by admin | Dec 13, 2021 | Season 3
Ingredients 3lb / 1.5 kg of diced venison2 large onions diced4 inches of grated ginger1 tbls of ground cumin1 tbls of ground coriander1 tin of 400g chopped tomatoes500ml Beef stock3 x garlic cloves grated1 can of chick peas or white beans2 red chillies’ diced1...
by admin | Nov 29, 2021 | Season 3
Ingredients – Boned stuffed turkey thigh with seared breast and chunky ratatouille. 1 good sized turkey – skin onFor the marinaded breasts:6 cloves garlic2 sprigs rosemary2 sprigs oregano½ pint good olive oilJuice and zest 1 lemonSalt and pepper to taste For the...
by admin | Nov 29, 2021 | Season 3
Ingredients – Duck Orange 4xWild Duck BreastsSprig of RosemarySprig of lemon grassOrange ZestGinger3 Star AnisesOrange JuiceHoneyWhole orange2 ShallotsSoya SauceCointreau /grand marnier to Flambée Method – Cooking Duck Remove the breasts away from...
by admin | Nov 29, 2021 | Season 3
Ingredients Red PepperLemon PeelGarlicThymeBay LeavesOlive OilButterflied Partridge Method Partridge Spatch Cock. Cut and finely chop red pepper and garlic, adding it to a bowl.Carve off the peel to a lemon into the bowlPick the leaves off a bunch of thyme.Adding bay...
by admin | Nov 29, 2021 | Season 3
Stuffed saddle of deer with morels and wild garlic Firstly, take the short saddle of deer and place upside down with the small under fillets facing up. Remove these fillets and reserve. With a sharp knife go in underneath each loin close to the bone and...
by admin | Nov 29, 2021 | Season 3
Ingredients Wild garlic pesto 120g washed wild garlic leaves30g pine nuts40g parmesan100g Extra Virgin olive oil100g Sunflower oilzest of 1 lemon Method Step 1 In a robot coupe, blend the pine nuts with the oil Step 2 Add the wild garlic and blitz until correct...
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