Posts Tagged ‘swede’
Succulent braised venison
Tuesday, February 22nd, 2011
* 2 carrots , roughly chopped
* 140g turnips or swede, roughly chopped
* 2 onions , roughly chopped
* 3 celery sticks, roughly chopped
* olive oil and butter, for frying
* 1 garlic clove , crushed
* 1kg boned leg or shoulder of venison , cut into large chunks (or buy ready-cubed venison for stewing)
* 5 tbsp plain flour , seasoned with salt and pepper
* 2 tbsp redcurrant jelly (or rowan or hawthorn jelly)
* 450ml dry red wine (Rioja is good)
* 450ml beef stock
* 2 thyme sprigs
* 1 bay leaf
1. Heat oven to 180C/fan 160C/gas 4. Fry the vegetables in a little oil and butter in a heavy-based casserole for 4-5 mins until golden. Tip in the garlic and fry for a further min, then set aside.
2. Put the venison into a plastic bag with seasoned flour and shake to coat. Add a little more oil and butter to the pan, then fry the venison over a high heat, stirring now and then, until well browned. Don’t crowd the pan – cook in batches if necessary. Set aside with the vegetables.
3. Add the redcurrant jelly and wine to the pan, and bring to the boil, scraping up all the bits that have stuck to the bottom. Pour in the stock, then add the thyme, bay leaf, meat and vegetables. Season if you like and bring to the boil. Cover and transfer to the oven for about 1½ hrs or until tender. Remove from the oven and check the seasoning.
Tags: bay leaf, carrot, celery, garlic, onions, red currant jelly, swede, thyme, venison shoulder
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Clapshot
Tuesday, January 25th, 2011
500g boiled potatoes
500g boiled swede
50g butter
2 tablespoons of chopped chives
Salt and Pepper
Optional:
A pinch of nutmeg
Shallots can be used instead of chives
Dripping can be used instead of butter
1. Boil the tatties and swede in separate pans and then drain.
2. Mash the swede and tatties together adding the butter.
3. Stir in the chives and season with the salt and pepper
Tags: chives, nutmeg, potatoes, swede
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Neeps & tatties
Tuesday, January 25th, 2011
* 8 large baking potatoes , washed, peel left on and cut into 2cm x 4cm chunks
* 6 tbsp light olive oil or sunflower
* 1 swede weighing about 675g/11⁄2lb, peeled and roughly chopped
* 50g butter , plus extra for serving
1. The day before you want to serve, preheat the oven to fan oven 200C/conventional 220C/gas 7. Put the potatoes into a pan of lightly salted water, return to the boil and cook for 5 minutes. Drain the potatoes, put them back into the pan and place it back on the heat for a couple of minutes to dry out.
2. Meanwhile, pour the oil into a large roasting tin (you may have to use two) and heat it in the oven until smoking hot. Now stir the potatoes into the hot oil and return to the oven to roast, turning occasionally, for 55 minutes.
3. Cook the swede in boiling salted water for 50-55 minutes, or until very soft. Drain and add to the roasted potatoes. Roughly mash everything together, keeping quite chunky, then cool, cover and keep in a cool place.
4. To serve, preheat the oven to fan 180C/conventional 200C/gas 6. Uncover the potatoes and swede, dot with the butter and put in the oven to reheat for 25-30 minutes, stirring now and again until piping hot. Serve with lots of butter.
Tags: baking pots, swede
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Swede & Parsnip Bake
Tuesday, November 23rd, 2010
Ingredients
* 1 medium swede (about 600g), peeled and cut into chunks
* 500g parsnips , peeled and cut into chunks
* 25g butter , plus a little extra
* 4 tbsp golden syrup
* 200g fresh breadcrumbs
* 2 eggs , lightly beaten
* 1 tbsp olive oil
* 2 thyme sprigs, leaves stripped
Method
1. Bring a large pan of water to the boil, and add the swede chunks. Boil for 3 mins, then add the parsnips and boil the lot for 12 mins more or until tender. Drain well, then tip both together into a pan or bowl and mash well with the butter. Stir in the golden syrup, three-quarters of the breadcrumbs and the eggs with plenty of seasoning. Transfer to a baking dish and smooth the surface. Toss the remaining breadcrumbs with the oil, seasoning and thyme leaves, then scatter over the mash. Dot with a few knobs of butter. The dish can now be covered and chilled for up to 48 hrs, or frozen for up to a month – defrost completely before baking.
2. To serve, heat oven to 200C/180C fan/ gas 6 and bake for 40 mins or until piping hot and the crumbs are crisp.
Tags: eggs, parsnip, swede, thyme
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Compote of root vegetables
Tuesday, October 27th, 2009
Ingredients
1 medium carrot
½ small swede
½ small celeriac
1 medium courgette
knob of butter
sprig of fresh mint
salt and freshly ground pepper
100ml/3¼fl oz vegetable stock
Method
1. Peel, wash and dice the vegetables into 1cm/½in cubes.
2. Pour some water into a wok or pan and place a bamboo steamer (with two tiers) over the water.
3. Place the carrot, swede and celeriac into the bottom of the steamer, cover and steam for 3-4 minutes.
4. Meanwhile, melt the butter in a saucepan and add the mint, toss in the courgettes and season with salt and freshly ground pepper.
5. Place the courgette into the top basket of the steamer and steam together with the other vegetables for a further two minutes.
6. Pour the vegetable stock into a frying pan, heat and simmer until the volume of liquid has reduced. Remove the vegetables from the steamer.
7. To serve, spoon the vegetables into a metal ring on each plate. Pour over the vegetable stock and remove the ring.
Tags: carrot, celeriac, courgette, mint, swede, turnip
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Turnip au Gratin
Tuesday, October 27th, 2009
ingredients
serves 6
2 3/4 cups (21 fl oz) 600 ml beef stock
wine vinegar
pinch sugar
2 lb (900 g) turnips, sliced
1 tbsp (1/2 oz) butter
1 tbsp plain flour (All purpose)
4 tbsp double cream (heavy cream)
4 oz (110 g) Gruyere cheese, sliced
method
1. Put the stock, a dash of vinegar and the sugar in a saucepan and bring to the boil.
2. Remove from the heat, add the turnips and bring back to the boil.
3. Lower the heat and cook for 20 minutes.
4. Preheat the oven to 400°F/200°C/Gas Mk 6.
5. In the meantime, melt the butter in a pan, stir in the flour and cook for 2-3 minutes.
6. Whisk in 1/2 pt (300 ml) of the turnip cooking liquid, blending well to make a smooth sauce.
7. Gradually stir in the cream.
8. Thoroughly drain the turnips and arrange in a lightly greased ovenproof dish.
9. Pour over the sauce and arrange the cheese slices on top.
10. Cook in the oven for 15 minutes until golden.
Tags: swede, turnip
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Turnips Braised with Mustard and Lemon
Tuesday, October 27th, 2009
ingredients
1 lb (450 g) small white turnips
1 tbsp (1/2 oz) butter
1 tsp (5 ml) mustard powder (dry mustard)
2/3 cup (150 ml) 1/4 pt cup stock
2 tbsp (30 ml) chopped parsley
juice of 1/2 lemon
method
1. Heat the oven to 180°c (350°f) gas mark 4 Scrub the turnips and cut them into thin crosswise slices about 3 mm (1/8 in) thick.
2. Melt the butter in a flameproof casserole or dutch oven on a low heat.
3. Stir in the turnips, cover them and let them sweat for 10 minutes.
4. Sprinkle in the mustard, fold it into the turnips and let everything cook gently for 1 minute.
5. Pour in the stock and bring it to the boil.
6. Add the parsley and lemon juice. Cover the pan and put it into the oven for 45 minutes.
Tags: lemon, parsley, swede, turnip
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Sweet glazed turnips
Tuesday, October 27th, 2009
ingredients
serves 4
Approx. 3/4 kg. turnips, peeled and thickly sliced
Salt
25 g (1 oz) butter
1 tbsp soft brown sugar
8 tbsp spoons chicken stock
Freshly ground black pepper
1 tbsp. spoon freshly chopped parsley to finish
method
1. Put the turnips into boiling salted water and cook for 20 to 30 minutes or until they are almost tender.
Drain and refresh under cold running water.
2. Melt the butter in the rinsed-out pan. Add the sugar and stir gently with a wooden spoon until dissolved, then pour in the stock. Bring to the boil. Add the turnips, lower the heat and simmer gently for 8 to 10 minutes or until the stock is reduced and the turnips are glazed.
3. Transfer to a hot serving dish. Sprinkle with black pepper and parsley and serve immediately.
Tags: parsley, swede, turnip
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Stuffed Turnips
Tuesday, October 27th, 2009
ingredients
serves 4
8 round turnips (675-900 g (1 1/2 – 2 lb)
2 litres (3 1/2 pints) water
salt
2 tablespoons single cream
225 g (8 oz) pork sausage meat
2 tablespoons freshly grated stale Gouda cheese
50 g (2 oz) butter
150 ml (1/4 pint) soured cream
1 teaspoon paprika
method
1. Remove the leaves from the turnips. Wash the pale inner leaves and keep them to one side. Thinly peel the turnips and wash them thoroughly.
2. Bring the water and a generous pinch of salt to the boil in a large saucepan. Add and boil the turnips for 40 minutes.
3. Butter an ovenproof dish. In a basin work the cream into the sausage meat.
4. Drain the turnips, allow them to cool slightly, then remove two-thirds of the centre with a sharp knife. Finely chop the removed turnip and mix it into the sausage meat.
5. Arrange the turnips in the dish, fill them with the sausage meat mixture, then sprinkle with cheese, dot with butter and surround with soured cream. Sprinkle the paprika over the top.
6. Brown in the oven for 10-12 minutes. Finely chop the turnip leaves and use to garnish the turnips.
Tags: swede, turnip
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