November 2011 Recipes (provided by Tony Heath)
Braised Venison Sausages with a “kick” for Bonfire Night
- 1 x 450 gm pack Fletchers' venison sausages with chilli and chocolate
- 4 shallots – thinly sliced
- 1 sprig thyme, leaves removed
- Dessert spoon tomato paste
- Dessert spoon rowan berry or redcurrant jelly
- Large glass of red wine or Cairn o' Mohr “Shrubbery” wine
- Approx 400 mls of good dark meaty stock
- 1 small tin cannellini beans, drained and rinsed
- 12 vacuum packed ready peeled chestnuts (optional)
- Salt and pepper
- Summer Harvest rapeseed oil or olive oil
- Small piece dark chocolate (optional)
Par cook the sausages in a pan with a little oil, lift out and allow to cool.
Heat a sauté pan, add a table spoon of oil and the shallots with the thyme leaves and cook gently with no colour.
Add the wine and reduce by a half, add the jelly and tomato paste and the stock. Reduce again by almost a half, check consistency and thicken if necessary with a little arrowroot or cornflour.
Meanwhile cut the sausages into neat chunks and place into a casserole. Pour over the sauce, add the chestnuts if required and place into a moderate oven 180C. Cover and cook for approx 15 minutes.
Remove from oven, skim if necessary and add a few small pieces of dark chocolate to the sauce and allow to melt and enrich.
Serve with mashed potatoes or polenta.
Spiced Pumpkin Soup
- 1 x medium Pumpkin
- 2 medium onions – chopped
- 1 white of leek – chopped
- 2 cloves garlic – chopped
- 1 small green chilli – chopped
- 1 small finger ginger – chopped
- ¼ tsp cumin
- Good pinch nutmeg
- 1 glass dry sherry (optional)
- Chicken or vegetable stock – approx 700mls – 1 litre
- Summer Harvest rapeseed oil/olive oil
- Little double cream (optional)
- Salt and pepper
Cut a lid off the top of the pumpkin with a sharp knife then proceed to remove the seeds from inside using a small knife and a table spoon to help release the stringy strands. Now cut away as much flesh from the middle of the pumpkin again using a combination of knife and spoon to scrape taking care not to penetrate the skin of the pumpkin, leaving about a half a centimetre thickness of flesh against the skin.
Reserve all the flesh removed then place the lid back on and cover the pumpkin with a sheet of tin foil and place into a moderate oven 160C for between 30 and 40 minutes. Remove and keep warm.
Heat a saucepan, add a tablespoon of oil and the chopped onion, leek, garlic, chilli and ginger and cook gently without colour until the onion is soft. Add the pumpkin flesh with the cumin and nutmeg, season with pepper and a pinch of salt and add the glass of sherry. Cook gently with the lid on for another 7-10 minutes before adding sufficient stock to cover all the vegetables. Remove lid and allow to simmer for about 15 – 20 minutes until the pumpkin flesh is cooked.
Blend well with a liquidizer and a little double cream if required.
Correct the seasoning, then pour the soup back in to the par cooked pumpkin shell and carefully replace it in the oven for 5 minutes or so before serving at the table.
Note. If you are worried that you do not have enough pumpkin flesh then you could add a little chopped carrot, butternut squash or potato.
Bonfire Night Chocolate Apples
- 4 – 8 firm but small dessert apples
- 300 – 400 mls of cider
- 50 gms caster sugar
- 200 gms dark chocolate
- Juice of half a lemon
Leaving the stalk intact, carefully peel the apples then core from the bottom, leaving the fruit whole.
Place the cider and sugar in a pan and heat gently to a syrup, add the peeled apples and poach gently for 3 – 5 minutes being careful to make sure the fruit does not become too soft.
Remove from the syrup and leave to dry and cool on some kitchen paper.
Melt the chocolate in a pyrex bowl over some slowly boiling water.
Dip the apples in the melted chocolate or spoon the chocolate over them. They can then be served in bowls with some whipped cream or some reserved cider syrup.