The Heat is on!!!

Starter

Caramelised
Scallops with Roasted Beetroot in a maple syrup and lemon dressing

For 2
people

6-8
scallops with roe and muscle removed

100g good
quality bacon lardoons

6-8 baby
beetroots, cleaned

Hand-full
yellow and red cherry tomatoes

Mixed salad
leaves and edible flowers if available

Butter

For the
dressing

Juice
½  lemon

100ml olive
oil

2 tblsp
maple syrup

1 tsp
wholegrain mustard

Salt and
pepper

1. Place the beetroot in an
   oven-proof dish, drizzle with olive oil and roast beets in the oven at
   200°C for 20 mins until cooked, leave to cool, peel and slice into wedges
2. Cook the lardoons by frying
   them on a pan until crispy, drain and set aside
3. Quarter the tomatoes
4. Make the dressing by mixing all
   the dressing ingredients together well
5. In a bowl mix the beets and
   slices tomatoes with half of the dressing, set aside
6. Dress the salad leaves lightly
   in another bowl, tossing to ensure they are coated
7. In another bowl place the
   scallops, drizzle with olive oil and salt and pepper
8. Place a frying pan on a high
   heat, when hot place the scallops on the pan, check to see that they are
   turning nice and brown and after one minute turn them over. Add a large
   slice of butter to the pan and swirl around
9. Take two large bowls or plates,
   arrange some of the leaves in the centre, spoon on some of the dressed
   beets and tomatoes, arrange the scallops around this and scatter over some
   cooked lardoons, drizzle over a little remaining dressing from the beets,
   finish with a grind of fresh black pepper   

    Venison and mushroom stroganoff

   Ok so technically this isn't a stroganoff, as Kevin pointed out in great detail, but it's yummier and you can name it whatever. The way it's cooked and served made it more of a stroganoff than anything else, as you can call it a STROGANOT!

    

   200g
   jasmine rice

   Olive oil

   1 medium
   red onion, peeled and finely chopped

   1 clove
   garlic, peeled and sliced

   300g
   venison loin or fillet, cut into finger sized strips

   50ml red
   wine

   50ml fresh
   cream

   100ml good
   quality meat stock

   1 tblsp
   smoked paprika

   250g mixed
   mushrooms like oyster, winter chanterelles, ceps

   1 small
   bunch flat leaf parsley, roughly chopped

   Butter

   Lemon juice

   Crème
   Fraiche

   Gherkins,
   sliced

    

   1. Cook the rice by steaming it,
      by the time it is cooked your dish will be ready too
   2. In a bowl mix the venison and
      paprika, and set aside for the flavours to infuse
   3. Wipe the mushrooms clean with a
      brush or damp cloth, do not wash the, it will ruin them. Break them up
      into bite-sized pieces
   4. Heat some olive oil in a large
      frying pan and add the onion and garlic, cook gentle for five minutes, remove
      from the pan onto a plate and turn up the heat
   5. Heat a little more olive oil
      and add the meat to the pan, it should be really sizzling. Cook the meat
      quickly and add the mushrooms. Return the onions to the pan. Pour in the
      hot stock and red wine, bring to bubble and cook for a minute as the
      liquid reduces, season with salt and pepper and finish with the cream and
      a light squeeze of lemon juice
   6. Fluff up the rice with a fork
      and serve the dish in two bowls, rice in one and meat sauce in the other
   7. Top the meat with a spoon of
      crème fraiche, some chopped parsley and sliced gherkins