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BCfm special Winter warmer recipes as of the interview on Wednesday, 15th October at 1pm.
WILD BOAR STEAKS WITH APPLE AND CELERY
Ingredients.
Wild Boar Steaks
Cider (about a bottle)
Windfall apples
Celery
Red Onion
Pepper (preferably Bristol Five Spice)
Sultanas
Cream for sauce
Method
Marinade steaks overnight in half cider and season with pepper.
Soften onion, celery,apple and sultanas in a frying pan in butter or equivalent. Set aside in casserole dish.
Seal steaks in pan, transfer to casserole dish on top of apple /celery mix.
Add remaining cider and cover.Bake in a preheated oven for 90 minutes at 170degrees centigrade.
Transfer juices to frying pan and reheat adding cream to form a sauce. More pepper if so desired.
Serve rested steaks on top of of the celery /apple mix and pour sauce mix over the top.
Could be served with baked potato or rice and cider to accompany.
VENISON HOT POT
Ingredients
Diced wild venison (3/4 pound to serve 2)
Stock bones (preferably venison but beef if not)
Shallots or red onion
Diced carrot and parsnips
Juniper berries ground
Chicken stock
Bacon bits
Wine leftovers
Blackberries or similar
Method
Seal venison cubes with shallots/onion and bacon bits.
Add to slow cooker or casserole pot with remaining ingredients.
Cook long and slow overnight or 6 hours.
Remove beef bones and serve with crusty bread and a nice glass of red.
Steak/Scalloped Potatoes
Mediterranean dish. (Patata il Forn.)
Thinly slice one medium onion and lay on bottom of ovenproof dish.
Lightly season with salt and pepper.
Place a layer of steak on top of the onions and lightly season with salt and pepper (thinly sliced Orkney rump steak– approx 1lb per 3-4 people).
Place a layer of scalloped potatoes over the steak followed with a layer of sliced onions. Repeat these layers several times ending up with the last layer being potatoes.
Season again with salt and pepper and put a spoonful of vegetable oil and ½ a cup of water over.
Cover dish with foil and cook in oven 200ºc for ¾ hour, then reduce heat to 160ºc for one more hour.
Take out and check the potatoes for tenderness, if okay, take the steak from the bottom of the dish and place on top of the potatoes and put in oven to brown for a further 10 minutes.
Ready to serve.
An easy wholesome meal minimum of washing up after.
Hungarian Goulash
Prep and cook time: 2 hours +
Serves: 6
Ingredients
2 x 15ml spoons oil
900g braising steak
375g onions, sliced
2 cloves garlic, crushed
15g plain flour
1 to 1½ x 15ml spoons paprika
400g tin chopped tomatoes with herbs
150ml beef stock
1 red and 1 yellow pepper, de-seeded and sliced
salt and freshly ground black pepper
4 x 15ml spoons crème fraîche
freshly chopped parsley and paprika, to garnish
Method
Heat the oil in a saucepan or flameproof casserole dish.
Add the meat and cook for 8-10 minutes, stirring occasionally, until browned.
Add the onions, garlic, flour and paprika and cook for a further 5 minutes, stirring occasionally.
Add the tomatoes and stock, bring to the boil then cover and simmer gently for 1½ hour.
Add the peppers and seasoning then continue to cook for a further 30 minutes.
Just before serving, partly stir in the crème fraîche and sprinkle with paprika and parsley.
Nutrition Info (per serving)
404 calories
25 g fat
Let us know your favourite way of enjoying our range of meats and fish. We will publish the best along with who suggested it.
So go on email us at peter@henleazebutchers.co.uk.
We look forward to hearing from you. Don't forget to bookmark this page so that you can keep coming back. WILD BOAR STEAKS WITH APPLE AND CELERY
Ingredients.
Wild Boar Steaks
Cider (about a bottle)
Windfall apples
Celery
Red Onion
Pepper (preferably Bristol Five Spice)
Sultanas
Cream for sauce
Method
Marinade steaks overnight in half cider and season with pepper.
Soften onion, celery,apple and sultanas in a frying pan in butter or equivalent. Set aside in casserole dish.
Seal steaks in pan, transfer to casserole dish on top of apple /celery mix.
Add remaining cider and cover.Bake in a preheated oven for 90 minutes at 170degrees centigrade.
Transfer juices to frying pan and reheat adding cream to form a sauce. More pepper if so desired.
Serve rested steaks on top of of the celery /apple mix and pour sauce mix over the top.
Could be served with baked potato or rice and cider to accompany.
VENISON HOT POT
Ingredients
Diced wild venison (3/4 pound to serve 2)
Stock bones (preferably venison but beef if not)
Shallots or red onion
Diced carrot and parsnips
Juniper berries ground
Chicken stock
Bacon bits
Wine leftovers
Blackberries or similar
Method
Seal venison cubes with shallots/onion and bacon bits.
Add to slow cooker or casserole pot with remaining ingredients.
Cook long and slow overnight or 6 hours.
Remove beef bones and serve with crusty bread and a nice glass of red.
Steak/Scalloped Potatoes
Mediterranean dish. (Patata il Forn.)
Thinly slice one medium onion and lay on bottom of ovenproof dish.
Lightly season with salt and pepper.
Place a layer of steak on top of the onions and lightly season with salt and pepper (thinly sliced Orkney rump steak– approx 1lb per 3-4 people).
Place a layer of scalloped potatoes over the steak followed with a layer of sliced onions. Repeat these layers several times ending up with the last layer being potatoes.
Season again with salt and pepper and put a spoonful of vegetable oil and ½ a cup of water over.
Cover dish with foil and cook in oven 200ºc for ¾ hour, then reduce heat to 160ºc for one more hour.
Take out and check the potatoes for tenderness, if okay, take the steak from the bottom of the dish and place on top of the potatoes and put in oven to brown for a further 10 minutes.
Ready to serve.
An easy wholesome meal minimum of washing up after.
Hungarian Goulash
Prep and cook time: 2 hours +
Serves: 6
Ingredients
2 x 15ml spoons oil
900g braising steak
375g onions, sliced
2 cloves garlic, crushed
15g plain flour
1 to 1½ x 15ml spoons paprika
400g tin chopped tomatoes with herbs
150ml beef stock
1 red and 1 yellow pepper, de-seeded and sliced
salt and freshly ground black pepper
4 x 15ml spoons crème fraîche
freshly chopped parsley and paprika, to garnish
Method
Heat the oil in a saucepan or flameproof casserole dish.
Add the meat and cook for 8-10 minutes, stirring occasionally, until browned.
Add the onions, garlic, flour and paprika and cook for a further 5 minutes, stirring occasionally.
Add the tomatoes and stock, bring to the boil then cover and simmer gently for 1½ hour.
Add the peppers and seasoning then continue to cook for a further 30 minutes.
Just before serving, partly stir in the crème fraîche and sprinkle with paprika and parsley.
Nutrition Info (per serving)
404 calories
25 g fat
Let us know your favourite way of enjoying our range of meats and fish. We will publish the best along with who suggested it.
So go on email us at peter@henleazebutchers.co.uk.
We look forward to hearing from you. Don't forget to bookmark this page so that you can keep coming back.
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