Saturday, January 22, 2011

Wine Hunters Recipes for January

Look out for this magazine as it contains some great style events and info, property advice, features and much more. Tell me what you think'.

All recipes are for 6 people with healthy appetites and are created for ‘confident cooks’.

‘It is always important to buy fresh good quality local produce, wherever possible’.

Scallops on Minted Pea Puree with Black Pudding

[Prep and cooking time approximately 30 minutes]

18 medium sized fresh scallops
½ black pudding - preferably from your local butcher
8oz quality frozen peas
Sprig of fresh mint
Sprig of fresh tarragon
Cup of good quality white wine
Olive oil
Tea spoon of sugar
2 oz unsalted butter
Salt mill
Black pepper mill

Pre-cook the peas in a little salted water, sugar and mint - when cooked, refresh thoroughly in running cold water (this retains the colour pigment). When completely cold zap to a puree and refrigerate.

Heat a large sautee pan and add a table spoon of olive oil. Add the butter and then the scallops, cook each side for 2 minutes each, cover and set aside in a warm place.

In a separate pan gently fry the black pudding in olive oil, either side until just cooked through and set aside.

Pour the white wine into the scallop pan with the tarragon and reduce by half and reheat the pea puree in a microwave oven.
Place the scallops in the reduced white wine, turn immediately and remove.
Place quenelles of pea puree in the centre of a warmed serving plate, dress a slice of the black pudding on the side of the puree and rest the scallops on top, serve a little of the white wine jus over and garnish with fresh tarragon and if you wish, a little concentrated balsamic on the plate as decoration only.

Season with a little milled black pepper and present to your guests.

Sauteed Breast of Pheasant on Parsnip Mash with Clementine Sauce

[Prep and cooking time approximately 30 minutes]

6 pheasant breasts [young hen breasts will be more tender]
6 desiree potatoes
2 medium sized parsnips
Enough roasting potatoes [maris piper] for 6
Fresh sprouts, broccoli tops, baby carrots and sugar snap peas for 6
1 large red onion finely chopped
4 oz bacon lardons
Chicken stock
4 clementines peeled and flesh removed from pith - having grated the zest from the skin
Level tablespoon of red currant jelly
½ bottle good red wine
Fresh sage, thyme, rosemary and parsley
Olive oil
1/2lb unsalted butter
Level tablespoon of single cream
Goose or beef fat for roasting potatoes

Steam broccoli tops and cook all other vegetables separately in slightly salted boiling water, until ‘al dente’, refresh under running cold water - This can be done in advance.

Boil maris piper potatoes and mash with the cooked parsnips, adding a little butter and cream to soften, keep warm.

Roast the other potatoes in goose or beef fat with the fresh rosemary until crisp and golden.

Gently sautee the pheasant breasts in a little olive oil and butter, around 3 minutes each side until browned, remove to rest and keep warm.

Add the chopped onion to the pan and soften until translucent, add the Clementine flesh, redcurrant jelly and red wine, reduce by half.
Strain and then pass through a fine sieve, return the liquid to the original pan, add 3/4 pint of chicken stock an simmer until reduced by 1/3rd. The sauce should be thick enough to coat the back of a spoon.

Return pheasant to this sauce and simmer for around 3 minutes, remove pheasant and season the sauce with a little milled black pepper. Strain once more.

Fry the lardoons in a small amount of olive oil with a little butter and the fresh sage, then add the sprouts, quickly sautee together and serve in a separate dish.

Melt some of the butter with the fresh thyme ready to brush over the served vegetables, these can be reheated first in a microwave oven for 1 - 2 minutes.
[Don’t forget to cover with cling film]

Place the pheasant breast in the centre of the warmed dinner plate on a bed of the parsnip mash and coat with a little of the sauce, more sauce can be served separately.

Garnish with a sprig of flat leaf parsley and present, serve the vegetables and roast potatoes as you wish.

Wyviss Porridge Apples

Serve this warming classic Scottish dessert with plenty of whipped cream or thick custard.

[Preparation time 30 minutes.]

1 cup of melted butter
8oz of rolled oats
6oz soft brown sugar
½ teaspoon of salt
8 med size cooking apples, peeled, cored and sliced
1 extra cooking apple, cored but not peeled
5oz water
2 tablespoons thick, warm apricot jam

Pre-heat the oven to 350 degrees F or 180C, grease a large oven proof dish with a little butter ready for the mixture.

Combine the oats, sugar, salt and the rest of the butter, stir well with a wooden spoon to blend together.

Layer the sliced apples with the mixture alternatively and pour over the water when finished.

Arrange the last sliced apple in a decorative fashion over the surface and brush with the apricot jam.

Bake in the oven for 40 to 50 minutes until the surface is golden brown and serve to your guests whilst hot.

All these dishes will be presented at The Vineyards on ‘Burns Night’ week-end January 2009 - For reservations - 01886 821346/Mob:07779990982

Also we offer a catering demonstration in your own home or we can provide a full service for you and your guests. Please contact us on: 01886 821346
Mob: 07779990982

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