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Source: (consider it)
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Thread: HEAVEN: The Next Course: recipe thread 2015
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Penny S
Shipmate
# 14768
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Posted
I never soak it in anything - but I expect that it depends on the source and how fast it has been running over the years and whether you have a piece of the hard working muscles or not. And how long it has been hung. I always make casseroles with it, slow cooking.
Cranberry would be much better than raspberry, which would be much too sweet, I think, Redcurrant is traditional to serve with meat, and raspberry definitely not.
I usually slosh some red wine in as well.
Gorgonzola is a blue cheese, like Stilton or Danish blue, (or what I have in my fridge which wasn't blue to start with) and has a softish texture, not like Cheddar, but not like Brie or that sort of thing, either.
[ 23. November 2015, 19:49: Message edited by: Penny S ]
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kingsfold
Shipmate
# 1726
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Posted
I would think cranberry jelly would be fine, as long as it's not too sweet.
I rather like slow-cooked venison casserole, and use the following recipe.
1kg (2lb) stewing venison, chunked
150ml (1/4 pt) red wine
100ml (4fl oz) vegetable oil
12 juniper berries (don't use these as don't have any!)
4 cloves
8 balck peppercorns
1 garlic clove, skinned & crushed
25g (4oz) streaky bacon rashers, chopped
2 medium onions, chopped
30ml (2 level tbsp) flour
150ml (1/4 pt) beef stock
30ml (2 tbsp.) redcurrant jelly
seasoning
Marinade venison with the wine, half the oil, juniper berries, cloves, peppercorns & garlic for at least 24hr.
Heat remaining oil in flameproof casserole dish, strain venison from marinade & fry in batches until coloured.
Add onions & bacon & fry, then add flour and cook off for a couple of mins.
Remove from heat, and gradually stir in stock, redcurrant jelly & the marinade. Bring to boil slowly and cook until thickened. Return venison to casserolle & season.
Chuck in oven at 170C/375F/Gas3 for 3hrs until venison is tender.
Garnish with chopped parsley & serve with extra jelly, braised cabbage & creamed/mashed potato.
Posts: 4473 | From: land of the wee midgie | Registered: Nov 2001
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AngloCatholicGirl
Shipmate
# 16435
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Posted
Thanks for these suggestions! Our supermarket does a generic looking blue cheese, so I'll try that.
Kingsfold, your recipe looks very similar to the one I have, so I'll marinade it before I cook too.
I think it must have been a fairly young deer, as my brother in law was joking that he felt inadequate when he took his deer in to be processed compared to the size of some of the other deer coming in, so I'm guessing it should be fairly tender.
[ 23. November 2015, 20:36: Message edited by: AngloCatholicGirl ]
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Love is the wisdom of the fool and the folly of the wise -Samuel Johnson
Posts: 75 | From: Now from across the pond | Registered: May 2011
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Moo
Ship's tough old bird
# 107
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Posted
quote:
Originally posted by AngloCatholicGirl:
I'm struggling to track down red currant jam for a slow cooked venison stew.
You can order red currant jam from Amazon, but it's not cheap.
Moo
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Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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John Holding
Coffee and Cognac
# 158
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Posted
Red current jam (with seeds) or jelly (without seeds)? It's fairly common to see fruit jelly of one kind or another with a roast, but I've never heard of using jam. And I'll admit I've never heard of red current jam (which of course is definitive, right?).
Both ED SMith and Smuckers make a vast array of jams and jellies, and one of them or both might make a red current jelly.
John
Posts: 5929 | From: Ottawa, Canada | Registered: May 2001
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kingsfold
Shipmate
# 1726
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Posted
I would say it should be redcurrant jelly: certainly here it would tend to be a little less sweet, and just melts into the casserole liquid.
Posts: 4473 | From: land of the wee midgie | Registered: Nov 2001
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Huia
Shipmate
# 3473
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Posted
One of the Christmas cake recipes I use most (but not my personal favourite because it's boring) is an easy mix rum and raisin cake which is in an old book I have by my favourite NZ writer of recipes Dame Alison Holst. It calls for a kilo of raisins and 2 eggs and is baked in a 20cm cake tin. Recently I checked to see whether it was online and it is, except that this version has 3 eggs and is cooked in a 23cm tin at a slightly lower temp.
What difference would the extra egg make to the texture of the cake?
I'm a bit loath to try it at this stage because of the limited time and the cost of ingredients, but I am curious.
Huia
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Charity gives food from the table, Justice gives a place at the table.
Posts: 10382 | From: Te Wai Pounamu | Registered: Oct 2002
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Hedgehog
Ship's Shortstop
# 14125
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Posted
I have a slight issue. I will be going to my brother's house for Christmas dinner. The main course will be duck. I have been asked to bring a soup (as making soups is one of my few culinary skills).
So what would be a good soup to pair with duck?
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"We must regain the conviction that we need one another, that we have a shared responsibility for others and the world, and that being good and decent are worth it."--Pope Francis, Laudato Si'
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Firenze
Ordinary decent pagan
# 619
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Posted
Duck is fairly rich, so I would be inclined to preface with either a clear soup, or a light vegetable one. Or possibly even a gazpacho.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Hedgehog
Ship's Shortstop
# 14125
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Posted
Thanks. I was thinking lighter was the way to go. I was considering making a test batch of tomato dill soup to see if it will measure up.
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"We must regain the conviction that we need one another, that we have a shared responsibility for others and the world, and that being good and decent are worth it."--Pope Francis, Laudato Si'
Posts: 2740 | From: Delaware, USA | Registered: Sep 2008
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Piglet
Islander
# 11803
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Posted
I agree - maybe a lightweight minestrone-type? Fairly light, tomatoey broth with veggies but go easy on the pasta (or even leave it out altogether)?
Or as it's a special occasion, what about a consommé?
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alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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John Holding
Coffee and Cognac
# 158
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Posted
I once had a recipe for "Green vegetable SOup".
Sweat some chopped onions in a little oil or butter. Add any quantity of assorted green vegetables, appropriate herbs and chicken stock to cover (or a little more). Bring to a light boil, reduce to simmer and cover. COok until the vegetable are soft. Pulverize... sorry make that Puree the vegetables in the stock. Correct the seasoning (white pepper was mentioned in the original). Thin if necessary, or add milk/cream.
The time for cooking has to do with which vegetable you use -- spinach takes just a few minutes, brocolli a great deal longer. So be careful which vegetable you choose to mix. For example, if you put broc and spinach together, the spinach is going to be dark green slime long before the broc is ready to puree.
John
(ETA)
I imagine you could use peas (frozen if necessary) and mint as the main seasoning, which could be quite light and refreshing even with a tablespoon of sour cream in each bowl. Just make sure you string the pods (if using) before you put them in the stock. Otherwise you get little strings that are the very devil to try and puree.
J
[ 01. December 2015, 20:27: Message edited by: John Holding ]
Posts: 5929 | From: Ottawa, Canada | Registered: May 2001
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Hedgehog
Ship's Shortstop
# 14125
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Posted
Just as a personal preference, I try to avoid cream/milk in soups (although I have a very, very good tomato bisque recipe that uses heavy cream).
The tomato dill recipe I mentioned involves puree-ing (if that is a proper word). That is why I want to make a test batch--to make sure that doesn't turn the soup too thick. The consistency of a consommé would be perfect for duck. I have a recipe for a Garlic Consommé, but I hesitate to spring loads of garlic on people at a dinner party.
ETA: I also have personal hang-ups with gazpacho. I agree the consistency would be perfect, but there are very few cold soups that I find acceptable, and those tend to be fruit based, like a sour cherry soup.
[ 01. December 2015, 21:00: Message edited by: Hedgehog ]
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"We must regain the conviction that we need one another, that we have a shared responsibility for others and the world, and that being good and decent are worth it."--Pope Francis, Laudato Si'
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Pomona
Shipmate
# 17175
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Posted
What about a watercress soup? It has a bite and watercress is a traditional garnish for roast duck. Normally it contains cream and potatoes but you could easily leave out the cream and use fewer potatoes to make it thinner.
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
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Cottontail
Shipmate
# 12234
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Posted
What about a light Chinese-style broth? I have had success with this recipe for Hot Sour Corn Soup. I think the original recipe said to add noodles to make it a hearty meal, but I find it works as a light soup without the noodles.
1 small tin sweetcorn
1 tbsp vegetable oil
1 mild red chilli, seeded and sliced
1 shallot, finely chopped
2 stalks lemongrass
3 spring onions
1/2 red pepper
4 mushrooms, finely sliced into 'umbrellas'
400ml can coconut milk
850ml vegetable stock
2 kaffir lime leaves
juice of 1 lime
small bunch coriander
Chop or slice the chilli, shallot, spring onions, mushrooms, and red pepper. Heat the oil in a large pan, and add the sliced vegetables, together with the lemongrass. Cook for 3-4 minutes.
Add the coconut milk, vegetable stock, and kaffir lime leaves. Bring to the boil, cover, reduce heat, and simmer for 20 minutes. Remove the lemongrass stalks and the lime leaves.
Remove from heat, and if serving immediately, stir in the lime juice and coriander. (Or leave the coriander separate for guests to add themselves - some people don't like it.) Add salt if necessary. If serving later, add the lime juice and coriander only when you reheat.
Serves 4.
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Brenda Clough
Shipmate
# 18061
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Posted
Today for dinner, a chili -- that is assuming that the definition of the dish is something that involves beans and chile powder. Black beans, pork belly, chorizo sausage, two bottles of beer, and an wauntity of spices, from a recipe in the Guardian.
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TurquoiseTastic
Fish of a different color
# 8978
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Posted
You surely won't go too far wrong with those ingredients Brenda.... such a chili cannot help but be delicious!
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Brenda Clough
Shipmate
# 18061
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Posted
It is very well-flavored but possibly a little soupy -- I just dumped in 2 bottles of beer without measuring, since what could I do with a third of a bottle of beer? Except drink it, of course. I am certain that sitting around will dry it out some, as the beans absorb juice.
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Science fiction and fantasy writer with a Patreon page
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Pomona
Shipmate
# 17175
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Posted
That sounds marvellous - I will have to try it minus the beans.
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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Surfing Madness
Shipmate
# 11087
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Posted
I've made a small ( about 10cm long) fruit cake shaped as a steam engine to go on top of the Christmas cake. Just looking for advice on how to ice it and keep the shape. It has far too many fiddly bits on it for marzipan. Any ideas/advice greatfully received. ![[Help]](graemlins/help.gif)
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I now blog about all my crafting! http://inspiredbybroadway.blogspot.co.uk
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Moo
Ship's tough old bird
# 107
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Posted
quote:
Originally posted by Surfing Madness:
I've made a small ( about 10cm long) fruit cake shaped as a steam engine to go on top of the Christmas cake. Just looking for advice on how to ice it and keep the shape. It has far too many fiddly bits on it for marzipan. Any ideas/advice greatfully received.
I replied on the steam locomotive thread.
Use a forcing bag with a star-shaped tip. Place the stars so close together that they touch.
Moo
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Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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Hedgehog
Ship's Shortstop
# 14125
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Posted
To update from my earlier posts: I did go with a tomato dill soup and it turned out well:
Ingredients:
● 28 ounce whole peeled plum tomatoes
● 1 medium onion, chopped
● 1 clove garlic, minced
● 1 tsp salt
● 1/4 tsp black pepper
● 1 tsp sugar
● 1 tbsp fresh dill, chopped
● 1 tbsp tomato paste
● 1/3 cup water
● 1 1/3 cup chicken stock
So put the tomatoes, onion, garlic, salt & pepper, sugar, dill, tomato paste and water in the pot. Cover and simmer for 15 minutes or so. Then add the chicken stock. Transfer to blender and puree. Return to the pot and re-heat.
I apologize for the funky 1/3 cup measures. I have been tweaking this recipe for years. It started out based on one in the NY Time Cookbook--but that recipe had cream and macaroni in it, and a lot less dill. Oh, and it was cold. As I mentioned upthread, I don't really like cold soups or cream soups, and I am not wild about macaroni. But taking all of that out forced me to compensate in the liquids...hence the weird measures--and adding stuff like the sugar.
I suspect I am done tampering with the recipe now. I rather like how I have it.
Meanwhile, I am a few days into making maraschino cherries using Brenda Clough's recipe (see upthread circa October 30). They should be ready for tasting around January 3.
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"We must regain the conviction that we need one another, that we have a shared responsibility for others and the world, and that being good and decent are worth it."--Pope Francis, Laudato Si'
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ArachnidinElmet
Shipmate
# 17346
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Posted
I made some mulled apple syrup a few months ago which has come in useful for constructing hot toddies with pale rum, ginger (grated or syrup), the juice of a clementine and hot water.
To be drunk purely for medicinal purposes you understand ![[Biased]](wink.gif)
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'If a pleasant, straight-forward life is not possible then one must try to wriggle through by subtle manoeuvres' - Kafka
Posts: 1887 | From: the rhubarb triangle | Registered: Sep 2012
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Piglet
Islander
# 11803
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Posted
Having been given a packet of Arborio rice and a book of risotto recipes as part of a Christmas present, I had my first attempt at making a proper risotto today, and it really wasn't bad.
I flavoured it with saffron and home-made chicken stock, and put in onion, garlic, a grilled and peeled red pepper and some defrosted frozen peas.
D. reckoned that it could have done with some chicken (I'd probably have put some in if I'd had any), but for a first attempt I was rather pleased. I might well try a chicken and mushroom one next.
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Firenze
Ordinary decent pagan
# 619
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Posted
I could do with ideas of easy desserts for a crowd (one of whom doesn't like cream) to be cooked in someone else's kitchen with the chef half cut (like as not).
My mind was running on some sort of galette - ie puff pastry topped with some sort of custard? Marzipan? Then probably tinned apricots or peaches, and a glaze.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Leorning Cniht
Shipmate
# 17564
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Posted
quote:
Originally posted by Firenze:
I could do with ideas of easy desserts for a crowd (one of whom doesn't like cream) to be cooked in someone else's kitchen with the chef half cut (like as not).
How about this apple/caramel flan banoffee pie variant:
Bake a pastry case (could be done in advance). Mille Feuille would work pretty well, I think.
Boil a couple of tins of condensed milk for 3 hours or so to make caramel (can (should) be done in advance, but you'll want to boil them again for 10 minutes or so before opening so the caramel is soft).
Take pastry case, spread on thin caramel layer, slice apples thinly and layer, then cover with the rest of the caramel and leave to chill until required.
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Leorning Cniht
Shipmate
# 17564
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Posted
quote:
Originally posted by Leorning Cniht:
Mille Feuille would work pretty well, I think.
I meant to write filo pastry here, but it seems as though my brain was heading down other tasty avenues...
Posts: 5026 | From: USA | Registered: Feb 2013
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Ferijen
Shipmate
# 4719
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Posted
quote:
Originally posted by Firenze:
I could do with ideas of easy desserts for a crowd (one of whom doesn't like cream) to be cooked in someone else's kitchen with the chef half cut (like as not).
My mind was running on some sort of galette - ie puff pastry topped with some sort of custard? Marzipan? Then probably tinned apricots or peaches, and a glaze.
A crumble would be easy and unmuckupable, despite the merriment...
Posts: 3259 | From: UK | Registered: Jul 2003
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Ariel
Shipmate
# 58
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Posted
quote:
Originally posted by Ferijen:
A crumble would be easy and unmuckupable, despite the merriment...
Don't bet on it. I've never mastered the secret of a good crumble.
Pity about the cream. Profiteroles are lovely.
Posts: 25445 | Registered: May 2001
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Firenze
Ordinary decent pagan
# 619
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Posted
I thought I had it sorted - ginger cake soaked in rum, topped with pears and custard, cream and toasted almonds. Turns out Waitrose only have fancy iced ginger cake instead of the plain slab required - so I shall have to go out to Tesco in what promises to be horizontal gales tomorrow.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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St. Gwladys
Shipmate
# 14504
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Posted
Ginger cake soaked in rum? Sounds gorgeous.
Depends how fancy you want things to be- there's always the standbys of fruit flan - bought flan, covered in drained tinned fruit cocktail, use the juice to make up appropriately coloured Quickjel to cover the fruit. Very quick, and can look really nice.
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From "New York Girls", Steeleye Span, Commoners Crown (Voiced by Peter Sellers)
Posts: 3333 | From: Rhymney Valley, South Wales | Registered: Jan 2009
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Firenze
Ordinary decent pagan
# 619
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Posted
Day saved. As we were walking back - a tad unsteadily - from a very nice Turkish restaurant, we espied a Tesco which had Jamacia ginger cake at half price.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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