.
  • Mix the flour and butter together, and add to the pan, about 10 minutes before the end.
  • Garnish with chopped parsley before serving.

Greek pot-roast beef with spaghetti

This recipe combines local beef with a recipe from The Home Book of Greek Cookery by Joyce M. Stubbs, which I bought in a jumble sale in the 1980s for 20p. This was very easy and very tasty as well.

INGREDIENTS:

    • 3-4lb rolled beef, for example brisket or silver-side
    • 250ml olive oil
    • 2 medium onions
    • 4 cloves of garlic
    • 1 dsp sugar
    • 3 tbsp tomato paste (organic paste from the wholefood co-op)
    • 1 stick or 1 tsp cinnamon (all herbs and spices available from the wholefood co-op)
    • 1 bayleaf
    • 2 cloves
    • salt and pepper
    • Spaghetti (75g per person)
    • grated parmesan

METHOD:

  • Heat the oil in a heavy pan and brown the meat on all sides.
  • Remove the meat from the pan, and add the finely chopped onions, garlic, salt and pepper, and the spices, and fry very gently together
  • Mix the tomato paste with 300ml of hot water, and add to the fried onions. Bring to a simmer, and add the bayleaf and the meat.
  • Simmer for around 2-3 hours, either on the hob or in a low oven, until the meat is tender and the sauce is thick and rich. Keep an eye on the pot-roast and add a little water if it looks like it might boil dry.
  • Cook the spaghetti according to the instructions on the pack.
  • To serve, mix about half of the sauce with the spaghetti, divide between the serving plates, and top with parmesan cheese. Next add a thick slice of meat and another spoonful of sauce.
  • The book also suggests serving the pasta as one course and the meat as part of the next course.

Spiced slow-cooked mutton

I love having my girls home. One of them cooked this for us this evening. We used a shoulder of mutton, but the original recipe calls for 4 lamb shanks.

INGREDIENTS:

  • 1 shoulder of mutton, or 4 lamb shanks (local, of course)
  • Salt and pepper
  • 1 tsp coriander
  • 1 small dried hot red chilli
  • 1 tsp dried rosemary
  • 1 tsp dried marjoram or oregano
  • 1 tbsp flour
  • 1 tbsp olive oil
  • 1 clove of garlic, finely chopped
  • 1 large or 4 small carrots, chopped
  • 6 sticks of celery, chopped
  • 2 onions, chopped
  • 2 tbsp balsamic vinegar
  • 170ml dry white wine
  • 6 anchovy fillets
  • 2 tins of organic chopped tomatoes
  • A bunch of parsley, chopped

METHOD:

  • Season the lamb with salt and pepper
  • In a pestle and mortar, crush the coriander seeds with the chilli and dried herbs.
  • Put the herbs, spices and mutton in a bag together, and coat the lamb, squeezing well. Add the flour to the bag as well.
  • Heat a casserole dish, add the oil, brown the meat, then set this aside.
  • Add the chopped vegetables to the pan with a pinch of salt, and cook slowly until the onion and celery is soft.
  • Add the vinegar, and start to reduce to a syrupy consistency
  • Add the wine and bring to a simmer for a couple of minutes, then add the anchovies and tomatoes, and bring back to a simmer again.
  • Add the lamb back to the pan, bring to the boil, cover and then cook in a moderate oven 160C for a couple of hours. Remove the lid and cook for another half an hour.
  • Once the meat is tender, garnish with chopped herbs, and serve with mashed potatoes, or possibly polenta.

Beefheart and kidney stew

INGREDIENTS:

  • One beefheart, chopped into large cubes
  • 2 lamb or pig kidneys, prepared and chopped
  • 1 or 2 rashers of streaky smoked bacon, or lardons
  • 2 shallots
  • 1 florence fennel (if available)
  • vegetable oil, dripping or other cooking fat
  • 1 large glass of wine
  • 1 can organic butterbeans
  • 1 tsp thyme
  • 2 bayleaves
  • Salt and pepper
  • 1 heaped tbsp flour blended with a little butter

METHOD:

  • Using a deep cast-iron casserole dish, heat the cooking fat and fry off the chopped meat, and set aside.
  • Fry the bacon in the fat with the finely chopped shallots
  • Add the meat back to the pan, along with the glass of wine, herbs, salt and pepper, and bring to a simmer
  • Cook in a very slow oven, around 110C for approximately five hours
  • Add the beans and the flour mixture, stir and cook for another 20 minutes or so.

We ate this with mashed potato, carrots and leeks. Any left-over stew could be used for a pie filling.