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Recipes for Nigel Slater’s meal
Arbroath Smokies
Serves 4
Ingredients
2 Arbroath Smokies - 500 g
double cream – 200g
2 teaspoons smooth mustard (French)
salt and pepper
4 tablespoons grated cheese (Parmesan or Harefield)
Method
Skin and flake the smokies.
Place in small flat ramekins.
Whisk together the cream, mustard, salt and pepper.
Spoon over smokie flakes.
Sprinkle grated cheese on top.
Place under hot grill for approximately 5 minutes until bubbling.
Roast Venison with Juniper Berry Sauce
Serves 6
Ingredients
I kg venison sirloin
50g butter
12 Juniper Berries
salt and pepper
2 tablespoons olive oil
Method
mash butter, berries, salt and pepper together and spread over meat.
heat oil in roasting pan, and place venison in oil to seer on each side.
place in pre-heated oven (200 c or gas 6).
roast for 20 minutes until pink.
Sauce.
2 glasses port
3 tablespoons redcurrant/rowan/medlar
Glass of stock or water.
When venison is done remove from pan and allow to rest. Meanwhile take excess fat from roasting tin, add port, water, and jelly and simmer on top of stove for approx 2 minutes.
Carve meat in thin slices and pour sauce over the top.
Apple Puree (per person)
2 medium apples, peeled and sliced.
2 tablespoons water
Bake at 200 c / gas 6 for 25 – 30 mins.
Mash with a fork and stir in 3 tblespoons plain yoghurt.
©Nigel Slater
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