Venison Meatball & Vege Bake

Chop a mixture of carrots, parsnips, pumpkin (or any root vegetables) into bite size pieces. Drizzle over olive oil and mix through. Put into oven at 200c to start cooking.

Meanwhile make meatballs:

500 gms venison mince (we were lucky to have some wild venison mince given to us).

1 egg beaten lightly

1 small onion finely chopped

2 tablespoons tomato paste

1tsp mixed herbs (dried or fresh)

 Mix together mince, tomato past, egg, herbs and season. Using wet hands roll into large balls (I made about 8) and then coat in plain flour.

 Fry in a small amount of olive oil until nicely browned on all sides.

 Take veges out of oven and turn all over. Place meatballs on top and brush with glaze made of tomato sauce, worcestershire sauce (or you can use soya sauce for less spice) and a bit of coffee.

 Return to oven and cook altogether for a further 20-30 mins.

 Serve with mushrooms that have been sauted in a little butter, then swirled in cream.

Brunch after lamb shanks

After the lamb shanks and creamy mash, there were of course left overs. A great way to use them up is for brunch the next day!

 Into the mashed potato and green beans beat an egg. Create into flat cakes in a pan on medium heat. When nice and brown underneath, flip over and cook the second side.

 To serve, stack potato cakes, top with caramelised onion and add a few cherry tomatoes.

Lamb Shanks in the Crockpot

Using a tiny amount of extra virgin olive oil, brown lamb shanks on all sides. (This can mean needing to standing and hold them with tongs for a while). When sufficiently browned, pop them into the crockpot.

 Using the same pan, saute onions, garlic and sliced leek slowly until golden.

 Add to shanks in crockpot, along with a couple of tablespoons of tomato paste, 1/2 cup red wine, chopped carrots, celery and 1 cup of beef stock.

 Let cook for a good long time. (I had it on high for about 6 hours). The longer the more tender the meat.

Serve with steamed green veges, and creamy mashed potatoes with wafer thin slices of paremsan on top. (For mashed potato, cook agria potatoes cut into chunks until they are very soft. Pour off water and add about 2 tabspoons butter. Leave to melt for a few minutes before mashing until no lumps are left. Add a good quantity of cream and then milk if you want it softer. Whip with the masher until it is soft and very creamy.)

A few cherry tomatoes add more colour, texture and flavour.

Chaaf - Rolled Oat Shortcake (Dad's Favourite)

 Combine 2 cups rolled oats, 1 heaped cup coconut, 1/2 cup sugar.

 Add 1/2 tspn Baking Powder, pinch of salt and tspn vanilla.

 Stir in 150gm melted butter.

 Press into lamington tray.

 Bake approximately 25 mins at 160c until golden and firm to touch.

Slice while still warm.

Pumpkin, Sage & Ricotta Pie

Make pastry using flour, butter, egg yolks and chilled water. Refrigerate for approx. 30 mins while preparing other ingredients.

Chop pumpkin and roast in small amount of extra virgin olive oil until tender.

Mix together pumpkin, sage leaves, ricotta & grated parmesan.

Pour into pastry which has been rolled and laid over flan tin, leaving large border.

Fold border in loosely, making pintucks to gather together. Brush pastry with a little milk then sprinkle on a little more grated parmesan.

Bake at about 200c for approximately 30mins or until golden.

Enjoy large slices with a green salad.

Simple but Delicious Dinner

A large piece of sirloin, rubbed with oil, sprinkled with salt, pepper, fresh thyme & rosemary.
Sear all over in heavy pan and then put into hot oven (about 200c) until rare-medium-rare (25 mins? depending on size of meat).
Remove from oven and cover with tin foil and let sit for approx. 15mins.

Perfectly roasted ready for tinfoil

While meat is searing, split fresh outdoor tomatoes and slip into cut some rosemary, oil, salt, pepper and sliced garlic. Add some extra garlic cloves to the dish. Pour over some oil and put into hot oven as you remove meat.

Tomatoes roasted with rosemary and garlic.

The roasted vegetable chunks take about as long as the meat, so have them chopped and sprinkled with oil and seasonings early on. Keep checking and turning over. They should be perfect at the same time as the meat is ready to be sliced.

Roasted vegetable chunks

Slice medium rare meat

Enjoy simple, flavoursome, tender dinner.

Thanks - Little and Friday

Thanks Little and Friday for publishing your delicious cookbook Treats From Little and Friday (Penguin, NZ).
This delicious Banana & Caramel cake certainly was not little and it wasn't on a Friday, but it was superb.