Text 7844, 137 rader
Skriven 2006-11-22 18:30:54 av Ian Hoare (1:275/311)
     Kommentar till en text av Dale Shipp
Ärende: Re: TRANS-FATS
======================
Hi Dale Shipp, 

 on Tue, 21 Nov 2006 01:33:04 -0500, you said:-

>  Two or three decades ago, I had some stock in a company that among
>  other things was trying to create a "left-handed sugar".  

Err, laevulose and dextrose are naturally occurring left and right hand
twisted sugars. They're both recognised as sugar by the body. I wonder if
you haven't perhaps over simplified what they were trying to do! 

>  I wonder if that is the theory behind either splenda or oleska?

Can't speak for oleska, but splenda is sucrose (iirc) with some of the
hydrogen atoms replaced by chlorine ones. What that means is that the palate
recognises it as "sweet", but the body doesn't recognise it as a sugar.

Made this tonight for some guests. I loved it, Jacquie liked it but felt the
sauce was a bit too dominant. (I didn't).

MMMMM----- Now You're Cooking! v5.75 [Meal-Master Export Format]

      Title: Venison Casserole (Gordon Ramsey)
 Categories: british, casseroles, game, main dish
      Yield: 6 servings

    1.5 kg boneless haunch of venison; 
           -large cubes 3x5cms
    100 ml olive oil; approx
    500 gm shallots; peeled and halved
    300 gm bacon lardons
      4 md celery sticks; nb 1
    500 gm carrots; nb 2
      2 tb juniper berries; roughly 
           -crushed
    100 ml raspberry vinegar; or 
           -good red wine vinegar
     75 ml red wine
      1 lt good-quality chicken stock
      2 tb tomato purée
    100 gm dried cranberries
     25 gm plain chocolate; 70% cocoa
    250 gm mushrooms, medium sized;
           - quartered nb 3

----------------------------FOR THE CELERIAC MASH---------------------------
      1 kg celeriac; peeled in small 
           -chunks
      5 tb evoo; plus extra
      2    cloves garlic; crushed
      2    sprigs rosemary
      2    leaves bay
     50 gm parsley leaves; roughchopped

NB 1 Halve lengthwise & cut into 6 cm lengths
NB 2 Slice the carrots on the diagonal into lozenges abt 6 cm long
NB 3 use chestnut or portobello mushrooms

Make the celeriac mash

1 Put the celeriac chunks into a shallow pan with the oil, garlic,
rosemary, bay and seasoning to taste. Pour in about 200 ml water (or enough
to just cover the celeriac, depending on the shape of your pan), cover
partially with a lid, then simmer gently for 15-20 mins or until the
celeriac is tender.

2 Drain any remaining liquid and remove the herbs. Crush the celeriac
roughly with a masher. Add the parsley and a glug more oil, mash again and
check the seasoning. If youâ€Öre making the mash ahead of time, add the
parsley after reheating. Serve a large spoonful on top of each serving of
casserole. The mash will keep in the fridge for up to 3 days or in the
freezer for 1 month.

Prepare the meat & vegetables

1 Heat a large, shallow pan. Season the meat, then brown in a little oil
for about 3-5 mins once, until it's dark golden. Do this in 2 or 3 batches,
transferring to a colander over a bowl and wiping the pan out in between.

2 Add 1 tbsp oil to the pan, then fry shallots and lardons for 5 mins,
until the lardons are golden. Mix the celery and carrot then continue
frying for 5 mins, stirring every so often, until you get a good golden
colour.

Prepare the casserole

3 Stir in the crushed juniper and add the vinegar and red wine to the pan
to deglaze. Simmer for 15 minutes or until the sauce is reduced by
two-thirds. Add the stock, tomato purée, cranberries and more seasoning.
Return to a medium simmer and cook until the sauce reduces by half, about
15 minutes, Stir in the chocolate and remove from heat.

Finishing touches

4 Meanwhile, heat the last of the oil in a separate, large frying pan.
Stir-fry the mushrooms over a high heat for about 5 mins, adding seasoning
to taste, until golden, but still holding their texture. Tip into the sauce
with the vegetables.

5 Mix in the venison and return to a gentle simmer. Heat for a further 5
mins until piping hot; the meat should still be very slightly springy.
Remove from the heat, cover and leave to stand for 5-10 mins. If freezing,
add the venison, but don't put the pan back on the heat

Notes
When you prepare the meat, cut it in good chunks about 5 cms by 3 cms (that
way you're less likely to overcook the centre) and cut along the gran and
not against it.

To get maximum flavour, brown the meat in two or three batches, so that it
fries evenly, wiping out the pan between batches so it fries evenly, wiping
out the pan between batches and adding extra oil. Don't crowd the pan and
make sure you keep it over a medium high heat, or you will stew the meat in
its own juices and overcook it before it's taken on any colour.

Perfectly cooked meat.

Don't overcook venison or it will be tough. Test by pressing a piece
lightly with the back of a fork. It should be slightly springy. If you're
not sure, cut a piece in half. Once you have finished cooking, leave the
casserole to stand for 10 mins then serve.


PREP 30 mins plus 5-10 mins standing time

COOK 50 mins

Contributor:  IMH


MMMMM


Bon appetit
Ian in Forges
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