Venison Casserole

• Preparation time: 20 min
• Cooking time: 2½ hrs

• Ingredients

• 2 lbs (900g) venison haunch, diced
• 2 oz (50g) dripping
• 2 onions, chopped
• 3 carrots, sliced
• 2 oz (50g) bacon, diced
• 1 oz (25g) flour
• 4 tbsp red wine
• 1 pint (600ml) beef stock
• salt and pepper
• herbs (bouquet garni)

• Method

• In a pan, brown the meat in the dripping.
• Remove the meat from the pan and keep warm.
• In the same pan, fry the onions, carrots and bacon with a pinch of sugar to brown them.
• Remove the vegetables and keep warm with the meat.
• In the same pan, add the flour to thicken the meat juices and then stir in the stock and the wine.
• Put the venison in a casserole dish with the vegetables and seasoning.
• Pour over the liquid and cook in a moderate oven, 180 c/350 f/gas mark 4, for 2½ hours.

Mustard and Caper Sauce

• Ingredients

• 1 oz (25g) butter
• 4 - 5 spring onions, finely chopped
• 2 tbsp capers
• 1 beef stock cube
• 1 tsp ready made English Mustard
• 4 fl oz (125ml) water
• 6 fl oz (175ml) Extra Dry Martini
• ½ tsp salt
• ½ tsp ground black pepper
• ½ pint (300ml) double cream

• Method

• Fry the onions in the butter, until soft.
• Add the Martini and water.
• Crumble the stock cube into the pan and stir well.
• Add the capers, salt, black pepper and mustard, let the pan simmer for 2 minutes, stirring occasionally.
• Finally stir in the cream and cook on low for a further 2 minutes, do not allow to boil.

Vodka and Green Peppercorn Sauce

• Ingredients
  

• 1 ½ oz (40g) butter
• ½ oz (15g) bottled green peppercorns, drained and crushed
• 2 - 3 tbsp vodka
• ¼ pint (140 ml) double cream

• Method

• In a small saucepan, melt the butter and heat until it sizzles.
• Stir in the peppercorns and cook for 2 - 3 minutes.
• Add the vodka.
• Lower the heat a little and stir in the cream gradually so that it blends with the green peppercorn mixture.
• Serve Hot.

Mulligatawny Soup

• Preparation time: 15 min
• Cooking time: 40 min

• Ingredients

• 1 carrot, chopped
• 1 onion, chopped
• 1 potato, chopped
• 1 cooking apple, chopped
• salt and pepper
• 2 tbsp oil
• 1 clove garlic, chopped
• 1 tbsp curry powder
• ½ pint (300ml) tomato juice
• 2 pints (1 ¼ L) vegetable stock

• Method

• Saute the chopped vegetables and apple in the oil.
• Add the garlic and curry powder and cook for 2 minutes, stirring from time to time.
• Add all the liquids, bring to the boil, reduce the heat and cover.
• Simmer for 30 minutes.
• Blend in a liquidizer and season to taste.

Fresh Tomato Soup

• Preparation time: 20 min
• Cooking time: 30 min

• Ingredients

• 1 medium onion, chopped
• 1 small potato, diced
• 1 lb (450g) tomatoes, skinned and chopped
• 2 oz (50g) butter
• 1 clove garlic
• 1 bay leaf
• 2 tbsp tomato puree
• 16 fl oz (500ml) vegetable stock
• 16 fl oz (500ml) milk
• seasoning

• Method

• Melt the butter and saute the onion until it becomes transparent.
• Add the potato, tomatoes, garlic, bay leaf, tomato puree and vegetable stock.
• Cover and simmer for 20 minutes.
• Remove from the heat and stir in the milk.
• Remove the bay leaf and blend in a food processor.
• Season to taste and serve.

Screwdriver

• Garnish - Orange wheel
• Glass - Highball

• Ingredients
• 60ml/2 fl oz vodka
• 150ml/5 fl oz freshly squeezed orange juice
• Ice

• Method
• Half fill the glass with ice and add the vodka
• Top off with the orange juice

Sex on the beach

• Garnish - Slice of orange and a cherry
• Glass - Highball

• Ingredients
• 30ml/1 fl oz vodka
• 30ml/1 fl oz peach schnapps
• 60ml/2 fl oz orange juice
• 60ml/2 fl oz cranberry juice
• Ice

• Method
• Pour all the ingredients into the serving glass half filled with ice
• Stir well and garnish

Blue Lagoon

• Garnish - Cocktail cherries
• Glass - Long stemmed goblet

• Ingredients
• 45ml/1.5 fl oz vodka
• 45ml/1.5 fl oz blue curacao
• Lemon and lime soda (fizzy pop)
• Ice

• Method
• Pour the vodka and curacao into an ice filled glass
• Stir and top off with the lemon and lime soda
• Garnish

Salty Dog

• Garnish - Frost the glass with salt and add a wedge of lemon
• Glass - Highball

• Ingredients
• 60ml/2 fl oz vodka
• Fresh grapefruit juice
• Ice

• Method
• Pour the vodka over the ice in the salt frosted glass
• Top off with grapefruit juice and garnis

Long Island Iced Tea

• Garnish - A twist of lemon and mint leaves
• Glass - Highball

• Ingredients
• 30ml/1 fl oz vodka
• 30ml/1 fl oz light rum
• 30ml/1 fl oz tequila
• 30ml/1 fl oz gin
• 15ml/0.5 fl oz triple sec curacao
• 30ml/1 fl oz lemon juice
• 2 teaspoons icing sugar
• 90ml/3fl oz cola
• Ice

• Method
• Pour all the ingredients into a highball glass half filled with ice
• Stir well and garnish

Surfrider

• Garnish - A slice of orange and a maraschino cherry
• Glass - Goblet

• Ingredients
• 75ml/2.5 fl oz sweet vermouth
• Juice of an orange
• A squeeze of lime
• 1 teaspoon of grenadine
• Ice

• Method
• Pour all the ingredients into a shaker
• Shake and strain into a glass
• Garnish

Harvey Wallbanger

• Garnish - A slice of Lime
• Glass - Highball

• Ingredients
• 45ml/1.5 fl oz vodka
• 30ml/1 fl oz Galliano
• Fresh Orange Juice
• Ice

• Method
• In a glass half filled with ice pour in the vodka and Galliano
• Top off with orange juice to taste
• Stir and garnish

Whiskey Creams

• Serves: 6

• Preparation time: 10 min
• Chilling time: 30min

• Ingredients

• 1 pint (600ml) double cream
• 4 tbsp clear honey
• 1 tbsp Whiskey

• Method

• Mix all the ingredients together in a bowl and whisk until the cream becomes stiff.
• Empty into 6 large wine glasses, chill and serve.

Tiramisu Trifle

• Preparation time: 20 min
• Chilling time: 3 hrs

• Ingredients

• 3 egg yolks, size 1
• 2 oz (50g) caster sugar
• (250g) mascarpone cheese
• 2 egg whites, size 1
• 5 fl oz (150ml) very strong coffee
• 3 tbsp dark rum/Tia Maria
• Approx 24 sponge fingers
• 2 oz (50g) dark chocolate, with 75% cocoa solids, chopped
• 1 level tbsp cocoa powder

• Method

• Put the egg yolks into a medium sized bowl with the sugar and beat with a whisk for about 3 minutes. The mixture should be light and pale.
• In a separate bowl stir the mascarpone with a wooden spoon to soften, then gradually beat in the egg yolk mixture. Between each addition beat well.
• With a clean whisk and bowl, whisk the egg whites until the form soft peaks.
• Lightly fold this into the mascarpone mixture.
• Break the biscuits in half, pour the coffee and rum into a shallow dish and dip the sponge fingers into it, they will absorb the liquid quickly.
• Now layer the trifle by putting the soaked biscuits, followed by the mascarpone mixture and a layer of chopped chocolate.
• Carry on layering, finishing with the chopped chocolate and then dust with cocoa powder.
• Cover with cling film and chill for at least 3 hours.
• Serve straight from the fridge.

Irish Whiskey Bread & Butter Pudding

• Preparation time: 25 min
• Cooking time: 30 min

• Ingredients

• 6 tbsp Irish Whiskey
• 1 oz (25g) sultanas
• 2 oz (50g) soft butter
• 6 thin slices bread (remove crust)
• 2 eggs plus 2 more yolks
• 3 tbsp sugar
• half pint (300ml) double cream

• Method

• Pour 2 tbsp whiskey over the sultanas and leave to absorb, around 15 minutes.
• Butter the bread and cut into triangles.
• Arrange in a roof tile pattern, overlapping in a shallow ovenproof dish.
• Pour the remaining whiskey over the bread and allow to soak in, around 5 minutes.
• Scatter the soaked sultanas over the bread.
• Beat the eggs and egg yolks together with 1 tbsp of sugar.
• Add the cream and pour the mixture over the bread.
• Sprinkle the remaining sugar over the top.
• Bake in a pre-heated oven, 190 c/375 f/gas mark 5, for about 30 minutes or until the custard is set and the top is crisply brown.

Corned Beef and Potato Pie

• Serves: 4

• Preparation time: 20 min
• Cooking time: 20 min

• Ingredients

• 1 tin of good quality Corned Beef
• 1 onion, finely chopped
• 1 potato, medium sized, cooked and mashed
• 1 egg, beaten

• Pastry

• 8 oz (225g) self-raising flour
• 4 oz (100g) margarine
• 4 oz (100g) lard
• pinch of salt
• cold water to bind

• Method

• Make up the pastry by rubbing the fat into the flour and salt with fingertips.
• Add the water a little at a time, using just enough to bind the pastry together.
• Line a flan dish with half of the pastry.
• Mix the corned beef, potato and onion together.
• Add the beaten egg, leaving a small amount to glaze over the top when finished.
• Put the mixture into the pastry case.
• With the remaining pastry, you can either form a lattice pattern over the top of the corned beef mixture, or cover it entirely with pastry.
• If you cover the pie entirely make sure you prick the top with a fork.
• Glaze with left over egg yolk and bake in a hot oven, 200 c/400 f/gas mark 6 for 15-20 minutes or until golden brown.

Heavenly garlic dip

• Serves 4

• Ingredients
• 2 bulbs of garlic
• 6 tbsp olive oil
• 1 small onion - chopped finely
• 2 tbsp lemon juice
• 3 tbsp tahini (sesame seed paste)
• 2 tbsp chopped fresh parsley
• salt and pepper

• Method
• Separate the bulb of garlic into individual cloves
• Place them on a baking sheet and roast in a pre-heated oven at 200c/400f/gas marks 6 for 8-10 minutes
• Leave to cool for a few minutes
• Peel the garlic cloves then chop finely
• Heat the olive oil in a saucepan and add the chopped garlic and onion
• Fry gently for 8-10 minutes until softened
• Mix the lemon juice, tahini and parsley into the garlic mixture
• Season to taste with salt and pepper
• Transfer to a small heatproof bowl and keep warm at one side of barbecue

Tzatziki with pitta bread black olive dip

• Serves 4

• Ingredients - Tzatziki
• half a cucumber
• 250g/8oz thick natural yogurt
• 1 tbsp chopped fresh mint
• salt and pepper
• 4 pitta breads

• Ingredients - dip
• 2 garlic cloves - crushed
• 125g/4oz pitted black olives
• 4 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp chopped fresh parsley

• Method - Tzatziki
• Peel the cucumber and chop roughly
• Sprinkle with salt and leave to stand for 15-20 mins
• Rinse with cold water and drain well
• Mix cucumber, yogurt and mint together
• Season with salt and pepper and transfer to a serving bowl
• Cover and chill for 20-30 mins

• Method - dip
• Put the crushed garlic and olives into a blender and blend for 15-20 seconds
• Add the olive oil, lemon juice and parsley into the blender and blend for a few more seconds
• Season with salt and pepper

• Pitta
• Wrap the pitta bread in foil and place over barbecue or under grill for 2-3 mins, turning once to warm through
• Cut into pieces and serve with the tzatziki and black olive dip

Ricotta and spinach parcels

• Serves 4

• Ingredients
• 230g/12oz spinach -trimmed and washed thoroughly
• 30g/1oz butter
• 1 small onion- chopped finely
• 1 tsp green peppercorns
• 500g puff pastry
• 250g/8oz ricotta cheese
• 1 egg- beaten
• salt
• fresh herb sprigs to garnish

• Method
• Pack the spinach into a large saucepan
• Add a little salt and a very small amount of water and cook until wilted
• Drain well,cool and then squeeze out any excess moisture with the back of a spoon - chop roughly
• Melt the butter in a small saucepan and fry the onion gently until softened but not browned
• Add the green peppercorns and cook for 2 more minutes
• Remove from heat, add spinach and mix together
• Roll out the puff pastry thinly on a lightly floured work surface and cut into 4 squares, each 18cm/7" across
• Place a quarter of the spinach mixture in the centre of each square and top with a quarter of the cheese
• Brush a little beaten egg around the edges of the pastry squares and bring the corners together to form parcels -Press the edges together firmly to seal
• Lift the parcels onto a greased baking sheet, brush with beaten egg and bake in a preheated oven at 200c/400f/gas mark 6 for 20-25 minutes until risen and golden brown
• Serve hot, garnished with sprigs of fresh herbs accompanied by fresh vegetables

Tofu and vegetable mini kebabs

• Serves 6

• 300g/10oz smoked tofu(bean curd) cut into cubes
• 1 large red and 1 large yellow pepper - deseeded and cut into small squares
• 175g/6oz button mushrooms - wipes
• 1 small courgette - sliced
• Finely grated rind and juice of one lemon
• 3 tbsp olive oil
• 1 tbsp chopped fresh parsley
• 1 tsp caster sugar
• salt and pepper
• parsley sprigs to garnish

• Ingredients - Sauce
• 125g/4oz cashew nuts
• 15g/1 tbsp butter
• 1 garlic clove - crushed
• 1 shallot - finely chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tbsp caster sugar
• 1 tbsp desiccated (shredded coconut)
• 150ml natural yogurt

• Method
• Thread the tofu cubes, peppers, mushrooms and courgettes onto bamboo satay sticks
• Arrange them in a shallow dish
• Mix together the lemon rind, juice , oil, parsley and sugar
• Season well with salt and pepper
• Pour over the kebabs and brush them with the mixture - leave for 10 mins

• Method - sauce
• Scatter the cashew nuts on to a baking sheet and toast until lightly browned
• Melt the butter in a saucepan and cook the garlic and shallot gently until softened
• Transfer to a blender or food processor and add the nuts, coriander, cumin, sugar, coconut and yogurt
• Blend for about 15 seconds
• Place the tofu kebabs under a preheated grill and cook, turning and basting with the lemon juice mixture until lightly browned
• Garnish with sprigs of parsley and serve with cashew nut sauce

Baked aubergine (egg plant) basil and mozzarella rolls

• Serves 4

• Ingredients
• 2 aubergines - sliced thinly length ways
• 5 tbsp olive oil
• 1 garlic clove - crushed
• 4 tbsp pesto sauce
• 175g/6oz grated mozzarella cheese
• few basil leaves torn into pieces
• salt and pepper
• fresh basil leaves to garnish

• Method
• Spread out the slices of aubergine on a work surface
• Sprinkle liberally with salt and leave for 10-15 minutes to extract the bitter juices
• Turn the slices over and repeat
• Rinse well with cold water and drain on a paper towel
• Heat the olive oil in a large frying pan and add the garlic
• Fry the aubergine slices lightly on both sides, a few at a time - drain on paper towel
• Spread the pesto sauce on to one side of the aubergine slices
• Top with the grated mozzarella cheese and sprinkle with the torn basil leaves
• Season with salt and pepper
• Roll the slices and secure with wooden cocktail sticks
• Arrange the aubergine rolls in a greased oven proof baking dish
• Bake in a preheated oven at 180C/350F/gas mark 4 for 8-10 minutes
• Transfer the rolls to a warm serving plate
• Scatter with fresh basil leaves and serve at once

Potato with parsley, spring onion and sour cream dressint

• Serves 4

• Ingredients
• 500g/1lb potatoes
• Fresh herbs to garnish
• 150ml soured cream
• 3 tablespoon light mayo
• 4 spring onions, trimmed and chopped finely
• 1 tablespoon chopped parsley
• salt and pepper

• Method - dressing
• Mix all ingredients together
• Season with salt and pepper
• 
  Method - potatoes
• Cook the potatoes in lightly salted boiling water until just tender
• Drain well and leave to cool for 5 minutes, then add dressing
• Serve garnished with fresh herbs

Potato with warm vinaigrette dressing

• Serves 4

• Ingredients
• 500g/1lb new potatoes
• Fresh herbs to garnish
• 6 tablespoons hazelnut oil
• 1 teaspoon wholegrain mustard
• 3 tablespoons cider vinegar
• 1 teaspoon caster sugar
• few basil leaves torn into shreds
• salt and pepper

• Method - dressing
• Whisk hazelnut oil, cider vinegar, mustard, sugar and basil leaves together in a small jug or bowl
• Season

• Method - potatoes
• Cook the potatoes in lightly salted boiling water until just tender
• Drain well and leave to cool for 5 minutes, then add dressing
• Serve garnished with fresh herbs

Potato salad - light curry dressing

• Serves 4

• Ingredients
• 500g/1lb new potatoes
• Fresh herbs to garnish
• 1 tablespoon vegetable oil
• 1 tablespoon medium curry paste
• 1 small onion chopped
• 1 tablespoon mango chutney- chopped
• 6 tablespoons natural yogurt
• 3 tablespoons mayonnaise
• salt and pepper
• 1 tablespoon singe (light) cream to garnish

• Method - dressing
• Heat the vegetable oil in a saucepan and add the curry paste and onion
• Fry together, stirring frequently until the onion is softened
• Remove from the heat and leave to cool slightly
• Mix together the mango chutney, yogurt, cream and mayo
• Add the curry mixture and blend together
• Season with salt and pepper

• Method - potatoes
• Cook the potatoes in lightly salted boiling water until just tender
• Drain well and leave to cool for 5 minutes, then add dressing
• Serve garnished with fresh herbs, spooning (light) cream on the potatoes

Banana and Marshmallow melts with butterscotch sauce

• Serves 4

• Ingredients
• 4 wooden skewers
• 4 bananas
• 4 tablespoons lemon juice
• 250g/8oz marshmallows

• Sauce
• 125g/4oz butter
• 125g/4oz light muscovado sugar
• 125g/4oz golden (light corn) syrup
• 4 tablespoons hot water

• Method
• Soak the wooden skewers in hand hot water for 30 minutes
• Slice the bananas into large chunks and dip them into the lemon juice to prevent them from going brown
• Thread the marshmallows and pieces of banana chunks alternately on to kebab sticks or bamboo skewers, placing 2 marshmallows and 1 piece of banana onto each one

• To make the sauce
• Melt the butter, sugar and syrup together in a small saucepan
• Add the hot water, stirring until blended and smooth - Do not boil or them mixture will become toffee-like
• Keep the sauce warm at the edge or the barbecue - stirring from time to time

• Sear the kebabs over the barbecue coals for 30-40 seconds, turning constantly, so that the marshmallows just begin to brown and melt
• Serve the kebabs with some of the butterscotch sauce spooned over

Giggle Cake

• Serves 8

• Ingredients
• 350g/12oz/2 cups mixed dried fruit
• 125g/4oz butter or margarine
• 175g/6oz/1 cup soft brown sugar
• 250g/8oz/2 cups self raising flour
• Pinch of salt
• 2 eggs beaten
• 225g/7.5 can chopped pineapple - drained
• 125g/4oz glace cherries - halved

• Method
• Put the mixed dried fruit into a large bowl and cover with boiling water
• Leave to soak for 10-15 minutes the drain well
• Put the butter or margarine and sugar into a large saucepan and heat gently until melted
• Add the drained mixed dried fruit and cook over a low heat, stirring frequently for 4-5 minutes
• Remove from the heat and transfer to a mixing bowl
• Leave to cool
• Sift the flour and salt into the dried fruit mixture and stir well
• Add the eggs, mixing until thoroughly incorporated
• Add the pineapples and cherries to the cake mixture and stir to combine
• Transfer to a greased lined 1kg/2lb loaf tin and level the surface
• Bake in a preheated oven at 180 degree c/350 degree f/gas mark 4 for about 1 hour
• Test the cake with a fine skewer - if it comes out clear the cake is cooked - if not return to the oven for a few more minutes

Green fruit salad with mint and lemon syrup

• Serves 4

• Ingredients - Fruit
• 1 small honeydew melon
• 2 green apples
• 2 kiwi fruit
• 12g/4oz seedless green grapes
• Fresh mint sprigs to decorate

• Ingredients - Syrup
• 1 lemon
• 150ml white wine
• 150ml water
• 4 tablespoons clear honey
• Fresh mint sprigs

• Method
• To make the syrup, pare the rind from the lemon using a potato peeler
• Put the lemon rind into a saucepan with the wine, water and honey
• Heat and simmer gently for 10 minutes
• Remove from the heat - add sprigs of mint and leave to cool
• Slice the melon in half and scoop out the seeds
• Use a melon baller or a teaspoon to make the melon balls
• Core and chop the apples
• Peel and slice the kiwi
• Strain the cooled syrup into a serving bowl, removing and reserving the lemon rind and discarding the mint sprigs
• Add the apple, grapes, kiwi and melon
• Stir through gently to mix
• Serve decorated with sprigs of fresh mint and some reserved lemon rind

Tomato, Mozzarella and Avocado Salad

• Serves 4

• Ingredients
• 150g packet of mozzarella cheese - sliced
• 3 large vine tomatoes - sliced
• 8 sun dried tomatoes, drained with oil reserved
• 2 medium avocados, peeled and sliced
• 3 tablespoons extra virgin olive oil
• 2 teaspoons lemon juice
• salt and freshly ground black pepper
• Fresh basil to garnish

• Method
• Arrange the cheese, tomato and avocado slices on four individual plates
• Slice the sun dried tomatoes and scatter over the salad with the basil leaves
• Mix the reserved oil from the tomatoes with the oil from the tomatoes with the olive oil and lemon juice.
• Season with the salt and pepper and pour over the salad

Avocado Dip

• Serves 4-6

• Ingredients
• 1 large ripe avocado
• 2 teaspoons lemon juice
• 1 teaspoon Worcestershire sauce
• 3 oz (75g) low fat soft cheese
• quarter red pepper - finely diced

• Method
• Cut the avocado in half and remove the stone
• Spoon the flesh from the skin and place into a bowl with the lemon juice and Worcestershire sauce
• Mash with a potato masher until smooth
• Add the soft cheese and beat until smooth
• Stir in the red pepper
• Serve with crackers, bread sticks or tortilla chips

Tomato Salsa

• Serves 4

• Ingredients
• 4 ripe, red, firm tomatoes
• 1 medium red skinned onion
• 1-2 cloves of garlic - crushed
• 2 tablespoons coriander - chopped
• half red or green chilli (optional)
• 1 lemon or lime - finely grated rind and juice
• ground black pepper

• Method
• Chop the tomatoes fairly finely and evenly put them into a bowl
• Peel and thinly slice the red onions
• Add to the tomatoes with the garlic and coriander and mix lightly
• Remove the seeds from the red or green chilli if using, chop the flesh very finely and add to the salad
• Add the lemon or lime rind and juice to the salsa and mix well
• Transfer to a serving bowl and sprinkle with pepper