Name: Anything But Boaring
Ingredients: 30 g Butter; 15 ml Olive oil; 1 Clove garlic; chopped; 1 pn Nutmeg; 1 Calva nero; shredded; 15 ml Black treacle; 1 15 millilite grain mustard; Half a Lemon; Juice of; 15 ml Thyme; chopped; 2 Wild boar haunch steaks; 150 ml Double cream; 10 ml Lemon juice; 1/4 Red onion; chopped; Meat trimmings; 45 ml Balsamic vinegar; 100 ml Red wine; 250 g Anya potatoes; 30 g Butter; 15 ml Olive oil; 2 Cloves garlic; chopped; 1/2 Red onion; chopped; 30 ml Milk; 150 ml Double cream; 15 ml Olive oil; 1/4 Red Onio; finely diced; 75 g Fine beans; finely diced; 75 g Baby leeks; finely diced; 75 g Baby carrots; finely diced; 1 Handful coriander; chopped; 1 lg Hand parsley

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Meats	Sami	Ready, Steady, Cook 2	1	servings

INGREDIENTS

30	g	Butter
15	ml	Olive oil
1		Clove garlic; chopped
1	pn	Nutmeg
1		Calva nero; shredded
15	ml	Black treacle
1		15 millilite grain mustard
		Half a Lemon; Juice of
15	ml	Thyme; chopped
2		Wild boar haunch steaks
150	ml	Double cream
10	ml	Lemon juice
1/4		Red onion; chopped
		Meat trimmings
45	ml	Balsamic vinegar
100	ml	Red wine
250	g	Anya potatoes
30	g	Butter
15	ml	Olive oil
2		Cloves garlic; chopped
1/2		Red onion; chopped
30	ml	Milk
150	ml	Double cream
15	ml	Olive oil
1/4		Red Onio; finely diced
75	g	Fine beans; finely diced
75	g	Baby leeks; finely diced
75	g	Baby carrots; finely diced
1		Handful coriander; chopped
1	lg	Hand parsley
1		Clove garlic
60	ml	Olive oil

INSTRUCTIONS

SAUTEED CALVA NERO
PAN FRIED BOAR
RED WINE SAUCE
POTATO GRATIN
VEGETABLE RISOTTO
PESTO
  SAUTEED CALVA NERO:
Melt the butter and olive oil in a large pan or wok. Add the garlic
and nutmeg. Stir-fry the shredded calva nero in the pan until tender.
Serve with the boar topped with creme fraiche and red wine sauce.
  PAN FRIED BOAR:
1 Combine the treacle, mustard, juice of 1/2 lemon and thyme in a
bowl. Trim the steaks, add to the bowl, coat evenly and marinade for
five minutes.
2 Pan fry in a little oil until cooked through. Combine the cream and
lemon juice for the creme fraiche and serve with the steak.
  RED WINE SAUCE:
Boil and then simmer all the ingredients in a pan for 8-10 minutes.
Sieve, season and serve.
  POTATO GRATIN:
Preheat oven to 220c/Gas Mark 7.
Thinly slice the potatoes on a mandolin. Melt the butter and olive
oil in a large pan and cook the garlic, onion and potatoes for 4-5
minutes.
Add the milk and cream, bring to the boil, turn into a gratin dish
and oven bake for 10-15 minutes.
  VEGETABLE RISOTTO:
1 Heat the oil in a shallow pan, add the vegetables and cook for 6-8
minutes. Stir in the coriander before serving.
  PESTO:
Blend all ingredients together in a processor until smooth. Season and
serve.
Converted by MC_Buster.
Per serving: 1505 Calories (kcal); 147g Total Fat; (88% calories from
fat); 7g Protein; 34g Carbohydrate; 136mg Cholesterol; 645mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 1/2
Fruit;
29    Fat; 0 Other Carbohydrates
Recipe by: Chef - James Martin
Converted by MM_Buster v2.0n.

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