Bibliophile Lass (bibliogirl) wrote,
Bibliophile Lass
bibliogirl

Lunch, and more lunch...

Wednesday was rotwang's birthday (The Big One -- as in, the same Big One I had only a few weeks back). I cooked him lunch and then took him to the cricket (Surrey vs Hampshire at the Oval -- the wrong team won from my point of view, oh well ;))


Look, I promised him I'd make him a cheesecake with a Twiglet base....

Baked smoked salmon cheesecake with Twiglet base

Makes 4 small individual cheesecakes.

(Roughly based on this recipe.)

1 small packet of Twiglets (25g, I think)
1 heaped teaspoon butter

130g cream cheese
1 egg
1 tbsp double cream
40g smoked salmon
2 tbsp grated cheddar cheese
salt & pepper to taste

Preheat oven to 350F / 180C.

Melt butter. Crush Twiglets (I used a grinder to grind them finely, which worked well) and mix with melted butter; press into base of individual springform pans.

Beat cream cheese, egg and cream together until well combined. Chop smoked salmon finely and add salmon, grated cheese, salt and pepper to cream cheese mixture. Divide between pans.

Bake about 20 minutes. Cool in pan for an hour or so, then refrigerate until ready to serve.




Venison pie

Makes six individual pies

(Roughly based on this recipe.)

500g venison, cut into small pieces
3 rashers bacon, fat removed and cut into small pieces
3 tbsp dried porcini mushrooms, ground fine
1 carrot, cut into small pieces
1 cup beef stock
150 ml red wine
1/2 tsp ground cloves

225g flour
150g butter
3-4 tbsp milk (may need more)

Brown venison and bacon pieces in a little olive oil in a saucepan. Add porcini, carrot, cloves, stock and red wine. Bring to the boil then cover and simmer for 90 minutes or so. Cool.

Chop the butter and place it and the flour into a food processor (if you didn't just blow yours up like I did). Process until mixture resembles very fine breadcrumbs. Turn out into bowl and add milk until mixture binds together (this usually takes me a bit more than 3-4 tbsp). Chill for about 30 minutes.

Preheat oven to 180C.

Grease deep muffin pan (mine is the sort that makes six muffins). Line each hole of pan with pastry; fill with venison filling. Top with pastry lid. Brush with beaten egg and bake approx. 25 minutes or until golden brown. Cool a few minutes in pan before serving.

Served with red cabbage salad, mushrooms and watercress.


Raspberry agar-agar jelly

Makes enough for about six people

(Roughly based on this recipe.)

250 ml red wine
about a dozen raspberries
250 ml water
Sweetener equivalent to approx 2 tbsp sugar
1/4 tsp cinnamon
25g agar-agar

More raspberries for moulding

Heat red wine, raspberries, water, sweetener and cinnamon together, squashing the raspberries as you go. Strain the liquid and return to the pan. Add agar-agar and whisk over a low heat until dissolved (if it thickens too much, add some more water). Place raspberries into oiled moulds (prettily-shaped ones if you have them!). Carefully pour jelly into moulds and refrigerate overnight. Turn out onto plate and surround with single cream.




Port and Stilton Surprise

Makes enough for four (stilton icecream), or for six (port sorbet).

Stilton icecream, roughly based on this recipe:

125g Blue Stilton, crumbled
180ml double cream (plus some more: see below)

Beat the Stilton and 75ml of the cream together. Whip the remainder of the cream until stiff. Fold the whipped cream into the Stilton mixture using a metal spoon. At this point I decided the mixture was too stiff and also folded in the remainder of the (284ml) pot of cream -- so, about another 100ml -- unwhipped, which gave a smoother consistency that looked like it'd freeze better (which it did).


Port sorbet, roughly based on another online recipe for which I've lost the link:

1 cup port
1/2 cup water
1/2 cup simple syrup

(Conveniently I have bottles of sugar-free simple syrup.)

Mix ingredients. Freeze. Probably best to give it a stir half-way through the freezing process if you're not making this at 11pm...

I froze the Stilton icecream overnight in two small moulds -- which started out life as lunchbox biscuit holders from Lakeland. The port sorbet was frozen in one larger container.

Next day I removed the icecream from the mould and cut out a portion from the middle to leave a hole. I then replaced the icecream into the mould and filled the hole with port sorbet, before putting the moulds back into the freezer overnight.


On the day of serving, I made some savoury meringue -- you can (allegedly) do this by using a flour/cornflour mix instead of sugar along with your egg whites. I took the icecream out of its moulds, placed it on a baking tray and covered it in the meringue, before returning it to the freezer for another couple of hours and then taking it straight from the freezer to a 220C oven for a few minutes, then browning it a little with a blow-torch.

The meringue (for a Baked Alaska-oid finish) didn't really work (it tasted OK but didn't stiffen as much as it should have done). Next time I think I'll freeze the icecream in small ring moulds and then fill the centre with the port sorbet (and re-freezing).


And there may be some photos from the cricket up at some point.
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