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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
BiteFeb2011:Layout 1 27/1/11 18:41 Page 29RestaurantsBengali and Indian DiningIgnite – Cuisine based on traditional recipesfrom Bangladesh and Northern India in asumptuous setting. Dining at Ignite is anexperience capable of rekindling your passionfor Indian food. Open 7 days for lunch anddinner. 272 Morrison Street, Haymarket– 0131 228 5666 www.igniterestaurant.comLancers Brasserie –A sumptuous diningexperience in Stockbridge offering awardwinningIndian cuisine. Three dining rooms,Lancers Mess, The Regiment Club & TheOfficers Club, can cater for every desireddining experience from an intimate dinner fortwo, through to private dining and up to largeparties. Try the Chef's Selection from the A Lacarte menu (£18.95) and the vegetarian andnon-vegetarian Thali (£22.95) and (£17.95)respectively. Open for lunch and dinner.5 Hamilton Place, Stockbridge, EdinburghEH3 5BA. Tel: 0131 332 3444 & 0131 332 9559.www.lancersbrasserie.co.ukBistros and BrasseriesThe Basement Bar & Restaurant – Dailychanging menu packed full of inspiring freshlycooked dishes sitting alongside comfortingstaples means that there is something for all inthis local institution. Priced to tempt you andus away from cooking at home. If you have notfound this place yet you are truly missing out.10a-12a Broughton Street – 0131 557 0097www.thebasement.org.ukListingsBisque – Casual gourmet dining using locallysourced food, served in a relaxed andcontemporary setting. The bright, airy brasserieand sunny garden terrace are perfect forbreakfast, brunch, lunch and dinner, not tomention a glass of wine from the well thoughtout list. Open all day, every day. 69 BruntsfieldPlace – Bookings: 0131 622 8163 orreserve@bisque.co.uk www.bisquebar.co.ukBrowns – Spacious brasserie-style restaurantwith trademark quality service and bustlingatmosphere. Choose throughout the day froma freshly prepared menu or enjoy a snack orpre-dinner cocktail in the bar. Bar open daily9am-10.30pm Sun, until midnight Mon-Thu, 1amFri and Sat; restaurant noon to 11pm daily(10.30pm Sun). 131-133 George St– 0131 225 4442.Elbow – Eat... the freshest produce fromcakes to steaks. drink...grape to grain &everything in between. Enjoy...the little thingsthat count. Open for breakfast at 11am. Livemusic 1st Friday of every month. Pub Quizevery Tuesday. Open mic every Sunday.Upstairs space available for free hire.133-135 East Claremont Street, Edinburgh, –0131 556 5662 www.elbowedinburgh.co.uke.s.i. – Englishman, Scotsman and an Irishman!Watch the chefs in the open kitchen createyour meal with fresh, homemade produce.Diverse beer list ranging from Timothy TaylorsLandlord of Yorkshire, to James Boags ofTasmania, whilst the bottle of wine on yourtable could be award winning. Expect value formoney, a comfortable environment and anenjoyable experience. 46 Queen CharlotteStreet, Leith – 0131 555 3103info@esibrasserie.com www. esibrasserie.com2929
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