The Heat is on!!!

Kevs

So time is fast approaching…. When I'll be on da telly……

Last week I developed stick-your-head-in-the-sand-and-pretend-it-isn't-happening-syndrome. I was fussin and fretting about the show, would I make an eejit of myself? Maybe but I don't have to go on TV to do that. I quickly recovered from that state of mind and then called friends who are coming over here tomorrow and good-naturedly heckle my opponents! Pizza from a supermarket should be appropriate to serve as vittles. The ads for the show have been on TV all week, I get texts from someone every time they see me on the screen, and I'm in the RTE guide with a face like a horse on prozac that hasn't kicked in yet. 

As part of the "media frenzy" I'll be talking on Live 95fm tomorrow morning at 10.25 or so and then on Spin Southwest later on, sometime between 1 and 3.30, sorry for the vagueness. I'll be the studio with my "opponent" but we can't give the game away. Sour grapes. As long as I remember to say all the things I want to say (note to self- make notes!), it should be fine. I've been on radio before, It's easier than TV cos you can look like the back or a bus or be in yur PJ's with porridge dribbling down your chin and nobody knows. 

So, here are my recipes from tomorrow nights show. There's venison and I just heard that they are culling deer in phoenix park so keep your eyes peeled for some good free-range Dublin city venison (?)

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  

 

Tarte Tatins with lemon curd ice cream

 

Lemon Curd
Ice Cream

Lemon Curd

Natural
Yogurt

 

1. Mix
equal amounts of lemon curd and yogurt in a metal bowl and freeze

 

For the
tarts

Makes two
small tarts

 

2-6 Granny
Smiths apples or your favourite local apples

Sugar

Butter

 

Shortcrust
Pastry

200g Plain
Flour

100g cold
butter – cut into cubes

1 eggs yolk

 

  1. Rub the butter and flour
    together until the mixture resembles breadcrumbs. Bind this with the egg
    yolk and bring the pastry together, add a little water if it is too dry.
    Wrap in cling film and place in the fridge
  2. Peel, core and slice the apples
  3. Take two small pans and rub
    some butter on their bottoms, sprinkle with sugar and place on a medium
    heat on the cooker
  4. When the mixture turns brown
    and starts to bubble, remove the pans and arrange the apples on the
    caramel, return to a low heat for five minutes, watching so they don’t
    burn
  5. Preheat the oven to 180°C
  6. Roll out the pastry into two
    discs, cut and place on top of the apples, pressing down. Prick holes in
    the pastry to let any steam out
  7. Bake for 15-20 mins until
    golden brown
  8. Carefully turn the tart onto a
    plate and top with a spoon of the lemon curd ice cream

 

3 thoughts on “The Heat is on!!!

  1. Val, what a joke. You wiped the floor with that broad. That was fixed. She was handing out raw fish, yer one couldn’t even cook. Kel

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