Comments on: Venison with Gin, Fruits and Apple-Celeriac Mash http://www.roshani.co.uk/livingtoeat/index.php/2007/12/31/venison-with-gin-fruits-and-apple-celeriac-mash/ I'll get a better name soon, I promise Sun, 01 Aug 2010 04:41:11 +0000 http://wordpress.org/?v=2.0.4 by: Caveat http://www.roshani.co.uk/livingtoeat/index.php/2007/12/31/venison-with-gin-fruits-and-apple-celeriac-mash/#comment-4203 Wed, 02 Jan 2008 15:05:41 +0000 http://www.roshani.co.uk/livingtoeat/index.php/2007/12/31/venison-with-gin-fruits-and-apple-celeriac-mash/#comment-4203 Wow, lots of critics over here. We get our asparagus from Mexico here in Ontario but I actually prefer to wait until mine pop up in the spring. Have to race the dogs they snip them down to the ground like bunny rabbits. Looks like a great recipe, I love celeriac, use it a lot. Thanks for visiting my site, hope you are getting some visits from my readers. Happy New Year! I'll be checking in often to see what you are doing in the kitchen. Selma Wow, lots of critics over here. We get our asparagus from Mexico here in Ontario but I actually prefer to wait until mine pop up in the spring. Have to race the dogs they snip them down to the ground like bunny rabbits.

Looks like a great recipe, I love celeriac, use it a lot.

Thanks for visiting my site, hope you are getting some visits from my readers.

Happy New Year! I’ll be checking in often to see what you are doing in the kitchen.

Selma

]]> by: Richard http://www.roshani.co.uk/livingtoeat/index.php/2007/12/31/venison-with-gin-fruits-and-apple-celeriac-mash/#comment-4202 Wed, 02 Jan 2008 08:22:37 +0000 http://www.roshani.co.uk/livingtoeat/index.php/2007/12/31/venison-with-gin-fruits-and-apple-celeriac-mash/#comment-4202 Love the sound of the venison, Ros - I cooked vension with my sloe gin recently - it worked very well. Mike - I understand the issues with foie, but I too have developed a taste for it (well, nurtured over the last few years, rather than developed...) in fact I'll be posting about it later this week. As for savoy cabbage, I love it but haven't seen any in my greengrocers for a while. Love the sound of the venison, Ros - I cooked vension with my sloe gin recently - it worked very well.
Mike - I understand the issues with foie, but I too have developed a taste for it (well, nurtured over the last few years, rather than developed…) in fact I’ll be posting about it later this week. As for savoy cabbage, I love it but haven’t seen any in my greengrocers for a while.

]]> by: Mike (Trig's dad) http://www.roshani.co.uk/livingtoeat/index.php/2007/12/31/venison-with-gin-fruits-and-apple-celeriac-mash/#comment-4200 Tue, 01 Jan 2008 09:56:28 +0000 http://www.roshani.co.uk/livingtoeat/index.php/2007/12/31/venison-with-gin-fruits-and-apple-celeriac-mash/#comment-4200 Touché! During the past few months Trig and I have both been suffering serious ethical concerns, because we've both effectively been forced to eat foie gras and several times at that. As you probably know, it's mandatory for restaurants wanting a Michelin star. Trig has needed to eat this sort of food for professional reasons and I've needed to eat it so I understand what we are talking about. Trig will also be required to cook foie gras from time to time, having decided to pursue this level of cooking. Neither of us has changed our views that foie gras as currently made involves a disgusting unethical treatment of animals, but we'd both be lying if we didn't admit to having developed a serious taste for it. Apparently there are some alternative methods being looked at seriously by suppliers, based on the ancient practice of "natural overfeeding" (i.e. simply making lots of feed available), rather than force feeding. It seems that this was the approach of some Jewish communities hundreds of years ago! Savoy cabbage has been a revelation to me this year. I never liked it before, but this winter I can't get enough. Steamed to parboil, then sautéed in butter with garlic, soy sauce and lots of pepper. Finally, some of the edge bits separated off and fried up until crisp, then added back to the sautée mix. A dish with vegetarian lardons - absolutely wonderful. Whenever you guys fancy a pint of Guinness, email me. I'll send you my email address. Now, where were we? Oh yes - seasonal blackberries... Touché!

During the past few months Trig and I have both been suffering serious ethical concerns, because we’ve both effectively been forced to eat foie gras and several times at that. As you probably know, it’s mandatory for restaurants wanting a Michelin star. Trig has needed to eat this sort of food for professional reasons and I’ve needed to eat it so I understand what we are talking about. Trig will also be required to cook foie gras from time to time, having decided to pursue this level of cooking. Neither of us has changed our views that foie gras as currently made involves a disgusting unethical treatment of animals, but we’d both be lying if we didn’t admit to having developed a serious taste for it. Apparently there are some alternative methods being looked at seriously by suppliers, based on the ancient practice of “natural overfeeding” (i.e. simply making lots of feed available), rather than force feeding. It seems that this was the approach of some Jewish communities hundreds of years ago!

Savoy cabbage has been a revelation to me this year. I never liked it before, but this winter I can’t get enough. Steamed to parboil, then sautéed in butter with garlic, soy sauce and lots of pepper. Finally, some of the edge bits separated off and fried up until crisp, then added back to the sautée mix. A dish with vegetarian lardons - absolutely wonderful.

Whenever you guys fancy a pint of Guinness, email me. I’ll send you my email address.

Now, where were we? Oh yes - seasonal blackberries…

]]> by: ros http://www.roshani.co.uk/livingtoeat/index.php/2007/12/31/venison-with-gin-fruits-and-apple-celeriac-mash/#comment-4199 Tue, 01 Jan 2008 00:11:49 +0000 http://www.roshani.co.uk/livingtoeat/index.php/2007/12/31/venison-with-gin-fruits-and-apple-celeriac-mash/#comment-4199 Well, if I only had one grammatical typo in that post, I've done much better than usual. We can't all have a two person team to write and proof-read our blog posts. ;) True the asparagus is not seasonal but it was a parental handout and I'd probably only turn down one of those if it was crate reared veal or factory foie gras, particularly with the way my bank balance is looking right now. Plus Goon was turning down all things he's been over-fed that week including cabbage, sprouts, carrots and most other seasonal veg. I really wanted savoy cabbage with this but, then again, I do think the aparagus looks quite pretty in the picture. A drink in the New Year would be great although, depending on how my extra classes work out, it might have to be February half term. Well, if I only had one grammatical typo in that post, I’ve done much better than usual. We can’t all have a two person team to write and proof-read our blog posts. ;)

True the asparagus is not seasonal but it was a parental handout and I’d probably only turn down one of those if it was crate reared veal or factory foie gras, particularly with the way my bank balance is looking right now. Plus Goon was turning down all things he’s been over-fed that week including cabbage, sprouts, carrots and most other seasonal veg. I really wanted savoy cabbage with this but, then again, I do think the aparagus looks quite pretty in the picture.

A drink in the New Year would be great although, depending on how my extra classes work out, it might have to be February half term.

]]> by: Mike (Trig's dad) http://www.roshani.co.uk/livingtoeat/index.php/2007/12/31/venison-with-gin-fruits-and-apple-celeriac-mash/#comment-4198 Mon, 31 Dec 2007 22:03:56 +0000 http://www.roshani.co.uk/livingtoeat/index.php/2007/12/31/venison-with-gin-fruits-and-apple-celeriac-mash/#comment-4198 It looks like your eye was very firmly fixed on the seasonal venison. So much so that you served asparagus, which is currently in season in New Zealand. Still, it looks great and I'll let you off. I'd have eaten it and I agree with Andy - definitely not too much meat. PS. The apostrophe should be after the "s". Still, I suppose it was either maths or english. PPS. Happy New Year to you and Andy. We must sort out a drink in the New Year. It looks like your eye was very firmly fixed on the seasonal venison. So much so that you served asparagus, which is currently in season in New Zealand. Still, it looks great and I’ll let you off. I’d have eaten it and I agree with Andy - definitely not too much meat.

PS. The apostrophe should be after the “s”. Still, I suppose it was either maths or english.

PPS. Happy New Year to you and Andy. We must sort out a drink in the New Year.

]]> by: Andy Millar http://www.roshani.co.uk/livingtoeat/index.php/2007/12/31/venison-with-gin-fruits-and-apple-celeriac-mash/#comment-4196 Mon, 31 Dec 2007 12:21:41 +0000 http://www.roshani.co.uk/livingtoeat/index.php/2007/12/31/venison-with-gin-fruits-and-apple-celeriac-mash/#comment-4196 We don't eat too much meat! Just the right amount! We don’t eat too much meat! Just the right amount!

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