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Top 5 dishes made from banana shallots, sliced
1 . Wild Boar Goulash
Wild Boar Goulash
I developed this from a leaflet recipe from Ben Rigby Game, from whom I buy most of my game. Today we had it with potatoes, cabbage and parsnips. The photo shows the casserole before diners have added crème fraîche and parsley to their personal tastes.
Ingredient
1 kg
wild boar, diced
3 tbsp
plain flour
1 tbsp
vegetable oil
8 cloves
garlic, thinly sliced
170 g
pancetta, diced
375 ml
full-bodied red wine
1 tbsp
dried thyme
1 tbsp
dried oregano
2 tbsp
sweet paprika
3 tbsp
tomato purée
Cooking instructions
* Step 1
Thoroughly coat the meat in a mixture of flour, salt and pepper.
* Step 2
In a large casserole, brown the meat in the oil on high heat (in batches if necessary), turning frequently.
* Step 3
Reduce to a medium-high heat, add the shallots and onions and fry for 5 minutes. Add the garlic, cook for further minute and then stir in the chilli and peppers. Continue cooking for a further 5 minutes, stirring occasionally to avoid sticking.
* Step 4
Add the stock and carrots, stir and bring to the boil. Add the wine and reduce to a simmer. Stir in the herbs, bay leaves and tomato purée.
* Step 5
Cover and simmer for 45-50 minutes, stirring occasionally. Add further stock if more liquid needed but not too much!
* Step 6
When the meat is cooked, remove the bay leaves and serve piping hot. Either stir the crème fraîche into the casserole or leave it for diners to add the amount they want on their individual plates.
* Step 7
Garnish with the chopped parsley. Again, you can use it to top out the casserole but we let our guests add what they want directly onto their plates.
Note: if there is a photo you can click to enlarge it
2 . Tomato, Assorted Alliums & Chilli Frittata
Tomato, Assorted Alliums & Chilli Frittata
Bit of an experiment for a light lunch or supper. Pretty well all the ingredients (but not the milk or eggs!) are sliced so choose how thickly you cut them to suit your preference.
Ingredient
40 g
butter
1/4 tsp
dried rosemary
5 cloves
garlic, sliced
1/4 tsp
dried oregano
5
eggs
150 ml
milk
Cooking instructions
* Step 1
Pre-heat oven to Gas Mark 4 or electric equivalent (Circotherm 160C)
* Step 2
Boil the potato until nearly cooked and as soon as sufficiently cool, cut into small slices. Use a little butter and the rosemary to sauté the potatoes and a little more butter to lightly grease a baking dish. Layer the potato slices on the bottom of the dish.
* Step 3
Melt the rest of the butter in a frying pan and gently fry the leek, red onion and shallots for 3 minutes, only stirring to avoid sticking. Add the garlic and red chilli and cook, stirring occasionally, for a further 5 or so minutes until all is softened.
* Step 4
Meanwhile sprinkle the oregano and a little salt over the tomatoes and set aside for Step 6.
* Step 5
In a large mixing bowl, whisk the eggs and milk together and season to taste.
* Step 6
Gently but thoroughly stir in the leek, red onion, shallots, garlic, chilli and tomato. Stir thoroughly and carefully and add to the baking dish without disturbing the layer of potatoes. Cook in the pre-heated oven for 35-40 minutes.
Note: if there is a photo you can click to enlarge it
3 . Spring Vegetable Casserole
Spring Vegetable Casserole
This makes for a rather hearty plant-based meal. There are no tomatoes coz we eat rather a lot of them and they’re a fruit anyhow. Replace the wine by additional stock if preferred. #seasonalingredient
Ingredient
4 cloves
garlic, sliced
1/2 tsp
ground cumin
1 tsp
smoked paprika
1/2 tsp
black mustard seeds
2 sticks
celery, sliced small
250 g
French beans, trimmed
250 ml
dry white wine
A few
twigs fresh thyme
Cooking instructions
* Step 1
In a casserole on a medium-high heat, fry the onions and shallots in the oil, stirring only to avoid sticking, for 8-10 minutes to soften.
* Step 2
Add the garlic, cumin, smoked paprika, mustard seeds, chilli and mushrooms. Stir gently but thoroughly and cook for another 2 minutes.
* Step 3
Add the carrots, potatoes, celery, beans, parsnip and pepper. Stir well and cook for a further 3 minutes, stirring frequently.
* Step 4
Stir in the stock and wine and add the thyme twigs. Again, stir gently but thoroughly and bring to a boil. Reduce to simmer, cover and continue for a further 20 minutes, stirring occasionally.
* Step 5
Remove the thyme stalks, stir well, re-cover and continue simmering for a further 20 minutes or until the vegetables are nicely cooked.
* Step 6
Season and serve onto warmed plates or dishes. Accompaniments should not be needed but maybe a chunk of artisan bread to soak up the juices!
Note: if there is a photo you can click to enlarge it
4 . Guinea Fowl with Roasted Vegetables
Guinea Fowl with Roasted Vegetables
The inspiration for this came from an old Good Food recipe, which I’ve altered to suit our tastes. This recipe can be served as 2 very hearty portions or as 4 more moderate but still adequate servings. I paired it with a little cabbage but beans or peas would go well, as would some baby leeks. A good red wine (optional!) washes it down nicely.
Ingredient
2 tbsp
olive oil
8-10
small new potatoes
3 tbsp
butter
6 rashers
back bacon (we prefer unsmoked)
150 ml
dry white wine
8 cloves
garlic, unpeeled
6 sprigs
fresh thyme
1 tbsp
plain flour
1 tbsp
redcurrant jelly
Cooking instructions
* Step 1
Pre-heat oven to Gas Mark 4 or electric equivalent (Circotherm 160C).
* Step 2
Put the olive oil in a roasting tin that can also go on the hob, add all the vegetables, roll them to smear with oil and season. Rub 2 tbsp butter into the guinea fowl and place on top of the vegetables. Layer the bacon on top of the fowl.
* Step 3
Cook for 40 minutes. Take out of the oven and stir the vegetables gently but thoroughly. Add the garlic and thyme and pour the wine and two-thirds of the stock over the vegetables and return to the oven for a further 40 minutes or until the bird is cooked. About 10 minutes before the end, remove the bacon and keep warm, so that the bird can brown.
* Step 4
Remove the guinea fowl, cover it with kitchen foil and allow to rest. Increase the oven heat to Gas Mark 6 or electric equivalent (Circotherm 170C) and roast the vegetables for a further 15-20 minutes, until all are nicely cooked. Meanwhile mix the flour and the remaining butter in a bowl to make a paste.
* Step 5
Transfer the vegetables to the dish with the guinea fowl and the roasting tin with all the roasting and resting juices to a hob on a medium-high heat Add the redcurrant jelly and the flour paste, stirring or whisking quickly to dissolve thoroughly. Then add the remaining stock and taste the sauce. Add further seasoning if that’s your taste. Increase the heat and bring to a bubbling boil, stirring continuously to avoid lumps.
* Step 6
Carve the meat and serve onto warmed plates with the sauce, vegetables and any other accompaniments.
Note: if there is a photo you can click to enlarge it
5 . Creamy Pig’s Cheeks & Assorted Alliums Casserole
Creamy Pig’s Cheeks & Assorted Alliums Casserole
I’ve developed this rich, flavour-packed dish from a recipe given by a friend many years ago A family favourite and ideal winter’s meal, its core ingredient is cheap yet has a great taste. Few guests can identify it, most thinking that it’s beef, pork, lamb, venison, chicken or even rabbit. Do take your time with this recipe: your patience will be rewarded! Leftovers freeze well.
Ingredient
3 tbsp
plain flour
12
pig’s cheeks
3 cloves
garlic, sliced
25 ml
runny honey
1 tsp
dried thyme
1/2 tsp
smoked paprika
250 ml
dry white wine
250 ml
chicken stock
1/4 tsp
cayenne pepper
150 ml
double cream
Cooking instructions
* Step 1
Season the flour and roll the pig’s cheeks in it to cover lightly.
* Step 2
Bring 30 ml of the oil up to a medium heat in your casserole dish and brown the pig’s cheeks. Set aside and use a very little of the wine to deglaze your casserole if necessary.
* Step 3
Gently fry the red onion in the butter and remaining oil for 2 minutes, then add the shallots, leeks and garlic and cook, occasionally stirring gently, for a further 10-15 minutes or until softened.
* Step 4
Add the honey, bay leaves, thyme and smoked paprika, stir gently but thoroughly.
* Step 5
Once the vegetables become sticky, add back the pig’s cheeks and stir in the wine and stock. Add a pinch more salt and the cayenne pepper. Stir well and bring to the boil.
* Step 6
Cover and simmer over a low heat until everything is tender, about 2 1/2 - 2 3/4 hours. Stir very occasionally. You shouldn’t need to add liquid but, if it looks like getting dry, add a little more stock or wine: not too much though.
* Step 7
Remove the pig’s cheeks and keep warm. Bring the sauce back to the boil, gradually stir in the cream and mustard and cook for a further 5 or so minutes until it’s a nice golden mixture. Replace the pig’s cheeks and, stirring gently but frequently, quickly warm through.
* Step 8
Serve piping hot onto warmed plates with the accompaniments of your choice. Today we had boiled potatoes, Brussels sprouts and carrots. We find that, with everything else, two pig’s cheeks is a decent portion but do have three each if really hungry! Sometimes we have a little reheated sauce with bread for lunch the following day.
Note: if there is a photo you can click to enlarge it
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