'Game', set (the table), and match(stick fries). This is the first in a series of recipes using our new ethically-sourced venison from the good folk at Discovered Wildfoods. Venison backstop is incredibly tender and lean. It's quick and easy to cook and best served medium-rare. The mild nutty flavour loves mustard and fruit.
1. Peel the garlic, finely dice with a good pinch of sea salt until crushed and smooth. Pop in to a mortar and pestle with the crushed chilli, picked and diced rosemary and a good pinch of cracked pepper. Finely grate in the orange zest, then bash it all up into a paste and thin down with a good drizzle of Mount Zero olive oil.
2. Place the steaks in a bowl, pour in the marinade, massage it in with clean hands and leave to marinate, chilled, for as long as you can, preferably up to 8 hours.
3. Very finely slice your potatoes using a julienne cutter. If you don’t have a julienne cutter you can slice on a mandolin then cut in to matchsticks. Put the chips in a large bowl and cover with water. Agitate a little with your hand to remove some starch. Drain the chips and pour on to a clean tea towel and a pat dry.
4. When you're ready to cook, heat a little oil in a heavy-based pan (preferably cast iron), over a high heat. Grill the steaks for 2 to 3 minutes on each side, for rare, turning until you have a nice even colour all over then leave to rest while you cook the fries.
5. Heat the oil in a pot large enough so the oil only comes halfway up the side. Fry the chips in batches until golden brown, around 5 minutes. Be careful not to overcrowd the pot.
6. Return your pan to the heat and place the venison back in to warm it through. Add a couple of knobs of butter, and perhaps a garlic clove and some rosemary. Based the steaks with butter but don’t cook for too long as you don’t want over-cooked venison.
7. Serve the steak, sliced, with a handful of chips and a good dollop of mustard and cranberry sauce
During winter, we're no doubt craving heart-warming comfort food, with pies definitely ticking all the boxes! This recipe is a weeknight favourite as it's all made in one cast iron pan, which results in an easy clean up. We've packed this pie full of veggies so you don't have to feel guilty about indulging mid-week and with a layer of puff pastry, you know you'll have the kids wanting more!
There's some days where we're happy to spend the entire day in the kitchen, cooking countless meals and then there's others where cooking one meal can seem too much of a chore. So with the days that you're feeling particularly energetic, it's important to cook recipes that will hold up well in the freezer so that you've always got a quick, nutritious and most importantly, tasty meal that can be ready in minutes. We've listed our favourites below.
There's something particularly meditative about sitting down and folding dumplings, which is exactly the type of past time that we're all currently looking for. The filling for these potstickers is very simple, including pork, cabbage and garlic chives. Getting the folding right can take some practise, but if you're struggling, just folding them into half moons will work well too!