Meaty balls

450g minced beef
1 garlic clove minced
1/2 a small onion very finely chopped
1 egg yolk
small sprigs of sage, rosemary, thyme very finely chopped
pepper
cayenne
salt

Mix these together and roll into balls

1 onion
3 cloves garlic finely chopped
1/2 red pepper diced
1/2 green pepper diced
2 sticks celery, chopped
2 bay leaves
Herbes de provence
dried chillies
2 cans tomatoes

Fry onion slowly, add garlic. Add chilli bay, herbs, pepper and
celery, cook a little while. Add tomatoes and cook for a while.

Meanwhile brown meatballs well in a frying pan. Add to the mixture and
turn the heat down. Serve with spaghetti.

Venison stew

Feeds 4 or so

1lb venison (stewing meat - cubes of neck etc)
celery
onion
turnip
garlic
carrot
red wine (Rioja?) - about 2 glasses
a slosh of worcester sauce
flour
olive oil
salt+pepper
good chicken stock
- - (homemade!... well roasted chicken carcasses, onion, garlic,
celery, carrot, fresh thyme, simmer gently for 4 hours then reduce)

Slowly fry onion in olive oil until translucent. Add diced celery,
sliced carrot, cubed turnip, crushed garlic and fry for a bit. Brown
the meat very well in a frying pan and add to the veg. Then deglaze
the pan with red wine, bringing to the boil and adding to the pan with
the stock, to cover. Cook slowly for 2 hours. Make a roux with a
little oil and some flour. Ladle off as much of the stock as possible,
blend with the roux and reduce very fast with some wine.

serve with boiled potatoes and red cabbage.

--

Any man who can drive safely while kissing a pretty girl is simply not
giving the kiss the attention it deserves. ~Albert Einstein

Curry Roast Monkfish

This was very very good.

First take 6kg pale malted barley and 56g of Target hops, add 4l of
water at 50'C, stir and rest 20m. Now add 8l of boiling water, bring
to 60'C, stir well, and prepare your monkfish.

Take 1 clove of garlic, slice into slivers and stud into the monkfish
tail much as you would for a leg of lamb. Sprinkle lightly with olive
oil, salt, a little chilli powder. a little smoked paprika, and 1tsp
curry powder. Place in a roasting dish with some cold boiled potatoes
and sliced tomatoes. Roast for 30m in a 220'C oven.

When the fish is nearly ready, add 8l of 80'C water to the mash. Stir
well. Rest for about 25 minutes (this should bring it to about 70'C
but it didn't. Adjust as necessary with boiling water / direct heat).

Eat fish served with lovely steamed samphire.

Continue making beer.