Recipes
Wild Garlic Pesto
Wild garlic is one of those delightful plants that makes spring foraging a real treat. We use it for all sorts of things here at VHK – soup, soda bread, even preserving it with salt, but this pesto recipe is one of our favourites. You can use pine nuts instead of sunflower seeds, but please give the sunflower seeds a chance. It is delicious on pasta, works wonders as a simple dip and makes a slightly dull sandwich sing. Go…
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Labneh
We always make this quick and simple cheese on our Festive Smoking and Curing Courses. It is a Steve Lamb classic. Labneh is a strained yoghurt cheese with a compact, spreadable texture and a slightly sour yoghurt flavour. All that is required for this recipe is yoghurt and salt – the agent that causes the whey to drain off – a small amount of cheesecloth or muslin and a little bit of patience. It is a particular festive favourite as…
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Pheasant Curry
Pheasant Curry This tasty pheasant curry is a great way of using up pheasant thighs that you often have an abundance of as you head through the season. Its always best to cook the thighs with the bone in, but remember how many there are so that you take the right amount of bones out before serving!! Serves 4-6 Ingredients 8-10 pheasant thighs 2 tblsp oil (rapeseed, olive or veg) 2 tblsp cumin seeds 1 tblsp fennel seed 1 tblsp…
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Baked Pheasant Goujons
Here’s a quick, simply and absolutely delicious pheasant goujon recipe. You can use almost any cut of pheasant (or partridge for that matter). If using partridge use double the amount of meat in the recipe below. It’s also a great way of introducing children to this most wonderful game meat. Baked Pheasant Goujons 2-3 slices of bread (we find stale sourdough works perfectly) 1-2 tsp mustard powder 4 pheasant breasts or 6 deboned pheasant thighs 2 eggs Firstly oil a…
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Venison Carpaccio
Here’s a fantastic, quick, simple but absolutely packed full of flavour recipe by our great friend and tutor Tim Maddams. Its perfect if you’ve got some lovely fresh venison, a piece of loin is ideal and really takes no time at all. Give it a go… Carpaccio of Venison A small piece of venison steak, trimmed 1 spring onion A little fresh ginger. 1 clove of garlic, peeled 30 ml soy sauce 10 ml little sesame oil A sprig of…
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Hedgerow Vinegar
Hedgerow Vinegar We’re never without this autumn classic. Fantastic drizzled over a salad or used to add some extra flavour to a gravy. And a great way to use up some of those delicious hedgerows berries and extend their flavours well into the New Year and beyond. 750g foraged hedgerow fruit (elderberries, blackberries and sloes are best) 750ml red wine vinegar Tsp cloves Tsp coriander seeds Granulated sugar (around 400g) Take your foraged fruits and give them a good wash…
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