SCOTTISH HIGHLAND VENISON, BARLEY, PICKLED BLACKBERRIES, CHESTNUT PUREE

Serves 2

2 venison loin steaks 150g

200ml beef or venison jus

2 garlic cloves

1 red chicory or radicchio leaf

100ml olive oil

100ml white wine vinegar

½ stick celery, finely diced

50g castor sugar

½, finely diced carrot

Salt and pepper

1 onion, finely diced

2 pints venison, beef or chicken stock

3 sprigs thyme

125g butter

100g pearl barley

6 blackberries

50g chestnuts (vacuum packed)

3 baby beets l Boil the vinegar and sugar together until the sugar has dissolved. Remove from the heat and chill. Once chilled, add the blackberries to the pickling liquor for 4 hours. l Gently fry the diced carrot, celery and half the onion in a saucepan with half of the olive oil without colouring. Add in 1 clove of garlic and a sprig of thyme. Stir in the barley, pour over the stock to cover the barley. Leave to simmer, checking every few minutes that there is still enough stock covering it. This will take around 30 minutes to fully cook. l Whilst the barley is cooking, peel the baby beets and boil in salted water until slightly soft and you can put a knife into them. Remove from the water and allow to cool. l Fry the other half of the onion on a high heat to give it colour. Add in the chestnuts, turn down to a gentle heat and cook until the onion is soft. Add 100ml of water and blend until smooth. Make sure to season it. l Return to the barley as you have done previously. Check to see if it is cooked. It should still have a little bite, but have puffed up. The liquid should mostly have been absorbed. Season and stir in 50g of butter. l Add a little oil to a hot frying pan, season the venison, add a clove of garlic and a spring of thyme to the pan and fry the meat for 2 minutes each side. Put 50g of butter into the pan with the meat. Once melted, baste the venison with the butter using a spoon for 1 minute. Remove from the pan and leave to rest on a plate for 5 to 10 minutes. l Cut the beets in half. In the same frying pan, lightly fry the beets and season until golden. Dot the chestnut puree around the plate 3 or 4 times and lean the beets up against each one. l Spoon the barley in a line down the middle of the plate. l Fill in the gaps around the barley with the blackberries. Slice the venison in half, lengthways and lay over the barley. l Heat up the reduced venison or beef sauce, and spoon over and around the meat. l Pick off 1 leaf of chicory, slice lengthways and lay over the venison.

FOODIES FESTIVAL LA ESPAÑOLA CHEF’S THEATRE GLASGOW 11-13 AUGUST, 2023

Smoked Chicken Tikka

300g boneless chicken thighs

100g mixed peppers

2 tbsp lemon juice

1 tbsp ginger paste

1 tbsp garlic paste

Pinch of salt

1 tsp red chilli powder

20ml vegetable oil

For the second marinade

120g Greek yogurt or thick natural yogurt (full fat)

1 tsp ginger garlic paste

½ lemon

½ tsp Kashmiri chilli powder

5g mace powder

5g cardamom powder l Slice the chicken into thin slices l Mix together the first marinade ingredients and coat the chicken well. Leave to marinate for 20 minutes l Mix the second marinade ingredients together and coat the chicken. Leave to marinate in the fridge for 6 hours l Cook on the frying pan for 4 min each side on medium heat. Finish in the oven at 180ºC for 6 min, or cover the pan with lid and cook for 6-8 min, or cook on the barbeque for approximately 5-6 min each side. l Serve with mint chutney and fresh salad.

ROHAN WADKE was a quarter-finalist on MasterChef: The Professionals. See Rohan in the La Española Chefs Theatre on Friday 11th August at 2pm

DSautomobiles.co.uk

New DS 7 | Cover Wrap T’s & C’s | 18/01/23 - FUEL CONSUMPTION AND CO2 FIGURES FOR NEW DS 7: MPG L/100KM: COMBINED 48.7/5.8 TO 250/1.1, CO2 prefers - The fuel consumption or electric range achieved, and CO2 produced, in real world conditions will depend upon a number of factors including, but not limited to: the accessories fitted (pre and post registration); the starting charge of the battery (PHEV only); variations in weather; driving styles and vehicle load. The plug-in hybrid range requires mains electricity for charging. The WLTP (Worldwide Harmonised Light Vehicles Test Procedure) is used to measure fuel consumption, electric range and CO2 figures. Figures shown are for comparison purposes and should only be compared to the fuel consumption, electric range and CO2 values of other cars tested to the same technical standard. The figures displayed for the plug-in hybrid range were obtained using a combination of battery power and fuel. Information correct at time of going to print. Images shown for illustration purposes only. Some features may be standard or optional extras available at additional cost depending on specification. Visit www.dsautomobiles.co.uk for further details.

EMISSIONS: 106 - 26 G/KM. ELECTRIC ONLY RANGE UP TO 43 MILES (WLTP).