Sunday, 24 November 2013

Herb Encrusted Roast Pork Tenderloin.

For the herb crust I wizzed the only herbs still growing in the garden - rosemary, thyme, parsley, sage and a little tarragon in an old coffee grinder until is was very finely chopped.Any herb combination that takes your fancy will do.

Season your tenderloin and rub it in with some good oil and a dash of lemon juice. Then roll in the finely chopped herbs until the meat is covered. Leave to marinade.
Pre heat your oven to 180 degrees.
In a oven proof pan heat a mix of rape seed oil and butter. On a high heat colour the tenderloin on all sides then add tomatoes on the vine if you wish and coat with oil and place in the oven for 15-20mins depending on the thickness and size of the loin.
Remove from oven, cover with foil and rest in a warm oven for 5-10 mins.
Carve and spoon over any excess cooking juices and serve with mash and the tomatoes.

Chilli Con Carne

I like to get several layers of heat going in a Chilli so use chilli oil, dried chilli flakes, fresh chillies, cayanne pepper and paprika.
I know all this sounds a lot but they are used in very small amounts and off set by chocolate!

I also use my own chilli powder mix ;-
In a mortar and pestle grind down
Black pepper corns
Pimento pepper corns
Chilli flakes & seeds (dried)
Tumeric (just a small amount for colouring)
Cayanne pepper
They are all dry spices so you can make a jar full to keep.

First soften an onion or two in chilli oil and then add minced beef. When the meat is coloured add a couple of tea spoons of the chilli mix and a few chopped chillis.
Add a tin or two of tomatos and a tin of kidney or mixed beans at this point also add one square of good quality, at least 80% cocoa chocolate (do NOT use milk chocolate!).
Slow cook on a low heat for twenty mins or so.
Finaly add a chopped pepper or two and chopped mushrooms.
When the mushrooms and peppers have cooked through it is ready to serve.

For a meat free version just add more peppers and beans.

Thursday, 7 November 2013

Venison Braised in Red Wine.

Cut up your venison into bite sized chunks or strips and place in a ceramic bowl. Add a crushed garlic clove, 3 or 4 crushed juniper berries, a couple of bay leaves, some sprigs of thyme and cover with a glass of good red wine.
Cover with clingfilm and place in the fridge for at least a day.
Bring back up to room temperature and remove the venison, retaining the marinade liquid. Dry the meat thoroughly and lightly dust with flour and season.
In an oven proof dish soften some chopped shallots. Colour the venison in a pan and add to the shallots. Deglaze the frying pan with the marinade liquid and add to the meat and shallots.
Braise in a low oven for about 45 mins.
If need be thicken the liquid by adding a little corn flour and reducing before serving.