Bangladeshi Venison Curry

Delicious, quick and easy curry – one of Kate & Guy’s favourites. We tend to use 2 x 500g Diced Venison shoulder and double all other ingredients to feed a hungry/ greedy family of 5, with left overs.

 Download a printable version here

Ingredients

350g diced venison shoulder
1 onion
1 dessertspoon garlic-ginger paste
1 heaped teaspoon garam masala
1/2 teaspoon chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon turmeric
1 tin tomatoes
1/2 pint of water
salt and pepper

Method 

Heat the cooking oil in a casserole dish with a lid on medium heat. 
Fry the sliced onions until they turn a pale golden colour. 
Add the ginger-garlic paste and fry for 1 minute. 
Add the meat and brown, then add the powdered spices 
Add the tomatoes and ½ a pint of water and stir
Cook covered on a low heat on the hob or in a medium oven for 1 ½ to 2 hours stirring occasionally 
Add the lime juice to the curry and stir. 
Garnish with chopped coriander leaves and serve .

Taken from:

www.seriouslygoodvenison.co.uk

Pulled Pork

Thanks to Viktoria Mayo, a Leominster Farmers' Market regular who emailed us this recipe.
Recipe thanks to Louisa Rose

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Ingredients

4 gloves garlic, peeled & crushed
1/5 tsp fennel seeds
1/2 tsp sea salt
2 tbs olive oil
500g Pork Cheek, trimmed weight
1 tsp hot smoked paprika
1 tsp ground cumin
1/2 cinnamon stick
200ml sweet apple juice or cider
1 whole guajillo chilli

Method

1. Crush garlic, fennel seeds and salt together in a pestle & mortar to make a rough paste.

2. Heat oil in a large, heavy based casserole over a high heat. Season the pork cheek with pinch of salt then add to pan. Fry for 4-5 mins on each side until deep golden brown, then add garlic & fennel seed paste with smoked paprika, cumin & cinnamon stick and cook for a further min until fragrant.

3. Add apple juice/ cider and whole chilli along with 200ml of cold water and bring to boil, scraping residue from base of pan. Reduce heat to a simmer, cover and cook gently for 2 hours, stirring occasionally.

4. Once pork is cooked, remove the pan from the heat, discard the cinnamon stick and chilli. Stir the meat for 203 mins with a wooden spoon until the pork breaks up. 

5. To serve, pile pork on to fresh tortillas and top with guacamole and soured cream.

Tip from Viktoria:

Add crème fraiche or cream cheese to the sauce, it’s a bit thin otherwise.

Tudges Pork Belly by CSons

Tudges pork belly, Shropshire quinoa, wild garlic, cauliflower piccalilli, poached Shropshire egg, Lane Cottage leaves

Notes – read this first

This recipe is part of CSons at home. CSons have restaurants in Ludlow and Shrewsbury and during the Corona Virus lockdown introduced the innovative CSons at home where customers can order a 2 or 3 course restaurant menu, partially prepared to finish at home. This is their recipe for Tudges Belly Pork, and these are my notes when I tried it myself using my own adaptations – some more successful than others!

What you need to do before number 1 below!

Prepare Pork Belly
I cooked this in my slow cooker overnight. Place pork belly in slow cooker, I threw in a bit of veg, carrot, parsnip, onion etc and some stock and cooked on low overnight. The next day remove belly from slow cooker and place between sheets of baking paper in a baking tray with a another tray and a weight on top and place in fridge. Half an hour before cooking remove from fridge, Guy then removed the bones and cut the belly into chunks like large fish fingers.

Wild Garlic Puree
I couldn’t get hold of wild garlic on the day I did this so tried using normal garlic cloves, pureed with parsley and olive oil. This wasn’t too successful as the result was a little too oily. I would recommend getting hold of wild garlic and creating the puree, or try a jar of pesto.

Other prep
I made a simple French salad dressing.

What’s in the Box when ordered fron CSons - you need to scour your cupboards?

Tudges pork belly (cooked)
Shropshire quinoa (I used supermarket packed)
Wild garlic puree (see above)
Lane Cottage leaves (mixed salad)
Poached Shropshire egg (1 per person)
CSONS piccalilli
CSONS dressing
Pickles
Wild garlic

Method – Please also see the video at www.csons-ludlow.co.uk/csonsathome/

1. Bring a pan of water up to a simmer.

2. Heat a non-stick frying pan.

3. Mix the quinoa and three quarters of the wild garlic puree in a bowl set over the simmering water to warm through.

4. Season the pre cooked pork belly

5. Oil the frying pan.

6. Fry the pork on both sides until golden about 2 minutes at a medium high heat. Remove from heat.

7. Place eggs in simmering water for 3 minutes.

8. Dress salad leaves and place in a separate serving bowl.

9. Split quinoa between your plates and pile it to one side.

10. Lean the pork against the quinoa and place the egg on top.

11. Spoon piccalilli over the dish and garnish with the pickles.

12. Slice wild garlic.

13. Drizzle plate with remaining wild garlic and sprinkle with sliced wild garlic.

Conclusion

We thought this was delicious and really gave us an insight into how restaurant chefs prepare meals and plate up dishes.

For details of other CSons at Home menus - http://www.csons-ludlow.co.uk/csonsathome/

Download a printable version here

Crispy Pork Tacos

I'm sure like us you are looking what left overs there are in the fridge and googling recipes. Here is one that Chris and Charlotte found as a great way to use up left over roast Pork - thanks Jamie Oliver.....

Download a printable version of the recipe here

Ingredients
1 green pepper
1 large red onion
1 fresh green chilli
1 pinch of ground cloves
2 tablespoons red wine vinegar
leftover pork dripping , optional
olive oil
2 tablespoons Cajun seasoning
2 x 400 g tins of black beans
300 g leftover cooked higher-welfare pork
leftover pork crackling , optional
1 level teaspoon sweet smoked paprika
12 taco shells
½ an iceberg lettuce
6 tablespoons fat-free natural yoghurt

Method

1. Deseed the pepper and peel the onion. Finely slice the pepper and half the onion, ideally in a food processor or on a mandolin (use the guard!), or by hand using good knife skills. Very finely slice the chilli by hand, then tip all these into a bowl with the cloves, vinegar and a really good pinch of salt. Gently scrunch together to make a pickle and leave to one side.

2. Finely chop the remaining onion half and put it into a medium pan on a medium-low heat, ideally with a spoonful of leftover pork dripping, or a lug of oil, and the Cajun seasoning.

3. Fry for 8 to 10 minutes, or until sweet and lightly golden, stirring occasionally, then tip in the beans (juice and all).

4. Bring to the boil, mash slightly, then season to perfection and leave on a low heat to simmer gently and thicken for a few minutes, but don’t let them dry out.

5. Meanwhile, cut the pork and any leftover crackling (if using) into 1cm dice and put into a medium frying pan on a medium heat with a splash of oil. Sprinkle with the paprika and fry for 5 to 8 minutes, or until dark and gnarly.

6. Warm the tacos according to packet instructions, and shred the lettuce.

7. When you’re ready to go, load up the tacos with the shredded lettuce, black beans and the crispy pork and crackling. Squeeze the onion and pepper pickle to get rid of the excess salty liquid, then add a little handful to each taco, top with a dollop of yoghurt and tuck in.

Pork & Chorizo Kebabs

One of Kate and Guy’s favourite summer recipes.

We discovered this recipe for Pork and Chorizo kebabs  15 years ago when Guy and Kate were on holiday with friends in Dinard, Ollie was 4 years old and the twins 13 months, and we spent long lunch times barbecuing while toddlers slept (Rose coloured spectacles!)

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Pork and chorizo kebabs     
Makes 6 

Recipe by Matthew Drennan
Takes 20 minutes to make, 10-12 minutes on the barbecue, plus soaking 

•    2 pork tenderloins, each about 350-450g
•    2 thick slices Granary bread
•    200g thin piece chorizo, cut into 24 slices
•    6 tbsp olive oil
•    1/2 tsp paprika
•    1 tbsp chopped fresh sage
•    Vegetable oil, for brushing

1. If using wooden or bamboo skewers, soak 6 in cold water for at least 30 minutes. 
2. Meanwhile, trim the pork of any excess fat, then cut into bite-size cubes, giving 24 pieces in all. Cut the bread into 24 cubes, slightly smaller than the pork. Thread 4 pork pieces, 4 bread pieces and 4 chorizo slices alternately onto each soaked skewer. 
3. Mix the olive oil with the paprika, sage and some seasoning, and brush over the skewers, making sure you soak the bread well.
4. Brush the cooking grate with a little oil. Barbecue the skewers directly over a medium heat source for 10-12 minutes – turning halfway and brushing with any remaining paprika oil – until cooked through.
Chef's tip
Serve with couscous, grilled tomatoes and rocket.

Mary Berry’s Venison Cottage Pie

Ingredients

2 tbsp oil, for frying
6 rashers smoked streaky bacon, chopped
1 large onion, finely chopped
1 large carrot, finely chopped
2 sprigs rosemary, leaves picked and chopped
600g/1lb 5oz venison mince
1 heaped tbsp plain flour
300ml/10fl oz red wine
500ml/18fl oz beef or game stock
salt and freshly ground black pepper
For the topping
1kg/2lb 4oz potatoes, chopped into 2cm/¾in cubes
knob of butter
splash milk

Method

Heat the oil in a large deep, lidded casserole or a heavy-based saucepan set over a high heat. Add the bacon and fry until crisp. Remove and set aside. Add the onion, carrot and rosemary and fry for a few minutes until softened. Add the mince and stir until golden-brown, breaking it up while stirring. Sprinkle in the flour and cook for a minute, stirring. Gradually add the wine, and, stirring all the time, boil for a few minutes until the volume of liquid has reduced by half. Add the stock and the cooked bacon, bring to the boil and season with salt and pepper, stirring for 5 minutes. Cover and simmer for about 40 minutes or until tender. Preheat the oven 200C/180C Fan/Gas 6. Spoon the mince into a 3 litre/5 pint ovenproof dish. Set aside to cool. Topping To make the topping, bring a large saucepan of salted water to the boil. Boil the potatoes until tender. Drain and return to the pan. Add the butter and milk. Season with salt and pepper and mash until smooth. Spoon the mash on top of the cold mince, level the top and mark with a fork. Bake for 45 minutes or until golden-brown and bubbling.

Recipe Tips from Kate Tudge

Personally I think this needs slightly more potato on the top. 5 hungry Tudges ate this in one serving, with a tiny bowl of left overs – and I used 1kg mince and scaled other ingredients up!

Download a printable version here