Burns Night

First the Haggis, then...


Burns Night Suppers, whether grand or small, celebrate the birth of Robert Burns who was born on 25 January 1759.

Since not long after his death on 21 July 1796, Burns enthusiasts around the world have been celebrating his life and his genius with an evening steeped as much in history as it is in single malt.

More formal evenings get under way with the Selkirk Grace, which is often attributed to Burns but was apparently in use before he was born.

Some hae meat and canna eat,
   And some wad eat that want it;
But we hae meat, and we can eat,
   Sae sae the Lord be thankit.

The supper continues with a piper playing a stirring lament as he leads the haggis into the dining room to be paraded ceremoniously through the assembled guests as they applaud its arrival with a "slow hand clap".

We'll skip the haggis this year and head to the Highlands for Venison and a tasty wee sauce.

...Four 'Fab' Gravies for Scottish Venison

Slange var ~ cheers !

For the Whisky Gravy: Boil the alcohol off 150 ml of whisky for 2 minutes then stir in 1 tbsp of Stokes Dijon Mustard and 2 tbsp of Stokes Redcurrant Jelly.

In a separate pan, boil 500 ml of beef stock to reduce it by half then pour it into the whisky and mustard with 100 ml of double cream, heating it up before serving.

Loin of Venison

Classically outstanding, on the eye as well as the palate.

Work on a 400g loin for 2 people, cut in half and seasoned for cooking. (So for 4 people, 800g cut to 4 x 200g pieces.)

In a heavy based pan of foaming butter (with a splash of olive oil to stop it burning), sprinkle 1 tsp of thyme leaves. As they start to catch, put your 2 (or 4) pieces of meat into the pan for 2 minutes one side, 2 minutes the other and a minute each on the two uncooked edges (the maths doesn't quite work, but the cooking does). With each side seared, roll the loin pieces and baste well for 5 minutes before lifting the meat from the pan to rest.

Now, in the same pan's juices with the heat up, add 1 tbsp of balsamic vinegar, 1 tbsp of Stokes Redcurrant Jelly, 2 tbsp of our Blackcurrant Extra Jam, 2 tbsp of Stokes Tomato Ketchup, a good splash of red wine and 175ml of strong beef stock. Reduce, reduce, add a knob of butter, reduce, taste, reduce - to make less considerably more.

Venison with Pears

Pre-heat the oven to 170°C/gas mark 3. First, poach the pears - 1 each. Peel and core them then sit them in a buttered ovenproof dish with 250ml of red wine, a stick of cinnamon, sprinkling of caster sugar and a good knob of butter.

For a tight seal, cover the pan with foil, scrunching up the edges, before putting the lid on firmly then into the oven for 90 minutes. Set the pears aside to keep warm and keep the precious cooking liquor.

Finely dice 2 shallots and fry them in olive oil before adding Venison steaks for 3 minutes each side.

Set the steaks aside and deglaze the pan with a good glass of red wine (250ml) and the pears' cooking liquor. At a rapid boil, reduce the liquid by half before stirring in 2 tbsp of Stokes Redcurrant Jelly, 1 tbsp of Stokes Brown Sauce and a good knob of butter for a silky finish.

Venison with 
Chocolate Chilli Berry Sauce

For the venison, use steaks or loin cut into steaks - about 200g weight per person. 

For the fantastic sauce: In a saucepan, melt a knob of butter and fry 2 diced shallots and 2 chopped sticks of celery for 5 minutes. Now add 250ml of chicken stock, a glass of red wine (150ml) 3 tbsp of Stokes Redcurrant Jelly, 2 tbsp of our Blackcurrant Extra Jam. 

Reduce by half on a rapid boil then blend smooth with a hand blender. Now add 4 or 5 squares of good dark chocolate and 3 or 4 tsp of Stokes Chilli Jam. 

As the chocolate melts, blitz it again with the hand blender and stir a good knob of butter into the simmering liquid to give a velvet sheen to the sauce. When the steaks have cooked and rested, treat them (and yourself) to a good coating of this amazing sauce.

Ketchup - Great Taste for all Occasions

More foodie thoughts for the week:

 


Meat Free Character - 
Colour, character, texture and taste are all part of the joy of a meat-free kitchen - here.







Magical Mustard - 
If you are left with only one condiment in the kitchen, make sure it's mustard-based and find out whys - here.
 






Breakfast Muffin: the Video - 
Enjoy this sizzling video, building 'the ultimate' English Breakfast Muffin. This and more - here.

If we couldn't make it AMAZING...
we wouldn't make it at all.

FOOD MADE BETTER 
www.stokessauces.co.uk

01394 462150