February Recipes

Try a splash of Sherry with venison

Creamy Haddock Pie

Bernard Alessi (pictured right) is managing director of Simple Simon’s Pies in Biggar. Originally from Malta, he retired from the hectic restaurant and hotel trade that based him in Sweden, Germany, Switzerland and France and founded Simple Simon’s Pies in June 2005. Here, he shares one of his favourite seasonal recipes.

Makes 5 pies

2 large potatoes
1oz butter
2 leeks
1 small onion small, or spring onions if preferred
1tsp flour
3fl oz milk
1/2 fish stock cube
1/2tsp fresh dill
2fl oz white wine
1 large, smoked undyed haddock fillet
2 large angel haddock fillets
2fl oz whipping cream
Pinch salt
Pepper, to taste
Egg to glaze

Pre-heat oven to 200C. Cut the potatoes into small chip shapes and boil until just tender. Cool and reserve.

Wash and thinly slice the leeks, finely dice onion. Melt butter in heavy bottomed pan, add onions and leeks and fry till soft, without colouring.

Add the flour and stir in gradually. Then add the milk, stirring as you go. Add stock cube, dill and wine bring to boil and simmer till consistency of double cream (approx 5 mins). Cut haddock fillets in 3cm squares and reserve. Add cream to the leek and onion mixture and continue simmering for a further 3 mins. Remove from heat. Stir in the raw haddock and cover pot. Season very lightly to your taste. Allow to stand for 5 minutes.

Line a pie mould 3" wide and 2" wide with pastry. If you haven't got a mould this size use an old teacup. Place 65g of the cooked potatoes on the base of the pie. Top this with 125g of the fish casserole. Lid, crimp and glaze.

Place pies on tray and into oven. If preheated, lower temperature to 180C, cook for 22 minutes. Remove from oven. Turn out and serve with a side salad.

Farmers' Market Venison Casserole with Sherry

There are more than 50 weekly and monthly farmers' markets across Scotland, selling a range of superb fresh fruit and veg, meat, poultry and artisan goods. Sally Crystal, chairman of the Scottish Association of Farmers' Markets (SAFM), was a regular feature with her Tombuie Smokehouse stall, but since retiring from her business she's ploughed all her efforts into SAFM, hoping to get daily markets set up across the country. Here, Sally shares one of her favourite recipes.

Ingredients

500g (1lb 9oz) fresh shoulder venison, diced
2tbsp olive oil
1 large red onion
100g (3 1/2oz) turnip or swede, diced
75g (2 2/3oz) button mushrooms, diced
50g (1 3/4 oz) plain flour
1tbsp of Lea & Perrins
1tsp basil
1tbsp redcurrant jelly
3tbsp Sherry
Salt and pepper
3tbsp of crème fraîche

Preheat the oven to 180/350F/Gas mark 4. Lightly fry the venison in olive oil for 5 minutes and then place in a casserole dish, retaining the juices. Heat oil in a frying pan and cook the turnips for 5 minutes then add the mushrooms and onions and cook for a further 5 minutes. Add to the casserole dish.

Using the juices, mix in the flour adding a little stock or water if necessary, stir until smooth. Add the Lea & Perrins, basil, redcurrant jelly, sherry, salt and pepper to taste. Simmer for 5 minutes. Add to the casserole dish. Place the casserole in the oven for 2 hours. Prior to serving, stir in the crème fraîche.


Shin of Beef or Spale Bone in Ale, Stout and Honey

Farmers, Donald and Sarah MacPherson, rear grass-fed Aberdeen Angus at their Castlehills Farm, in Berwick-upon-Tweed, for their award-winning business, Well Hung and Tender. Here, Sarah uses some old-fashioned beef cuts, which are now coming back into vogue, to make a tasty winter warmer.

Ingredients

2kg shin beef or spale bone, trimmed, but left in one piece on the bone
1tbsp vegetable oil
300ml light ale
1tbsp tomato puree
100g clear honey

For the marinade
4 onions, each peeled and cut into 6 wedges
150ml stout
3 thyme sprigs
3 fresh rosemary sprigs
3 sprigs of oregano
3 parsley sprigs
2 bay leaves
6 garlic clove, peeled and halved
1tsp ground mace
6 cloves
1/2tsp turmeric
1tsp sea salt
1tsp English mustard
1tsp black peppercorns, crushed

To serve
crushed herb new potatoes
baby carrots

First prepare the marinade. In a large bowl, place the onions, stout, thyme, rosemary, oregano, parsley, bay leaves, garlic, mace, cloves, turmeric, sea salt, mustard and peppercorns, mixing well.

Add the shin of beef or spale bone to the marinade, making sure that it is completely covered by the marinade. Marinate in the refrigerator for 8 to 12 hours, turning it occasionally.

Remove the beef, reserving the marinade. Preheat the oven to 180C/Gas Mark 4. Heat the vegetable oil in a large, heavy-based roasting tray on the hob until very hot, add in the beef and cook until golden on all sides.

Pour the reserved marinade into the hot pan, add the tomato puree and the light ale and cover with kitchen foil. Place in the oven for 1 hour and 40 minutes, basting occasionally.

Ten minutes before the end of cooking, uncover the beef, drizzle over the honey and return to oven to continue cooking uncovered. Remove from the over and allow to rest before carving. Serve with crushed, herb potatoes and baby carrots.  

comments

• "Hi All, I have been trying to tell my young adult children about the fantastic Beef & Ale pies I had on my last trip back to scotland, does anyone have a recipie for a fantastic Beef & Ale pie that would be suitable for our up coming australian winter, the ones I have are good but not great.??"
  Ian Lindsay 14/05/2007
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