Main Course

Seared Venison Loin with Liquorice Sauce and Colcannon

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Serves 4-6
Preparation 20 minutes
Cooking 25 minutes

1 tablespoon (20ml) extra virgin olive oil
2 (800g-1kg) venison loins, silver-trimmed
Salt and freshly ground pepper

Colcannon
4 large (1.2kg) potatoes, unpeeled
90g butter, […]

Beef and Red Wine Pies

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I have adapted a French technique of hot marinating the meat. The flavour in this is just amazing and well worth the effort. Once made, […]

Mediterranean Vegetable Pie

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Serves 4-6
Preparation 40 minutes
Cooking 40 minutes

1 red capsicum
1 green or yellow capsicum
1 small eggplant
1 medium zucchini
2 eschallots, peeled
1 small head garlic, separated into cloves, peeled
¼ […]

Three level Shepherds Pie

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Serves 6
Preparation 35 minutes
Cooking 45 minutes

1 tablespoon (20ml) extra virgin olive oil
500g lamb mince
1 onion, finely chopped
1 carrot, finely chopped
3 cloves […]