by Tim Bilton
Ingredients:4 field mushroomsRapeseed oilA sprig of fresh thymeSalt and freshly ground black pepper60g butter8 spears of local AsparagusA handful of mixed baby leaf salad4 tbsp Womersley Blackcurrant & Rosemary Vinegar300g prepared smoked chicken, cut into small pieces8 softly boiled quails eggs, peeled and halved4 rashers of pancetta – cooked until crispyMethod:Place the mushrooms on a baking tray, drizzle with a little oil, sprinkle with a few thyme leaves, salt and pepper and place a knob of butter in the centre of each mushroom. Bake at 180C/Gas mark 4 for approximately 10 minutesPrepare and trim the asparagus. Place in a roasting tin, sprinkle with salt and pepper and a drizzle of rapeseed oil. Roast at 180C/Gas mark 4 for approximately 10 minutes, or until the stems are tender. Cooking time depends on the thickness of the asparagusDress the salad leaves in a bowl with a little of the Womersley vinegar and divide between 4 serving plates Sit the baked mushrooms on top of the salad, add the pieces of smoked chicken and roasted asparagus. Scatter the halved soft boiled quails’ eggs in and around the dish to garnishFinish with a jauntily placed piece of crispy pancetta
by Jose Souto of Westminster Kingsway College
Serves 2Ingredients1 Muntjac loin250g Blackberries 500ml Venison stock 150g game trimmings (cut small dice venison is the best to use but other game or a mix of Game will do ) cut into small dice.1 Carrots½ small Onion ½ stick Celery½ Garlic clove1 tea spoon Tomato puree1 glass bottle Red WineSprig of fresh ThymeSalt and PepperOilA good dash of Womersley Blackberry vinegar1 teaspoon of sugar (optional if you find the vinegar too sharp) MethodFry off Game trimmings will a little oil to give a good colour do a bit at a time. Remove from pan and keep to one side.Fry off veg that has been diced small in same pan with a little more oil again to give good colour.Once veg has fried add Trimmings to veg and add tomato puree. Fry off for 2 to 3 min. Add wine, thyme and allow to reduce by half.Add stock, season and reduce by a third. Strain through a fine strainer and if you would like a thicker consistency reduce some more. Keep 2 or 3 blackberries back for garnish. Put the rest in a pan with a dash of water and a lid.Once the blackberries have stewed for a min or 2 remove the pan from the heat and using a hand blender liquidise them. Strain the blackberry puree and fold into the jus if need be reduce the jus until it is like double cream.Season and fry the Muntjac loin in oil sealing it on all sides then remove from pan. To the pan add the Womersley Blackberry vinegar allow to reduce to a thick syrup.Place the loins back into pan and roll them in the syrup so they have a good covering of the glaze.Place Muntjac into oven at 180°C for 5 min then remove and allow to stand for 10 min uncovered in a warm area of the kitchen.Deglaze the pan with the jus just to take off the flavours of the syrup.Cut the venison serve with the Blackberry jus and whole fresh Blackberries .
by Peter Sidwell of Simply Good Food TV
8 Cumberland sausages1 tsp of oil1 tbsp of butter2 small red onions, peeled and sliced4 medium sized British apples, peeled, cored and diced70ml of Womersley Blackberry Vinegar70ml water30g golden caster sugar1 handful of blackberries fresh or frozen1 tsp of chopped fresh thyme
Pre-heat a large frying panAdd the sausages and oil into the pan and cook until golden (4-5 mins)Melt the butter in the panAdd the peeled and sliced red onionsStir the onions around to help soften themAdd the peel, cored and diced apples to the panContinue to cook all the ingredients and reduce the liquid by halfAdd the Blackberry Vinegar, water and sugarTurn the pan onto a medium heat and allow to cook and reduce the liquid until it appears more like a glaze than a liquidSeason according to your taste and serve with freshly chopped thyme.
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