Here are just a selection of the recipes made of the weekend at the Wiltshire Game & Country Fair
Butternut Squash Curry with Chick peas and spinach.
This is a wonderful winter warming comfort food dish, great served with rice or fresh crusty bread
1 Butternut squash peeled and cut into chunks
2 onions sliced
1 tbs oil
2 cloves garlic crushed
1 tbs curry powder
1 tin coconut milk
I tin chick peas, drained and rinsed
Chicken/ vegetable stock
Bag baby leaf spinach
Salt and pepper
Fry onions in oil till starting to soften, add garlic and butternut squash. Fry till all starting to soften.
Add curry powder cook for 1 min.
Add coconut milk, stock and chick peas to just about cover the squash. Season with salt or pepper. Cook for about 20 mins or until squash is softened but not starting to break down.
Add spinach 5 minutes before you want to serve and allow the spinach to wilt whilst still keeping its bright green colour.
Christmas Turkey Slice
- drizzle of vegetable oil, plus extra for greasing
- 1 onion
- , chopped
- 24 rashers smoked streaky bacon
- 2 tbsp fresh breadcrumbs
- 400g pack sausages (we used pork & leek), meat squeezed from the skins
- 8 sage leaves, chopped, plus a few small leaves to serve
- 250g cranberry sauce, see goes well with for recipe or buy a good-quality jar
- 450g turkey breast steaks
- Heat a drizzle of oil in a frying pan, and use a little more to grease a 900g loaf tin. Put the onion in the pan and cook gently for 10-15 mins until caramelised. Tip into a large bowl and set aside to cool. Line the loaf tin with a double strip of foil, leaving plenty overhanging either end (you can use this as a handle to remove the parcel once cooked).
- Stretch each piece of bacon a little with the back of your knife. Arrange the rashers so the base of the tin is covered with overlapping bacon and the rashers come neatly up the sides in a single layer, overhanging generously. Sprinkle the breadcrumbs on top of the bacon.
- Once the onion has cooled, add the sausagemeat and sage to the bowl. Mix everything together, then pack half the mixture into the tin. Spread over about a third of the cranberry sauce.
- Cut each turkey breast steak into three strips. Layer roughly half the turkey on top of the stuffing mix, filling any gaps like a jigsaw, but keeping the turkey in one thick layer, then season. Spread over a little more cranberry sauce, then top with the remaining stuffing, cranberry sauce and turkey in the same way, making sure there are no gaps between the layers. The parcel should be full to the top when you’re finished. Fold over the overhanging bacon and wrap the tin in foil. Can now be chilled for up to 2 days.
- Heat oven to 180C/160C fan/gas 4. Put the tin on a baking tray and cook for 1 hr 30 mins. Remove the tin from the oven and leave to cool for 10 mins. Carefully lift the parcel out of the tin, using the foil handles. Roll the parcel over onto a baking tray. Return to the oven for a further 15-20 mins until the outside is crisp and browning. Test the internal temperature with a thermometer, if you have one – it should read 75C when it’s ready. Or insert a metal skewer into the centre of the parcel and check it is piping hot. Cover loosely with foil and leave to rest for at least 15 mins before serving. Top with the reserved sage leaves, then slice. Leftovers will keep in the fridge for 2 days.
Squidgy chocolate pear pudding
- 200g butter, plus extra for greasing
- 300g golden caster sugar
- 4 large eggs
- 75g plain flour
- 50g cocoa powder
- 410g can pear halves in juice, drained
- 100g plain dark chocolate
- 25g flaked almonds (optional)
- Cream or ice cream, to serve
- Heat oven to 190C/170C fan/gas 5. Lightly grease a roughly 20 x 30cm shallow ovenproof dish. Put the butter in a large saucepan and place over a low heat until just melted. Remove the butter from the heat and stir in the sugar until well combined.
- Whisk the eggs together in a large bowl. Gradually add the eggs to the butter and sugar, beating well with a wooden spoon in between each addition. Sift the flour and cocoa powder on top of the egg mixture, then beat hard with a wooden spoon until thoroughly combined.
- Pour into the prepared tin or dish and nestle the pears into the chocolate batter. Put the chocolate on a board and cut into chunky pieces roughly 1.5cm. Scatter the chocolate pieces over the batter and sprinkle with almonds, if you like.
Pea and mint soup
- 1 bunch spring onions, trimmed and roughly chopped
- 1 medium potato, peeled and diced
- 1 garlic clove, crushed
- 850ml vegetable or chicken stock
- 250g frozen peas
- 4 tbsp chopped fresh mint
- large pinch caster sugar
- 1 tbsp fresh lemon or lime juice
- 150ml buttermilk or soured cream
- Put the spring onions into a large pan with the potato, garlic and stock. Bring to the boil, turn down the heat and simmer for 15 minutes or until the potato is very soft. Add the peas to the soup base and simmer for 5 minutes – no longer, or you will lose the lovely fresh flavour of the peas.
- Stir in the mint, sugar and lemon or lime juice, cool slightly then pour into a food processor or liquidiser and whizz until as smooth as you like. Stir in half the buttermilk or soured cream, taste and season with salt and pepper.
- To serve the soup cold, cool quickly, then chill – you may need to add more stock to the soup before serving as it will thicken as it cools.
- To serve hot, return the soup to the rinsed-out pan and reheat without boiling (to prevent the buttermilk or soured cream from curdling).
- Serve the soup in bowls, garnished with the remaining buttermilk and a few cooked
Easy Chocolate and Hazelnut Icecream Torte
- 200g honey nut cornflakes
- 2 x 400g jars chocolate hazelnut spread
- 2 x 180g tubs full-fat cream cheese
- 1 tbsp roasted and chopped hazelnuts
Put the cornflakes and half a jar of chocolate hazelnut spread in a bowl and beat to combine– don’t worry about breaking up the cornflakes. Press the mix into the base of a 23cm springform tin.
In a separate bowl, beat the cream cheese until smooth, then fold in the remaining chocolate hazelnut spread. Smooth onto the cornflake base, wrap tightly in cling film and freeze overnight.
Serve straight from freezer, or until you can cut it easily with a sharp knife. Serve in slices with hazelnuts sprinkled over. Will keep in the freezer for up to 1 month.