Auntie Evelyn used to make Ginger Plum square, Jon's favourite but I've improved it a little...
Tarte tatin
115 gr/4 oz butter, chilled; 225 gr/8 oz plain flour [I only keep self-raising in the house]
pinch salt; 50 gr/2 oz caster sugar or 1/3 cup Splenda;
1 or 2 Tbls GINGER [don't forget the ginger... I always do!]
1/2 x 5 ml tsp vanilla essence - ± - I like vanilla; 3 x 15 ml Tbl crème fraiche or fromage frais
Mix ingredients in Magimix, roll into a ball and put in fridge whilst you prepare the plums, preferably 1/2 hours.
Filling
3/4lb plums [about 6 or 7, depending on the dish you're using;
Marmalade, preferably Jon's; Castor sugar
Grease a baking dish;
Halve and stone plums, preferably Victoria;
Arrange plums in tin and fill holes with marmalade.
Roll out pastry to fit baking dish and press onto plums, tucking ends in.
Bake 1/2 hr at 375ºF/190ºC/gas mark 5.
When cooked, turn out and sprinkle with castor sugar.
This gives you nice shiny plums. I prefer to serve it pastry side up so it depends who's serving it as to which way up it goes!!
Very lekker, even if you don't like plums [which I don't]!
Monday, December 17, 2012
Agrodolce or Chocolate Venison Stew
The following recipe is for me, unless you or Quorn come up with an alternative to Venison. I need this recipe and want to store it somewhere safe so I don't have to spend weeks looking for it again!!
Agrodolce or Chocolate Venison Stew
1.5kg venison, cubed or cut into long strips
Marinade
400 ml/14 fl oz red wine; 3 Tbl red wine vinegar; 3 Tbl olive oil; 1 carrot, chopped;
1 lg onion, sliced; 1 celery stalk including leaves, chopped; 3 cloves garlic, crushed;
sprig rosemary, thyme; 4 sage leaves; 3 bay leaves; 1 tsp juniper berries, crushed;
1/2 (!) tsp black peppercorns, crushed
Casserole
3 Tbl olive oil; 100 gr/3 1/2 oz pancetta or streaky bacon, diced; 1 medium onion, very thinly sliced; 1 Tbl plain flour; 1 Tbl raisins; 1 tsp ground cinnamon; 1/2 tsp grated nutmeg;
salt & pepper; 1-2 Tbl pine nuts; 2-3 sq dark chocolate, min 60% cocoa
Put all the Marinade ingredients into a large bowl and stir well. Add the prepared venison, stir and leave in a cool place overnight, PREFERABLY TWO NIGHTS!
Remove the meat from the marinade and pat dry with kitchen paper. Strain the marinade and set aside.
Preheat the oven to 150ºC/300ºF/gas mark 3.
Heat the oil in a flameproof casserole dish and gently fry the pancetta until the fat runs and it browns a little. Remove and set aside. In the same oil, brown the venison in batches to avoid overcrowding. Remove and set aside. Add the onion, season lightly and cook until soft. Sprinkle in the flour until it absorbs some of the fat, scrapoing up the caramelised bits. Add the reserved marinade and the raisins, bring to the boil, then reduce the heat and stir until the sauce thickens and no longer smells of alcohol.
Return the pancetta and venison to the casserole, leave it to bubble up, then add the spices, the salt and pepper.
Cover and cook in the over for 1 hr 30 mins, until the meat is soft enough to cut with a spoon. Add a little hot water every now and then if it looks as though it is drying out.
Toss the pine nuts in a dry pan over a low heat to toast.
When the meat is tender, stir in the dark chocolate and leave it to bubble up again until the sauce is thick and shiny.
Agrodolce or Chocolate Venison Stew
1.5kg venison, cubed or cut into long strips
Marinade
400 ml/14 fl oz red wine; 3 Tbl red wine vinegar; 3 Tbl olive oil; 1 carrot, chopped;
1 lg onion, sliced; 1 celery stalk including leaves, chopped; 3 cloves garlic, crushed;
sprig rosemary, thyme; 4 sage leaves; 3 bay leaves; 1 tsp juniper berries, crushed;
1/2 (!) tsp black peppercorns, crushed
Casserole
3 Tbl olive oil; 100 gr/3 1/2 oz pancetta or streaky bacon, diced; 1 medium onion, very thinly sliced; 1 Tbl plain flour; 1 Tbl raisins; 1 tsp ground cinnamon; 1/2 tsp grated nutmeg;
salt & pepper; 1-2 Tbl pine nuts; 2-3 sq dark chocolate, min 60% cocoa
Put all the Marinade ingredients into a large bowl and stir well. Add the prepared venison, stir and leave in a cool place overnight, PREFERABLY TWO NIGHTS!
Remove the meat from the marinade and pat dry with kitchen paper. Strain the marinade and set aside.
Preheat the oven to 150ºC/300ºF/gas mark 3.
Heat the oil in a flameproof casserole dish and gently fry the pancetta until the fat runs and it browns a little. Remove and set aside. In the same oil, brown the venison in batches to avoid overcrowding. Remove and set aside. Add the onion, season lightly and cook until soft. Sprinkle in the flour until it absorbs some of the fat, scrapoing up the caramelised bits. Add the reserved marinade and the raisins, bring to the boil, then reduce the heat and stir until the sauce thickens and no longer smells of alcohol.
Return the pancetta and venison to the casserole, leave it to bubble up, then add the spices, the salt and pepper.
Cover and cook in the over for 1 hr 30 mins, until the meat is soft enough to cut with a spoon. Add a little hot water every now and then if it looks as though it is drying out.
Toss the pine nuts in a dry pan over a low heat to toast.
When the meat is tender, stir in the dark chocolate and leave it to bubble up again until the sauce is thick and shiny.
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