Starter : Apple and Cider Salad with Camembert Dressing
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Main Course : Rich Venison Casserole with Chocolate
Served with Root Vegetable Bake
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Pudding : Frozen Berries with Hot Brandy Sauce
1 Cos lettuce
2 small coxes apples
1 x 40g pack of rocket leaves
For the dressing :
1x 90z (250g) ripe camembert cheese
2 tablespoons creme fraiche
2 tablespoons dry cider
For the Garlic Croutons :
4oz of bread cut into small cubes
2 tablespoons olive oil
2 crushed cloves of garlic
- First make the garlic croutons. Put the bread in a bowl with the oil and garlic and stir them around so they get an even coating of oil. The arrange them on a baking tray and bake for 10 minutes at 180C (350F, gas mark 4). Leave to cool
- Prepare the dressing. Cut the cheese in half and use a small sharp knife to peel it. Put the cheese in to a small saucepan with the creme fraiche, but do not heat until ready to serve the salad.
- Mix the salad leaves together, breaking up the larger leaves, and arrange on serving plates. Slice the apple and put the slices in to a small bowl and sprinkle on a little cider. Arrange the apple slices over the salad leaves.
- Now place the saucepan over a gentle heat to melt the cheese. Blend the cheese and creme fraiche together for about 3 - 4 minutes until the mixture is smooth. Add the cider to keep the mixture smooth, you may not need all of it.
- Using a ladle pour the dressing over the salad leaves. Scatter the croutons over the top and serve immediately.
4lb 8oz (2kg) diced venison (or beef)
1.5oz (40g) deluxe Belgian continental dark chocolate (75% cocoa solids)
6 - 8 tablespoons olive oil
2 large onions, peeled and chopped
4 fat cloves of garlic
4 leeks washed and chopped
3 level tablespoons plain flour, seasoned
1 pint hot beef, game or vegetable stock
8floz (225ml) red wine
6 - 8 sprigs fresh thyme
salt and freshly ground black pepper
- Pre-heat the oven to 150C (300F, gas mark 2)
- Heat 4 tablespoons of the oil in a heavy based casserole dish, then gently fry the onion, garlic and leeks for about 10 minutes until softened. Remove to a plat with a slotted spoon.
- Toss the venison in to the seasoned flour and the heat another 2 tablespoons of oil and fry the meat over a high heat until browned all over. Remove to a plat with a slotted spoon. You might need to do this in several batches rather than all at once.
- Return the meat and vegetables to the pan and stir in the hot stock, wine and thyme. Season with salt and pepper, stir well, bring to a simmer and cover tightly.
- Cook for 2 hours in the oven, do not open the oven door whilst the casserole is cooking. Remove from the oven and break the chocolate in to small pieces in to the casserole. Stir to melt the chocolate, then return to the oven for another 15 - 20 minutes.
- Remove from the oven, check the seasoning and remove the sprigs of thyme. Serve piping hot with root vegetable bake.
1lb 10oz (740g) mixed parsnips, celeriac and swede, peeled
2lb 4oz (1kg)large potatoes
1 x 284ml carton double cream
10floz (275ml) milk
20g fresh flat leaf parsley
15g fresh mint
1 large clove garlic, peeled and crushed
60g grated parmesan
4 tablespoons olive oil
1oz (25g) butter, diced
salt and freshly ground black pepper
- Pre-heat the oven to 200C (400F, gas mark 6)
- Peel the vegetables and slice thinly. Tip in to a saucepan with the cream, milk and 3 level teaspoons of salt. Bring slowly to the boil, stirring gently. When it starts to bubble simmer gently for exactly 2 minutes, then remove from heat.
- Season generously with pepper and tip half the mixture in to a gratin dish.
- Put the parsley, mint, garlic and parmesan in to a food processor and mix until processed, then add the oil gradually. Season to taste and then dot the mixture over the vegetables and spread it out. Tip the remaining vegetables in to the dish and level out.
- Dot with butter and cover with oiled foil. Cook in the oven for 50 minutes. Remove the foil and continue to cook for a further 30 minutes, or until the vegetables are tender. allow to stand for 15 minutes before serving.
2 x 500g packs frozen summer fruits
For the sauce
1oz (25g) unsalted butter
1oz (25g) plain flour
10flox (275ml) milk
1 x 284ml carton single cream
5floz (150ml) brandy
2oz (50g) caster sugar
- Remove the berries from the freezer and transfer them to a tray, then pick out the blackberries and strawberries and place on a chopping board. Divide the rest of the fruit between 8 large dessert plates and let everything defrost for 10 minutes.
- While the berries are de-frosting, make the brandy sauce. Melt the butter in a medium pan set over a low heat, then add the flour and stir until combined. Remove from the heat and gradually stir in the milk, cream and brandy to make a smooth sauce.
- Return to the heat and bring to the boil, stirring continuously until the sauce has thickened. Reduce the heat to a simmer, then add the sugar and stir for a further 3 minutes until the sugar has dissolved and the sauce has the consistency of thick pouring cream.
- Halve or quarter the blackberries and strawberries (depending on their size) with a sharp knife. Add the strawberries and blackberries to the rest of the fruit.
- Transfer the hot sauce to a jug and then pour generously over the berries and serve immediately.
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