|Roast Venison with Redcurrant and Rosemary in a Sweet Potato Cup|
|Salmon, Lemon, Ginger and Sesame Seed Fishcakes|
Beetroot Marinated Salmon Roses
20g sea salt
20g caster sugar
1/2tsp each: star anise, white peppercorns and coriander
1/4 stick lemongrass
Zest of 1/4 lemon
90g fresh organic salmon fillet
100g grated raw beetroot
A few sprigs of dill
10 brioche canapé discs, lightly toasted
40g crème fraîche mixed with 20ml fresh lemon juice, salt and pepper
Brazil Nuts Wrapped in Streaky Bacon
Wrap each brazil nut in about one third of a rasher of bacon. There is no need to skewer it.
Toss them on to a baking tray and cook in a hot oven until the bacon is golden crisp. Serve immediately.
Devils on Horseback
Insert an almond into a prune, wrap in streaky bacon and skewer.
Place on a baking tray and cook in a hot oven until bacon is well done.
Madeira 'd prune, pancetta and chestnut brochettes
80g hunk of pancetta (smoked or regular, but it must be in a slab)
6 vac-packed chestnuts
12 small or 6 large dried or semi-dried prunes
12 rosemary stalks, or cocktails sticks
90ml Madeira (not an expensive one)
First choose your interesting serving vessel.
Dice the pancetta into 1.5cm cubes.
Fry off in a tiny bit of olive oil for a couple of minutes until slightly browned. Take off the heat and cool.
Halve chestnuts and prunes if yours are large. Strip and trim the rosemary sticks and then build the brochettes - prune first, then pancetta, with the chestnut bringing up the rear.
Heat a biggish frying pan with a touch of olive oil.
Fry the brochettes on one side for a minute or two then season and turn over.
Immediately glug the equivalent of a small glass of Madeira into the pan and shake them around a bit until all the liquid has reduced away.
Mushroom and onion marmalade gratin tartlets
2tbsp olive oil
1 large onion, chopped
Salt and pepper
250g chestnut mushrooms, hand-chopped or finely sliced (easily achieved in a food processor)
Leaves stripped from a few thyme sprigs
12 slices of medium- sliced white sandwich bread
Soft butter 250g
Gruyère or mature cheddar cheese, grated
Heat the olive oil in a wide pan over a moderate flame and fry the onions until they start to colour. Sprinkle in the sugar and seasoning. Add the mushrooms and thyme to the pan and cook until the mushrooms are soft.
Take a slice of bread and cut two 4cm circles out of it, using the top of a glass or a pastry cutter. Butter one side and press butter-side down into non-stick muffin tins or mince pie tins - you will probably need two of these. Continue until you have 24.
Pre-heat the oven to 200°C. Top each bread round with about a teaspoonful of mushroom mixture. Mound the grated cheese generously on top. Bake for 10-15 minutes, or until golden and bubbling.
Oven Fish Cakes
1kg firm white fish fillets (such as cod), roughly chopped
2 tablespoons sugar
125 ml fish sauce
2 tablespoons red curry paste
140g green beans, finely sliced
Vegetable oil or oil spray
Heat the oven to 200 C/fan 180 C/gas 6. Place the fish, sugar and fish sauce in a food processor and purée until smooth. Add curry paste and process to combine. Transfer the fish mixture to a bowl and stir the beans through.
Lightly oil a cupcake or muffin tray, then spoon 2 tablespoons of the mixture into each of the moulds. Bake for 12 to 15 minutes until lightly browned. Remove from the moulds and repeat the process twice more to use up the remaining mixture.
Verjuice is a sour grape juice, produced by many vineyards and sold bottled in good supermarkets. If you can't find it, you can use lemon juice as a substitute.
800g sweet potato
280g venison fillet
100g dried cranberries
Zest of two lemons
150ml brown beef or veal stock
2 branches rosemary
Peel and slice the sweet potato into 3cm thick slices. Cut into rounds, using a cookie cutter or a glass, about 5cm in diameter. Scoop out a hollow in each round to create a cup shape. Blanch the sweet potato in boiling water until almost cooked. Finely chop the dried cranberries and lemon zest and place a little into each sweet potato cup. Add the verjuice to the stock and reduce to a syrupy consistency. Roast the venison fillet, keeping it pink in the middle. While it is resting, roast the potato in a hot oven. Season well. Slice the venison finely and curl a slice into each sweet potato cup. Spoon over a little jus and finish each one with a redcurrant and a little sprig of rosemary.