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This is an easy but impressive starter that is full of flavour. The combination of smoked Scottish venison with halloumi is a perfect match and makes this starter delicious and different.
London, England, UK
4 people made this
- 240g halloumi cheese
- 100g Rannoch Smokery Cold Smoked Venison
- 1 ripe pear
- a few basil leaves
- 2 tablespoons olive oil
- 1 lemon, zested
- 1 tablespoon lemon juice
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Cut the cheese into 12 slices.
- Place a slice of pear and a basil leaf on each slice an wrap in a slice of smoked venison.
- Combine the olive oil, lemon juice, lemon zest, some shredded basil and a good grind of black pepper in a bowl.
- Brush the wrapped halloumi slices with the dressing and cook under a hot grill, turning at least once and basting as they cook.
- Cook till golden and serve with lemon wedges and basil garnish.
See it on my blog
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Squash & venison tagine
Heat 1 tbsp oil in a large pan and heat oven to 180C/160C fan/gas 4. Toss the pumpkin pieces in another 1 tbsp oil and some seasoning, and put on a large baking tray lined with baking parchment. Roast the pumpkin for 30 mins until almost tender but not too soft. Meanwhile add the shallots to the pan, rolling around now and then, until golden. Scoop the shallots out and set aside.
Add the remaining oil to the pan and brown the venison – you’ll need to do this in batches so that you don’t overcrowd the pan. Take your time, ensuring the meat has a nice dark-brown crust before you remove it from the pan – this will give the tagine a good rich flavour.
While the meat browns, heat a frying pan and tip in the cumin, coriander seeds, peppercorns, cinnamon stick and cloves. Warm the spices through, stirring them around from time to time, until they turn a shade darker and smell aromatic. Put the cinnamon stick to one side with the venison, and tip the remaining spices into the small bowl of a food processor or a mortar. Whizz or pound with a pestle to a powder. Add the coriander stalks, ginger, garlic, chilli and 1 tsp salt, and blend to a paste (you may have to add a little water if using a food processor).
When all the venison pieces have been browned, return the meat to the pan with the cinnamon stick. Stir in the spice paste and sizzle for 1-2 mins, splashing in a little water if the paste starts to stick to the bottom of the pan. Add the saffron and pour in the stock. Bring to a simmer, cover with a lid and leave to bubble over a gentle heat for 1 hr 30 mins, stirring occasionally.
Add the browned shallots, prunes and pomegranate molasses to the tagine, increase the heat a little and bubble without a lid for 30 mins more, until the liquid has reduced and the tagine is rich and tasty. Season and stir in the pumpkin 10 mins before the tagine is finished cooking. Stir through the coriander leaves and serve with your favourite grain – bulghar wheat, quinoa or brown rice goes well – and a dollop of yogurt. Even better if cooled and served the next day. This tagine will last for up to 3 days in the fridge or can be frozen for 2 months.
SMOKED MACKEREL KEDGEREE
June 9, 2021 • Simon Rimmer
Serves: 4 Prep Time: 5 mins Cooking Time: 30 mins Ingredients 4 x 125g smoked mackerel 300g Arborio rice 100g cooked puy lentils 1 finely chopped onion Clove garlic 75ml veg oil 750ml warm veg stock 2tbsp curry powder nutmeg 1 cinnamon stick chopped coriander leaves to garnish 6 tbsp soy yoghurt Method Fry 1 finely chipped onion and 1 clove garlic in 75ml vegetable oil for 5 minutes until soft. Add 300g Arborio rice and stir until the husk begins to crack (3-4minutes). Add a good ladleful of warm vegetable stock.
Smoking bratwurst is a low and slow process. Meaning The temperature is set low and the brats are cooked slowly allowing them cook more gently then for example grilling the bratwurst.
You’ll end up with a super flavorful sausage at the end that doesn’t explode like grill brats because of the high temperature which is usually the case when people grill these kinds of sausages.
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Halloumi Lentil Salad
Having a good chunk of halloumi cheese to play with, we chose ingredients that complemented it. Something robust and flavoursome with hints of the Mediterranean seemed appropriate.
Halloumi cheese is a magical substance as it does not melt when you cook it, so is perfect for frying. This produces a lovely crispy exterior with soft, warm milky interior.
This is lovely dressed with some fruit vinegar which adds a little sparkle to everything.
- halloumi cheese
- black pepper
- plain flour
- olive oil
- green lentils (about 60g per person)
- 2 garlic cloves
- bay leaf
- sweet red pepper (the long pointed type)
- green olives
- cherry tomatoes
- red onion
- lemon juice
- flat leaf parsley
- mixed salad leaves
- fruit vinegar of your choice
To download a printable recipe card, just click on the icon.
Rinse the green lentils thoroughly in a sieve. Put the lentils, garlic cloves and bay leaf into a saucepan and cover with plenty of cold water. Place on the hob and bring to the boil then turn down to a simmer and cook for about 30 minutes until the lentils are tender. Drain in a sieve removing the bay leaf and garlic.
Peel and halve onion lengthways. Cut into thick slices lengthways. Heat some oil in frying pan drop in onions and fry gently until golden stirring occasionally. Put into a large bowl.
Char the red pepper over gas flame or under very hot grill. Place in plastic bag for 10 mins. Remove from the bag and peel off the charred skin. Giving the pepper a gentle rinse under a cold tap will help the skin come off.
Remove stalk and seeds. Slice into thin strips about 6cm long.
Place the pepper strips into the bowl with the onion.
Take a handful or so of green olives and cut them half. Add to the bowl.
Take a few cherry tomatoes and cut them in half. Add to the bowl.
Tip in the drained lentils. Add some salt and freshly ground black pepper, a little olive oil and a squeeze of lemon juice. Stir to mix well.
Tear in some whole parsley leaves and stir in.
Place some salad leaves into bowls and drizzle with a little salad dressing of your choice.
Pat the halloumi dry and cut into half centimetre slices. Grind over some black pepper and press it on so that it sticks. Scatter about a tablespoon of plain flour on to a plate. Coat the halloumi with the flour on all sides.
In the pan in which you cooked the onions, gently fry the halloumi on both sides until golden brown.
Put the lentil salad mixture over the salad leaves and top with the fried halloumi, finishing with a good fruit vinegar and olive oil.
NOTES ON INGREDIENTS
For a range of fruit vinegars choose something from Womersley – a raspberry, blackcurrant or even strawberry would be good.
FOODS IN SEASON
See which foods are in season and at their best using our guide
Basil Infused Olive Oil 200ml
Red pearl tomatoes on the vine
Imported from Cyprus, Halloumi is a firm, slightly springy white cheese, traditionally made with sheeps’ milk and packed in brine as a preservative. Halloumi has a salty-sweet flavour that really comes into its own when the cheese is cooked thanks to its high melting point, Halloumi can be grilled, pan-fried or barbecued over charcoal without losing its shape, all with reliably delicious results. Supplied pre-packed for freshness.
An important part of traditional Cypriot cuisine, Halloumi has been produced in Cyprus for centuries. Thought perhaps to have originated amongst nomadic tribes in the Middle East, the recipe for this distinctive cheese has been handed down through the generations and is an important part of Cyprus’ cultural heritage. Imported by Hawkridge.
|Nutritional Info||Typical values per 100g: Energy: 1335KJ/321Kcal. Fat 24.87g, of which saturates 14.9g. Carbohydrate: 2.5g, of which sugars 2.5g. Protein: 22.1g, Salt 3.0g.|
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How to make homemade sausage patties? It's easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Mix. You simply mix fresh ground pork meat with lots of spices. The spices are the secret ingredient here. They add a ton of flavor!
Shape. Now shape the mixture into patties. They won't be as perfectly shaped as commercial ones - don't worry about it! Homemade is not supposed to be perfect.
Cook. Fry the patties in olive oil until cooked through. See? Easy!
- 4 medium fresh poblano peppers
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 pound lean ground beef
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- salt and ground black pepper to taste
- 4 thin slices shredded Cheddar cheese
- slice shredded Monterey Jack cheese
- 1 (15 ounce) can enchilada sauce (such as Hatch®)
- aluminum foil
- ¼ cup grated Cheddar cheese
Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
Heat olive oil in a large skillet over medium heat stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.
Preheat the oven to 350 degrees F (175 degrees C).
Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.
Made some Pepperoni flavored venison jerky today
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Sliced a few roasts into quarter inch thick pieces. Trimmed every bit of fat and silverskin that I could see.
Used Hi Mountain cure and seasoning per instructions included in the box.
The instructions stress that the cure and spice mixture amounts need to be as precise as possible.
Four pounds of muscle meat requires 2 tablespoons of seasoning, and 2 tablespoons plus two teaspoons of cure. I adjusted as best as my measuring skills could do since I was shy of 4 pounds after trimming.
My dog loved the trim and did not complain at all.
Mixed the cure and seasoning together, put it into the shaker that came with the kit. Sprinkled half the mixture on one side, flipped the pieces and sprinkled the rest.
Put all the meat into a plastic tub and massaged all the pieces to get the mixture spread over all of the meat.
Next, everything into a gallon ziplock and into the fridge for 24 hours
Next day, arrange pieces on smoker racks. This took 4 racks of my Masterbuilt electric smoker.
I smoked for just over 3 hours at 210F with pecan chips.
This is a picture of it drying for a few more hours before I vacuum seal portions to send out to the kids, and a little for myself.
I still have enough meat in the freezer for another batch, still trying to decide between sweet & spicy, pepper blend, or inferno blend.
This is my second time making jerky. The first batch was Mandarin Teriyaki blend and it was great. I'll be taste testing this batching a couple days, warm taste test seems to be good so far!