A Venison And Red Wine Casserole. A truly outstanding, and simple to prepare, Venison dish. A rich unctuous and warming Great British Game recipe. Couldn’t be easier, Diced venison, bacon lardons, onions, carrots, Red wine, stock and mushrooms. Simply stunning. The following are 1) A recipe version 2) A Youtube version.
VENISON & RED WINE CASSEROLE
1kg Venison Diced
150g Shallots – chopped
3 each Garlic cloves – crushed
40g Butter – unsalted
40g Plain Flour
25ml Olive oil
10g Fresh Sage (chopped) or 2g Dried Sage
250ml Stock – Beef stock is good
375ml Red Wine (use our Alianza Merlot)
150g Button Mushrooms – cleaned & cut as required
1. Heat the oil & butter in a large pan, cook the venison and crushed garlic for 6-7 minutes until lightly browning.
2. Add the chopped shallots and cook 1 minute more.
3. Add wine, reduce to a third of its original volume, stir in the flour then add the stock, stirring in well, then the sage. Bring to the boil and cover with a sheet of baking paper touching the liquid.
4. Cook in the oven (180oC) for 1 hour (check after 45 minutes).
5. Remove from the oven, carefully remove the baking paper, stir well, add the mushrooms and return to the oven for 45 – 60 minutes, until tender. Season to taste.
Great served with creamy parsnip mash (half potato and half parsnip, cream, butter and seasoning) or Brussel top mash (normal creamy mash with Brussel top leaves (cooked gently in a little butter and milled pepper) mixed in at the end.
“Biscotti” is the plural form of biscotto. The word originates from the medieval Latin wordbiscoctus, meaning “twice-cooked/baked.” Biscotti traditionally are served with a drink, into which they may be dunked, they more frequently accompany coffee, including cappuccinosand lattes, or black tea.
2 1/2 cup cake flour
3/4 cup granulated sugar
1/2 tsp baking powder
2 1/2 tbsp Green tea powder
4 tbsp unsalted butter, melted
3/4 tsp salt
1/2 cup chopped nuts you like or chocolate chips
Preheat the oven to 350°F. Apply baking sheet. Set aside.
In a medium bowl, whisk together the flour, sugar, baking powder, matcha, and salt. Set aside.
In another medium bowl beat the eggs and melted butter. Add the flour mixture to the bowl and stir until well combined, and a sticky dough is formed. Fold in the nuts.
Turn the dough out onto a lightly floured surface and knead gently. Divide into two equal portions. With floured hands, roll each portion into a log approximately 12 inches long, flattening the top slightly.
Transfer logs to a baking sheet. Bake until lightly browned and firm to the touch, about 25 minutes. Remove the logs from oven and let stand until cool.
Reduce oven temperature to 275°F. Transfer the cooled logs to a cutting board and slice them into ½-inch thick slices. Lay the cookies cut side down on the baking sheet. Bake again until the biscotti are lightly toasted, about 15 to 20 minutes. Using tongs, turn the cookies over and bake until slightly dry, about 15 to 20 more minutes.
Cool the biscotti on wire rack and you may enjoy with coffee or tea.
Ingredients 1 pie crust refrigerated, softened as box directs 1 cup Orchard Choice or Sun-Maid California Figs stemmed, chopped 1 cup light brown sugar packed 3 tbsp unsalted butter 2 tbsp bourbon 3 eggs large 1/2 tsp salt 3/4 cup light corn syrup 1 1/2 tsp orange zest finely zested 1 1/2 cups pecans chopped, toasted
sweetened whip cream
Instructions Adjust oven rack to middle position.Preheat oven to 375°.
Coat a 9-inch glass pie plate with vegetable oil spray.
Fit pie crust into plate; flute edge. Chill until ready to bake.
In medium saucepan, combine figs, brown sugar, butter and bourbon.
Stir over medium heat until butter and sugar melt. Remove from heat.
In medium bowl, whisk eggs and salt until well blended. Whisk in corn syrup and orange zest.
Stir in fig mixture; mix well. Sprinkle nuts evenly over bottom of crust.
Gently pour fig mixture over nuts in crust.
Bake for 35 to 45 minutes or until center is just set, shielding crust with foil after 30 minutes. Cool. Chill until serving time. Pie can be made up to 1 day ahead and refrigerated. (Reheat in 300° oven for 10 to 15 minutes.) Served with whipped cream.
*Variation: Substitute1teaspoon vanilla extract and 1 tablespoon plus 2 teaspoons water for the bourbon.
–and other foods — the poor circulation within your stomach can develop into uncomfortable sufferings (as punching-bag feelings) that lead to many illnesses.
The Courtesy of Pinterest
Eating habits can Affect your health, Here’s Everything You are doing wrong!
VEGETARIANS WHO DON’T EAT (GREEN) VEGETABLES!
Many vegetarians eat rice-based meals (particularly polished, white rice). Plain white rice, coloured/flavoured rice, biryani, dosa, idli and so on. Now People turn up their noses to super-healthy indigenous veggies like lady’s finger, brinjal, avarai, kothavarai, etc. in favour of potato-based curries. Healthier veggies like capsicum, beans, cauliflower or cabbage are taken only in limited amounts.
It’s common to see meals like these: a large amount of rice, eaten with limited amounts of vegetables; a healthier meal would contain as many veggies as rice.
SNACKING AS MUCH AS EATING!
Whether out of boredom or due to a need to socialise, we devour savoury fried snacks like samosas, chaat, murukku/chakli, bondas, bajjis, vadas that pack in a lot of fat and carbs, and/or sweets that have a lot of sugar. We eat them every few hours along with milky tea or coffee (with sugar). Gulab Jamuns are an egregious example.
Basically fried dough and milkfat chilled in sugar syrup; two balls have about 387 calories. You will have to jump rope for 40 minutes to burn them off. If you take some savoury snack like murukku along with it (to take the edge off the sweetness), that’s another 200 calories. Then drinking a cup of coffee with milk and sugar, to top it off, packs another 150 calories. You’ve just consumed the equivalent of a full meal!
Non-Vegetarians Who Want Every Meal To Be A Meat-Lovers’ Delight!
This is true especially for those who frequent ‘western’ fast-food joints. The body only needs a certain amount of protein; anything above that has to be processed and ‘handled’ by the kidneys, liver, etc.
The extra protein puts a strain on them, and over time, the organs involved wear out and that create health problems. These problems are preventable – by eating no more than what is required or by substituting non-meat proteins.
Some non-meat complete proteins include eggs, milk, cheese, yoghurt, soy and quinoa. You can also pair up certain incomplete proteins to get complete proteins – like beans and rice, a staple of many cultures.
WE DON’T DRINK SUFFICIENT WATER
More than water, we drink sugary soft drinks or sweetened juices. A 375 ml can of cola has 10 teaspoonfuls of sugar! Every can is a loaded bomb aimed at your pancreas.
It is indeed lamentable that when a free, zero-calorie, healthy, life-sustaining drink is readily available, we often pay for a more ‘fashionable’ soft drink. The marketers have convinced us that our self-image is better with a can in hand.
Fruit juices are only slightly better than colas – they contain natural sugars like fructose, but sugar is sugar! Better to eat the fruit than drink the juice – the fruit has a lot of fibre and other nutrients that are lost when juiced.
EATING AS IF IT IS A COMPETITION!
Maybe this was true in the stone-age – when food was scarce and people had to fill up whenever it was available and eat more than the other guy. When food is plentiful (as it is in this day and age, especially at festivals, parties, celebrations or buffets), there is no need to out-eat the other guy. If we are paying, we try to eat as much as we can – to make sure we ‘get our money’s worth’. If it’s free, great – then we fill up anyway!
Overeating is one of the main causes of weight gain. At restaurants, you can pack and take leftovers home, or better yet, pack half the meal (for later) even before eating. No need for waste, however, just take enough for each meal and reserve the rest.
WE DON’T CHEW, WE JUST SWALLOW
Eating fast without chewing food properly can cause a toll on your overall health. Our stomachs are very likely full well before our brains have a chance to sense the fullness. So, we end up overeating.
It takes about 20 minutes for the ‘tank full’ signal to reach the brain, which then tells us to stop eating (not that we listen, we continue to eat even after we are full). If we can slow down the initial eating – by taking smaller mouthfuls, chewing at least 20 times and eating the fibre-laden food (like vegetables) first, it will give more time for the ‘full’ signal to develop, with less food consumed overall.
WE DON’T RELAX WHEN EATING
We gobble something convenient (but unhealthy) for breakfast in a hurry, as we are getting ready for the workday or grab some fast-food on the way and eat it while driving or travelling. We eat in a state of stress, in the presence of stress hormones like cortisol which affects metabolism and increases fat storage.
Taking the time to have a relaxed meal enables you to be mindful about what you’re eating, which helps the body process the food much better.
WE DON’T COOK, WE EAT OUT
Actually, we don’t even eat out! A number of food delivery companies bring to your door, pretty much anything you want to eat in 30 minutes or less! Restaurant food tends not to be healthy, and you have no idea what’s in it.
The oil may be old, the veggies may be wilted and there may be added artificial flavouring and colour – you really don’t know what you’re eating.
EATING ALL DAY LONG
The human body can properly metabolise 2 or 3 meals a day; it cannot handle continuous feeding. A recent study found that we eat over a period of almost 15 hours a day. That leaves 9 hours; assuming we sleep for 7 hours, we are pretty much eating all the time.
Breaks give the organs time to recover after processing and metabolising a meal. Without breaks, the organs have to work continuously, and over time will get exhausted and give out, leading to all sorts of chronic health issues. Give your body a rest.