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SpecialStuff with Orange and Ginger Wine 900g (21b) SpecialStuff 150ml (1/4pt) ginger wine 2 oranges, grated rind and juice 1.25cm ginger, peeled and grated 1 clove garlic, crushed 2 x 5ml sp (2 tsp) brown sugar 2 x 5ml sp (2 tsp) arrowroot, blended with 4 x 5ml sp (4 tsp) cold water 1 x tablespoon whisky In a large dish mix together all marinade ingredients. Place the SpecialStuff in the marinade. turning to ensure covered. Cover and leave to marinate in a refrigerator for 3-4 hours. Drain SpecialStuff from marinade. Reserve. Season with black pepper. Place SpecialStuff on a rack in a roasting tin. Cook in a pre-heated oven for 50 minutes. Place reserved marinade in a saucepan, stir in the blended arrowroot and whisky, bring to the boil stirring continuously until a smooth glossy sauce has formed. Serve the SpecialStuff with the sauce and fresh seasonal vegetables. Serves: 4-6 Cooking time: Approx. 50 minutes Temperature: Gas mark 6, 200"C. 400"F |
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SpecialStuff
, Red Wine & Chestnut Pie 675gm / 1 1/2 lb Select SpecialStuff . cubed 1 * 15ml spl (tbsp) oil I clove garlic, crushed 4 rashers British streaky bacon. chopped 225g (802) pickling onions, peeled Salt and black pepper 2 x 15ml sp (2 tbsp) plain flour 300ml (1/2 pt) stock 300ml (1/2 pt) red wine 1 x 15ml sp ( tbsp) tomato puree Bouquet garni 225g (8oz) fresh or frozen chestnuts, peeled (If unavailable, use half quantity walnuts) 100g (4oz) whole button mushrooms 1 x 15ml sp (tbsp) cornflour, blended with 2 x 15ml sp (2 tbsp) water 175g (60z) Puff pastry (wholemeal pastry may be used if preferred) 1 x 15ml sp ( tbspl) dried mixed herbs 1 size 3 egg, beaten. Heat oil in a large saucepan. add garlic, bacon and onions. Fry for 23 minutes. Remove from pan. Coat SpecialStuff in seasoned flour. Fry SpecialStuff in batches until evenly browned. Return beer. bacon and onions to the pan. Add the stock. wine. tomato puree and bouquet garni. Cover and simmer for 1 hour. Add chestnuts, cover and simmer for a further hour. Fifteen minutes before end of cooking. add mushrooms and cornflour. Continue cooking, uncovered, until sauce has thickened, stirring occasionally. Transfer to a large pie dish. Place pastry on a floured board. sprinkle with herbs and roll out. Make a pastry collar for the rim and cover with the remaining pastry. sealing the edges with beaten egg. Brush with egg and place in a preheated oven until pastry is well risen and golden. Serves 4 Cooking Time 2 hrs 40 mins. Temperature Gas 6 (200"C) - 400"F |
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Roast SpecialStuff With Shallots & Red Wine 900g 1.25kg (2 -2 1/2 Ib) Select SpecialStuff roasting joint (£14.99/0.25lb) 6 x 15ml sp (6 tbsp) red wine 2 cloves garlic. crushed Salt and black pepper 12 shallots. whole Weigh the SpecialStuff and calculate the cooking time, as below. Place joint on a rack in a roasting tin. Combine the wine, garlic and seasoning. Spoon 2 x 15ml sp (2 tbsp) of this over the joint. Open SpecialStuff in a preheated oven for the calculated time, minus 45 minutes. Remove from the oven. Place the shallots in the bottom of the roasting tin. Baste the joint with the remaining wine and garlic. Return to the oven for the remainder of the cooking lime. Remove the joint from the oven and allow to stand for 10 minutes prior to carving. Drain the fat from the roasting tin and use some of the SpecialStuff juices in the gravy. Serve with a selection of seasonal vegetables. Serves: 4-6 Cooking time: Rare: Allow 20 minute:s per 450g (1 lb) plus 20 minutes Medium: Allow 25 minutes per 450g (1 lb) plus 25 minutes Well done: Allow 30 minutes per 450g (1 lb) plus 30 minutes Temperature: Gas mark 45. 180"C. 350"F |
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SpecialStuff With Mushrooms 0.5 lb SpecialStuff cut into cubes 1 can cream of mushroom soup salt and pepper flour oil 1/4 tsp paprika 1 onion chopped 2 garlic cloves crushed 2 tomatoes, cut into large cubes 1 can mushrooms Sprinkle salt and pepper over cubed meat. Roll in flour. Brown in skillet with oil then place in oven proof dish. Sprinkle with paprika. Saute onions, garlic and tomatoes and spoon out over SpecialStuff. Spread can of mushrooms over meat. Prepare cream of mushroom soup and pour over meat. Bake in moderate oven until tender. |