Cheat’s Dinner Party Recipes 7 November 2010

    1. ………Succulent, creamy chicory, gorgeous venison with a juicy pomegranate sauce and vanilla steeped pears and prunes……..
    1. From my menu in Sunday’s Stella Magazine
    1. Lemony Braised Chicory with Breadcrumb Crust
    1. Venison Steaks with Pomegranate Sauce and Parsnip Mash
    1. Vanilla Pears and Prunes
  • Lemony Braised Chicory with Breadcrumb Crust

  1. 3 large chicory
  2. 300 ml crème fraiche
  3. 1 lemon
  4. Salt and freshly ground black pepper
  5. 1 loaf of crusty bread

Pre heat oven 200 C/400 F/Gas 6

Cut the chicory in half lengthwise and lay, cut side up in an oven proof dish or tin. Finely grate the zest from the lemon and squeeze the juice. Slice 3 large slices of bread from the loaf and cut off the crusts. Whiz in a food processor bowl until fine breadcrumbs.

Tip the crumbs into a bowl and stir in the lemon zest. Beat the crème fraiche in a small bowl with lemon juice and season with salt and pepper. Pour the cream mixture evenly over the chicory and sprinkle over the breadcrumbs. Place the dish in the oven and bake for 25-30 minutes or until the chicory is tender and the crust is golden.


Venison Steaks with Pomegranate Sauce and Parsnip Puree
1 small red onion
1 clove garlic
15 g flat leaf parsley
15 g mint
1 teaspoon ground allspice
3 tablespoons olive oil
pinch paprika
6 x 125 g venison steaks
50 g walnuts
1 pomegranate
1 tablespoon balsamic vinegar
250 ml pure pomegranate juice, fresh (see links below) or try the pure juice Pom Wonderful.)
½ lemon
1 kg parsnips
100 ml crème fraiche
salt and freshly ground black pepper

Peel and grate the onion coarsely into a large bowl. Peel and finely chop the garlic, remove the leaves from the parsley and mint, chop and add all to the bowl with the allspice, 2 tablespoons of the olive oil and paprika. Add the venison steaks and turn to coat well. Set aside for 30 minutes.

Place the walnuts in a bag and crush roughly with a wooden spoon. Cut the pomegranate in half and remove all the seeds being careful to remove all of the white pith.

Cut the parsnips (no need to peel) into large chunks and place in a saucepan of salted cold water. Bring to a boil, reduce heat and simmer for 20-25 minutes or until tender. Drain and mash well. Season and stir in the crème fraiche.

Season the steaks and heat a large frying pan until hot. Add another tablespoon of oil, then add the steaks in a single layer and pan fry about 2-3 minutes each side or until just tender but still pink. Remove the meat and keep warm. Add any remaining marinade to the pan with the crushed walnuts and stir fry for a minute or two. Pour in the balsamic vinegar and pomegranate juice and boil vigorously for about 5 minutes or until reduced by half, Taste for seasoning and squeeze in the juice of the half lemon, then stir in the pomegranate seeds.

Divide the parsnip puree between each of 6 warmed dinner plates. Top with venison steak and spoon over the sauce.


Vanilla Pears and Prunes
1 lemon
3 large pears
1 vanilla pod or a capful of vanilla extract
4 tablespoons dark brown sugar
100 ml water
6 stoned prunes
Vanilla ice cream to serve.

Variation – 6 tablespoons Marsala, Armagnac or rum

Squeeze the juice from the lemon and pour into a large bowl. Peel the pears and slice very thinly lengthwise through the core. Add the slices to the lemon juice in the bowl and turn to coat.

Cut the vanilla pod (if using) in half lengthwise and scrape the seeds into a deep frying pan with the pod itself. Sprinkle in the sugar and slide in the pear slices with it’s lemony juices. Turn over in the mix to evenly coat all the pear slices.

Pour in the water, bring to boil, cover, reduce heat and and simmer gently, stirring carefully and occasionally for 5-6 minutes or until the pear slices are tender. Leave to cool.

Arrange a few slices of the pear on each of 6 dessert plates and serve with a ball of ice cream on each.

If using alcohol, pour it in when adding the pear slices to the pan.

How to remove seeds from a pomegranate…..
This is a good, clear instructive video for removing the seeds.
or
Try this video that shows you how to remove the pomegranate seeds under water with the man who claims to have invented this method!

How to make fresh pomegranate juice……Remove the seeds from the pomegranate as above, making sure that all of the (very bitter.) white pith is removed. Place the seeds in a food processor or blender with a little water and whizz to remove the flesh from the seeds. (but you don’t want to chop up the seeds too much.) Strain through a fine sieve, pushing the seeds with the back of a spoon to get all the juice.

This entry was posted in January, Mains, Meat & Poultry, November, Nuts & Fruit, Puddings, Starters, Supper, Vegetarian and tagged , , , , , , , , , , , , , , . Bookmark the permalink.

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