Text 7676, 112 rader
Skriven 2011-02-25 22:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Location Location
=========================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> Africa is a country doncha know. Sarah Snowflake said so.
 
 JW>  DD> Joggerfy (geography) is a hobby of mine.
 
 JW> You want to coach her in 2012?

 DD> I'd like to give her travel tips and possibly some directions
                            
Please do not send her here!

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Venison and on And On And On
 Categories: Venison, Wine, Steak, British, Cheese
      Yield: 1 Servings

    1/2    Chicken stock cube
      1    Clove garlic; finely chopped
      1 tb Fresh oregano; chopped
      7 tb Olive oil
      1    Pinches chilli powder
    250 g  Halloumi cheese; cut into 5
    -slices
      1    Lemon; juice of
      1    Orange; juice of
      1 tb Chopped fresh sage
      2    2 1/2 cm thick white bread;
    -cubed
    200 g  Curly kale; stalks removed
      4 tb Chopped fresh mint
     25 g  Butter
      4    Sprigs rosemary
      4 sl Lemon
      1    Sweet potato; peeled
    Vegetable oil for deep fat
    -frying
      2    Venison steaks
      2 tb Balsamic vinegar
    150 ml Red wine
    150 ml Double cream
    100 ml Greek yoghurt
    500 g  bag frozen black
    -forest fruits
    Salt and pepper

  Preheat oven to 200 C/400 F/Gas 6.

  Place the chicken stock cube in a pan and pour on 150ml/ 1/4 pint
  boiling water. Add the finely chopped garlic clove and cook for
  2-3 minutes. Stir through the chopped oregano. Heat through the
  nuts in a wok.

  Transfer to a blender and blend with 2 tbsp olive oil, 4 tbsp of
  the stock mix and the chilli powder, season.

  Place the slices of halloumi in a dish. Sprinkle over the lemon
  juice, juice of 1/2 orange and the chopped sage. Season with salt
  and pepper.

  Heat a griddle pan and griddle the cheese slices until browned on
  both sides. Keep warm. Heat 1 tbsp olive oil in a small ovenproof
  frying pan and fry the bread cubes.

  Season with salt, transfer to the oven and bake until golden and
  crispy. Mix half the raw kale with 2 tbsp chopped mint and the
  peanut dressing. To serve put the croutes on a plate. Pile on the
  kale and put the halloumi on top.

  Melt 25g/1oz butter in an ovenproof frying pan with 1 tbsp olive
  oil. Add the rosemary sprigs and lemon slices. Dice half the
  potato and add to the pan. Season with salt and pepper.

  Transfer to a pre-heated oven and bake for 10-12 minutes. Transfer
  back to the pan and mash, and season. Put a ring mould on a plate
  and fill with the mash. Allow to set in a warming oven.

  Finely slice the other half of the potato on a mandolin. Third
  fill a medium pan with vegetable oil and, when hot, deep fry the
  potato slices until golden and crisp. Drain on kitchen paper.

  Cut a venison steak into strips. Heat 1 tbsp olive oil in a frying
  pan and fry the venison strips with 2 tbsp balsamic vinegar and
  150ml/ 1/4 pint red wine. Keep warm.

  In a separate pan season the second steak and dry fry for two
  minutes on either side. Keep warm. Heat 2 tbsp olive oil in a wok.
  Stir fry the remaining kale with 1 tbsp water, season.

  To serve, remove the ring from the mash, put the stir fry kale on
  top with the dry fried venison. Garnish with the crisps. Put the
  venison strips around the plate.

  Whip the double cream and stir in the Greek yoghurt, 2 tbsp chopped
  mint and juice of 1/2 orange. Serve with the forest fruits.

  NOTES: Chef James Martin
  Recipe by: Ready Steady Cook

MMMMM

Cheers

YK Jim


... Although I am not naturally honest, I am so sometimes by chance.

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