The Peartree,Smite Worcestershire
Since last October I have taken over as Executive Chef at the Peartree Inn & Country Hotel in Smite Worcestershire and am enjoying it very much.

Being a working chef and a food writer some times makes my schedule crazy but interesting. Somehow I even fit in the occassional cooking demonstration at various places including schools. I do this in my free time to encourage children to eat healthy real food. Shortly I will be visiting Granville Community School in Derbyshire.

More News
I will be announcing a couple of cooking demonstrations dates soon……….so watch this space.

A Big Thank you
Sincerely given for all the wonderful support that has been given to this food blog.
My busy schedule has prevented me from updating as often as I would like….but I want to assure you all this blog will continue and thrive. Please continue to interact with me via this blog or directly via email. I always answer my own mail even though it might take me a day or two.
chefkevin@hotmail.com

Still a luxury item for most of us never the less there are some good reasons to treat ourselves once in a while, if you’re game? Low in fat, high in protein & often organic makes venison a very modern food, even the way most chefs cook has a lighter up to date approach. Modern venison is very tender thus it does not need more than about 3-4 days hanging. Because the hanging time has shortened, the idea of venison having a strong gamy taste has changed forever. Loin steaks come from the saddle are the best cut if you can get them. You only need to be about 5oz portions, I prefer to marinate the steaks in a 50/50 mix of olive oil & brandy.

2 x 125g (5oz) Venison Loin Steaks
4 Tbsp Olive oil
4 Tbsp Brandy
250 ml (1/2pint) Beef stock
1 Tbsp Tomato puree
1 Onion roughly chopped
1 Carrot roughly chopped
25g (1oz) Flour
25g (1oz) Butter
100g (4oz) mixed fresh raspberries, blackberries & blueberries
125ml (1/4pint) red wine
2 Portions of garlic mashed potatoes

1. Marinate the venison steaks in the brandy and olive oil and refrigerate over night.
2. Wipe a non-stick frying pan with a little oil then brown the onion & carrot on a high heat. Once brown remove from the heat.
3. Turn the heat to low then add 25g (1oz) of the butter and the flour and cook for several minutes until you have a smooth paste.
4. Now add the tomato puree; then gradually add the wine & stock stirring the sauce well after each addition of liquid to prevent lumps.
5. Simmer the sauce on medium heat until the vegetables are tender and you have a sauce consistency.
6. Strain the sauce through a fine mesh strainer into a clean saucepan, pushing the sauce through with a ladle or spoon.
7. Keep the sauce on a low heat and add the fresh berries and season with salt & pepper.
8. Heat a large non-stick frying pan then carefully place the venison steaks into the pan.
9. Brown all the sides of the steaks on a high heat then turn the heat down to a medium low and season with salt and pepper.
10. Cook for a further 5-6 minutes adding the remaining 25g (1oz) butter during the last 2 minutes of cooking. Bring the heat up on the sauce when you are about to serve.

To Serve
Allow the venison steaks to rest for 2-3 minutes then move to your plates and top with your Fruits of the Forest Sauce.

Chef’s Tips
It’s very important not to add salt and pepper to the olive oil & brandy marinade because
the salt will draw out the moisture from the venison.
I suggest serving green beans & braised red cabbage to round off this delicious dinner.
As an alternative potato dish try fondant potatoes as outlined in the Blade of Beef recipe.

Stews and Casseroles become very popular at this time of year but sometimes can look a little ordinary at a fancy dinner party. So I thought I show you a couple of “chef’s secrets” to make your casserole look much more fit for a king.
This process does involve a little advanced planning but the beauty of all casserole dishes is once they are ready, serving them is a breeze.

1kg Blade of beef
3 medium onions peeled
2 peeled carrots
250ml red wine
1 head garlic
500ml beef stock
2 Tbsp tomato puree
1 bay leaf
1 sprig of thyme
1 dessertspoon olive oil

1. Brown the blade of beef in a heavy large saucepan or oven casserole dish on a high temperature using the olive oil. Season the meat during this process.
2. Roughly chop the onions, carrots and add them and continue to cook until the blade is sealed and brown.
3. Now add the red wine, herbs, garlic and beef stock and bring the liquid to a low simmer and cover.
4. You can either casserole in the oven at 190 C gas mark 5 or simmer on the stove until tender which will take 2.5-3hours. From time to time you may need to top up the stock with a little water.
5. Once the blade of beef is very tender gently remove from the stock allowing it to cool for 5-10 minutes.
6. Lay a sheet cling-film 40cm (16”) long out on a clean work surface, and then lay another sheet on top in an overlapping fashion to make the width 40cm (16”) also.
7. Place the warm blade at the one edge and roll up the cling in a Swiss roll fashion. Now take the two ends of the cling film and roll the wrapped blade backwards and forwards to help shape into a uniform sausage fashion, tightening the ends as you roll.
8. Once you have a uniform cylindrical shape wrap with one more layer of cling film and tie off the ends.
9. Now add the tomato puree to the stock and reduce until you have a sauce consistency, you can thicken with a little corn flour if you wish, then strain into a clean large saucepan.
10. Allow the blade to cool completely before slicing the blade into 4 thick steaks.

Root Vegetables & Fondant Potatoes
Make the 4 fondant potatoes by peeling 4 large potatoes, and then cut them into circles using a large pastry cutter. Remember to make the circle wide enough to sit the blade steak on it. Trim the circles so they have a flat top & bottom and are about 4cm (1.5”) thick. Cook the fondant potatoes
in stock and butter until they are brown and tender.
Cut Carrots, Parsnip, Swede, Celeriac and Sweet potato into even sized pieces. I blanch the vegetables in boiling salted water then roast then in a little butter and finish with a teaspoon of honey to give them a nice sheen and keep them warm.
Assemble
Gently reheat the blade steaks in the sauce.
Use 4 large warm pasta bowls or plates and place a "steak" in the centre and coat generously with the sauce. Next arrange the roasted root vegetables and then place the fondant potato on top. Serve the remaining root vegetables & sauce at the table.