This magic meat dish is worth the wait - quite breathtaking
Serves 5 Ingredients For the meat
1. Preheat oven to 160°c 2. Roughly chop the onions, carrots, and celery and add to diced venison, herbs, spices, juniper berries, peanuts, and half of the red wine. Brown vegetables and meat in olive oil. Stir in flour and sugar. Add warmed brandy and flambé. 3. Remove meat and vegetables. Add the rest of the wine and reduce by half. Add consommé and meat and cook in oven at 160/170°c for approximately 2 hours. 4. Slice the large loaf lengthwise. Cut off the crusts and roll out thinly. Brush the inside of a soup can with melted butter. Mould the rolled bread around the can and brush with melted butter. 5. Bake until golden brown in the oven for approximately 10 mins. 6. To serve, place the venison into the bread tower and puddle the sauce around the base. 7. Serve with lakeland roasted vegetables.
6 Comments
Riding this boat off to the South seas might lead to disaster... but make it and eat it and it might be better than treasure
Serves 5 Ingredients
1. Halve the pineapples lengthways. Take out the central cone but keep the pineapple cone in tact. Slice the pineapple flesh. 2. Mix together the chosen fruits and pile back into shells. Add liqueur to fruit if desired A boozy, summer jelly to remind you how to relax
Serves 5 Ingredients
1. Divide the ripe fruit into 5 small glasses. If possible, arrange the kiwi fruit at the top. Pour a shot of vodka into each glass, and place all the glasses on a tray and chill in the refrigerator. 2. Put the vegetable gel powder in hot water (not boiling) and add sugar, stirring until dissolved. 3. Remove the bowl from the heat, and let it sit at room temperature for a minute or two. 4. Remove the chilled fruit, still in the glasses, from the refrigerator, and pour the dissolved mix over your fruit. 5. Some of the fruit might rise to the top, so using your finger, just push the fruit down into the jelly mix so that it is sealed and will then keep well in the refrigerator. 6. Place in iced bain-marie or in the refrigerator for an hour to set. 7. To serve, dip the glass in to a bowl of hot water to loosen the outside of the jelly, then turn it out onto a plate. On the plate put an arrangement of mixed fruit and dust with a touch of icing sugar. 8. Put the jelly in the middle and serve with cold cream or soya cream for vegans. The name terrine refers to the terracotta dish in which this is traditionally cooked
Serves 5 Ingredients
1. Preheat oven to 180 °c. 2. Line a medium loaf tin with parma ham, allowing the ham to hang over the edge of the tin. Mix the flour and eggs together until you form a fine mixture, then add the milk and whisk some more. 3. Chop the chicken into small chunks and add to the mixture along with the cheese and stir well. 4. Add half the mixture to the tin, then add a layer of spring onion running lengthways. Then add the rest of the mixture and fold over the parma ham hanging over the edge to form a parcel. 5. Bake in the oven for 1 hour at 180°c and then turn out and leave to cool. 6. Place on a bed of rocket and basil and serve with cranberry sauce, and drizzle with olive oil and balsamic vinegar. Adish from Come Dine With Me Oxford cooked this veggie curry as part of a traditional thali, a selection of regional Indian dishes
Serves 4 Ingredients
1.Heat the oil in a large saucepan and stir in the cinnamon, fennel and cloves. Cook for a few seconds then add the onion, chilli, ginger, garlic and coriander. 2.Fry gently in the oil until the onion is softened and you get a lovely aroma of spices. 3. Add the quorn or soya mince, turmeric, garam masala and a good pinch of salt. Stir in the curry powder, tomatoes and enough water to achieve a gravy consistency. Simmer gently for about 10 minutes, stirring occasionally. 4. Remove from the heat and add lemon juice to taste. Garnish with more coriander and serve with chappatis or rice. 5. Melt the topping ingredients together in saucepan until sizzling. Drizzle over the soup and serve with a chunk of bread Adish served the dish alongside a traditional thali, a selection of regional dishes which included aubergines in coconut milk, boondi raita , dhall, tofu sambal, lemon rice, carrot salad, fried potatoes and deep-fried plantain. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold. This vegetarian goat's cheese and onion tart, with double cream and thyme, makes a tasty treat. Delicious served with salad, or a selection of fresh vegetables.
Serves 4-6 Takes about 40 minutes to make, 45 minutes in the oven, plus chilling Ingredients
1. Put the pastry ingredients in a food processor and pulse, adding a splash of milk if the dough seems dry. Wrap in cling film and chill for 30 minutes. 2. Roll out the pastry on a lightly floured surface and use to line a shallow 20cm round, fluted tart tin. Pop in the freezer for 10 minutes. 3. Meanwhile, melt the butter and oil in a large frying pan over a medium heat. Add the onions and garlic and cook, stirring, for 20 minutes or until soft and golden. Season well. 4. Meanwhile, preheat the oven to 200°C/fan180°C/gas 6. Line the pastry case with baking paper and beans and place on a baking sheet. Blind bake for 15 minutes, remove the paper and beans and bake for a further 5 minutes, until pale golden. 5. Reduce the oven temperature to 180°C/fan160°C/gas 4. Whisk the eggs, yolks and cream. Stir in the onions and chopped thyme, then spoon into the pastry case. Crumble over the cheese and bake for 25 minutes. Garnish with thyme sprigs and serve with a mixed leaf salad. If you would to get all the best Come Dine With Me Recipes in one easy to read book, then check out Dinner Perfection opposite! Boulangere potatoes were traditionally given to French bakers to slow-cook in the bread oven. Let's see how Matthew's lamb fillet with roast tatties impresses his Come Dine With Me Manchester guests
Serves 6 Ingredients
1. To make the potatoes Boulangere, preheat the oven to 180ºC/gas mark 4. Thinly slice the potatoes and place in a large bowl of cold water. Leave for 20 minutes then drain and pat dry with a clean tea towel to remove the excess moisture. 2. Butter a shallow ovenproof dish. Arrange a layer of potatoes in the base and top with a few slices of onion. Season with salt and pepper. Continue the layers until all the potatoes and onions are used. Press down firmly. 3. Pour the hot stock over and dot with the butter. Cook for 1 hour, then reduce the heat to 160ºC/gas mark 3 and continue to bake for a further 40 minutes or until the potatoes are soft and most of the stock absorbed. 4. To prepare the lamb, mix the lemon rind, sea salt, pepper, garlic and 1 tbsp of the olive oil in a large bowl. Add the lamb and turn to coat in the marinade. Cover with cling film and leave to marinate in the fridge for at least an hour. 5. Fifteen minutes before the potatoes are ready, start cooking the lamb. Heat the remaining olive oil in large pan. Add the lamb and cook over a high heat until well browned on both sides. Reduce the heat and cook for a further 10 minutes until pink, turning occasionally with tongs or a large fork. Remove from the pan and rest for 5 minutes. 6. Spoon the potatoes onto six warmed plates, slice the lamb thickly and place on top of the potatoes. Serve. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold. Will Cheshire cheese with leek tarts do the trick, or will Matthew have to continue performing throughout for his Come Dine With Me Manchester guests?
Serves 6 Ingredients
1. Mix the flour and salt in a bowl. Rub in half the cubed butter and all the shortening until the mixture resembles coarse breadcrumbs. Add the rest of the butter and mix with a spoon until well coated with the flour. Make a well in the centre. 2. Beat two of the eggs with the iced water and gradually add to the flour and fat mixture, stirring to form a soft, pliable dough. Turn out onto a floured surface and knead lightly into a ball. Wrap in cling film and rest in the fridge for 30 minutes. 3. Meanwhile, heat the oil in a large pan and fry the leeks gently for 5 minutes until softened but not too coloured. Remove from the heat and leave to cool. Preheat the oven to 200ºC/gas mark 6. 4. Divide the dough into six portions and form into balls. Roll out into rounds and use to line six deep 12cm tartlet tins. Prick the bases lightly with a fork and line with crumpled baking parchment. Fill with baking beans or dried pulses and place on a baking tray. Cook for 15 minutes. 5. Beat the remaining eggs with the chives, honey and crème fraîche. Season well with salt and pepper. Stir in the cooled leeks and mix well. Crumble the cheese into the leek mixture and stir lightly, taking care not to break up the cheese too much. 6. Spoon the leek mixture into part-baked tartlet cases and bake in the centre of the oven for 35 minutes until golden and set. Stand for 10 minutes before serving. Served with diced vine tomatoes tossed with fresh mint leaves and olive oil. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold. This is a nice, simple way to make a lovely pudding, as done by Dan Redfern in the Liverpool leg of the third series of Come Dine With Me.
Serves 5 Ingredients
1. Oil a cake tin and preheat oven to 180°c. 2. Arrange the pears, cut side down on the base of tin (in a star pattern is very pretty). Combine the dry ingredients (excluding the brown sugar) in a bowl then add the wet ingredients (including the syrup from the pears) and mix well. 3. Pour over the pears and bake in the oven for about 45 minutes or until nearly cooked through. Remove from tin by placing an oven-proof plate over the tin and turning upside down so you have the pears on top. 4. Sprinkle with the brown sugar and return to the oven for a further 10 minutes. This spinach here gives the saddle of lamb a wonderful touch.
Serves 6-8 Ingredients For the lamb
1. Preheat oven to 200°c. 2. Open out saddle of lamb; set aside the eye fillets. Halve the garlic, season and leave for a few minutes to draw out the juices. 3. For the stuffing, heat a splash of olive oil in a non-stick pan and sauté the mushrooms until softened and browned: drain in a colander. Heat a little more oil and a knob of butter in the pan, add the spinach, season lightly and cook until just wilted. 4. Tip the mushrooms into a bowl, mix in the spinach, mascarpone and egg yolk, and season with nutmeg, salt and pepper. 5. Oil several sage leaves and place down the middle of the lamb. Rub the meat with the garlic bulb. Spoon the stuffing on top of the sage leaves. Cut the eye fillets horizontally (but not right through), open out and place over the stuffing. 6. Fold one flap of the saddle over, then the other, wrapping firmly to make a neat roll. Secure with string at intervals and tuck the remaining sage leaves in at the ends. 7. Heat a splash of oil in a roasting pan, add the garlic bulb and sage sprigs and sauté briefly, then add the butter and allow to foam. Put the meat on top. 8. Roast for 30 minutes, then lower setting to 180°c and roast for a further 30 minutes. Lift meat on to a warm platter and rest in a warm place for 20 minutes. Deglaze pan juices with sherry vinegar, add the wine and stock, and reduce by half. Strain and adjust seasoning. Serve the lamb thickly sliced, with the jus. 9. Dan served this with a simple and buttery (non-vegan celeriac mash). |
Receive weekly recipes by email
Thank you, your message has been sent
Categories
All
All recipes are from www.channel4.com
|