by admin | Nov 10, 2020 | Season 1
Ingredients 1/2 lb Roasted Potatoes2 cups of Double / Heavy CreamA knob of ButterA pinch of SaltTruffle (optional, but worth it!) Method 1. “Rice” some roasted potatoes – remove the inner fluffy part and gently press through a mesh sieve /...
by admin | Nov 10, 2020 | Season 1
Ingredients 1 Deer Heart1 Deer Liver1 Deer KidneyFlour (to dust the cuts)Salt and pepper to taste1 tbsp sunflower oilMaple syrup Method 1. Slice the heart, liver, and kidney into ½ inch strips2. Dust the pieces in seasoned flour (this will help maintain crispiness)3....
by admin | Nov 10, 2020 | Season 1
Butchery Instructions 1. Remove the leg from the haunch at the knee2. Cut along the length of the haunch following the femur bone that lies diagonally within3. Cut that bone out then divide all the thigh muscles within the haunch – this is best done by hand, running...
by admin | Nov 10, 2020 | Season 1
Ingredients 2 lbs Waxy Potatoes, cut into 1/2 inch thick slices1 tbsp Sea Salt2 pints Double / Heavy Cream6 Cloves of Garlic, finely sliced Method 1. Layer sliced potatoes and garlic into an over proof dish2. Add salt and cream3. Bake dish in an oven (or your...
by admin | Nov 10, 2020 | Season 1
Step 1 – Making the stock Ingredients 2 pints of Water1 small chopped Red Chili1 Lemon for zest1 tsp Salt1 chopped ShallotA dash of OilA pinch of Saffron(alternatively, you could just add a vegetable stock cube to 2 pints of water, but be careful not to add too...
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