Recipes Keywords: cabbage

Roast Loin of Venison

Main courseServes 4

# Place all the ingredients in a large sauce pan, cover and bring to the boil and simmer for about one hour, check seasoning. # For the crispy haggis mix all the ingredients in a bowl and shape into balls, pass the haggis balls through flour, beaten egg and fresh white bread crumbs, when needed deep fry until golden brown. # To make the dressing, sweat the shallot and carrot in a sauce pan then add the vinegar and stock and bring to the boil, add the chestnuts and bacon warm through and finish with the oil and sage, season, serve warm. # Sear the seasoned deer loin in a hot frying pan until golden brown then cook in a hot oven for 6-8 minutes remove from the oven and rest for at least 5 minutes.

Guinness Marinated Pork Fillet, Braised Red Cabbage and Dauphinoise Potatoes with Peppercorn Sauce

Main courseServes 4

# Trim any fat from the pork, pierce with a sharp knife, and insert garlic and rosemary into the slits, cover with Guinness, extra virgin olive oil, peppercorns, bay leaves and salt, and marinate for at least 24 hours. # Peel potatoes and slice as finely as possible, and layer in an oven proof dish, alternating with the finely sliced onion, repeating until the dish is 2/3 full. # In a separate pan, bring to the boil the cream and stock cube, and pour over the onions and potatoes. Bake for an hour at 130C. # Sauté the thinly sliced red onion and garlic in the extra virgin olive oil. # Cut the bacon into small pieces and add to the pan. # When the bacon is translucent, add the cabbage and grated apple. # When the mixture is just soft, season with the vinegar, sugar, salt and pepper. # Remove the pork from the marinade, and roast in a hot oven for about 15 minutes. # Sauté the shallots and peppercorns, and deglaze with the brandy. # Add the Worcester sauce and cream, and reduce by half. # Season with the dijon mustard and salt and pepper. # To assemble, place a ring mould on a plate. # Put the cabbage in first, followed by the Dauphinoise, and top with thick slices of the pork. # Remove the ring mould and finish with the peppercorn sauce.

Silversmiths’ Slow braised lamb breast, milk poached sweetbreads, wilted Savoy, carrot textures.

Main courseServes 4

For the breast; Remove ribs from the breast (most butchers or farm shops will do this for you), trim off any excess fat, season and roll tightly into a sausage shape in cling film, tie each end. Place in a slow cooker or oven proof dish and cover with water, add a spring of Rosemary and garlic, cover and cook overnight (approx 10-12 hours). Remove from liquid, allow to cool, then re-roll and chill. (save the poaching liquid for later use). For the Sweetbreads; Place the breads in a pan & cover with milk, add thyme, gently bring to the boil and simmer for 5 minutes, plunge in cold water (this stops them overcooking), peel any fat or sinew off. For the carrot puree; Place the peeled & chopped carrots in a pan add enough poaching liquor to cover then boil until tender, place in a food processer and blitz until smooth, add butter and season to taste. For the Chantilly carrots; Put carrots into a pan, cover with the poaching liquid, cook until tender. For the Savoy; Put the thinly chopped cabbage into a pan, with butter, salt and pepper, gently fry until soft . To serve; portion the chilled breast into 4 equal pieces in an oven proof pan, fry each side to seal then add the carrots and sweetbreads, place the entire pan in pre heated oven for approx 10 minutes, meanwhile heat the puree and cabbage (pan or microwave is fine). Place the puree on 1 side of the plate, place breast on top, pile up cabbage next to the lamb, place on top sweetbreads and Chantilly, serve with Rosemary and Henderson's relish gravy