Venison Stroganoff

Serves: 2-3 Prep: 10 minutes Cook: 2 ½ – 3 hours Ready in: 3+ hours

Ingredients

3 tbsp olive oil
500g diced venison
1-2 cloves of garlic, minced
1 large onion, chopped finely
1 can cream of mushroom soup
.. or 500ml homemade mushroom soup*
½ the can of water (keep for later)
1 tsp salt
1 tsp ground black pepper
1-2 bay leaves
½ tsp mixed herbs
1-2 sprays of fresh thyme or 1tsp dried thyme
A pinch of nutmeg

* See ”My Gluten and Milk Free Mushroom Soup”

Directions

  1. Pre-heat oven to 180°C.
  2. Heat the olive oil in a large frying pan over medium-high heat.
  3. Cook the venison in the hot oil until browned on all sides, about 5-8 minutes.
  4. Once browned, remove from the frying pan with a slotted spoon and put aside, leaving the remaining oil in the frying pan.
  5. Reduce the heat to medium-low, add the onions and garlic; and fry until translucent.
  6. Pour the contents into a Dutch oven or ovenproof dish, add the meat and the remaining herbs.
  7. Add the can of mushroom soup to the Dutch oven, rinse the can with water and then.
  8. Clean the frying pan with the water; and add to the Dutch oven.
  9. Cover, and cook in oven for 2½-3 hours, or until the venison is tender;
    check now and again making sure that the liquid hasn’t totally evaporated.

Thicken the Stroganoff with rice flour, if needed.

Serves: Inside a plain rice ring (the common way to serve Stroganoff)
. . . . . . .or with pasta: Pappardelle, Bucatini, Angel Hair, Orzo, Spaghetti or Penne
Decorate with parley.

Can be frozen – keep for max 3 month, in the fridge for 2-3 days.

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Gluten and Milk Free Mushroom Soup

Serves 4 Prep: 10 minutes Cook: 15 minutes Very easy

I came up with this quick and easy Mushroom Soup so that I can feed my food allergy suffering friends and because I needed a mushroom soup for one of my recipes. I must admit that I let it simmer for 30 minutes to reduce the soup.

Ingredients

    • 20g butter
    • 3 tbsp olive oil
    • 1 large onion, finely chopped
    • 3 garlic cloves, minced
    • 300g mushrooms, sliced (use any; but wild ones are tastier)
    • 1 small handful dried porcini; Optional * (see below)
    • 2-3 sprigs fresh thyme, leaves only
    • 500ml chicken or vegetable stock
    • Maybe some extra salt and freshly ground pepper

* This increases the prep time by 30 minutes, as the dried porcini needs soaking for that time.

Method:

  1. Heat the butter and olive oil in a large saucepan
  2. Lower the heat and add the onions and garlic and stir until translucent.
  3. Increase the heat, add the mushrooms and thyme and stir for 2-3 minutes.
  4. Add the stock, cover, lower the heat and simmer for 5-6 minutes.
  5. Remove from the heat, use a stick-blender or a food processor and blitz until smooth

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My Bolognaise sauce

Serves 4 Prep: 10 minutes Cook: 30 minutes Ready in: 40 minutes
I was making lasagna the other day and wanted to refresh my memory so I went to my “Cookery book for my Mother” just to check if I had everything needed to make a bolognaise sauce, and realised I had never actually written how to make this sauce. I know, it’s just something that happens and it was taught to me by both my mother and my Italian grandmother, who would turn in her grave seeing this recipe. She would insist that the sauce should simmer for between 10 and 12 hours. Sorry grandma, we don’t have the time nowadays.

Ingredients

  • 1 tbsp. vegetable/olive/rapeseed oil
  • 1 large onion, roughly chopped
  • 1 clove garlic, crushed
  • 500g minced beef
  • 1½ tin (600g) chopped tomatoes (maybe blended)
  •       or 500g pure “Tomato Passata”
  • ½ tube of Tomato Purée
  • 200ml chicken stock
  •      (or 1 crushed stock cube dissolved in 100ml boiling water)
  • 1 tsp of mixed herbs –
  • or pinch of: sweet paprika powder, oregano, basil, thyme & rosemary
  • 1 pinch of salt & black pepper

Optional ingredients:

  • 1 pinch fresh grated nutmeg or powder
  • 1-2 carrots, roughly grated
  • 1 celery stick finely chopped
  • 1 small glass sherry/brandy/wine

Method:

  1. Add the onions and garlic to a frying pan (or wok) with the oil.
    Fry until the onions are slightly tranluscent.
  2. Add the mince to the frying pan until all of the meat is brown –
    but only just brown as you don’t want your meat burnt.
  3. Once the meat is slightly brown, add the tinned tomatoes (blended – if you want),
    tomato purée, chicken stock and mixed herbs, paprika, salt and pepper if you want.
  4. Cover the pan (or wok) with an anti-splatter lid, lower the heat to just less than half
    and let the sauce simmer for 15-20 min. stirring now and again
  • Serve with pasta or use in a lasagna.

Tip

  • A small glass of sherry/brandy/wine added to the simmering sauce will enhance the taste. Keep the sauce in fridge for 2-3 days or freeze and keep for up 3 months. If frozen: thaw in fridge overnight. Don’t use from frozen.
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Quick Healthy Lunch

Serves 1 Time from start till finish: 5 minutes

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I was hungry and didn’t have any bread for a sandwich.
So, a rummaged in my fridge and freezer
and this was the result of my finds.

Ingredients:
½ Onion, chopped finely
1 Tomato, chopped not too finely
100g lardons
100g leftover chicken, cut into cubes
100g frozen mixed vegetables.
1 tsp olive oil
15-30g butter
Salt, pepper and whatever other herbs you want or none.

Method:

  1. Heat the butter and the oil in wok (or frying pan).
  2. Add the onions and lardons, and fry until the onions are translucent.
  3. Then add the frozen vegetables, stir, cover and leave for 1-2 minutes.
  4. While the vegetables thaw and cook, chop the tomato and chicken meat.
  5. Then add this to the wok, stir and add your herbs.
  6. Cover and let simmer for 2-3 minutes.
  7. Serve and enjoy.

Easy Fried/Stir-Fried Potatoes

This is a quick way to make fried potatoes from scratch, if you are in a hurry and don’t want to wait for your potatoes to be cooked.
This is a two-in-one recipe for fried potatoes.
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2-5 potatoes
1tsp olive oil
25-50g butter (depending on how many potatoes are used)
Salt & Pepper to taste

Pan-Fry: Slice the potatoes into thin slices using a mandolin

Stir-Fry: Cut the potatoes into cubes using a mandolin.

  • While slicing/cutting bring a saucepan of water and a little salt to boil.
  • Add the sliced/cut potatoes to the boiling water and cook for about 2-3 minutes, drain and dry with a kitchen towel.

Pan-Fry:

  1. Heat oil and butter in a frying pan
  2. Add the potatoes and fry. Turn occasionally until potatoes are browned and slightly crunchy.
  3. If wanted you can also add some sliced onions to the frying pan.
  4. Serve as a Side-dish to your dinner or lunch, sprinkled with parsley and/or chives.

Stir-Fry:

  1. Heat oil and butter in a wok.
  2. Add the potatoes to the wok. Stir occasionally.
  3. Add whatever else is needed for the stir-fry.
  4. And serve.

Courgette and Pecorino Fritters.

Serves 3-4       preparation time 15 minutes       baking time 20-22 minutes
Turn your bumper courgette crop into satisfying snacks, delicious hot and/or cold.

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Courgette and Pecorino Fritters (3)

  • 250g courgette; shredded
  • 1 large egg
  • 70-100g grated pecorino (an Italian cheese made from ewes’ milk)
  • 100g Panko (or 80g polenta for gluten free)
  • 1 clove garlic (crushed with press)
  • ½ tsp pepper
  • 2 tbsp olive oil, for greasing the baking sheet
  1. Toss courgette and salt together in a large colander and place in sink to drain for 10 minutes. Then Squeeze to drain even further.
  2. Mix pecorino, panko, crushed garlic, the egg and pepper in a large bowl; and stir in the drained shredded courgette.
  3. Scoop a table spoon of ‘dough’ and drop onto a large greased baking sheet, roughly shaping each into a log.
  4. Bake in a 200°C oven for 20-22 minutes, turning halfway through.
  • Dipping Sauce:
    • Stir chopped chives and basil into sour cream.

Spinach Omelette with Fried (Finger) Soldiers

I really fancied something substantial that didn’t take hours to make. I happen to have some spinach and a little pack of pancetta. So here is a delicious spinach omelette with onions, pancetta and fried soldiers.

Preparation and cooking time 5-10 minutes

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Step 1: Fry the pancetta and onion; when blanched add the spinach, lower the heat and leave until the spinach is wilted.

Step2: Mix 1-2 eggs with a little water (half an eggshell of water), salt, pepper and whatever flavour you want. Pour this mixture over the fried onions, pancetta & spinach. Cover with lid and fry on low heat for another minute

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Step3: While Step2 is finishing, heat another frying pan, butter the bread and place buttered side down in the frying pan, when the first side is nearly done (approx. 1 minute) butter the other side and turn the bread over.

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Step4: Cut the fried bread into finger soldiers and serve with the omelette.

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