| 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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