Smoked Salmon Cheesecakes with Tomato Salsa

Serves 4

THE BASE

 

75G BUTTER
100G FINE OATMEAL
SALT AND PEPPER

Method

 

Melt butter gently, the mix in oatmeal until all the butter is absorbed. Season.

Place in moulds and spread evenly ½ cm thick.

THE FILLING

 

1 EGG YOLK
180G SLICED SMOKED SALMON
1 DESSERT SPOON CHOPPED FRESH DILL
½ LEMON – JUICE AND ZEST
200G PHILADELPHIA CHEESE
3 TABLESPOONS DOUBLE CREAM
100ML CRÈME FRAICHE
SALT AND PEPPER

Method

 

Bring pan of water to boil. Reduce heat to gentle simmer, place Philadelphia Cheese in a stainless steel bowl over water and stir until melted.

Add chopped dill, crème fraiche and cream. Stir continuously until mix is runny.

Add egg yolk and fold in thoroughly.

Place roughly chopped smoked salmon onto set oatmeal base.

Bake at 150°C for ten minutes, checking half way through.

Chill.

Turn out and serve.

Rob's Pot Roast Haunch of Venison in a Rich Port and Orange Sauce

6/8 portions

INGREDIENTS

 

2 KILOS HAUNCH OF VENISON (Seared in hot frying pan)
1 LITRE ORANGE JUICE
½ PT BEEF STOCK
1 TABLESPOON WHOLE GRAIN MUSTARD
1 TABLESPOON WORCESTER SAUCE
FRESH GARLIC OR GARLIC PUREE
2 X ZESTED AND JUICED ORANGES
½ BOTTLE RUBY PORT
SALT AND PEPPER TO PERSONAL TASTE
MIXED HERBS (A GOOD PINCH, PREFERABLY FRESH)
2 TEASPOONS OF BURNT SUGAR OR GRAVY BROWNING
½ PT DOUBLE CREAM TO FINISH DISH

METHOD

 

Place all ingredients except cream in a thick bottomed pan with a tight fitting lid. Bring to the simmer for ½ hour then place in oven at 170° for 2 ½ hours (check liquid levels after 1 ½ hours). If reduced too much, top up with beef stock.

After remaining cooking time (1 hour) remove from oven and place pan and contents into sink of cold water.

Once cold, place in fridge (still in cooking liquor).

Once totally chilled slice meat and return to liquor. When required, take the meat from the liquor and place in a saute pan or large frying pan with some of the cooking liquor. Place on high heat and reduce liquor by half.

Add the cream to finish, letting the sauce thicken over a high heat.

Serve with more zested orange and orange segments

Enjoy and take all the credit!

Sticky Carrot and Pear Puddings

(To make 50 puddings)

INGREDIENTS

 

10 LARGE CARROTS (GRATED)
14 PEAR HALVES (1 INCH DICED)
1 BLOCK BUTTER
1 CUP VEG OIL
2 CUPS PEAR JUICE FROM TIN
12 EGGS
12OZ SUGAR (BROWN)
1LB 2OZ SELF RAISING FLOUR
1 DESERT SPOON MIXED SPICE
DASH OF VANILLA ESSENCE

METHOD

 

Whisk sugar, butter, oil until light and fluffy

Add mixed spice and vanilla

Into this mixture slowly whisk in the eggs.

Add ½ the flour and spoon/fold in

Add other ½ flour

Spoon/fold in pears and carrots

Bake in cake tin or individual moulds at 180°c for 15/20 minutes for moulds or 30/35 minutes for cake tin.