L&L's Kitchen
L&L's kitchen, is our little way of escaping and providing family and friends with home made produce fresh from the kitchen.
We make Jam's, Jelly's pickles and Chutneys as well as cakes, biscuits and our more potent alcholic beverages, including Sloe Gin and fruit Vodkas. These go down very well with our family and friends and my Nan who looks forward to her Christmas basket.
It is our aim to provide some of our more favorite recipes here for our friends to try and enjoy as much as we do.
We make Jam's, Jelly's pickles and Chutneys as well as cakes, biscuits and our more potent alcholic beverages, including Sloe Gin and fruit Vodkas. These go down very well with our family and friends and my Nan who looks forward to her Christmas basket.
It is our aim to provide some of our more favorite recipes here for our friends to try and enjoy as much as we do.
Venison Stew
500g of Venison
2 Leeks Chopped
1 Onion roughly chopped
1 Clove Garlic Crushed
½ Swede finely chopped
2 Carrots Chopped
Good knob of butter
Thyme
Glass Red wine
Glass of Port
Handful of Pearl Barley
1 pint Beef Stock
Salt and Pepper
1 Tbsp Redcurrant Jelly
Preheat oven to 125 deg C
Sweat the Leaks, Onion and Garlic with the butter in an Oven proof Stew pot on a low heat, When the Leaks and Onions are soft add the remaining vegetables.
In a frying pan, brown the seasoned Venison and add to the vegetables, keep the heat on the pan and add the wine glass of port, deglaze the pan and add the juices to the stew pot.
Add the Wine, Stock, Jelly and Herbs to the pot and lightly season. Place in the oven for 2 ½ hours, check regularly to make sure that the pot has enough liquid, and replace liquid with boiling water if low. After 2 ½ hours add the barley and adjust seasoning to taste, place back in the oven for a further hour and then serve with crusty bread in deep bowls.
500g of Venison
2 Leeks Chopped
1 Onion roughly chopped
1 Clove Garlic Crushed
½ Swede finely chopped
2 Carrots Chopped
Good knob of butter
Thyme
Glass Red wine
Glass of Port
Handful of Pearl Barley
1 pint Beef Stock
Salt and Pepper
1 Tbsp Redcurrant Jelly
Preheat oven to 125 deg C
Sweat the Leaks, Onion and Garlic with the butter in an Oven proof Stew pot on a low heat, When the Leaks and Onions are soft add the remaining vegetables.
In a frying pan, brown the seasoned Venison and add to the vegetables, keep the heat on the pan and add the wine glass of port, deglaze the pan and add the juices to the stew pot.
Add the Wine, Stock, Jelly and Herbs to the pot and lightly season. Place in the oven for 2 ½ hours, check regularly to make sure that the pot has enough liquid, and replace liquid with boiling water if low. After 2 ½ hours add the barley and adjust seasoning to taste, place back in the oven for a further hour and then serve with crusty bread in deep bowls.
Roasted Red Pepper and Vine Ripened Tomato Soup
Selection of Vine ripened tomatoes (all varieties, the more the better)
Sweet Red Peppers
Basil
2 Cloves Garlic
Olive Oil
Double cream
Balsamic Glaze
Sea Salt
Roughly ground Black Pepper
Pre Heat Oven to 180 deg C
In a large roasting tin quarter or halve the tomatoes and roughly strip the red pepper. Add to this the crushed garlic cloves and some roughly chopped basil and give a couple of generous glugs of Olive Oil. Over the top sprinkle a pinch of sea salt and a good pinch of the black pepper. Place in the oven until the pepper has gone a deep red, but not burnt.
Pour the roasted ingredients into a large bowl and blitz, once blitzed pass through a sieve. (depending on if you want a rougher soup or a smooth soup) pass through a double folded muslin bag. Once the desired consistency has been reached place the remaining liquid in a thick bottomed panned and gently heat, season and add the cream to taste.
Serve in shallow bowls with a sprig of basil and a fine ribbon of balsamic glaze.
Selection of Vine ripened tomatoes (all varieties, the more the better)
Sweet Red Peppers
Basil
2 Cloves Garlic
Olive Oil
Double cream
Balsamic Glaze
Sea Salt
Roughly ground Black Pepper
Pre Heat Oven to 180 deg C
In a large roasting tin quarter or halve the tomatoes and roughly strip the red pepper. Add to this the crushed garlic cloves and some roughly chopped basil and give a couple of generous glugs of Olive Oil. Over the top sprinkle a pinch of sea salt and a good pinch of the black pepper. Place in the oven until the pepper has gone a deep red, but not burnt.
Pour the roasted ingredients into a large bowl and blitz, once blitzed pass through a sieve. (depending on if you want a rougher soup or a smooth soup) pass through a double folded muslin bag. Once the desired consistency has been reached place the remaining liquid in a thick bottomed panned and gently heat, season and add the cream to taste.
Serve in shallow bowls with a sprig of basil and a fine ribbon of balsamic glaze.
