Beef, More Comments Off on Venison stroganoff
Venison is lower in fat than chicken, high in protein and always free range. Of all the game meats, it has the most delicate flavour and pairs wonderfully with this punchy stroganoff. Don’t be tempted to over cook haunch steaks, a flash fry is all they need. READ MORE
Canapes are so often disappointing; too small, sadly an afterthought. These are anything but.
The ultimate in surf and turf; perfectly marinated large garlicky maple scallops wrapped in salty smoked bacon and baked on toothpicks for decadent pop in your mouth canapes. You might be advised to make double. READ MORE
Ostrich? Really? Well yes, ostrich should most definitely be on your to-try list. Low in fat and high in protein, these ostrich fillets are pre-cooked so need little more than showing a pan. Best of all ostrich acts as a willing host to a myriad of flavours. This mustard sauce is creamy, piquant and very difficult not to mop off your plate with a hunk of crusty doorstep bread. READ MORE
There’s nothing wrong with a retro prawn cocktail starter, but if you really want to impress, lobster’s the way to do it. Lobster tails are easy to prepare and have bags of flavour that marries perfectly with dill, the herby best friend of seafood. READ MORE
This soup is a culinary bear hug; earthy mushrooms, cleansing leeks and a creamy umami Stilton hit. You can use whatever mushrooms you have to hand; a few rehydrated porcini mushrooms would be a delicious addition. The rice thickens the soup, though a couple of potatoes would happily do the same job. READ MORE
In my book there’s only one way to improve on the humble but moreish sausage roll and that’s to super-size it. This giant sausage plait is spiked with caramelised onions and sweet grated apple, then topped with lots of crunchy sesame seeds. This is proper feed a crowd fodder that tastes great without breaking the bank. READ MORE