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May 2010 Recipes (provided by Tony Heath)

Rhubarb & Vanilla Soup

Serves 6

  • Approx 600 gms trimmed rhubarb – cut into ¼ inch slices
  • Approx 120 – 160 gms granulated sugar – to taste
  • 1 vanilla pod – split in half lengthwise
  • 1 litre water

Place chopped rhubarb, sugar, water and vanilla pod in a pan, bring to a simmer and cook for about 15 minutes with the lid slightly off until the rhubarb has softened. Cover tightly with cling film, allow to cool, refrigerate until well chilled.

Remove the vanilla pod, scrape out the seeds and reserve. Strain the soup, squeezing out the juice from the rhubarb with the back of a spoon. Discard the pulp and mix the vanilla seeds with the strained juice.

To serve; mix 200 mls double cream with a generous dessertspoon of caster sugar and a scant teaspoon of vanilla extract. Select 4-6 strawberries per person, hull and quarter, arrange in chilled glasses or bowls.

Pour soup over the strawberries, drizzle over some of the vanilla cream and decorate with mint leaves.

Stir Fry of Wild Boar Fillet with Chilli, Ginger, White Radish, Pak Choi, Coriander & Soy

Serves 4


  • 1 tbsp light soy sauce
  • 1 tsp dry sherry
  • ½ tbsp sesame oil
  • 1 tbsp sugar
  • ½ tsp sea salt
  • 1 clove garlic finely chopped
  • 1 finger ginger finely chopped
  • 1 tbsp honey
  • Mix all together and whisk well to blend


  • Wild boar fillet – allow approx 100 – 150 gms per person
  • 1 clove garlic – finely chopped
  • ½ fresh red chilli – finely chopped
  • Small finger fresh ginger – finely chopped
  • 1 small mouli (white radish)
  • 2 heads pak choi
  • Small bunch coriander
  • 2 tsp soy sauce
  • 2 tsp hoi sin sauce
  • Small packet bean sprouts
  • Vegetable oil or rapeseed oil plus a little sesame oil
  • Seasoning

Trim boar fillet then cut into thin slices approx 1/8 th to a ¼ inch thick. Place slices into a bowl and spoon over the marinade to cover. Leave for at least half an hour. Peel mouli, slice and cut into match stick thick lengths about 1 inch long. Cut root out of pak choi, separate leaves and cut or tear into smaller pieces. Pick coriander leaves from stalks.

Heat wok or large frying pan, add 1 tbsp of veg oil or rapeseed oil and 2 tsp of sesame oil. Add the finely chopped garlic, chilli and ginger to the pan, then add the drained slices of boar fillet, stirring through the hot oil to coat and seal the pieces of meat. Keep a high heat and keep the pan contents moving for approx 2 – 3 minutes.

Lift meat out of the pan onto a warm plate, replace pan on the heat and add the strips of mouli and pak choi, stirring well and tossing through the oils and flavourings, adding a little more oil if necessary. Continue cooking for about 2 minutes before adding the soy sauce and hoi sin sauce. Allow to simmer then check the vegetables - they should be still a little crunchy.

Finally add the boar fillet back to the pan with the bean sprouts, season to taste, stir well and finish with half of the coriander leaves.

Serve onto plates or bowls and garnish with the rest of the coriander.

Flash fried Wild Boar Steaks with Spiced Apple, a Cider and Apple Sauce and Boar Bacon and Greens

Serves 4

  • 4 wild boar steaks approx 120 gms each
  • 2 dessert apples
  • 1 glass cider or white wine
  • 2 tsp Dalchonzie apple jelly
  • 2 tbsp chicken stock
  • Pinch cinnamon and ground cloves and 1 tsp sugar
  • 25 gms cold butter
  • Rapeseed oil for frying
  • Seasoning

Bacon and Greens

  • 3 rashers wild boar streaky bacon
  • 2 shallots finely chopped
  • 1 bag spring greens, roughly chopped with stalks removed
  • Rapeseed oil
  • Sea salt and freshly ground pepper

First prepare the greens, Chop the rashers of bacon.

Heat a heavy based saucepan, add a tablespoon rapeseed oil and gently fry off the chopped shallots and the bacon, stirring well until the bacon is cooked before adding the chopped greens, stirring through until wilted. Season with sea salt and lots of pepper, the cabbage should be sufficiently cooked within 2 – 3 minutes. If necessary add a very small amount of water to the pan to prevent burning.

Keep warm while you cook the boar.

Boar Steaks

Trim steaks, brush with rapeseed oil and season with pepper.

Peel and core the apples, cut into approx ¼ inch slices, place into acidulated water to stop browning.

Heat a sauté pan, add a little oil and seal the steaks in the hot pan. Cook for 2 – 3 minutes on both sides, season with a little sea salt, remove from the pan onto a tray and place in a moderate oven to finish cooking while you make the sauce.

Drain the apple slices and fry in the same pan as the boar, sprinkle the cinnamon, clove and sugar over and cook for about a minute or so on both sides, carefully move onto a warm plate.

Keeping the pan on the heat, deglaze with the cider or wine, add the apple jelly, reduce by a half then add the chicken stock.   Continue reducing again by a half, finish with the cold butter to sheen your sauce and add the apples back to the pan.

Arrange a mound of greens on the plate, place a steak on top, spoon over some apple slices and a little sauce around.

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