TODAY I’M EATING
Here’s a great recipe we found at Christmas Time! Enjoy!
MERRY CHRISTMAS! Duck Egg Designs is approaching the end of another great year great year and we were reminiscing of the amazing experience we had with Kirstie Allsopp and Sue Timney in Kirsties Vintage Christmas on Channel 4 last year. It really was wonderful, so much fun and we met so many interesting and creative people.
Kirsties Vintage Christmas – Kirstie Allsopp, Ellie Harrington of Duck Egg Designs & Sue Timney (Making our Christmas Tree decorations)
One of the many amazing people we met was Richard Hunt (picture below), one of the UK’s best chefs and Head Chef of the Torquay Hotel. Richard came up with a recipe for the show that we thought was so good that we wanted to share it again with you.
So without further a do… we are please to introduce to you.
Kirsties Vintage Christmas – Christmas in a Cup Christmas in a Cup (Serves 8.) What you need: Standard Coffee Mugs (or any mug) just not fine bone China. Flour 300grams, butter 165grams, pinch of salt. Add ingredients to a bowl and rub gently together keeping the mixture light and fluffy…
Christmas in a Cup Cool hands and cool work surface are important here. Add cold water to mixture 4-5 tablespoon, stir with fork. Roll pastry into a ball, wrap in cling film and leave to rest in the fridge for 30 minutes… in the mean time you can start on the filling. Fry your vegetables in 50mls of vegetable oil and 2 knobs of butter. We have: 2 chopped onions, 5 sticks of celery, 2 carrots and 1 small swede all chopped into little cubes.
While vegetables fry prepare the meat.
1 Kilogram of diced venison but beef or lamb will do. First coat the venison in a little seasoned flour. Richard’s tip is to pop your venison and flour into a plastic bag and seal then shake until the venison is covered in the flour. The flour will seal in the juices and thicken the sauce. Once your vegetables have fried, pop them into a heavy croc pot and you can start cooking the venison.
Put the frying pan back on to the heat and get it really hot again and add some a few table spoons of oil. Then you can start to fry the venison and seal in the flavours. Fry venison until nice and brown. Once brown, remove from the heat and add it to your vegetables. To make the sauce: Take 1 tablespoon of Tomato puree and then add 400mls of yummy port! Stir within a hot frying pan. Add 5 tables spoon of cranberry sauce and the zest of 1 orange to the pan. You should really be able to smell the wonderful Christmas aromas now! Now add you sauce to your venison and vegatables and top up with 450mls of beef stock.
Venison Stew For some extra flavour add thyme, bay leave and some mixed juniper berrys in a muslin cloth. Once done season with salt and pepper. Then pop in the oven at 160c (Gas 4-5). Leave the venison in the oven for an hour and a half and then let it cool for another hour and a half. Once cooled, take the pastry out of the fridge and cut out circles to go over the coffee mugs.
Once the pastry is over the mugs wash with egg yolk and when you want put them in the oven for 15-20 minutes at 200c for the perfect Christmas in a Cup!
Christmas in a Cup – Kirsties Vintage Christmas Christmas in a Cup We can tell you they are delicious!
Kirstie Allsopp, Ellie Harrington and Nick Harrington – Kirsties Vintage Christmas
We hope you all have a wonderful Christmas and looking forward to more adventures in the New Year. Thank you for all your support and helping Duck Egg grow and grow.
We really do appreciate the community and all the support!
For more information on Duck Egg Designs contact: Ellie at firstname.lastname@example.org And visit us at www.duckeggdesigns.com