Chef Eric McBride recently shared a couple of his recipes with the Irish Gazette.
Chef McBride is an Award winning Chef and Author of 6 Celtic Cook books as well as having created 10 historically based Celtic Seasonings and 5 Celtic Teas. You can also catch his performances by subscribing to “Celtic Caterer Channel” on YouTube or by going to www.celticcaterer.com to order any of his Celtic Books or Products.
This recipe for BRAISED VENISON comes straight from the Clan Carmichael Estate in Lanarkshire in Scotland. Venison is a meat that is best served rare to medium rare. Temperatures exceeding medium will dry the meat giving it a very gamey flavor. To cook shoulder or haunch cuts, the meat should be treated similarly to lamb by very slow roasting at low temperatures.
Serves 4 to 6
1 ½ lbs Venison Shoulder cut in 1inch cubes
2 bay leaves
1 Cup of Guinness
½ Cup Port
½ Cup of Onions, chopped
¼ Cup Mushrooms, sliced
2 Tbs Olive oil
2 Tbs Butter
1 Tbs flour
1 Clove garlic, chopped
1 tsp Thyme
½ tsp Dill
¼ tsp White Pepper
Salt to taste
Step 1. Marinate the Venison in a bowl with the Guinness, Port, Bay leaves, Thyme, and Dill and place in the refrigerator overnight.
Step 2. Drain the meat but reserve the marinade, allow meat to dry on cooking sheet.
Step 3. In a stew pot, add half the butter and oil and slowly add the meat into the pot allowing for the meat to brazen. When all meat is brown remove from stew pot.
Step 4. Add in remaining oil & butter to stew pot, when fat is melted and foams add in mushrooms, onions & garlic. Allow vegetables to brown, then return meat to pot.
Step 5. Add in flour to soak up juices then over medium heat, slowly adding the marinade allowing it to thicken, season with white pepper and salt to taste. Continue to simmer for 20-30 minutes depending on altitude. (longer at higher altitudes). Using a meat thermometer, make sure the meat is between 145 F – 155 F, Do not over cook.
Best served with Wild Rice or with roasted Potatoes.
Another recipe from Chef Eric.
CHOCOLATE WHISKEY CREAM ALMOND CAKE
Ireland has just as much of a sweet tooth as anywhere else.
Almonds are the favored nut for all 8 Celtic Nations, followed in popularity by Walnuts and Hazelnuts.
This cake has two parts as it is a chocolate on chocolate style cake. The two halves of the cake are baked first while the whiskey chocolate filling is whipped together. It is pretty easy and most impressive.
Serves 1- 2
Part 1.
Chocolate Almond Cake
1½ Cup Butter
3/4 Cup Sugar
1½ Cup Flour
3/4 Cup Almonds, ground semi-fine (Almond flour)
3 Egg beaten
½ Cup Milk
6 Tbs Cocoa
1 Tbs Baking Powder
1 tsp Salt
6 Tbs Powder Sugar
Hand full of chopped Almonds
Step 1. In a saucepan melt the butter and sugar together. Using a whip add the milk in very slowly keeping a consistent cream mixture.
Step 2. In a mixer sift the flour, ground almonds cocoa, baking powder, salt together, then add the egg beat thoroughly then add the butter- milk mixture and continue to mix. If too runny add more flour.
Step 3. Pour mix into two small 4” greased round baking pans and bake at 400 Degrees F. for 20 minutes. Set aside and allow to cool.
Part 2.
The Chocolate Filling
1 ½ Cups of Semi-Sweet Chocolate Chips
6 Tbs Milk
¾ Cup Unsalted Butter
6 Tbs Powder Sugar
1 tsp of Almond extract
1 tsp Jameson Whiskey
Step 1. In a saucepan melt the chocolate chips with the milk on low heat, stir constantly.
Step 2. Remove from heat and whisk in the powder sugar and allow to cool.
Step 3. In a mixer whip the butter and Almond extract together then add the chocolate mix and continue whipping until creamy, then add the whiskey and whip until completely blended.
Step 4. Place one of the chocolate cakes on you serving plate. Pour the chocolate filling on top and spread evenly. Then place the other chocolate cake on top.
Step 5. Dust the top of the cake with the remaining powdered sugar from part one and sprinkle the chopped almonds on top.
Step 2. In a mixer sift the flour, ground almonds cocoa, baking powder, salt together, then add the egg beat thoroughly then add the butter- milk mixture and continue to mix. If too runny add more flour.