VENISON STEW WITH CHILI & CHOCOLATE

To continue with my scottish menu I have chosen this gorgeous dish which has been adapted from a Thomasina Miers recipe and is guaranteed to melt any heart along with the chocolate that goes in it.  There are a lot of ingredients but that doesn't mean it's difficult to put together.  Juniper berries are always good with venison and there is just enough chocolate to give it an earthy richness without it tasting like chocolate sauce.

Once you've marinated the meat it is more or less a case of slow cooking and it can be made a couple of days in advance to make your life even easier.  There's nothing like bung it in the oven cooking.   We went out for a bracing and invigorating walk then came back to this hearty warming stew - proper comfort food.  This should serve 4 people.

MARINADE                  
1/2 Bottle Red Wine
2 Cloves Garlic Crushed
1 Sprig Rosemary
2 Sprigs of Thyme
1 Red Chili Deseeded and finely chopped  
5 Juniper Berries Crushed
1 tbsp Olive Oil
S&P

700g Venison
1 Onion Chopped
1 Carrot Diced
1 Parsnip Diced
2 Celery Stalks finely Chopped
2 Garlic Cloves
Pinch of Dried Chillies
300ml Stock
1/2 Bottle Red Wine
1 tbsp Redcurrant Jelly
50g Chocolate in small pieces

Combine all the ingredients for the marinade and add the meat.  Leave it over night if you can or as long as possible.

Next remove the venison from the marinade but reserve the marinade for later.  In a casserole, brown all the meat in a little oil and put to one side.  Next soften your onions,  when they become translucent add the carrot, parsnip and celery.  Cook for a further 10 minutes allowing them to brown.  Lastly add the garlic and cook for a further 5 minutes.

Now return the meat to the casserole along with the reserved marinade.  Bring everything to the boil and once it's bubbling turn off the heat, add the redcurrant and chocolate and stir till melted.  Put the whole casserole in the oven at 190C for 1 1/2 hours.  That wasn't complicated was it.

SAVOY MASH

Even my children don't mind eating cabbage when it's done like this.  While you're boiling 250g Spuds, blanch 4 leaves from a Medium Savoy Cabbage.  You don't want the first outside leaves but the next ones in.  Blanch them in boiling water for 3 minutes then immediately put them into cold water to stop them cooking further.  Finely shred the remaining cabbage and saute in a little Butter till tender.

Once the potatoes are cooked, drain and mash them along with 40g of Cheddar.  Stir in your shredded cabbage and season with Salt and White Pepper.

Now divide the potato between the cabbage leaves and gather each leaf to form a parcel.  To help them keep their shape, I have rested them in a deep muffin tray ready for the oven.  Sprinkle over a little more cheese and cook at 190C for 10-15 minutes till the cheese is bubbling and brown.

Stay tuned for the pudding! x

W.K.F.C - West Kirby Fried Chicken

Oh my word, who can resist a bit of southern fried chicken or North West fried chicken as it would have to be in my house.  No! not deep frying I hear you call but there's nothing wrong with it every now and then or on special occasions like it's Tuesday perhaps.

To make it as authentic as the popular take away I also made coleslaw and added barbecue sauce to baked beans.  All that was missing was the cardboard bucket.

Just to help reduce the possible high calorific values of this meal, I removed the skin and the chicken was pre-cooked to reduce frying time, this also ensures it's cooked all the way through.  It was poached in milk which help it keep it's moisture and makes the meat more tender.

4 Chicken Portions - Thighs and Drumsticks
1 Litre Milk
1 tsp Salt

150g Flour
1 tsp Dried Thyme
1 tsp Cayenne Pepper
1 Pinch Smoked Paprika
1 Egg Beaten
Oil For Deep Frying

Put the chicken in a large pan and cover with the milk and salt.  Bring the milk to the boil then reduce the heat and simmer till the chicken is cooked through.  This will take about 20 minutes.  The milk and pan will look quite disgusting and become a skummy mess but this will all be discarded so don't worry.  Once the chicken is cooked, remove it from the milk and let it cool so you can handle it.

Next mix the flour with the seasoning.  It you prefer, you could add a ready made chicken seasoning and select your own flavour.  Once the chicken is cool, coat all the chicken pieces in the flour mix.  Now dip each piece in egg and then back in the flour.  this double dip gives it a lovely thick crispy coating.

Once all the chicken has been double dipped, Deep fry in hot oil till beautifully golden.  It should just take a minute or so.  Then serve with your barbecue beans, coleslaw and a handy wipe.

The coleslaw could not be easier.  In a large bowl mix 5 large tbsp mayonnaise with 5 tbsp greek yoghurt, 2 tsp honey and 1 tsp wholegrain mustard.  To this add 1/2 small white cabbage, 1 small red onion thinly sliced and 2 large grated carrots combine everything well.

I'm sure it's not crucial but watching I'm a celebrity seemed to go rather well with this.  Other forms of junk tv are available x