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Thursday, August 20, 2009

How to make Venison Sausage and Lentils

This is a recipe that I’ve changed and adapted over the years, but this is it’s best incarnation. The combination of good quality Venison sausages and red wine makes for a beautifully rich and satisfying dish but one that’s not too heavy. As we come into game season it will be on the menu at home quite regularly.

Ingredients

4 tbsp Olive oil
1 Red Onion, sliced
1carrot diced
100g Lardons
500g Puy Lentils
1 large clove Garlic, squished with the side of a knife
6 Venison Sausages
100ml Red wine
50 ml water
bunch of flat leaf Parsley chopped

Method

  • In a heavy based frying pan brown the sausages then set aside
  • Heat a little oil and add the bruised garlic, onion and carrot & lardons.
  • Cook for a few minutes then add the sausages. Throw in the wine and water and let bubble up. Add the lentils and cover the pan, either with a lid or tin foil and cook for about 15 minutes. Season to taste and stir in the parsley.

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Thursday, August 13, 2009

How to make Risotto of Soya beans Goats Cheese and Mint

I wrote this Risotto recipe for Zest magazine back in February but it also makes a lovely summery dinner with it's fresh mint and creamy, sharp goats cheese. If you have an abundance for garden peas throw them in instead of the soya beans, it'll be delicious.

Ingredients (Serves 2)

2tsp olive oil
1 onion, finely chopped
1 garlic clove, finely diced
125g arborio rice
1 large glass of white wine
750ml veg stock
150g soya beans
75g soft goat’s cheese, crumbled
mint leaves finely diced

Method

  • Heat the oil in a large pan and cook the onion until soft but not browned. Add the garlic and cook for a further minute or two. Add the rice and stir in.
  • Pour in the wine and bubble for a few minutes until the liquid is absorbed.
  • Add half of the stock and cook, stirring regularly. Continue to slowly add the remaining stock and stirring until the rice is almost cooked through, it should take about 15 mins.
  • Add the beans and cook for a further 5 mins. Stir in half of the goat’s cheese so it melts through the risotto. Season to taste.
  • Divide between two plates and sprinkle over the remaining cheese and mint.

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Wednesday, August 12, 2009

Hi, this is my first Blog post.

You’ve probably read a bit about me on the other pages of my website so you may have guessed this blog will mostly be a place for me to write about food and recipes as well as reviewing restaurants. It would be great to hear your opinions so please do leave your comments, they will be much appreciated. Alternatively my contact details are on the top right hand corner of the page. I’m looking forward to speaking to you soon.