by Mary Berry
2. Mix the butter and marmalade together in a bowl, then spread over the browned side of the cold duck breasts. Arrange in a roasting tin, browned side up.
3. When ready to serve, preheat the oven to 220˚C (200˚C fan/ 425˚F/Gas 7). Roast the duck for 12–15 minutes (15–20 minutes for 12) or until cooked but still pink. Set aside to rest.
4. Meanwhile, place the roasting tin on the hob, add the lime and ginger sauce, and heat until hot, scraping up any sticky bits from the bottom of the tin.
5. Carve each duck breast diagonally into three and serve on the hot sauce with a garnish of chives.
IN THE AGA
Roast the duck on the top set of runners in the roasting oven for 12 minutes.
PREPARE AHEAD
You can prepare the duck up to the end of step 2 up to 1 day ahead. Not suitable for freezing.
DUCK BREASTS WITH A PIQUANT LIME AND GINGER SAUCE
g Contents g Main Courses Poultry and Game
PHEASANT BREASTS WITH MUSHROOMS AND MADEIRA
A warming dish that’s perfect for sharing with friends when game is in season. Serve with mash and red cabbage or green vegetables.
serves 6
2 onions, sliced
3 thyme sprigs
3 young pheasants
600ml (1 pint) hot game stock or chicken stock
50g (13⁄4oz) butter
250g (9oz) small chestnut mushrooms, quartered
45g (11⁄2oz) plain flour
4 tbsp cold water
150ml (5fl oz) Madeira
1 tbsp balsamic vinegar
1 tbsp freshly chopped thyme leaves
1 tbsp full-fat crème fraîche
salt and freshly ground black pepper
serves 12
4 onions, sliced
6 thyme sprigs
6 young pheasants
1.2 litres (2 pints) hot game stock or chicken stock
100g (31⁄2oz) butter
500g (1lb 2oz) small chestnut mushrooms, quartered
85g (3oz) plain flour
8 tbsp cold water
300ml (10fl oz) Madeira
2 tbsp balsamic vinegar
2 tbsp freshly chopped thyme leaves
2 tbsp full-fat crème fraîche
salt and freshly ground black pepper
1. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Line a large roasting tin with foil and scatter the onions over the base.
2. Put a sprig of thyme in the cavity of each bird. Arrange them breast side down on top of the onions in the tin.
3. Pour over the hot stock, cover with foil, and roast for 1 hour and 10 minutes (1 hour and 20 minutes for 12) or until the breasts are tender. Remove the birds from the tin and allow to rest. Reserve the stock.
4. Melt the butter in a saucepan, add the mushrooms, and fry over a high heat for a few minutes or until soft. Strain the stock from the roasting tin into a measuring jug until you have 450ml/15fl oz (900ml/11⁄2 pints for 12), and discard the onions.
5. Mix the flour to a runny paste with the cold water, then stir in with the mushrooms and fry for 1 minute. Gradually add the measured stock and Madeira, stirring until blended. Bring to the boil, add the vinegar, thyme, and crème fraîche, and season with salt and freshly ground black pepper.
6. Using a sharp knife, detach the pheasant breasts from the carcass and cut each into three diagonally. Arrange in a serving dish and pour over the hot sauce. If the thighs are tender, they can also be served. If tough, use to make game stock with the carcass.
IN THE AGA
Roast the pheasants in the centre of the roasting oven for 45 minutes (55 minutes–1 hour for 12).
PREPARE AHEAD
The dish can be prepared up to 1 day ahead and reheated. Not suitable for freezing.
PHEASANT BREASTS WITH MUSHROOMS AND MADEIRA
g Contents g Main Courses Poultry and Game
GAME CASSEROLE WITH THYME AND MUSTARD DUMPLINGS
This is the perfect casserole for a winter buffet. Start it the day before so that the game has time to absorb the flavours of the Port. If you don’t have quite enough game, make up the weight with stewing beef. Serve with creamy mashed potatoes.
serves 6
900g (2lb) mixed game, sliced into large pieces
150ml (5fl oz) Port
2 tbsp sunflower oil
30g (1oz) butter
2 large leeks, sliced
4 celery sticks, sliced
1 apple, peeled, cored, and chopped into small cubes
1 tbsp brown sugar
45g (11⁄2oz) plain flour
450ml (15fl oz) chicken stock or game stock
1 tbsp Worcestershire sauce
2 tsp Dijon mustard
1 tbsp balsamic vinegar
salt and freshly ground black pepper
For the dumplings
175g (6oz) self-raising flour
85g (3oz) suet
2 tbsp grainy mustard
1 tsp freshly chopped thyme leaves, plus extra to garnish
serves 12
1.8kg (4lb) mixed game, sliced into large pieces
300ml (10fl oz) Port
4 tbsp sunflower oil
50g (13⁄4oz) butter
4 large leeks, sliced
8 celery sticks, sliced
2 apples, peeled, cored, and chopped into small cubes
2 tbsp brown sugar
85g (3oz) plain flour
900ml (11⁄2 pints) chicken stock or game stock
2 tbsp Worcestershire sauce
1 heaped tbsp Dijon mustard
2 tbsp balsamic vinegar
salt and freshly ground black pepper
For the dumplings
350g (12oz) self-raising flour
175g (6oz) suet
4 tbsp grainy mustard
2 tsp freshly chopped thyme leaves, plus extra to garnish
1. Put the game and Port into a bowl and leave to marinate for a few hours or overnight.
2. Preheat the oven to 160˚C (140˚C fan/325˚F/Gas 3). Meanwhile, heat the oil in a large frying pan or casserole. Drain the meat from the marinade (reserving the marinade) and brown quickly over a high heat. Remove with a slotted spoon and set aside. You may need to do this in batches.
3. Melt the butter in the frying pan, add the leeks, celery, and apple, and fry for 2 minutes. Add the sugar and fry for 2 minutes more or until the leeks are starting to soften.
4. Add the flour, then blend in the reserved marinade and stock. Return the meat to the pan and add the Worcestershire sauce, mustard, vinegar, and some salt and freshly ground black pepper.
5. Bring to the boil, cover with a lid, then transfer to the oven for 1–11⁄2 hours (11⁄2–2 hours for 12) or until the meat is tender.
6. Remove from the oven and increase the temperature to 200˚C (180˚C fan/400˚F/Gas 6).
7. To make the dumplings, mix all the ingredients together in a large mixing bowl. Add about 150ml (5fl oz) cold water (300ml/10fl oz for 12) to make a sticky but manageable dough. Lightly knead the dough in the bowl, then shape into 12 small balls (24 for 12).
8. Put the dumplings on top of the casserole and bake without a lid near the top of the oven for 20 minutes or until the dumplings have risen and are golden brown on top. Garnish with chopped thyme.
IN THE AGA
Cook the casserole in the simmering oven for 11⁄2–2 hours or until tender. Add the dumplings and cook near the top of the roasting oven for 20 minutes or until risen and golden brown.
PREPARE AHEAD AND FREEZE
The casserole can be made up to the end of step 5 up to 2 days ahead. The dumplings are best freshly made. Freeze without the dumplings for up to 2 months.
GAME CASSEROLE WITH THYME AND MUSTARD DUMPLINGS
g Contents g Main Courses Poultry and Game
HIGHLAND GAME PIE
Full of flavour and perfect for feeding a crowd for that special occasion. You can easily buy game casserole meat from supermarkets, which comes diced and is p
erfect for this recipe.
serves 10
Special equipment 1.7 litre (3 pint) ovenproof pie dish with a wide base, about 23 x 33cm (9 x 13in)
2 tbsp olive oil
1.4kg (3lb 2oz) game meat, such as pheasant, guinea fowl, partridge, or venison, cut into 4cm (11⁄2in) cubes
salt and freshly ground black pepper
3 large onions, chopped
60g (2oz) plain flour
300ml (10fl oz) red wine
1.2 litres (2 pints) chicken or game stock
2 tbsp Worcestershire sauce
a little gravy browning, optional
10 pickled walnuts from a jar, quartered
For the suet pastry
200g (7oz) self raising flour
100g (31⁄2oz) shredded suet
1⁄2 tsp salt
about 150ml (5fl oz) water
1 egg, beaten
1. Preheat the oven to 160˚C (140˚C fan/320˚F/Gas 3).
2. Heat the oil in a large deep casserole dish or sauté pan. Season the game meat with salt and freshly ground black pepper. Fry in the hot oil until brown all over, stirring over a high heat. Remove with a slotted spoon and set aside.
3. Add the onions to the pan and fry for a few minutes. Sprinkle in the flour and cook for 30 seconds. Gradually add the red wine and stock, then bring to the boil while stirring until smooth. Add the Worcestershire sauce and gravy browning, if using, and check the seasoning. Boil for few minutes, then cover and transfer to the oven for about 2 hours or until the meat is tender.
4. Stir in the walnuts and tip the mixture into the pie dish. Leave to cool before adding the pastry. Increase the oven to 200˚C (180˚C fan/400˚F/Gas 6).
5. To make the pastry, measure the flour, suet, and salt into a bowl, and mix with your hand. Gradually add the water and mix with a fork or knife to combine. Bring together on a board and knead for 1 minute into a ball (there is no need to knead it like other pastries).
6. Roll out the pastry to the size of the dish. Brush the rim of the dish with beaten egg. Lay the pastry on top, press the edge of the pastry against the side of the dish firmly, and brush with beaten egg. Using a sharp knife, make a hole in the centre of the pastry.
7. Bake in preheated oven for about 35 minutes or until golden brown and bubbling. Serve piping hot with vegetables.
IN THE AGA
To cook the casserole, bring to the boil on the boiling plate, cover, and transfer to the simmering oven for about 2 hours. Cook the pie with the pastry lid in the centre of the roasting oven for 25–30 minutes.
PREPARE AHEAD AND FREEZE
The casserole can be made up to 2 days ahead. The assembled pie can be made up to 12 hours ahead. Freezes well uncooked with the pastry lid for up to 1 month. Defrost before cooking.
HIGHLAND GAME PIE
g Contents
MAIN COURSES
MEAT
This chapter is full of classics, alongside some more unusual dishes. From hearty winter feasts to summer barbecues, these recipes will be enjoyed by your family and friends time and again.
FILLET STEAK WITH A CREAMY MUSHROOM SAUCE
TERIYAKI STEAK
THAI BEEF WITH LIME AND CHILLI
SIRLOIN STEAK AND VEGETABLE STIR-FRY
CLASSIC BEEF LASAGNE
CLASSIC SPAGHETTI BOLOGNESE
COLD FILLET OF BEEF WITH MUSTARD SAUCE
GOOD OLD-FASHIONED BEEF STEW WITH RED WINE AND THYME
HOT MUSTARD SPICED BEEF
AROMATIC BEEF CURRY WITH GINGER AND TOMATOES
CHILLI CON CARNE
MARINATED MARMALADE AND WHISKY LAMB FILLET
SLOW-ROAST LEG OF LAMB
BONELESS WINTER LAMB SHANKS
SHEPHERD’S PIE DAUPHINOIS
MINI PORK EN CROÛTES
PAPRIKA PORK FILLET
PASTA AND MEATBALL BAKE WITH TOMATO AND BASIL SAUCE
SMOKY SAUSAGE CASSOULET
GLAZED HAM WITH CUMBERLAND SAUCE
QUICHE LORRAINE
SUMMER FRITTATA
PAPRIKA PORK GOULASH
PASTA WITH PANCETTA, BROAD BEANS, AND MASCARPONE
g Contents g Main Courses Meat
FILLET STEAK WITH A CREAMY MUSHROOM SAUCE
This is a joy because it can be prepared ahead and reheated just before serving. Serve with new potatoes and a green vegetable.
Serves 6
225g (8oz) chestnut mushrooms, thinly sliced
2 tbsp brandy
300ml (10fl oz) double cream
salt and freshly ground black pepper
6 x 150g (51⁄2oz) middle-cut fillet steaks
1 tbsp olive oil
225g (8oz) baby spinach
50g (13⁄4oz) fresh white breadcrumbs
a little paprika, to dust
Serves 12
450g (1lb) chestnut mushrooms, thinly sliced
4 tbsp brandy
600ml (1 pint) double cream
salt and freshly ground black pepper
12 x 150g (51⁄2oz) middle-cut fillet steaks
2 tbsp olive oil
450g (1lb) baby spinach
75g (21⁄2oz) fresh white breadcrumbs
a little paprika, to dust
1. Put the mushrooms and brandy into a wide-based pan and toss over a high heat for 2–3 minutes or until the liquid has reduced slightly. Scoop out the mushrooms with a slotted spoon, add the cream, and boil for 5 minutes or until it has reduced by half and reached a coating consistency. Return the mushrooms to the pan, season with salt and freshly ground black pepper, then set aside to cool completely.
2. Heat a large non-stick frying pan over a high heat. Brush each steak with a little oil and season with salt and freshly ground black pepper. Pan-fry each steak for 1–2 minutes on each side or until golden and sealed. Transfer to a baking sheet. You will need to do this in batches.
3. Add the spinach to the pan and cook for a few minutes or until just wilted. Place a mound on top of each steak. Spoon the cold mushroom sauce on top of the spinach (just enough to cover – you should have some sauce left over to reheat and serve with the steaks).
4. Preheat the oven to 220˚C (200˚C fan/425˚F/Gas 7). Sprinkle the steaks with the breadcrumbs and a dusting of paprika and bake for 8 minutes (11 minutes for 12) or until piping hot but just rare in the middle. Add 2 minutes for medium and 4 minutes for medium to well done. Rest for a couple of minutes before serving. Reheat the remaining mushroom sauce in a pan.
5. Serve the steaks piping hot with the sauce alongside.
IN THE AGA
Cook on the top set of runners in the roasting oven for 8 minutes (11 minutes for 12). Add 2 minutes for medium, 4 for medium to well done.
prepare ahead
The steaks can be prepared up to the end of step 3 up to 12 hours ahead. Not suitable for freezing.
FILLET STEAK WITH A CREAMY MUSHROOM SAUCE
g Contents g Main Courses Meat
TERIYAKI STEAK
Apart from the marinating – which is vital for the flavour of the sauce to come through – this is a very quick dish. You’ll find mirin in a bottle in the world food section of the supermarket. It is a traditional Japanese rice seasoning, similar to rice wine or sake, but with a low alcohol content. Buy steaks of the same thickness, so they cook at the same rate. Serve with noodles.
Serves 6
100ml (31⁄2fl oz) mirin
3 tbsp soy sauce
2 tbsp light brown sugar
1 garlic clove, crushed
6 x 150g (51⁄2oz) sirloin steaks or rump steaks
2 tbsp olive oil
225g (8oz) mixed wild mushrooms, such as oyster, shiitake, and chestnut, sliced
Serves 12
We think this dish is not suitable for more than six people because you would have to cook it in two batches, which would mean some steaks would end up being overcooked.
1. Put the mirin, soy sauce, sugar, and garlic into a wide shallow dish and stir together.
2. Add the steaks an
d turn to coat. Leave to marinate for a minimum of 30 minutes and up to 8 hours.
3. Heat half the oil in a non-stick frying pan. Remove the steaks from the marinade (reserving the marinade) and fry for 21⁄2 minutes on each side – they should be medium rare. Transfer to a hot plate to rest. You may need to do this in batches.
4. Heat the remaining oil in the pan, add the mushrooms, and fry over a high heat for a few minutes or until just cooked. Pour in the reserved marinade and bring to the boil.
5. Serve the steaks whole or in slices with the mushrooms and sauce spooned on top.
PREPARE AHEAD
The marinade can be made up to 4 days ahead. The steaks can be marinated for up to 8 hours. Not suitable for freezing.
TERIYAKI STEAK
g Contents g Main Courses Meat
THAI BEEF WITH LIME AND CHILLI
The advantage of using centre-cut beef fillet is that it’s the same diameter all along, which means it roasts evenly and won’t overcook at one end. This is delicious with our Thai green rice.
Serves 6
900g (2lb) centre-cut beef fillet
1 tbsp olive oil
1 large red chilli, deseeded and roughly chopped
2.5cm (1in) fresh root ginger, peeled and roughly chopped
1 fat garlic clove, roughly chopped
small bunch of mint, stalks removed
finely grated zest and juice of 1 lime
100g (31⁄2oz) coconut cream
200ml tub full-fat crème fraîche
1 tbsp sweet chilli dipping sauce
1 tbsp sugar