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Kathy's Menu for March 2001

Starter : Carrot and Tarragon Soup

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Main Course : Venison with morels and Garlic Mash

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Pudding : Queen of Puddings

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Carrot and Tarragon Soup
Serves 4

Ingredients

12oz (350g) carrots
1 small onion
2 finely chopped leeks
2oz (50g) butter
2 sprigs fresh tarragon
1.5 pints (850ml) boiling water
1 teaspoon sugar
3 tablespoons double cream
salt and freshly ground black pepper

Method

  1. Wash and peel the carrots and slice thinly. Chop the onion and leeks.
  2. In a heavy based pan melt the butter and soften the onion, then add the carrots and leeks, stirring. Put a lid on the vegetables and allow to sweat for 10 minutes
  3. Strip the leaves from the tarragon and add to the carrots with the boiling water, sugar and salt and pepper.
  4. Bring to a simmering point and allow to simmer very gently for 25 minutes. Liquidise the soup, check the seasoning and re-heat gently. Stir in the cream just before serving.

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Venison with morels and Garlic Mash
Serves 4

Ingredients

4 venison steaks
8floz (250ml) chicken stock
0.5oz (15g) dried morels
salt and freshly ground black pepper

For the marinade
1 tablespoon honey
3.5 floz (100ml) maderia
1 tablespoon fresh thyme leaves
1 clove of garlic, crushed
1 teaspoon sherry vinegar
0.5 oz (15g) dried porcini mushrooms
1 onion, finely chopped
1 leek, finely chopped
1 stick celery, finely chopped
2 carrots, peeled and finely chopped

For the garlic mash
1 clove garlic
7oz (200g) potatoes
1oz (25g) butter
1 tablespoon fromage frais

Method

  1. Put the venison in a shallow dish. Mix together all the marinade ingredients and pour over the venison. Cover and refrigerate for 12 hours.
  2. Remove the venison from the marinade and set aside.
  3. Pour the marinade in to a pan add the stock and bring to the boil. Simmer over a moderate heat until reduced to a quarter of the original liquid. Pass through a nylon sieve and add the morels. Cover until ready to use
  4. To prepare the garlic mash, heat the oven to 220C (425F, gas mark 7). Roast the garlic in its skin for 15 minutes until it is soft. Boil the potatoes in salted water for 15 - 20 minutes until soft. Drain and mash with the roasted garlic, butter and fromage frais. Season to taste with salt and black pepper.
  5. Whilst the potatoes are cooking, cook the venison in a non stick frying pan over a high heat for 1 minute one each side. Transfer to a casserole dish in the oven and cook for 12 - 15 minutes until tender.
  6. Whilst the venison and potatoes are cooking reheat the morels in the reduced marinade.
  7. Serve the mashed potatoes in the centre of the plate and put the venison on top and spoon the morels around the outside. Serve with peas and sweetcorn.

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Queen of Puddings
Serves 4

Ingredients

1 pint milk (570ml)
0.5oz (10g) butter
4oz (110g) fresh breadcrumbs
2oz (50g) caster sugar
zest of 1 small lemon
2 eggs
3 level tablespoon raspberry jam
You will also need a buttered 1.5 pint (850ml) round or oval pie dish

Method

  1. Pre-heat the oven to 180C (350F, gas mark 4).
  2. Pour the milk in to a pan and bring to the boil. Remove from the heat and stir in the butter, breadcrunmbs, half the sugar and the lemon zest, leave for 20 minutes to allow the breadcrumbs to swell.
  3. Separate the eggs, beat the yolks and then add them to the cooled breadcrumb mixture. Pour it all in to the pie dish and spread it out evenly.
  4. Bake in the centre of the oven for 30 - 35 minutes, or until set.
  5. Whilst this is cooking, melt the jam in a small pan over a low heat. When the pudding is cooked, remove from the oven and spread the jam evenly over the top.
  6. Beat the egg whites until stiff, then whisk in the rest of the caster sugar and spoon the meringue mixture over the pudding.
  7. Finally, sprinkle a tablespoon of caster sugar over the top and bake for 10 - 15 minutes until the topping is golden brown.

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Cookery Book Recommendation of the Month

book coverGary Rhodes at the Table by Gary Rhodes
For Gary Rhodes, the acclaimed champion of British cooking, good food is the perfect way to draw family and friends together. In his new book, At the Table, he has created over 140 stunning recipes which will do just that.

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