This weekend I'd like to...
1. Make a Golden Syrup Cake
2. Get ready for the Local Harvest Challenge
3. Decorate cool easter eggs
4. Celebrate National Pear Month with vanilla mousse and spiced poached pears (by the way this blog is really beautiful and worth a little browse)
5. Cook chestnuts! I have three kilos here so any ideas would be very welcome
6. Order my copy of Kinfolk Vol 3
7. Go for a walk with Alice and Chutney
8. Go mushroom picking (or purchasing) and make venison stroganoff (recipe below)
Venison Stroganoff with oven-baked chips
Yes it's old school and slightly challenged on the looks front; but to me, a good stroganoff is pretty close to 'the' perfect comfort food. Just the thing you might cook for a couple of friends to eat on the couch on a cool Autumn night.
The recipe below uses one of our beautiful venison tenderloins and a handful or two of saffron milk cap mushrooms. Of course if you can't source venison (though Sydney and Orange readers can always find us at these markets!), a nice beef fillet would also be great. The mushrooms we picked from my parents' in-law's amazing garden but could also be substituted with any good mushroom you can find.
400g venison tenderloin
50g butter
1 onion, finely sliced
200g saffron milk cap mushrooms (or button mushrooms)
2 tbsp olive oil
200ml sour cream
2 tsp lemon juice
1 tbsp parsley
400g King Edward potatoes (this variety makes awesome chips but if you can’t source any then any commonly available variety will be good too)
To make the chips, preheat the oven to 200C and line a tray with baking paper. Peel the potatoes and cut into thick chips. Place in one layer on the tray, drizzle lightly with olive oil and roast for 25-30 minutes or until crunchy and golden brown.
For the strog; cut the fillet into slices about 1cm thick, then cut each slice across the grain into strips 1cm wide. Melt the butter in a heavy-based saucepan, add the paprika and onion and cook gently until the onions are soft but not brown. About 5 minutes. Add the mushrooms and cook gently again for a few minutes, stirring well. Transfer this mixture to a plate and keep warm. Add a little of the olive oil and fry the venison in batches for a minute or two. Remove the meat and keep warm. Place the mushroom mixture back in the warm saucepan, stir through the sour cream and then add the meat and cook for just one more minute. Serve immediately with the potato chips.
1. Make a Golden Syrup Cake
2. Get ready for the Local Harvest Challenge
3. Decorate cool easter eggs
4. Celebrate National Pear Month with vanilla mousse and spiced poached pears (by the way this blog is really beautiful and worth a little browse)
5. Cook chestnuts! I have three kilos here so any ideas would be very welcome
6. Order my copy of Kinfolk Vol 3
7. Go for a walk with Alice and Chutney
8. Go mushroom picking (or purchasing) and make venison stroganoff (recipe below)
Venison Stroganoff with oven-baked chipsYes it's old school and slightly challenged on the looks front; but to me, a good stroganoff is pretty close to 'the' perfect comfort food. Just the thing you might cook for a couple of friends to eat on the couch on a cool Autumn night.
The recipe below uses one of our beautiful venison tenderloins and a handful or two of saffron milk cap mushrooms. Of course if you can't source venison (though Sydney and Orange readers can always find us at these markets!), a nice beef fillet would also be great. The mushrooms we picked from my parents' in-law's amazing garden but could also be substituted with any good mushroom you can find.
400g venison tenderloin
50g butter
1 onion, finely sliced
200g saffron milk cap mushrooms (or button mushrooms)
2 tbsp olive oil
200ml sour cream
2 tsp lemon juice
1 tbsp parsley
400g King Edward potatoes (this variety makes awesome chips but if you can’t source any then any commonly available variety will be good too)
To make the chips, preheat the oven to 200C and line a tray with baking paper. Peel the potatoes and cut into thick chips. Place in one layer on the tray, drizzle lightly with olive oil and roast for 25-30 minutes or until crunchy and golden brown.
For the strog; cut the fillet into slices about 1cm thick, then cut each slice across the grain into strips 1cm wide. Melt the butter in a heavy-based saucepan, add the paprika and onion and cook gently until the onions are soft but not brown. About 5 minutes. Add the mushrooms and cook gently again for a few minutes, stirring well. Transfer this mixture to a plate and keep warm. Add a little of the olive oil and fry the venison in batches for a minute or two. Remove the meat and keep warm. Place the mushroom mixture back in the warm saucepan, stir through the sour cream and then add the meat and cook for just one more minute. Serve immediately with the potato chips.
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