POACHED CHICKEN WITH BROWN
RICE AND FRESH GINGER RELISH
BRAISED VENISON WITH LIQUORICE
250g venison, steaks
150ml red wine
1tsp liquorice essence
1 lemon (squeezed for its juice)
1 bunch of thyme
1. Season the venison with salt & pepper. Fry quickly in hot oil
and butter. You’ll know when it’s cooked, as droplets of blood will
appear on the surface of the meat.
4 chicken legs, excess fat removed
1 bunch coriander, including roots
3 spring onions, chopped
1 teaspoon black peppercorns
2 tablespoons salt
500g long-grain rice
1 tablespoon vegetable oil
1 tablespoon sesame oil
1 tablespoon crushed garlic
1 tablespoon grated ginger
1 onion, finely sliced
1. Place the chicken legs in a large saucepan and add the coriander roots
and stems (keep the leaves to one side), spring onions, peppercorns, salt
and 1.5 litres of water. Bring to the boil.
2. Reduce heat to a simmer, cover saucepan and continue to simmer for 20
minutes. Remove from heat and leave the chicken in the pan for a further
15 minutes, keeping the lid on.
3. Pour off any excess fat from the pan and add the red wine.
3. Make up the ginger relish by lightly bruising the ginger and spring onions
in a bowl with a rolling pin or use a mortar and pestle. Heat the oil in a pan.
Do not allow it to smoke. Pour over the ginger mixture. Season with salt
4. Boil up the red wine on the stove and then add the liquorice,
lemon juice and a small bunch of fresh thyme. Allow to cook for
about 10 minutes.
4. Heat the oils in a saucepan over a low heat and add the garlic, ginger and
onion. Cook for 15 minutes. Add the rice to the pan and stir-fry
for 2 minutes.
5. Add the gravy and re-boil. Simmer for a further 10 minutes.
5. Increase the heat to medium-high, add a litre of stock from the chicken
to the rice and bring to the boil. Reduce heat to a simmer and cook,
covered, for 15 minutes. Remove and leave for 10 minutes without lifting
the lid. Season with salt and pepper before serving.
2. Remove from heat and allow to rest.
6. Remove the sauce from the heat and strain. Taste and adjust the
flavour. If the sauce is too bitter then add a little redcurrant jelly.
Season with salt and pepper if necessary then add the meat
and cook through.
7. Serve with roasted parsnips, braised cabbage and Tagliatelle.
6. To serve, spoon the rice onto plates and place the chicken next to it.
Place a cluster of the relish next to the chicken and drizzle with a little
7. Decorate with sprigs of coriander and julienne of red chilli. Serve with