Venison Casserole and Celeriac Mash

Venison Stew EdinburghCook Style

  • Servings: 4-5
  • Difficulty: easy
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A lonesome Aubergine in the fridge, and the ask to use it up as part of tea….oh and what we going to do with the Celeriac that came in the veg box set the brain going for this one. A chill in the air dictates comfort food, a hearty stew something to warm the soul and sits alongside a mash. A recipe to make your own depending on your butchers counter, the mood you're in and your preference for red meat. I had planned to make this a Lamb stew until I saw the Venison on the counter, lean and gamey calling out to be cooked for a change.

Credit: The Edinburgh Cook Recipe File

Prep:  This easily covers 4  portions, and can be upsized.   I used a small le creuset, a heavy based casserole dish that transfers from the hob to the oven.

For note this cooks easily alongside a rice pudding for afters…. A real comfort eating night.

Ingredients

Venison Stew

  • 3 tbsp Olive or Rapeseed oil
  • 500g Stewing Venison
  • 1 Onions, finely chopped
  • A glass of red wine or port
  • 1 stock cube
  • 100g Brown Lentils
  • 1 aubergine, diced into bite sized pieces
  • 1 courgette, diced into bite sized pieces
  • 1 400g tin of chopped tomatoes
  • 150g mushrooms, quartered
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander

Celeriac Mash

  • 1 Celeriac (600g or so after peeling)
  • Potatoes (400g or so)
  • 1 teaspoon lemon juice
  • 2 Bay Leaves
  • 50g butter
  • 1 tsp sea salt
  • 1 tbsp Grain Mustard
  • A handful of parsley leaves chopped finely

Directions

  • Heat a tablespoon of the oil
  • Brown the venison in batches without over crowding in the pan, 2 or three batches should suffice.  Add more oil if needed
  • Deglaze the bottom of the pan using the wine and a wooden spoon to get any crispy bits off.  Then pour these juices into a jug or over the venison if you have the venison  in a bowl
  • Another glug of oil, and soften the diced onion
  • Stir in the spices
  • Stir in the Aubergine and Courgette cooking through for a minute or so
  • Add the tin of the tomatoes and then the stock cube made up with water using the tin of the tomatoes
  • Add the mushrooms and stir through
  • Add the Venison and juices, bring to a simmer then place in the oven for an hour and a half or so
  • At this point I stir in the lentils, use your judgement, how runny is it?  The lentils are there to thicken up the casserole so your choice on how runny you like your stew.  Place back in the oven, after a stir through

30-40 minutes before your going to eat the stew, prep your Celeriac and Potatoes

  • Trim all the muddy roots and peel, dice into chunks, place in a pan of water to cover
  • Add the lemon juice to stop any discolour
  • Peel and dice the potatoes to a similar size, adding to the pan
  • Add the salt, bay leaves and bring to a simmer fo 25 minutes, or until the potatoes are soft
  • Drain the water
  • Add the butter, mustard and parsley and using a masher put some muscle into working it all through

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Roast Fillet of Fish


Roast White Fish

  • Servings: 2
  • Difficulty: easy - faith and stick to the timings
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Avoided the Saturday queue by popping into the fish shop on my way home from work on the Friday. The downside being the remains of the day. As a result I discovered and cooked Silver Hake for the first time.

I share this recipe more an aid memoir to myself, part of the recipes for life file. I tend to forget whether the skin goes down first or last and as I write this it feels obvious…..but I swear I forget time and time again.   Pan fry the flesh first before turning onto the skin and placing into the oven.   This gives the fish a lovely colour on top for serving and the Skin protects the rest of the fish whilst in the oven as it cooks through.

Credit: A nod to Nigel Slater and his Kitchen Diaries

Advice: Heat and timing key for this, if your serving with a salad get that done up front. Both a hob and ovenproof pan is needed.

Ingredients

  • 200g chunky fillet of fish with skin on
  • Knob of butter, or a tblsp or so of olive oil

Directions

  1. Crank up the oven, 220°C
  2. In the oven proof pan, bring the oil to a high heat on the hob
  3. Whilst your bringing the heat up, season the fish with salt and pepper
  4. Skin Side up if the key. Place the fish into the pan and fry for a few minutes until starting to turn golden
  5. Turn over onto the skin and then place the pan into the hot oven
  6. Depending on the fish it will take 7-10 mins.       I set the timer for 7 mins…easier to cook for a few minutes more than it is to roll back the clock if it’s over cooked.

Doesn’t that just make you happy rice

Plain Basmati Rice

  • Servings: 3-4
  • Difficulty: easy
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A cup of rice, with magic just waiting to happen

Rice is one of the worlds treasures, the magic that exists in a palm full of rice is amazing, simple and versatile and easy to unlock with a simple method.  Water and heat, but in which combination.   I grew up with the boil to death technique, sieve and pour over a kettle of water and hope that the rice has survived the process.  Then when I left for university I discovered and upgraded to brown rice, and this to my mind enjoys the boil to death technique, 30 mins should do it.  It was good, it was healthy but it didn’t quite have the magic that white basmati has when cooked to perfection.  The recipe below comes close to it!   When the time comes to take the lid off…….it will just make you happy!   

  • The key to this recipe is steam and warmth, a heavy pan with a tight fitting lid is essential to this process, it keeps the heat and steam to cook the rice through.
  • Do not lift the lid or you will miss all that heavenly glory!  (Sorry Bruce Lee quote coming through there)

Ingredients

  • 200g basmati Rice, or a teacup
  • 15 butter
  • 1/4 teaspoon of salt
  • 400ml boiling water, or 1½ teacup full

Directions

  1. In a heavy pan melt the butter
  2. Add the rice to the butter and stir through, the rice will become slightly translucent and gasping for water
  3. Add a pinch of salt and then the water
  4. Bring to a simmer and then place the lid onto the pan.  Turn the heat down as low as possible.
  5. Leave to cook for 12 minutes…..without peaking!
  6. Take the pan off the heat and leave for another 10 minutes…..without peaking….have faith!
  7. Now you can lift the lid and carefully using a fork, fluff the rice up and serve
  8. Doesn’t that just make you happy?

Bolognese – Authentic Edinburgh Cook Style

Bolognese EdinburghCook Style

  • Servings: 12
  • Difficulty: easy
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Bolognese

Bolognese when I was a boy came from a Colman’s packet, a dry substance that was mixed with hot water and mince that had been browned for 5 minutes or so served with a bland starchy spaghetti. My sister and I desperately trying to convince my dad that it would be great idea, worth a change and add some variety to our menu. I can’t remember how we convinced him, but we did and it was horrible! Maybe it was us, we weren’t cooks, the sauce I remember was so watery and tasteless, we put a brave face on and made out it was great! We didn’t get to try again, probably a good thing!

As a student I moved onto jars of Dolmio probably buy 1 get 1 free and then later after graduation more sophisticated jars of pasta sauce with bake in the oven magic skills. At some point though I became aware that these jars came with sugar, salt and all manner of preservatives. I’m pretty sure they came with the word authentic across the label, or just like mama used to make. Somehow I became aware that all that was really needed was a tin of good quality tomatoes, some seasoning, good mince and some slow cook time.

I’ve come across many variations of a Bolognese recipe all claiming to be authentic and I’ve tried a few of them, hoping to come across the secret sauce, the be all and end all of all Bolognese recipes to end them all. I’ve come to realise that the authentic Bolognese is your own recipe…the one that works for you and your family.

Mine, I adapt for the mood, it’s always made with view of having enough to freeze, use up the onions and the carrots from the veg box, even the odd chilli and then I add kidney beans as well…..please don’t shoot me….I know it’s not traditional authentic…..it works for us though! I hope you get something from my recipe!


Credit: The Edinburgh Cook Recipe File
Prep: This roughly covers 12 portions, we get 3 meals for 4 in terms of freezer prep. Good sized casserole dish, heavy based pan.

Ingredients

  • 3 tbsp Olive oil
  • 100g pancetta or bacon (I use ham ends from the butcher), diced
  • 2 Onions, finely chopped
  • 2 Cloves garlic
  • 2-3 carrots, finely chopped
  • 2 celery stalk, finely chopped
  • 1kg mince (Our butcher now does minced pork, so I use 500g of pork and 500g beef)
  • 1 tblsp dried oregano
  • 300ml red wine (could use white)
  • 2 tbsp tomato purée
  • 400g tin of chopped tomatoes
  • 100g split red lentils (controversial! Optional)
  • Salt and black pepper
  • 150ml whole milk

To serve, up until recently we were big fans of Spaghetti or Fusilli. My recent discovery being that Spaghetti is a British/American take on the dish. More traditional would be Tagliatelle or Pappardelle and mixed into the pasta rather than served on top in a big dollop.

Goes without saying freshly grated parmesan adds that true authentic taste!

Directions

  1. Heat the oil, and gently brown the bacon
  2. With the heat at a gentle setting, add the veg to this and soften the onions, garlic, carrots and celery with the idea of creating a Soffrito, a soft base of veg
  3. At this point I tip this into a bowl and put to a side….just so I can really get stuck in with the meat. You can crumble the mince straight into the pan if you like.
  4. Turn the heat up slightly and using a wooden spoon break the mince down, browning it as you go. The mince needs to have lost all its colour.
  5. Once browned throw the veg back in if you went for the separate bowl option.
  6. Add the Oregano, stir through.
  7. Add a pinch of salt and a grinding of black pepper
  8. Add the Wine and stir through, bring to a simmer.
  9. Add the tomatoes and the purée, stir through and bring to a simmer then lower the heat and pop the lid on for an 1hr 30mins. You just want the ragu to talk to itself for an hour so. Keep an eye on it…I like to nurture it.
  10. At this point I stir in the milk….some people add a bit of dark chocolate. The milk adds a subtle creaminess that I like
  11. At this point I gage whether it’s too runny and add the lentils in, simmer and stir for 30 mins. This both soaks up the liquid at the same time as bulking out the meal for the boys who just seem to be eating more and more! You could just take the lid off and simmer slowly for 30 mins to thicken up

Chicken Potatoes & Rosemary

Chicken Pot Roast

  • Servings: 2
  • Difficulty: easy
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Chicken Pot Roast for 2

A dreich weekend, a head cold to boot and looking after our nephews called for a simple bang in the oven treat. Chicken was the staple of my youth, but there was not a herb in site let alone garlic, just bisto! 

Credit: Granny’s Recipe File

Prep: You’ll need a large bowl for tossing the ingredients together and a lidded roasting dish.  The recipe will scale easily, so chose an appropriate roasting dish. This is perfect for 2 in a small le Creuset

Ingredients

  • 4 Chicken Thighs
  • 3 medium roasting potatoes cut into chunks
  • 100g Bacon Pieces/diced streaky
  • 3 Cloves of Garlic, finely sliced
  • 1 Onion Quartered and then chopped again
  • 2 Sprigs of Rosemary, or few sprigs of thyme
  • Olive Oil
  • Juice of a Lemon
  • 2 tbsp Crème Fraiche

The recipe card recommends serving with a green salad, or braised cabbage like I did.

Directions

  1. Preheat the oven to 180°c
  2. In a large bowl, mix/turn over the potatoes with
    • Chopped onions
    • Diced bacon
    • Finely sliced garlic
    • Finely chopped rosemary or thyme
    • Good glug of olive oil
  3. Once everything coated with the oil tip into the casserole dish
  4. Place the chicken pieces on top, brush with a little oil if you want the skin to colour
  5. Place in the oven with the lid on for 40 mins
  6. After this make a judgement call,
    1. I took the lid off and placed back in the oven to colour the skin
    2. Could have taken the chicken out and roasted separately if the veg was well on its way.
  7. Take the chicken out and place on a plate
  8. Add the lemon juice and the crème fraiche to the potatoes and turn over

 

Beef Curry – Granny’s Way

Beef Curry Granny Style

  • Servings: 12
  • Difficulty: easy
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Slow cook Beef curry, with apple and raisins

Sunday and a blue sky chilly day, a chance to walk with the sun in our faces.  We made it over the top of Blackford Hill and along the Hermitage to the Lodge for a cheeky scone.  At the back of my mind the desire to try Granny’s curry which would definitely fit the bill of a warming wintry slow cook allowing us to get on with watching a Boys film from the recorded Christmas TV.  

Credit: Granny’s Recipe File

Prep:  Large casserole dish hob and oven friendly

Oven: 180°c or 350°f

Ingredients

      • 650g Stewing Beef diced
      • Rapeseed/Olive Oil
      • 2 large onions diced
      • 1 cooking apple, peeled and chopped
      • 1 tbsp curry powder
      • 25g plain flour
      • 1 (400g) tin of chopped tomatoes
      • 500ml Water
      • 1 tbsp chutney
      • 50g sultanas or raisins
      • Juice of a lemon

Directions

      1. Heat a glug of olive oil in the casserole dish on a high heat
      2. Sear 1/2 or 1/3 of the beef until brown on each side
      3. Remove with a slotted spoon, and place in bowl to add back in later
      4. Add another glug of oil if needed and repeat until all the beef is seared
      5. Once all the beef is seared, add another glug and soften the onion and apple
      6. Add the curry powder, stir through and cook for a minute or so
      7. Add the flour and again stir through and cook for a minute or so
      8. Add in the tomatoes and stir through
      9. Add the dried fruit, the beef with it’s juices, the lemon juice and the water, stirring through
      10. Then place in the centre of the oven for 2 hours

Post-Recipe Notes: Granny loved to add raisins to everything.  This a glossy, sweet and sour curry the apple disappears and there is a hidden back note to the dish.  Curry powder feels cheatsy, quick and easy to rustle this up before banging in the oven. 

Roasted Squash, Bacon and Spinach Risotto

#squash #spinach #bacon #risotto

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Week 5 of the re-wire and at last the sparkies have finished.  They were a great couple of guys but the house has been turned up side down.  It feels like we’ve moved house and this time we don’t know where anything is.  Throughout though we’ve managed to keep the veggie box going and this week we were topically (Halloween) re-warded with a small squash.

When I saw it I knew immediately what I wanted to make and my mind sprung to getting my eldest in on the act, away from his screen with a lesson in the dark art of absorption.

Roasting a squash might feel like a faff.  Once in the oven though, you crack on with the risotto and the squash takes care of itself.

  • Small Squash
  • 225g Smoked Bacon, chopped into pieces
  • 300g Arborio rice
  • Onion diced
  • Garlic Clove, crushed
  • 1.2 Litre of stock (we used bouillon)
  • 1 teaspoon Paprika
  • 1/2 teaspoon curry powder
  • Olive or Rapeseed Oil
  • 4 Tablespoons Creme Fraiche
  • Spinach 200g or so

Peel the squash, half it and scoop out the seeds.   Dice both halves into good bite sized cubes.  Place on a roasting tray drizzle with some oil and place into the oven for 30 mins or so on 180°C.

Once your squash is in the oven, crack on with Risotto.

A good sized pan is needed for this as basically everything is going to end-up in it!

Fry the bacon in some oil, scoop out once cooked and put to one side, try to leave as much as the oil as possible.

Then soften the onion, crushed garlic in the oil on a gentle heat.  Add the spices at this point and cook for another minute.

Add the Arborio rice at this point.  I joke with my son here that the rice will start to talk to you when it’s ready for some liquid.

Add a ladle of stock.  Simmer and stir until absorbed and keep doing this until all the stock has gone.   The rice should be soft to the bite, you might need a little less liquid or a little more.  Use your judgement.  Stir in the creme fraiche and the bacon.  Add the spinach, this will wilt down which is a surprise in itself.

Finally fold in the roasted squash.