Download February 2011 - Bite Magazine

BiteFeb2011:Layout 1 27/1/11 18:41 Page 2828What’s In Season: Venisont Valentine would turn in hisgrave at the excesses andSextravagance spent in his name!Gone are the days of just a dainty,elegant card that says, ‘Valentine bemine!’ I’m going to lure my Valentinewith the passion in my heart. Headores anything baked in pastry, soI’m tempting him with VenisonWellington! The recipe below can beadapted for any meat, but I thinkvenison is perfect. If the big boys cancheat by using bought pastry, then socan we. You don’t have to use airdriedham, a good pâté works welltoo. Serve with seasonal veggies anda good wine. Bring back wooing andromance with food that says, “I loveyou!” (L.Harris)Venison WellingtonVenison loin (about a lb)Ready rolled puff pastry4-6 slices air-dried hamBeaten eggSalt, pepperTblspn oil, knob of butterPre-heat oven Gas 7/220 O C/425 O CMethod1. Heat oil and butter in a large frying pan untilsizzling. Sear venison on all sides untilcaramelised. Remove from pan, rest untilcompletely cold.2. Tear off a large piece of cling-film; lay on flatsurface, place ham in single layer on top.3. Season meat with pepper and a little salt (nottoo much as ham’s already salty). Place on ham.Using the cling-film, roll meat and hamtogether, making sure the plastic hasn’t beenrolled in with the meat. Twist the ends ofplastic tightly so the meat looks like a fatsausage. Pop into fridge for an hour to firm up.4. Place pastry onto floured board, brush edgeswith egg. Remove meat from plastic, place onthe pastry and roll up. Trim off the excesspastry and neaten up the ends. Gather uptrimmings, roll out thinly then stamp out asmany heart shapes as you like. Brush undersideof hearts and decorate the Wellington.5. Place on a floured baking sheet, seam sidedown, brush with egg and put into the oven.Bake for 15 mins, then reduce heat to Gas3/160oC/325oC for another 10-15.mins untilgolden. Before baking you can place a meatthermometer in one end, which will show youwhen the meat is cooked to your preference.What else you will find in my basket this month?Guinea Fowl, hare. halibut, clams, cockles. Spring greens, celeriac, kale. Rhubarb, blood oranges