You could make this into a pie, a stew, or a steamed pudding. I added dumplings, rather than going out to buy potatoes. The venison came from Storas Uibhist. You can get this locally by visiting Eat Drink Hebrides.
For the stew:
- 500g venison, cubed
- 1 large onion
- 1 small celeriac
- 1 tbsp olive oil
- 1 tsp dried marjoram
- 1 bayleaf
- 1 tbsp cornflour
- 150ml guiness
- 100ml stock
- salt and pepper
For the dumplings:
- 125g self-raising flour
- 1/4 tsp salt
- 50g shredded suet
- 1/2 tsp mixed herbs
- 3-4 tbsp cold water
- Chop the onion finely, peel and dice the celeriac. Heat the oil in a heavy casserole pan and fry the vegetables until they are just beginning to brown.
- Add the herbs and the meat, and fry until the meat is browned.
- Sprinkle in the cornflour, stir, and then slowly add the Guinness and stock. Bring to a simmer, and then season with salt and pepper, to taste.
- Put the lid on the casserole dish and put it in the oven at 140C for an hour and a half – then add the dumplings.
- Make the dumplings so that you can add them to the stew for the final cooking time.
- Mix the flour, salt, herbs and suet in a bowl and then add the water to make a soft dough. Turn out onto a floured surface, and cut into 8 bits. Roll each dumpling into a ball, coating with a little flour.
- Drop the dumplings into the stew, and return to the oven at 200C for a further 20 minutes.
If you are going to make the stew into a pudding, make a suet pastry using 110g self-raising flour, 110g fresh white breadcrumbs, 110g suet, a pinch of salt and approx 140ml cold water. Line a greased pudding bowl with 3/4 of the pastry, fill with the stew, cap with the rest of the pastry, and steam for 2 hours.
This is an important sauce at this time of year, when asparagus is in the shops, the sun is shining, and a light supper is called for. Hollandaise sauce is the perfect method to help butter and lemon juice to stick to food, just thickened with egg yolk.
- 150 g unsalted butter
- 2 large egg yolks
- 2 teaspoons of white wine vinegar
- 2 teaspoons of lemon juice
- Salt and pepper
- Put the butter in a small pan over low heat, and as soon as it has melted, take it off the heat.
- In another pan, half fill with boiling water, and put a small trivet in the bottom. Put over a low flame so the water stays hot.
- In a heat-proof bowl, beat the egg yolks with the vinegar, and sit them over the boiling water.
- Straight away, start pouring in the molten butter in a slow stream, beating the eggs all the time. A small balloon whisk is ideal.
- The sauce will be quite thick; add the lemon juice and keep beating, and season with salt and pepper.
You can vary the lemon juice, salt and pepper to your taste.
This is a good basic stir-fry recipe, and you can use just about any vegetables. Finely sliced courgette, mange-tout peas, slivers of red and green pepper, all work well. At the moment the co-op in Creagorry seems to have lots of fresh egg noodles in the reduced section for vegetables, so we used those.
- 450g egg noodles
- 1 tsp salt
- 250g broccoli
- 250g mushrooms
- 1-2 carrots
- 2 tsp cornflour
- 200ml vegetable stock (I used marigold stock)
- 2 tbsp black bean sauce
- 2 tsp sugar
- 1 tbsp sesame oil
- 3 tbsp vegetable oil
- 2 cloves of garlic
- 2cm cube of fresh ginger (approx)
- 1 tbsp dry sherry such as Tio pepe, or Shaohsing wine.
Prepare the ingredients:
- Cook the noodles in boiling water according to the instructions (some noodles are sold ready-cooked) – rinse in cold water.
- Chop the carrots into thin slices, cut on a slant. Cut the broccoli into small florets, and the stems into strips 5cm long. Wipe the mushrooms clean, and slice with the stems still on.
- Finely chop the ginger and garlic
- In a small bowl, put in the cornflour, then slowly add the stock, and mix to a paste. Add the black bean sauce, sesame oil, and sugar. If it has gone lumpy, you can remedy this with a soup blender.
Start the cooking
- Heat the vegetable oil in a large wok over a medium flame. When it is hot add the garlic and ginger, and stir a couple of times.
- Add the mushrooms, broccoli and carrots, and 3/4 tsp salt, and stir and fry until the vegetables are all hot, it doesn’t take long.
- Pour in the sherry, cover and turn the heat to low. Cook for a minute, so the vegetables are very lightly steamed in hot sherry.
- Uncover, and add the cornflour/black bean mixture. Turn the heat up a little and add the noodles. Keep stirring and mixing so that the noodles are hot and the sauce is thickened.
An alternative is to fry the noodles separately, treating them like a large pancake in the bottom of a frying pan. Fry without stirring for 3-4 minutes, and then when the noodles are crispy on the bottom, flip over and fry the other side. When serving, put the noodle pancake on a plate and pour the vegetables and sauce over the top.
Lockdown holiday – I work in healthcare, so I have been out at work most days, but now I have a week off. I’m planning on lots of things, including using my exercise hour to clear litter from the verges around and about. I am also going to be trying out some cocktail recipes. This cocktail is delicious.
- 1 sugar cube, or a level teaspoon of caster sugar
- 3 dashes of Angostura bitters
- 150ml Champagne
- A twist of lemon peel
- Put the sugar into the bottom of a chilled champagne glass and add the bitters. Let the bitters soak into the sugar
- Pour in the champagne carefully; it will fizz up a lot
- Run the lemon peel around the rim of the glass and then drop it in.
I made these with prawns from DA and Tina. There are some great food producers locally, and they need our support, having lost their overseas markets during the Covid-19 pandemic. DA and Tina have had such a good experience selling their catch locally, they may be able to continue working this way in the future.
https://eatdrinkhebrides.org.uk/ takes you to an evolving website for purchasing local produce.
- 1 kilo of prawns.
- 1/4 tsp cayenne pepper
- freshly ground black pepper
- 1/4 tsp salt
- 1 to 2 chopped green chillies
- 2 tbsp vegetable oil
- 1/2 tsp black mustard seeds
- 1 large clove of garlic, peeled and finely chopped
- 15 curry leaves or 10 basil leaves
- 5 tbsp peeled chopped tomatoes (or grated tomatoes)
- Shell the prawns (easier if they are quickly cooked first)
- Put the prawns in a bowl with the cayenne pepper, black pepper, salt and chillies, and mix well. If you are working ahead of time, they can be covered and kept in the fridge for a few hours.
- Put the oil in a wok, medium heat. Once the oil is hot, add the mustard seeds. After a few seconds they will start to sizzle and pop.
- As soon as the mustard seeds start popping, add the chopped garlic, stir and then add the prawns and curry leaves.
- Stir a few times, and then add the grated tomatoes. Turn the heat to low and simmer for two or three minutes.
- Serve immediately.
We served the prawns on a bed of noodles, but they could be served as a starter on their own, or with rice.