Recipes, home grown goodness, BBQing and food stuff
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Bought a venison short loin from first light farms and turned it into a Wellington last night. Followed each stage more carefully, although my prosciutto case started to fall apart during pastry wrapping, and that was the poorest part of my cook, along with an under reduced and slightly too sweet red wine sauce. The blind baked extra bottom, the preheated tray, and resting it on a wire rack after cooking all contributed to a dry bottom! That and the meat being much thinner than my previous beef version. I'd have to say the venison wellington was better, the meat melted in the mouth. No more Wellingtons for me for quite a while now
Used my bbq probe to take the meat to medium rare. The photo doesn't show it, but it was the rare side of medium rare which was perfect for me. Mrs CF ate the ends which were true medium rare so everyone was happy
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan Mate! That Wellington looks perfect!!!
Yeah thanks. Didn't add pate this time, felt that the venison wouldn't need it. My mum has already requested it for xmas, no pressure
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@canefan well done that man! That looks servable anywhere.
Need to up your game on the side dishes now
It is so rich I think steamed vege is perfect. Maybe some roast potatoes if i was serving it to more people and each person was only going to get a slice. My sauce was a train wreck so need to brush up on that for sure
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@canefan well done that man! That looks servable anywhere.
Need to up your game on the side dishes now
It is so rich I think steamed vege is perfect. Maybe some roast potatoes if i was serving it to more people and each person was only going to get a slice. My sauce was a train wreck so need to brush up on that for sure
Oh come on, go full beans and have some gratin spuds on the side! Then up the red wine to port - no problems ...
A nicely dressed light salad goes really well with Wellington as well.
Yours looks absolutely superb btw.
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@canefan well done that man! That looks servable anywhere.
Need to up your game on the side dishes now
It is so rich I think steamed vege is perfect. Maybe some roast potatoes if i was serving it to more people and each person was only going to get a slice. My sauce was a train wreck so need to brush up on that for sure
Oh come on, go full beans and have some gratin spuds on the side! Then up the red wine to port - no problems ...
A nicely dressed light salad goes really well with Wellington as well.
Yours looks absolutely superb btw.
Had salad last time and it worked great. Just didn't have the ingredients so had to improvise
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Keftethes are super easy
Cheers mate, had these the last couple of nights with a lemon pilaf - superb and will definitely be a future go to.
Excellent!!!
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
pastitsio
Another winner! Yum!
Looks awesome. Double serve too! Fit at 40 is going to take a hit...
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo do the cucumber. It will make the dish. A nice bit of refreshing acidity to cut the richness of the fat
I know, I know, and I would if I was hosting people. Or even feeding my family. But it's likely that I'll be eating this alone, with my family in bed.
And I know that I should STILL do it . And I'll try.
But no promises.
