Author Archives: tara

Killua Venison Recipes LMFM

Venison Sausages braised in Red Wine, Shallots & Button Mushrooms

1 lb (450 g) venison sausages

About 10 Shallots, peeled but left whole

About 10 button mushrooms, cleaned off and left whole

2 cloves of garlic, chopped

1 tablespoon of flour

1 tablespoon mustard powder

1 teaspoon tomato puree

A knob of butter

10 fl oz (275 ml) red wine

A plug of Rapeseed oil

1 teaspoon Juniper berries

2 bay leaves

Optional Garnish : Fresh thyme and parsley, chopped

Method:

Heat the oil in the casserole then, with the heat at medium, brown the sausages evenly all over.

Remove them to a plate while you brown shallots with a pinch of salt. This takes a few minutes on a medium heat, covered. When the shallots are golden, add the mushrooms and the knob of butter. Brown the mushrooms for a couple of minutes, then add the garlic. After another moment or so, add the tomato puree, flour and mustard powder, stirring.

Now crush the juniper berries very slightly without breaking them – just enough to release their flavour and add them to the casserole.

Return the sausages to the casserole, pour in the wine and add the bay leaves. Now season lightly, bring it all up to a gentle simmer, put a lid on the casserole and place in the oven for 30-40 minutes or until the sauce has reduced slightly. You might want to add a cup or two of water to ensure the liquid half covers the sausages.

Garnish with the fresh herbs and serve with mashed potato.

Venison Tagliata
(Serves 2)
I really love this recipe as the venison is so tasty but low in fat so it feels indulgent but isn’t really!

Ingredients:


2 venison steaks

1 clove of garlic

10 juniper berries

A good glug of rapeseed oil

A large handful of Rocket Leaves, washes

French dressing to drizzle.
Method:

  1. Place the juniper berries and garlic in a pestle & mortar and bash until combined, then pour the olive oil in
  2. Place the venison steaks on a plate and rub the rapeseed  oil mixture in to the meat
  3. Heat a griddle pan until very hot and place the venison steaks on it
  4. Cook for about 2 minutes on each side, depending on the thickness of the steaks and the level of doneness you like. Venison really is served rare or at least medium rare.
  5. Place on a warmed dish to rest for at least 5 minutes before slicing very thinly.
  6. Place the rocket leaves on a large shallow plate and drizzle the dressing over.
  7. Lay the slices on the rocket leaves and serve.

Beautiful Pan-fried Brill with Chilli, Coriander & Lemon Dressing and Ballymakenny Farm Long Stem Broccoli

Watch the clip here

(Serves 2)

Ingredients:

2 fillets of flat fish such as John Dory, Turbot or Brill

Bunch of Coriander

1 red chilli

1 clove of garlic

1 lemon

Olive oil

Butter (not too cold)

Flour (just enough to coat the fish)

Method:

  1. Finely chop the coriander, garlic & chilli
  2. Juice lemon and put in a bowl with the coriander, chilli and garlic
  3. Add olive oil, salt and pepper
  4. Taste for seasoning and leave to infuse while fish is cooking
  5. Place flour on a plate and season
  6. Pat the fish dry with kitchen roll or a clean tea towel and dip into the flour to coat
  7. Spread butter on the fish as if you were buttering a piece of bread
  8. Heat a frying pan on the hob until very hot
  9. Place the fish, flesh side down on the pan-it should sizzle
  10. When the fish “domes”, turn it and cook for a couple of minutes on the skin side
  11. Remove to a warm plate and drizzle with the coriander and chilli dressing

Serve with oven roasted potato wedges and steamed longstem broccoli

Oven Roasted Potato Wedges

  • Preheat oven to 180°C, 160°C Fan or Gas Mark 4
  • Cut potatoes into wedges (Roosters are best for this)
  • Place on a baking tray with salt & pepper and drizzle olive oil over
  • Cook for 20-30mins or until soft in the centre and crunchy on the outside.

LMFM Flavours of the Boyne Valley-Nick’s Fish

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Listen here

Griddled Whole Prawns

This is a really nice simple summery lunch or suppertime dish. Although I have used a griddle pan here, it really is perfect for the BBQ and is best enjoyed al fresco with a chilled glass of white wine. A crisp sauvignon blanc would be good or maybe even a Riesling or gewürztraminer.

(Serves 4)

Ingredients:

16 Prawns in the shell(Plump & fresh Dubin Bay are by far the best for this)

1 red chilli, sliced

1 lemon, zest & juice

1 clove of garlic, chopped

Method:

Firstly, assemble the prawns. Cut the prawn tails in half lengthways and place in a shallow dish. Drizzle some oil over them and sprinkle  half the garlic, lemon zest & chilli (check your chilli for heat!) over them.

Put a  griddle pan on a high heat and place the skewers on it, turning occasionally until the prawns are opaque and pink. Try not to overcook them. Depending on the size of the prawns, it shouldn’t take longer than 5mins. Drizzle the rest of the oil, garlic and lemon over and serve.

Plaice with Coriander, Chilli & Lemon Dressing(Serves 2)

Ingredients:

2 fillets of Plaice

Bunch of Coriander

1 red chilli

1 clove of garlic

1 lemon

Olive oil

Butter (not too cold)

Flour (just enough to coat the fish)

Method:

 

  1. Chop coriander, garlic & chilli
  2. Juice lemon and put in a bowl with the coriander, chilli and garlic
  3. Add olive oil, salt and pepper
  4. Taste for seasoning and leave to infuse while fish is cooking
  5. Place flour on a plate and season
  6. Pat fish dry with kitchen roll or a clean tea towel and dip into the flour to coat
  7. Spread butter on the fish as if you were buttering a piece of bread
  8. Heat a frying pan on the hob until very hot
  9. Place the fish, flesh side down on the pan-it should sizzle
  10. When the fish “domes”, turn it and cook for a couple of minutes on the skin side
  11. Remove to a warm plate and drizzle with the coriander and chilli dressing

 

Serve with oven roasted potato wedges and salad or green vegetables such as asparagus or tender stem broccoli

Mediterranean Style Roast Whole Wild Seabream

Serves 4

Ingredients:

1 whole Seabream, gutted and cleaned

About 15 Cherry Tomatoes, whole

A tablespoon of Tomato Puree

2 cloves of garlic, finely chopped 

100 mls water

A splash of Red Wine 

About 15 black Olives, destoned, I find Kalamata best

1 tsp Soy sauce

1 courgette, sliced

A handful of fresh Basil

A good knob of butter

Salt & Pepper

Method:

Preheat the oven to 160˚C. 

Place  all of the ingredients except the fish, basil and cherry tomatoes in a large oven proof dish.

Place the fish on top and place a few small knobs of butter on top, dotted around. Season well with salt and pepper. 

Bake for 25 mins or until the fish is cooked through. Place the tomatoes into the dish about half way through. To serve, lift the fish out carefully and serve by gently pulling the skin back and removing the flesh from the bones. Scoop up the sauce and veg and serve with the basil.

 

Thin & Crispy or Fat & Fluffy Pancakes on LMFM’s Late Lunch?!

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“Thin & Crispy” Pancakes

 

2 Tablespoons of plain flour

¼ pint of of Milk

1 Egg

1 teaspoon of butter

Salt and Pepper

Mix all the ingredients for the batter and leave to rest for up to 2 hours.

Heat a pan with a teaspoon of oil. And add batter to middle of pan and allow to spread.

Flip or turn with a fish slice to cook both sides.

Make pancakes ahead of time and leave on a plate over a boil of boiling water covered with another plate.

Smoked Salmon, Cream Cheese & Chives

Smoked salmon, sliced into thin ribbons

Cream Cheese

Chives

Lemon (for juice)

Black Pepper

 

  1. Spread the cream cheese thinly across the pancake and place a few “ribbons” of smoked salmon in the middle
  2. Sprinkle the chives over and squeeze a little lemon juice on top
  3. Season with freshly ground black pepper
  4. Fold the edges of the pancake in and roll up

Roast Red Pepper, Chilli and Feta Cheese

Jar of roasted red peppers (or homemade if you prefer) sliced

Fresh red chilli chopped

Feta cheese, crumbled or chopped

Salt and pepper

 

  1. Place the roasted red peppers on the pancake and sprinkle the chilli over (make sure you taste some of the chilli so you know how hot it is!)
  2. Place the feta cheese on top and season generously
  3. Fold the edges of the pancake and roll up

Chocolate, Hazelnut and Banana

Chocolate Spread

Banana, sliced

Chopped hazelnuts, toasted on a dry pan

Smooth the chocolate spread over the pancake and place the banana slices down the middle, top with the chopped hazelnuts

Roll up and serve

Tropical Fruits and Chopped Nuts

Your choice of tropical fruits such as mango, passion fruit seeds or pineapple, chopped

Chopped almonds or hazelnuts

Brown Sugar

Crème Fraiche

 

  1. Lightly toast the nuts on a dry frying pan
  2. Sprinkle the sugar over the pancake whilst it is still warm
  3. Place the fruit and nuts along the centre of the pancake and place a dollop of the Crème Fraiche on top
  4. Roll up and serve

American Style Breakfast Pancakes with Bacon or Blueberries and Syrup

(Make smaller, thicker pancakes for this)

Pancakes

Ingredients:

200g plain flour

1 tsp cream of tartar

½ tsp bicarbonate of soda

1 tsp golden syrup

75g blueberries

zest 1 lemon

200ml milk

1 large egg

butter, for cooking

Method:

First, put the flour, cream of tartar and bicarbonate of soda in the bowl. Mix them well with the fork. Drop the golden syrup into the dry ingredients along with the blueberries and lemon zest.

Pour the milk into a measuring jug. Now break in the egg and mix well with a fork. Pour most of the milk mixture into the bowl and mix well with a rubber spatula. Keep adding more milk until you get a smooth, thick, pouring batter.

Heat the frying pan and brush with a little butter. Then spoon in the batter, 1 tbsp at a time, in heaps. Bubbles will appear on top as the pancakes cook – turn them at this stage, using the metal spatula to help you. Cook until brown on the second side, then keep warm on a plate, covered with foil. Repeat until all the mixture is used up.

 

Streaky Bacon, cooked until crispy and chopped

Maple Syrup (or brch syrup)

Blueberries and/or raspberries

Place all the toppings on the pancake and serve