Serves 4, Medium difficulty, prep time 25 mins, cooking time 20 minutes
Turn the oven up to 200 450g Venison loin fillet 2 tablespoons vegetable oil 2 standard sheets of puff pastry, should be at least 4 inches longer than the fillet 10 wild garlic leaves 90g Tartufuta Egg wash Lay a sheet of puff pastry out on the counter and cover the surface with the wild garlic leaves, saving 2 inches clear all the way around. Pressing the leaves down into the pastry - this will be the top. Spread the Tartufuta over the wild garlic leaves Heat up a frying pan, add oil and then sear the loin fillet to seal, colour and deepen the flavour Lay the second sheet of pastry out and working quickly, put the fillet in the centre Egg wash the edges Lift the first sheet and lay over the fillet pressing the sides down Seal with a fork and remove the excess pastry Egg wash the top and sides In the oven for 20 minutes
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Serves 8, easy, time 1 hour to make and overnight to set, you'll need an 8" springform cake tin 250g of Coconut Taralli 70g unsalted butter 500g cream cheese (full fat) 70g of icing sugar 300ml double cream whipped till firm ie slightly over whipped Zest of 3 limes Toast the tarallis till just taking on some colour, this intensifies the coconut flavour even more Melt the butter Whilst the butter is melting, blitz the tarallis till like bread crumbs Stir the tarallis into the butter then put into the springform cake tin and press down, put into the fridge till cool. Put the cream cheese into a bowl, sift the icing sugar over the top and mix together Add the zest and mix Fold in the whipped cream Pour into the springform tin, cover with clingfilm and refrigerate for 12-24 hours To decorate, grate a lime over the top I've deliberately not used gelatine in this recipe to make it vegetarian - the over whipped cream is crucial otherwise it won't set. Half price lobster tails in the local supermarket made for a very indulgent lunch.
This serves 2, takes about 15 minutes from start to finish and is easy. Make sure everything is prepared in advance of cooking the lobster. 2 lobster tails taken out of their shells and each cut into 6 pieces 4 table spoons of shop bought mayonnaise About a table spoon of finely chopped parsley and dill A teaspoon of lemon juice 1 baguette sliced into 2 and 1 half sliced into 2 again, slice each quarter horizontally and set to one side. 1/4 teaspoon of Pernod Mix the mayonnaise, herbs and lemon juice together and set to one side. Heat a frying pan with a teaspoon of veg oil and a tablespoon of butter (the oil stops the butter from burning too quickly), add the lobster meat and let it colour slightly on one side then tossing it in the butter, keep it moving to stop it from over cooking. After about a minute, add a quarter teaspoon of Pernod and toss the lobster meat through the Pernod and butter mixture thoroughly coating it then add to the herb mayonnaise and mix. Divide the mixture between the baguette quarters, pour over the left over sauce and get stuck in. This would work equally well with prawns or scallops and if you want to be very greedy (unsurprisingly I was!) put the cut side of the baguette into the frying pan to properly soak up the buttery juices before adding the lobster mixture. |
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