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Suggested Recipe
Smoked Venison and Peppered Pear Salad
(Serves 2)
1 large firm pear, peeled, cored and cut into eight wedges
4tblsp cider vinegar
2tblsp castor sugar
1tsp coarsley ground black pepper
1pack sliced smoked venison
Small bag salad leaves
1 tblsp hazelnuts
Hazelnut oil to drizzle
1 large firm pear, peeled, cored and cut into eight wedges
4tblsp cider vinegar
2tblsp castor sugar
1tsp coarsley ground black pepper
1pack sliced smoked venison
Small bag salad leaves
1 tblsp hazelnuts
Hazelnut oil to drizzle
Place the vinegar, sugar and pepper in a small frying pan and heat gently to dissolve the sugar then turn the heat up and place the pears in the liquid. Boil furiously for a minute turning the pears to coat with the pepper then remove the pan from the heat.
Arrange the leaves, venison and hazelnuts in 2 shallow bowls. Spoon the pears and their liquid round the plates, then drizzle a little hazelnut oil over the top.
Arrange the leaves, venison and hazelnuts in 2 shallow bowls. Spoon the pears and their liquid round the plates, then drizzle a little hazelnut oil over the top.
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Suggested Recipe
Ciabatta picnic Loaf with roasted peppers and cold-smoked venison
(Serves 4)
Smoked prosciutto is also good in this, instead of the smoked carpaccio.
You can add thinly sliced tomatoes or use other roasted vegetables such as courgettes or aubergines instead of the peppers.
1 ciabatta
2 tbsp extra-virgin olive oil
3 tbsp pesto (preferably rocket pesto; otherwise, basil pesto is fine)
280g jar of roasted peppers in olive oil, drained
25g rocket
150g mozzarella, thinly sliced
100g cold-smoked venison
Smoked prosciutto is also good in this, instead of the smoked carpaccio.
You can add thinly sliced tomatoes or use other roasted vegetables such as courgettes or aubergines instead of the peppers.
1 ciabatta
2 tbsp extra-virgin olive oil
3 tbsp pesto (preferably rocket pesto; otherwise, basil pesto is fine)
280g jar of roasted peppers in olive oil, drained
25g rocket
150g mozzarella, thinly sliced
100g cold-smoked venison
Cut the loaf in half lengthways and remove a tbsp or so of the soft bread inside, to leave more room for filling. Place both halves side by side on a board.
Drizzle the oil over one half and spread the pesto over the other half. Place about two-thirds of the jar of peppers all along one half. Pile the rocket on top and squish down. Top with the cheese and season with salt and pepper.
Place the venison on top.
Top with these then clamp the two halves together. Tuck in any bits of filling that are trying to escape.
Tightly wrap in double foil then in clingfilm. Place in the salad drawer of your fridge with a heavy weight such as cartons of orange juice on top.
Next day, take to your picnic and cut with a very sharp knife.
Drizzle the oil over one half and spread the pesto over the other half. Place about two-thirds of the jar of peppers all along one half. Pile the rocket on top and squish down. Top with the cheese and season with salt and pepper.
Place the venison on top.
Top with these then clamp the two halves together. Tuck in any bits of filling that are trying to escape.
Tightly wrap in double foil then in clingfilm. Place in the salad drawer of your fridge with a heavy weight such as cartons of orange juice on top.
Next day, take to your picnic and cut with a very sharp knife.
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Suggested Recipe
Smoked Lamb with sweet potatoes, feta and mint
(Serves 4 - 6)
Be sure to buy the orange-fleshed sweet potatoes as these look so pretty in this dish
600g sweet potatoes, peeled, cut into bite-size cubes
extra-virgin olive oil
2 tbsp sherry vinegar
1 large cos lettuce, washed, large leaves torn
200g smoked lamb, torn into large pieces
100g feta cheese, cubed
20g fresh mint, leaves torn
sherry vinegar
Be sure to buy the orange-fleshed sweet potatoes as these look so pretty in this dish
600g sweet potatoes, peeled, cut into bite-size cubes
extra-virgin olive oil
2 tbsp sherry vinegar
1 large cos lettuce, washed, large leaves torn
200g smoked lamb, torn into large pieces
100g feta cheese, cubed
20g fresh mint, leaves torn
sherry vinegar
Place the sweet potatoes in an oven tray with 2 tbsp oil and toss around, to coat. Season with salt and pepper and roast in a preheated oven ( 200C / 400F / Gas6) for 30 - 40 minutes or until tender. Then tip into a bowl with 2 tbsp oil and the sherry vinegar, stir gently then set aside to cool till barely warm.
Place the lettuce in a salad bowl, top with the lamb then the sweet potatoes. Combine the feta and mint then tip over the sweet potatoes. Drizzle 1 tbsp oil all over, season with black pepper and serve.
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Suggested Recipe
Smoked Goose & Caramelised Apple Sandwich with Juniper Mayo and Watercress
(Serves 2)
4 slices sour dough or granary bread
2 small eating apples cored and sliced
Knob butter
1 pack sliced smoked goose
2 tblsp mayo mixed with 6 crushed juniper berries a squeeze of lemon and a pinch of salt
Small bunch watercress
4 slices sour dough or granary bread
2 small eating apples cored and sliced
Knob butter
1 pack sliced smoked goose
2 tblsp mayo mixed with 6 crushed juniper berries a squeeze of lemon and a pinch of salt
Small bunch watercress
Foam the butter in a frying pan and fry the apples for a couple of minutes on each side until golden. Spread 2 slices of bread with the juniper mayo, top with watercress, caramelised apple rings and sliced smoked goose. Cover with a bread lid and eat immediately with a large glass of cold cider.
Gently mix all the salad ingredients together in a large bowl.
Heat the oil in a small pan add the walnuts and garlic and cook for a couple of minutes until golden.
Remove from the heat and allow to cool for a minute or two before throwing in the chopped parsley and mixing it through.
To serve, place a spoonful of salad on each plate.Top this with sliced smoked goose breast and pour over the garlicky walnuts.
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Suggested Recipe
Smoked Duck, Fig and Mozarella Salad with an Orange Dressing
(Serves 2-3)
4 fresh figs 1/4’d
1 pack sliced smoked duck
1 ball fresh mozarella, shredded
Small bunch basil shredded
Juice half an orange
1tblsp olive oil
Sea salt crystals and ground black pepper
4 fresh figs 1/4’d
1 pack sliced smoked duck
1 ball fresh mozarella, shredded
Small bunch basil shredded
Juice half an orange
1tblsp olive oil
Sea salt crystals and ground black pepper
Arrange the figs, mozarella and duck on a platter. Scatter with Basil then drizzle over the juice and oil.
Sprinkle with salt and pepper and serve with crusty bread.
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Suggested Recipe
Smoked Barbary Duck Wrap With Apricot and Ginger Chutney
(Serves 4)
4 - 5 slices smoked duck per person, sliced.
1 bunch spring onions, thinly sliced.
2 Large tomatoes. Sliced
Handful of mixed leaves.
Balsamic vinegar and olive oil to dress.
4 large flour tortillas.
Rannoch Apricot & Ginger Chutney
1 tablespoon oil
4 - 5 slices smoked duck per person, sliced.
1 bunch spring onions, thinly sliced.
2 Large tomatoes. Sliced
Handful of mixed leaves.
Balsamic vinegar and olive oil to dress.
4 large flour tortillas.
Rannoch Apricot & Ginger Chutney
1 tablespoon oil
Spread the flour tortillas with the chutney. Toss the tomatoes, salad leaves and spring onions in a bowl with the oil and vinegar, or a salad dressing, and spread over the tortillas also.
Lay the duck over the top and roll up the tortillas carefully, folding in the ends as you go.
Cut into three sections and serve with a mixed salad.
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Suggested Recipe
Smoked Antipasto Picnic Bread
(Serves 8)
1 large round crusty loaf
Filling
2 large red onions, peeled and cut into 10 wedges each
1 red and 1 yellow pepper, cored and cut into 1cm strips
1tblsp olive oil
240gm tub sunblush tomatoes
1 pack sliced smoked chicken
1 pack sliced smoked carpaccio
1 smoked brie
Small bunch basil leaves
1 handful baby spinach leaves
150gms char grilled aubergines
1 large round crusty loaf
Filling
2 large red onions, peeled and cut into 10 wedges each
1 red and 1 yellow pepper, cored and cut into 1cm strips
1tblsp olive oil
240gm tub sunblush tomatoes
1 pack sliced smoked chicken
1 pack sliced smoked carpaccio
1 smoked brie
Small bunch basil leaves
1 handful baby spinach leaves
150gms char grilled aubergines
Mix the peppers and onion wedges with the olive oil and some seasoning then place on a baking tray and into a 180C oven for 30-40mins ( to save time you could equally use ready prepared roast peppers and onions from the deli counter )
To Assemble
Cut the top from the loaf and scoop out all the insides to leave a 1 1/2 - 2cm crust all round the inside of the loaf. Layer up all the ingredients inside the crust packing them down as you go until the loaf is filled.
Replace the lid and wrap the whole loaf tightly in cling film. Leave for 30mins. Serve cut into wedges or place in the fridge until ready to serve.
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Suggested Recipe
Kedgeree of Smoked Goose with Broccoli
(Serves 4)
4 slices smoked goose per person, sliced.
1 red bell pepper, diced.
1 large red onion, thinly sliced.
250g basmati rice.
30ml double cream.
Small bunch coriander, finely chopped.
2 hardboiled eggs, roughly chopped.
1 teaspoon mild curry powder.
Knob of butter for frying.
I medium head of broccoli.
300ml chicken stock.
4 slices smoked goose per person, sliced.
1 red bell pepper, diced.
1 large red onion, thinly sliced.
250g basmati rice.
30ml double cream.
Small bunch coriander, finely chopped.
2 hardboiled eggs, roughly chopped.
1 teaspoon mild curry powder.
Knob of butter for frying.
I medium head of broccoli.
300ml chicken stock.
Melt the butter in a saucepan and cook the onions and red pepper for 4-5 minutes. Add the curry powder and then the rice. Stir for 1 minute then pour in the chicken stock. Bring the pan to the bowl and then cover and simmer for 12 minutes. Remove from the heat and set aside, without removing the lid, to steam.
Cut the broccoli into florettes and steam for 3-4 minutes or until al dente. Wait another minute then fluff the rice and add the cream, broccoli, smoked goose, coriander and eggs.
Garnish with fresh coriander and serve.
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Suggested Recipe
Salad of Smoked Duck, Walnut, Rocket and Parmesan
( Serves 4 )
100g smoked Barbary duck, thinly sliced.
150g walnut halves.
Good handful mixed leaves.
Good handful rocket.
150g parmesan, shaved.
For the Dressing
50ml olive oil.
25ml white wine vinegar.
25ml lemon juice.
Salt and cracked black pepper.
2 teaspoons wholegrain mustard.
100g smoked Barbary duck, thinly sliced.
150g walnut halves.
Good handful mixed leaves.
Good handful rocket.
150g parmesan, shaved.
For the Dressing
50ml olive oil.
25ml white wine vinegar.
25ml lemon juice.
Salt and cracked black pepper.
2 teaspoons wholegrain mustard.
Toss the mixed leaves together with the rocket and the walnuts. Whisk the dressing ingredients together and add to taste. Split into four bowls and top with the duck and the parmesan.
Serve with plenty of warmed crusty bread.
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Suggested Recipe
Grilled Smoked Goat’s Cheese Salad with Pear, Pecans and Dried Cranberries
(Serves 2)
4 slices brioche bread toasted
2 smoked goat’s cheeses
Small bag salad leaves
1 ripe pear sliced
1tblsp dried cranberries
12 pecan halves
Nut Dressing
1tblsp walnut oil
1tblsp sunflower oil
1tsp dijon mustard
1tsp runny honey
1tblsp white wine vinegar
Salt and pepper
4 slices brioche bread toasted
2 smoked goat’s cheeses
Small bag salad leaves
1 ripe pear sliced
1tblsp dried cranberries
12 pecan halves
Nut Dressing
1tblsp walnut oil
1tblsp sunflower oil
1tsp dijon mustard
1tsp runny honey
1tblsp white wine vinegar
Salt and pepper
Whisk all the dressing ingredients together. Cut the cheeses in half. Cut the brioche into rounds and top with a cheese halve. Drizzle the cheese with a little oil and grill until golden and bubbling.
Arrange the salad, pear, pecans and cranberries on 2 plates top with cheese toasts and drizzle with dressing.
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Suggested Recipe
Smoked Goose with Houmos, Olives, Pepadews and
Scattered Seeds
inToasted Pita.
(Serves 2)
2 pita breads toasted
1 small tub good quality houmos
1 pack sliced smoked goose
1 tblsp chopped pitted black olives
8/10 ‘pepadew’* peppers, drained
1tblsp seed mix or pumpkin seeds
Small bunch coriander
2 pita breads toasted
1 small tub good quality houmos
1 pack sliced smoked goose
1 tblsp chopped pitted black olives
8/10 ‘pepadew’* peppers, drained
1tblsp seed mix or pumpkin seeds
Small bunch coriander
Open the pita breads and fill with all the ingredients. Scatter over some seeds and a drizzle of olive oil. Serve immediately with lemon wedges.
*Pepadew are small piquant peppers available in Jars at most supermarkets
*Pepadew are small piquant peppers available in Jars at most supermarkets
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