Again a night of Cooking from De Krat. Tonight I'm using
some ingredients for the very first time, one of the reasons why I have
De Krat in the first place. Tonight I'm using:
Venison, Parsnip, Jerusalem Artichoke, Chicory, Mushrooms and Apples.
The Stew:
Fry
40 gramsbacon in
1 tsp. olive oil, add
1 chopped shallot,
1 chopped clove of garlic and a
tbsp. of thyme leaves, bake
for about 5 min until it's soft. Fry
400 grams of stewing steak in pieces of 5 cm until its brown in a
Casserole in
25 grams butter, than add the onion mixture. Turn
the heat high and add
50 ml red wine vinegar, let it boil for a couple of minutes.
Add
350 ml red wine and let this boil for a while. Add
3/4 of 350 ml boiling stock to the pan, together with the
1 Bay Leaf and
2 Cloves of garlic. Let it
softly boil for 1 hour, stir every now and then and add some stock
if necessary. Than add
1 tbsp. Dessert Wine and
100 grams Mushrooms and cook for
another 15 minutes. Season with some
salt and pepper if necessary.
Side Dishes:
Jerusalem Artichoke Puree - Peel 500 gr of Jerusalem artichokes, boil them for
about 25 minutes (keep some of the water apart). Mash together with a tsp. of mustard and a
tbsp. of creme fraiche, salt&pepper and some fresh thyme. If
Necessary add some of the boiling water to make it smoother.
Parsnip - Peel 500 grams of parsnip, cut them in pieces of about 5 cm long and put them
in water with lemon. Cook for about 15 minutes, drain, add a knob of butter, salt and pepper.
Chicory Salad - Peel and chop 1 apple. Mix it with 1 tbsp. mayonnaise, 1 tsp. of mustard, 1 tbsp. olive oil and some lime juice,
salt&pepper. Put in a couple of sliced pickled onions and 2 stumps
of chopped chicory.
