How many of us actually look at the origin of our food & drink?
Choosing British means supporting British farmers & producers whose work helps to keep the British countryside the way we want it to look- Rich in fruits, vegetables & meats.
Choosing British means you're supporting the economy & reducing the carbon footprint of the foods & drinks we are consuming.
Choosing British means you're more likely to be eating produce which is "In Season", containing better nutrients.
So why not try & make a conscious effort to consume more British origin food & drink during these two weeks! Need some help.....why not try out some of these tasty recipes below
Blackberry & Sloe Gin Venison With Rosemary & Garlic Potatoes
Serves 4
Ingredients:
620g Maris Piper potatoes
2 tbsp olive oil
1whole garlic bulb, broken into cloves
Pinch of chopped rosemary
4 x venison steaks
1 tbsp olive oil
4 juniper berries, lightly crushed
125ml sloe gin
300ml stock, made to packet instructions
15g butter
150g blackberries
Method:
Preheat your oven to gas 6, 200°C, fan 180°C.
Cut the potatoes into 1cm cubes & then place in a large pan of boiling water for 8 mins. Drain well and set aside. Heat the olive oil for 2-3 mins in a large shallow roasting tin & add the potatoes and toss around in the oil. Scatter over the garlic cloves and rosemary, as well as a good pinch of seasoning. Bake for 40 mins, turning occasionally, or until golden and crisp all over.
15 mins before the potatoes are cooked, prepare the venison. Season the steaks on both sides. Heat the oil in a large frying pan. Add the steaks, 2 at a time, and cook for 2 mins on each side for rare, 3 mins for medium and 4 minutes for well done. Once cooked to your liking, remove from the pan and set aside to rest whilst you make the sauce.
Add the crushed juniper berries and sloe gin to the juices that are left in the frying pan and bubble for a minute or so to deglaze. Add the stock and cook over a high heat for 3-4 mins or until reduced by half. Add butter and stir until melted. Scatter over the blackberries and heat through for 2-3 mins or until the berries have softened but haven't broken down. Season to taste.
Serve the steaks with the blackberry sauce poured over the top and potatoes on the side.
Sausages With Parsnip Colcannon & Fruity Gravy
Ingredients
Serves 4
1 large potato, cut into chunks
4 large parsnips, peeled and cut into chunks
8 sausages
50g butter
2 large red apples, cored and cut into slim wedges
8 spring onions, sliced, white and green parts separated
1 tbsp flour
1 stock cube
200g kale/ Savoy cabbage, finely chopped
5ml milk
Method:
Put the potato and parsnips in a large pan of water, bring to the boil and simmer for 10 mins/until the veg is tender.
Meanwhile, cook the sausages in a large frying pan. When brown on all sides, transfer to a plate & cover with foil to keep warm.
Put 25g butter into the frying pan with the apples and white part of the spring onions. Fry for 5-10 mins until softened and starting to caramelise.
Add the kale/cabbage to the boiling veg for the final few mins, before the potatoes and parsnips are completely soft. Once wilted, drain the veg and leave to steam-dry in the colander.
Heat the remaining butter in the potato pan . Add the green parts of the spring onions and sizzle for a few mins to soften.
Add the flour and stock cube to the apples and spring onions, stir for 1-2 mins, then add 400ml water, mixing to a smooth gravy.
Return the sausages to the pan and bubble in the gravy for a few mins until heated through. Meanwhile, add the veg to the buttery spring onions, along with the milk and plenty of seasoning, and mash until the potato and parsnips are smooth.
Serve the colcannon with the sausages; gravy spooned over the top.
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