As Autumn turns to winter and the clocks change to bring evening darkness the time of feasting is upon us and remembering those who have gone before. Its a time of rich earthy flavours and scents. We decided to have 'Daemons on Horseback' our own variation on the traditional devils or angels.
I made a puree of garlic and butter beans by cooking a small tin of butter beans with a clove of garlic for about five minutes and then mashing with olive oil . I baked portabello mushrooms for 10 minutes with olive oil so they became flaccid and then rolled them round a little of the stuffing. These were then wrapped in bacon and baked for a further 15 minutes. Served with a celery leaf and a drizzle of balsamic vinegar.
For the main course we had Venison Wellington with a 'mash of nine sorts' a traditional Halloween dish made from mashed potato, carrot, celeriac, parsnip, turnip, leek, cream, butter and pepper. Sticky garlic potatoes (thanks Nigella) and Brussels sprouts, I love sprouts and really have to hold off till Hallows !
The venison steaks were culled in the local forest and came from the Wild Meat Company. These were seared in hot oil for a couple of minutes each side and left to cool. I made a duxelle with finely chopped mushrooms, shallots, butter and a couple of juniper berries, slowly cooked so the flavours permeate the butter. This was spread over a puff pastry thinly rolled, the venison was placed on top with chicken liver pate (the Julia Child's recipe is brilliant and the one I use) on top of that and more duxelle on the top. Encased in pastry , glazed with an egg wash and baked for 40 minutes. The meat was tender and melted in the mouth with those beautiful autumn woodland scents combined with the earthy vegetables, perfect.
And for pud, it had to be Christmas pud made back in September as it does need to be tested. Served with thick cream.
Nom, nom, nom, nom, nom!
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