If you're stuck for ideas, here's a few.
Don't forget, quite a few of these can also be frozen once made - handy for those days when you don't feel like cooking but can pull something home-cooked from the freezer!
Showing posts with label game. Show all posts
Showing posts with label game. Show all posts
Thursday, 26 December 2013
Christmas leftovers... some ideas
So, hands up who bought too much food for one? I manage this every year, always with the mindset that friends might drop by or I might have an unexpected dinner guest on Christmas Night who has nowhere else to go. At the moment I'm looking at a large slab of belly pork on a plate in my fridge - some of that will be simply reheated for dinner tonight, accompanied by some of a lovely savoy cabbage I have and the rest of yesterday's roast parsnips.
If you're stuck for ideas, here's a few.
The quick chicken supreme work well with other poultry such as turkey, if you bought a small crown, guinea fowl or duck. And so will my cheat's chicken cacciatore - just make the sauce without the uncooked chicken, then add the cooked meat 10 minutes before the end, so it's thoroughly reheated.
Pie and risotto will take almost any filling - both are a good way to
use up whatever leftover meat and vegetables you have to hand. Try my chicken and vegetable pie or chicken risotto.
My recipe for lamb in date and lemon sauce says uncooked lamb, but cooked will be fine - you'll be basically reheating it in the sauce in the oven. You can do the same with my fruity goat tagine - it doesn't have to be goat meat: leftover lamb or chicken will both be fine. A couple of slices of cooked lamb can also substitute for fresh chops in my lamb chops baked in the oven.
Soup is a go-to for Christmas leftovers. My game soup is ideal for leftover partridge, pheasant or other roast birds. My quick winter minestrone is very adaptable - the tomatoes, greens and pasta are the backbone, then just throw whatever else you have to hand in it.
If you have too many root vegetables lurking in your fridge, the winter root veg casserole is tasty and also simple and light after the richer food of Christmas Day.
If you have leftover cheese, you could make yourself a thrifty cheesecake or use some up in a stilton, rosemary and walnut scone.
Don't forget, quite a few of these can also be frozen once made - handy for those days when you don't feel like cooking but can pull something home-cooked from the freezer!
If you're stuck for ideas, here's a few.
Don't forget, quite a few of these can also be frozen once made - handy for those days when you don't feel like cooking but can pull something home-cooked from the freezer!
Monday, 13 May 2013
Hare au vin
I regularly cook rabbit - finding hare is much harder but a good butcher should be able to supply it (and I know Lidl sometimes has packs of hare legs in its freezer section). There's a lot of meat on a hare, particularly the hind legs which are its powerhouse and thus have plenty of well-developed muscle. The forelegs are less meaty but still pack flavour, so if you have them then chuck them in the pot too.
I was lucky enough recently to attend a butchery class on game where I learned how to skin rabbits and hares plus butcher them. It was bloody but fun and I came away with a new skill. The pics are here. I brought a prepped whole hare home to joint. The legs went in the slow cooker - the breast fillets are in my freezer and will go into a game pie at some point.
This recipe is based on the classic French coq au vin (which uses a rooster rather than a chicken) and makes 2 portions, so you can freeze one for another day.
What you need:
Hare legs - 2 hind (and 2 fore, if you have them)
1 bottle of red wine
1 bouquet garni
2-3 bay leaves
4-5 slivers of dried orange peel
Freshly ground black pepper
6 sun-dried tomatoes
A couple of sprigs fresh thyme
12 dried prunes
6 baby onions or shallots, peeled and left whole
12 dried porcini
Tomato purée, about a tablespoon
Salt and pepper
What to do:
Marinate the hare overnight with all the aromatics and the bottle of wine. Next day, add the rest of the ingredients - cut the onions in half leaving the root intact if they are a little on the large side. Then cook in a slow cooker for around 8 hours, or in the oven at 120-140C for around 5 hours. Check the seasoning and adjust if needed. Serve with plenty of buttery root mash (here, I used turnip, swede and carrot).
Cook's tips:
Keep an eye on the liquid levels during cooking and top up if it looks like drying out. The gravy should finish up thickish and glossy. The meat should be falling off the bone by the end of cooking - watch out for very small bones, particularly from the forelegs.
Making dried orange peel is very easy. Use a vegetable peeler to pare strips of rind off the fruit, taking care to avoid the pith. Spread the peel out on a baking tray and leave to dry naturally for 2-3 days (if you have an airing cupboard, it's ideal). Then store in an airtight jar. They keep for ages and are a good flavouring for red meats, particularly venison and game.
To add a note of spice to the marinade, try a cinnamon stick and 2-3 star anise.
I was lucky enough recently to attend a butchery class on game where I learned how to skin rabbits and hares plus butcher them. It was bloody but fun and I came away with a new skill. The pics are here. I brought a prepped whole hare home to joint. The legs went in the slow cooker - the breast fillets are in my freezer and will go into a game pie at some point.
This recipe is based on the classic French coq au vin (which uses a rooster rather than a chicken) and makes 2 portions, so you can freeze one for another day.
What you need:
Hare legs - 2 hind (and 2 fore, if you have them)
1 bottle of red wine
1 bouquet garni
2-3 bay leaves
4-5 slivers of dried orange peel
Freshly ground black pepper
6 sun-dried tomatoes
A couple of sprigs fresh thyme
12 dried prunes
6 baby onions or shallots, peeled and left whole
12 dried porcini
Tomato purée, about a tablespoon
Salt and pepper
What to do:
Marinate the hare overnight with all the aromatics and the bottle of wine. Next day, add the rest of the ingredients - cut the onions in half leaving the root intact if they are a little on the large side. Then cook in a slow cooker for around 8 hours, or in the oven at 120-140C for around 5 hours. Check the seasoning and adjust if needed. Serve with plenty of buttery root mash (here, I used turnip, swede and carrot).
Keep an eye on the liquid levels during cooking and top up if it looks like drying out. The gravy should finish up thickish and glossy. The meat should be falling off the bone by the end of cooking - watch out for very small bones, particularly from the forelegs.
Making dried orange peel is very easy. Use a vegetable peeler to pare strips of rind off the fruit, taking care to avoid the pith. Spread the peel out on a baking tray and leave to dry naturally for 2-3 days (if you have an airing cupboard, it's ideal). Then store in an airtight jar. They keep for ages and are a good flavouring for red meats, particularly venison and game.
To add a note of spice to the marinade, try a cinnamon stick and 2-3 star anise.
Wednesday, 21 December 2011
Christmas dinner for one
If you're on your own at Christmas, whether by accident or design, it can be hard to decide what to cook for your dinner. Most of the nation will be settling down to a feast of roast turkey with all the trimmings - a meal that is pretty much unattainable for one, not least because it's an awful lot of work. So, if you're cooking for yourself, what are your options?
First and foremost - treat yourself. It's Christmas, so go ahead and splash out but choose something that's not only manageable, so you won't be slaving in the kitchen for hours, but also something special, something you wouldn't normally have.
Forget the turkey
It's not practical, unless you decide to buy a small crown roast or a portion such as a leg - even then, I guarantee you'll be eating turkey for the next four days. But if you want a roast bird there are some good options.
Pheasant, partridge, duck or guinea fowl are all delicious small birds. It's still not too late to pick up one of these from a butcher or supermarket. Look in the freezers at the discount supermarkets (Aldi and Lidl) if you can't find fresh - I have a brace of frozen partridges from Lidl myself. Make a one-dish tray roast with a couple of potatoes, some parsnips and whatever else you fancy. Add a portion of frozen peas or fresh sprouts, make a quick jus with some redcurrant jelly or cranberry sauce and red wine and you have a worthy feast.
Other meat ideas
One year, I treated myself to the most enormous sirloin steak - organic and hung for weeks - that cost the sort of money I'd pay in a restaurant. I made oven chips and a salad to accompany and savoured every mouthful.
A slab of belly pork, skin well scored to make crackling, and roasted in the oven makes a lovely dinner served with a couple of roasties, some festive stuffing and vegetables. There will be enough left over for a cold Boxing Day spread plus a little more to make a stir fry with the day after.
Something fishy
Smoked salmon is pretty much essential for a Christmas Day breakfast in my book, served with scrambled eggs on toast and washed down with Buck's Fizz. But what of lunch or dinner?
A piece of fresh salmon with asparagus and hollandaise sauce is timeless. Hollandaise is a bit of work for one but worth it. Or whisk up a homemade mayonnaise - it takes five minutes and is far superior to anything out of a jar.
Pudding
I'm not keen on Christmas pudding myself - if I want something fruity I prefer Christmas cake (preferably without the icing) but for many people it's essential for finishing the meal. Pretty much all the shops sell mini puds just big enough for one portion. Get in some clotted cream or brandy butter to accompany. The easy option is premium ice cream - I always have some in the freezer. It's also worth buying a small Christmas cake and a stollen, not just to treat yourself but also so you can offer guests something cakey if they drop by after the big day.
I always make a cheeseboard - it will last a week or so. I like to have something very stinky and runny (that's my French sojourn coming out) such as Epoisses or Vacherin. Neither are cheap but are a treat for Christmas. Vacherin especially is at its best right now. It's probably too late to order one now but it should still be possible to find Epoisses in the biggest supermarkets. Otherwise get a brie or camembert right now and keep it at room temperature - it'll be ripe by Sunday. Stilton is traditional for the blue cheese, but I adore Roquefort and I also buy a wedge of Blacksticks Blue. Shropshire Blue is another delicious choice. For the hard cheese I tend to go for an artisan cheddar or Spanish manchego. If you like goat's cheese these make a good contrast to the other cheeses. Some rough oatcakes, plus grapes and celery, and some homemade chutney or quince jelly will complete your cheeseboard.
Whatever you decide to eat, dine well, crack open a bottle of something and enjoy! Happy Christmas!
First and foremost - treat yourself. It's Christmas, so go ahead and splash out but choose something that's not only manageable, so you won't be slaving in the kitchen for hours, but also something special, something you wouldn't normally have.
Forget the turkey
It's not practical, unless you decide to buy a small crown roast or a portion such as a leg - even then, I guarantee you'll be eating turkey for the next four days. But if you want a roast bird there are some good options.
Pheasant, partridge, duck or guinea fowl are all delicious small birds. It's still not too late to pick up one of these from a butcher or supermarket. Look in the freezers at the discount supermarkets (Aldi and Lidl) if you can't find fresh - I have a brace of frozen partridges from Lidl myself. Make a one-dish tray roast with a couple of potatoes, some parsnips and whatever else you fancy. Add a portion of frozen peas or fresh sprouts, make a quick jus with some redcurrant jelly or cranberry sauce and red wine and you have a worthy feast.
 |
| Photo: Mike_fleming on Flickr |
One year, I treated myself to the most enormous sirloin steak - organic and hung for weeks - that cost the sort of money I'd pay in a restaurant. I made oven chips and a salad to accompany and savoured every mouthful.
A slab of belly pork, skin well scored to make crackling, and roasted in the oven makes a lovely dinner served with a couple of roasties, some festive stuffing and vegetables. There will be enough left over for a cold Boxing Day spread plus a little more to make a stir fry with the day after.
Something fishy
Smoked salmon is pretty much essential for a Christmas Day breakfast in my book, served with scrambled eggs on toast and washed down with Buck's Fizz. But what of lunch or dinner?
A piece of fresh salmon with asparagus and hollandaise sauce is timeless. Hollandaise is a bit of work for one but worth it. Or whisk up a homemade mayonnaise - it takes five minutes and is far superior to anything out of a jar.
My choice
would be to raid the freezers at the discount supermarkets - Lidl is
currently selling a whole cooked lobster for under £6. You can buy a
whole frozen prepared crab for around £4 too. With a fresh salad and
mayonnaise, either of these make a very affordable but luxurious
feast.
 |
| Photo by Snowpea&bokchoi on Flickr |
I'm not keen on Christmas pudding myself - if I want something fruity I prefer Christmas cake (preferably without the icing) but for many people it's essential for finishing the meal. Pretty much all the shops sell mini puds just big enough for one portion. Get in some clotted cream or brandy butter to accompany. The easy option is premium ice cream - I always have some in the freezer. It's also worth buying a small Christmas cake and a stollen, not just to treat yourself but also so you can offer guests something cakey if they drop by after the big day.
I always make a cheeseboard - it will last a week or so. I like to have something very stinky and runny (that's my French sojourn coming out) such as Epoisses or Vacherin. Neither are cheap but are a treat for Christmas. Vacherin especially is at its best right now. It's probably too late to order one now but it should still be possible to find Epoisses in the biggest supermarkets. Otherwise get a brie or camembert right now and keep it at room temperature - it'll be ripe by Sunday. Stilton is traditional for the blue cheese, but I adore Roquefort and I also buy a wedge of Blacksticks Blue. Shropshire Blue is another delicious choice. For the hard cheese I tend to go for an artisan cheddar or Spanish manchego. If you like goat's cheese these make a good contrast to the other cheeses. Some rough oatcakes, plus grapes and celery, and some homemade chutney or quince jelly will complete your cheeseboard.
 |
| Photo by Ewan_M on Flickr |
Tuesday, 13 December 2011
Game soup
An excellent way to use up leftover pheasant or other game birds. This makes a very filling and hearty soup that is just the ticket in cold weather.
What you need:
Half a cooked pheasant
2 pints/1 litre of game stock
1 onion, finely diced
1 carrot, diced
About half a mugful of broth mix
A sprig of fresh thyme
Seasoning
What to do:
Strip the meat off the carcass and set aside. Make the stock.
Sweat the onion in a little olive oil until it's translucent. Meantime, tip the broth mix into a sieve and rinse it well under the cold tap. Add the carrots to the pan and sweat for a couple of minutes then pour in the stock and add the broth mix plus the thyme. Simmer for an hour to an hour and a half until the grains and pulses are tender. Ten minutes before serving add the pheasant meat, chopped or torn into bite-sized pieces. Season to taste.
Cook's tips:
Broth mix, or soup mix, is a blend of pearl barley and dried pulses. The ingredients can vary but it usually contains red split lentils, yellow split peas and green split peas. Sometimes it contains marrowfat peas and other larger pulses too - if so, you will need to soak the mix overnight then drain and rinse well before cooking. Do not add salt until the end of the cooking process or the pulses will stay tough and hard.
What you need:
Half a cooked pheasant
2 pints/1 litre of game stock
1 onion, finely diced
1 carrot, diced
About half a mugful of broth mix
A sprig of fresh thyme
Seasoning
What to do:
Strip the meat off the carcass and set aside. Make the stock.
Sweat the onion in a little olive oil until it's translucent. Meantime, tip the broth mix into a sieve and rinse it well under the cold tap. Add the carrots to the pan and sweat for a couple of minutes then pour in the stock and add the broth mix plus the thyme. Simmer for an hour to an hour and a half until the grains and pulses are tender. Ten minutes before serving add the pheasant meat, chopped or torn into bite-sized pieces. Season to taste.
Cook's tips:
Broth mix, or soup mix, is a blend of pearl barley and dried pulses. The ingredients can vary but it usually contains red split lentils, yellow split peas and green split peas. Sometimes it contains marrowfat peas and other larger pulses too - if so, you will need to soak the mix overnight then drain and rinse well before cooking. Do not add salt until the end of the cooking process or the pulses will stay tough and hard.
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