a Christmas recipe- we made this many times with our students at Christmas

Last week I went to Lindenhoff in Baambrugge

They had just started their Christmas Fare, I bought some venison steaks for Christmas

here follows an old favourite.

Venison assiette (fillet and burgers) with red wine sauce, stir fried sprouts and parsnip puree



1 kilo deer filet or 1 leg of venison


2 glasses of red wine

2 dl olive oil

10 juniper berries

1 teaspoon finely ground bay leaves

salt and black pepper

50 g clarified butter



Prepare the meat, remove the best pieces from the leg and keep the rest for the meatballs

Cook the red wine to a glaze.

Mix the olive oil the juniper berries, the bay leaf and salt and pepper into the wine

Pour this over the deer and marinade for several hours.

Remove the meat from the marinade and dry well.

Quickly sear the meat on all sides in clarified butter and a little olive oil.

Place the meat in a roasting dish and roast in the oven for 10 –15 minutes depending on the thickness of the cut of the meat  (180°C)

Allow the meat to rest before cutting into thick slices.

Add any cooking juices to the sauce.



50 g butter

100gr bacon cut into pieces

250g mushrooms eg mousserons

1 dl red wine

1 glass port

3 dl game stock


Fry the bacon in the butter until the juices run , add the mushrooms to the pan and fry until golden brown. Remove from the pan , deglaze the pan with the red wine and port and simmer until the red wine and port is reduced to a third., pour in the stock and leave to simmer slowly on a low heat.

Before serving add the mushrooms and bacon to the sauce.


Italian venison meatballs



675g  venison meat

250 ml milk

2½ cm slice of Italian bread or breadcrumbs

3 g flat parsley

1 tbsp freshly chopped rosemary or 1 tsp dried rosemary

30 g freshly grated parmesan cheese

2 large egg yolks

½ tsp salt

freshly grind pepper

a little flour

4 tbsp olive oil.



Soak the bread in the milk and leave to soak for 5 minutes, squeeze out and keep the milk

Mix the bread parsley, rosemary, parmesan egg yolk in the food processor.

Place the meat in a bowl and add the egg yolk mixture kneed it well together, season with salt and pepper and if necessary add the milk to make a soft mixture.

Make the hands wet and roll into meatballs the size of a large walnut.

Heat the olive oil in a frying pan toss the meatballs in the flour at the last moment and fry quickly on all sides until golden brown  (ca. 5 tot 10 min.).

Pour of the extra fat and add the bouillon to the pan and allow to simmer over a low heat until cooked.


Parsnip puree

2 onions

1 kilo parsnip

100g butter

2 –3 dl cream


Cut the parsnips into pieces.

Melt the butter in a large pan and add the onions and the parsnips until they just begin to color, add the cream  and cook on a very low heat until the parsnips are cooked.

Smash with a fork to a fine puree.

Keep warm ay bain marie


Vegetable garnish

500 g sprouts

50 g butter

2 shallots


Clean the sprouts and cut into 4 . Chop the shallots .

Melt the butter in a pan, fry the shallots and sprouts stirring well, add a little water or stock season with salt and pepper .

A small present for you all

A few English Xmas things Jean and I made in a lesson for Christmas years ago

Beddington and Bake’s  Christmas specials

Kumquat and cranberry relish


2 tablspoons extra virgin olive oil

3 medium-sized red onions halved and sliced

1 teaspoon crushed coriander seeds

½ teaspoon freshly ground cardamom seeds

100 gr kumquats halved, and pips removed

100 gr cranberries

2 tablspoons balsamic vinegar

juice and finely shredded zest of 1 orange

4 teaspoons brown sugar

alt and pepper


Heat the oil in a pan and add the onions. Cover the pan and cook the onions on a low heat for 15-20 minutes. Add the spices and cook for a further 2 minutes. Add the kumquats, cranberries, vinegar, orange juice and zest, 2 teaspoons sugar and 3 tablespoons water. Season well and cook coverd for a further 15 minutes. remove the lid and cook until the liquid evaporates, stirring frequently. Adjust the seasoning with the sugar and/or vinegar.
































Welsh Rarebit(Rabbit)


25 gr butter

1 teaspoon Colman’s mustard

Worcestershire sauce


2 tablespoons beer


Place all the above ingredients in a pan over a low heat and stir until amalgamated.


75 gr grated Cheddar cheese

2 egg yolks

Add the cheese to the pan and stir until melted. Remove from the heat and allow to cool. When cool beat in the two egg yolks.


4 slices of fresh white bread

Toast the bread on one-side only. Spread the cheese mixture on the untoasted side and place under a hot grill until golden brown.

































Potted Shrimps


350 gr peeled shrimps

175 gr butter salted

1 blade of mace

Cayenne Pepper

freshly grated nutmeg

lemon juice

75 gr clarified butter


Melt the butter in a small pan and add the spices, the lemon juice and the shrimps. Gently heat through for two minutes and  divide among 6 ramekins. Press the shrimps down in the ramekins and place in the refrigerator to set. When set cover with a thin layer of clarified butter.






Potted Stilton with walnuts


500 gr grated Stilton

125 gr butter

75 gr walnuts broken into small pieces

1 tablespoon port

50 gr clarified butter


Mash the Stilton with the butter and the port till creamy and stir in the walnuts.

Press into a small terrine and smooth the surface with a warm knife. Cover with a thin layer of clarified butter.





















Pickled quail’s eggs


18 quali’s eggs, hard boiled and peeled


1 litre white vinegar

15 gr bruised ginger root

2 crushed cloves of garlic

15 gr mustard seeds

15 gr white peppercorns

2 dried chilies


Bring the vinegar with all the spices etc. to the boil and simmer for 5 minutes. Remove from the heat and cool. Remove the ginger and garlic. Pack the eggs in a clean jar and cover with the spiced vinegar.





































Honeycomb Brittle


625 gr sugar

¼ cup glucose syrup

8 teaspoons honey

6 tablespoons water

Place the above ingredients in pan and on a low heat warm until the sugar is dissolved. Raise the heat and cook until 148°C.

2 teaspoons bicarbonate of soda

Stir in the bicarbonate of soda with a whisk and pour out into an oiled baking tin.









































Grapefruit Curd


2 large red grapefruits

175 gr butter

500 gr sugar

4 eggs


Squeeze the juice from the grapefruits. Mix with the sugar in a bowl and place above a pan of gently boiling water. Stir until the sugar has dissolved. Add the butter and keep stirring until the butter has melted. Lightly beat the eggs and stir into the bowl. Stir continuously until the mixture begins to thicken – do not heat higher than 90°C otherwise the eggs will curdle.

Pour into sterilised jars and cover.






































Brandy Snaps


Oven temp. 200°C

60 gr Golden Syrup

60 gr butter

60 gr sugar

60 flour

1 teaspoon ginger powder

½ teaspoon lemon juice

1 teaspoon brandy

Melt the Golden Syrup, sugar and butter in a pan. Remove from the heat and stir in the remaining ingredients.

Allow the mixture to cool slightly. Place teaspoons of the mixtur on a greased baking sheet (or non-stick) allowing for spreading – to be sure bake one first to see how large the brndy snap is. Place in the hot oven and when they begin to turn golden brown, remove and allow to cool slightly. With a palette knife remove from the sheet and wrap around the handle of a wooden spoon and leave to cool. Do not cook to many biscuits at the same time as once they cool they become brittle.



Gingerbread Men


Oven temp. 180°C

75 gr brown sugar

2 tablespoons Golden Syrup

1 tablespoon dark syrup

1 teaspoon ground cinnamon

1 teaspoon ground ginger powder

pinch of ground cloves

zest of ½ orange

1 teaspoon water

Place the above ingredients in a pan and gently heat until the sugar is dissolved.

75 gr butter

½ teaspoon bicarbonate of soda

225 gr plain flour

Stir the butter into the syrup mixture until melted, then stir in the bicarbonate of soda and the flour. Allow to cool in the refrigerator for a few hours. When about to use remove from the refrigerator and roll out to ¼ cm thickness. Using a cookie cutter  cut out the biscuits and place on a greased or non-stick baking sheet. Bake in the oven until puffed and golden brown Remove on to racks to cool. Decorate with melted chocolate or icing sugar












500 gr plain chocolate

Melt the chocolate in a bowl on top of a pan of gently boiling water.

60 cc water

40 gr glucose syrup

125 gr praline

7.5 ml liqueur – Amaretto etc.

Stir in the remaining ingredients into the melted chocolate and spread out on a baking tray lined with greaseproof paper.

Allow to cool in the refrigerator. Cut into lengths and roll in icing sugar. Cover in a thin layer of chocolate and roll again in icing sugar or cocoa powder.






Chocolate coated prunes filled with almond paste


Dried prunes stones removed

Almond paste flavoured with orange flower water, brandy, Armagnac etc.

Melted plain chocolate


Make small balls of the almond paste and stuff them in the opening of the prune. Squeeze shut and dip in the melted chocolate. Place on greaseproof paper to set.




















Spiced Orange Slices


6 oranges wipe cleaned and cut into 1 cm thick slices

450 ml white vinegar

350 gr sugar

2 teaspoons cloves

a 7cm length of cinnamon


Place the orange slices in a pan and cove with cold water. Bring to the boil and simmer for 40 minutes. Remove the slices and drain. Discard the water. Place the remaining ingredients in a pan and bring to the boil. Reduce to a simmer and add orange slices a few at a time and cook gently until the skin becomes transparent. Remove and place in a clean jar and continue with the rest of the slices. Boil the liquid for five minutes until it starts to thicken and pour over the fruit.








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