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Haybaked venison with salt baked
celeriac, smoked bacon and cabbage
Smoked bacon sauce4 x 100g pieces of venison loin
Hay
1 shallot diced
James Sommerin and Nerys50g smoked baconSalt baked celeriac
Howell at the Royal Welsh Show100ml red wine4 x celeriac pieces at 100g
50ml port300g table salt
200ml meat stock500g plain flour Full steam
50ml whipping cream30g chopped rosemary
water to bind ahead to 2010
Salt baked celeriac
James has been busy both inPlace all the ingredients, except the celeriac,
and out of the kitchen with hisinto the food processor and blend adding
most recent foray (after the Haythe water to form a dough. Roll the
Literary Festival and Taste indough to about 1cm thickness. Wrap
London at Regent’s Park) seeingthe celeriac pieces with the pastry.
him giving chef’sBake these at 200 degrees for
demonstrations at the Royal15 mins.
Welsh Show 2009 in
Llanelwedd, Builth Wells.Smoked bacon sauce
James met up with BBC’sSauté the shallot and the
Wales Jamie and Louise at thebacon in a pan. Deglaze with
show who were broadcastingthe red wine and port, reduce
live from the showground.by half. Add the meat stock,
James has been on the pair’sreduce by half. Add the cream
show talking about his food andand bring back to the boil,
also the Great British Menu inseason. If the sauce is too thin
the past and is looking forwardreduce further.
to getting on air again in the
near future.For the venison
Despite the inclementSeal the venison in a hot pan for about 2 min on
weather crowds bustledeach side. Then place the venison in a clean pan and encase it
throughout the day. Jameswith the hay and bake in an oven for 6 - 8 min at 200 degrees. As the hay becomes
delivered his brace of hour-longwarm the flavour will be absorbed by the venison and will become slightly smokey.
demonstrations ably aided and
abetted by expert and food
author Nerys Howell, of the
Howell Food Consultancy.
Using ingredients such as
succulent produce from theDESSERT
Welsh Venison Centre, who
were at the show so the meat
could not have been any fresherDark chocolate tart
and also Caws Mynydd Duwith cherry and lemon
ewe’s milk cheese (which he
used in his should-have-wonChocolate filling
Sable pastry Great British Menu starter)
250g dark 250g flour James kept his capacity 100-plus
chocolate 200g butter audience rapt with his cookery
3 eggs 2 yolks skills and culinary knowledge .
1/2 litre cream 100g icing sugar Meanwhile James is once
2 yolks more one of the star attractions
at the highly-respectedMethod baking beans ) the pastry at
Abergavenny Food Festival onMelt the chocolate over a 180 degrees for about 15
Sunday, September 20. Thepot of hot water, whisk the mins or until the pastry is
Monmouthshire festival is firmlyeggs and yolks together golden. Remove the baking
established as one of the mostand add the cream last, mix beans and bake for a
significant and influentialtogether and leave to cool further 3 min to dry the
festivals of its type not just inpastry.
Wales but in the UK.Cream the butter and the Pour in the chocolate
James is also involved in asugar together, add the mixture and turn the oven
couple of other very exciting,flour and the egg yolks and down to 150 degrees and
challenging and creativitymix to a smooth paste. bake for a further 15 - 20
stretching projects which will,Place in the refrigerator and min to set the chocolate
without doubt, further test hisallow to set. mix. Remove from the oven
culinary skills over the comingand leave to cool.
weeks.Once the pastry has set At The Crown Restaurants
Save to say one of theflour a surface and roll the we serve this with a lemon
projects involves catering on apastry to 1cm thickness and and cherry sorbet, but why
much larger scale than to whichline an 8” tart ring. not indulge with Baileys or
he is accustomed and the otherMake sure there are no peanut butter ice cream.
entails mastering the art ofcracks and blind bake (with
catering on the move! Watch
this space.
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