Recipes for two winter warmers:

STEAMED VENISON PUDDING:

• 675g boneless venison from shoulder or neck
• 25g plain flour
• 2 sliced onions
• 175g chestnut mushrooms cut in half
• 50g butter
• 1 and a half tsp ground cinnamon
• half tsp ground cloves
• 2tsp crushed juniper berries
• 1tbsp course cut marmalade
• 225ml Guinness
• 2tsp soy sauce
• 225g belly pork
• salt & black pepper

Method:

Slice venison into 2.5cm pieces put in large bowl and coat with the flour. Melt 40g butter into a large casserole fry onions until dark brown add mushrooms and cook for 3 mins.

Remove onions & mushrooms from casserole. Add rest of butter to casserole then add venison and fry until brown all over, stir in spices, juniper berries, onions, mushrooms and  marmalade finally Guinness and soy sauce and season well bring to boiling point cover.

Place in oven @ 240c/mark 9 for ten mins. Turn down heat 150c/mark 2 cook for I hour.

Cut skin off belly pork then slice pork only into small pieces and add to casserole and cook for 30 mins check seasoning leave to cool.

Pudding crust:

• 175g self-raising flour
• 100g fresh white breadcrumbs
• 2 heaped tsp mustard seeds
• 175g suet 1 egg

To make the crust, mix together flour, breadcrumbs, mustard seeds and suet, season with salt and black pepper.
Beat the egg and 175ml water and gradually stir the liquid into the flour mixture to form a soft elastic dough. Gather up the dough and cut a quarter off to form the lid.

Generously butter a 1.2 litre pudding basin and line with the pastry pressing against the sides leaving a little over the edge. Fill with venison mixture then roll out the remaining pastry into a circle to form a lid. Moisten the edges, place lid on top and press to form a seal.
Cover the basin with buttered grease proof paper then a piece of foil and secure with string under the rim. Put the basin in a large pan add boiling water halfway cover pan and boil for 2 hours remove from pan and serve.

STEAMED CHICKEN & CHILLI PUDDING WITH A SPICED CRUST

• 900g boneless, skinless chicken
• 25g butter 2tbsp olive oil
• 1-2 fresh red chillies
• 5cm piece fresh ginger
• 2 large cloves garlic
• 3 medium chicory
• 1 small red pepper
• coarsely grated rind and juice of 1 lemon
• salt & black pepper

Cut the chicken into large chunks & mix with flour, salt & pepper. Heat oil in large pan & fry chicken until just brown on all sides remove and leave to cool.

Pudding crust:

• 175g self raising flour
• 3 tsp paprika
• 2 tsp ground mace
• 5 pinches cayenne
• 100g white breadcrumbs
• 175g butter grated from frozen
• 1 egg

Put the flour, paprika, mace, cayenne, large pinch of salt & breadcrumbs into a large bowl & mix.
Grate frozen butter into four mixing it in very lightly with your finger tips. Whisk the egg with 175 cold water & gradually add to flour & gently make a ball cut a quarter off to form the lid. Roll out the large piece fairly thin to line a buttered 1.7 litre pudding basin.

Cut the chilli in half lengthways & discard the seeds & chop finely. Peel ginger & garlic & chop finely cut the chicory across into thick slices. Cut pepper in half remove seeds & slice thinly, in a saucepan mix the chillies, ginger, garlic, chicory, red pepper lemon juice & rind with the browned chicken. Cover with water & bring to boil. Check seasoning cook for 15 mins leave to cool & spoon the mixture into pudding basin & finish as for previous recipe.
Cook the pudding in a covered pan of boiling water  for 3 hours & serve.

All recipes are from Hursey resident, Richard Childs.

Missed a recipe? Click HERE to view Richard’s earlier recipes and other seasonal ideas.

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