Fast Food Tuesday Raspberry Recipes
LOIN OF HIGHLAND ROE DEER WITH WARMED ANGUS BALSAMIC RASPBERRIES
900gr Saddle Of roe deer
1 Tsp Rapeseed Oil
Salt & Pepper
2 Tbsp Quality Balsamic Vinegar
250gr Scotch Raspberries
1)Cut The deer Into 4 Portions Rub With A Little Oil & Season
2)Seal In A Pan And Set Aside Heat Oven 200c
3)Roast Venison For 5 Min
4)Whilst Allowing Venison To Rest For 5 Minutes In A Warm Place scatter The berries Over The Venison And Drizzle With The Balsamic
This keeps the optimum Vitamins and antioxidants in the Berries and the meat of choice being venison with its very low cholesterol qualities makes this an all round superb dish for keeping young healthy & beautiful outside & in. Enjoy!
CRUNCHY RASPBERRY RIPPLE CREAM
350gr Scottish Raspberries
100gr golden caster sugar
280ml double cream
1) Mash 150g of the raspberries, pass through a sieve into a bowl, discarding seeds, and set aside.
2)Line a 1 litre loaf tin with cling film
3)Whisk eggs and sugar continuously over a bowl of barely simmering water, until doubled in volume and thick (an electric whisk is ideal or you will have a sore arm). Remove bowl from heat. Continue to whisk until completely cool; the whole process will take about 10 mins.
4)Whisk the cream until just thick. Fold the egg mix into the cream until completely combined, then fold in the meringue. Pour the raspberry purée over the mix in a zigzag, then gently pour into the lined loaf tin.
5)Freeze for minimum 4 hrs and serve in slices with the remaining whole raspberries.
500ML DOUBLE CREAM
3 TBSP HONEY
2 SHOTS OF MALT WHISKY
2 PUNNET OF FRESH RASPBERRIES
100GR PINHEAD OATMEAL
1)SOAK THE RASPBERRIES IN SOME WHISKY AND HONEY
2)LIGHTLY WHIP THE CREAM
3)TOAST THE OATMEAL & SUGAR UNTIL GOLDEN BROWN ALLOW TO COOL
4)FOLD SOME RASPBERRIES, WHISKY & HONEY THOUGH THE CREAM
5)START TO LAYER IN A GLASS RASPS, CREAM SPRINKLE OATMEAL
6)AND THE SAME AGAIN UNTIL YOU REACH THE TOP
7)FINISH WITH A RASPBERRY, MINT LEAF & A SPRINKLING OF OATMEAL
8)SERVE WITH SOME SHORTBREAD
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