Suggested Receipes with: Game meat
Ingredients 1 bulb of garlic ½ a bunch of fresh thyme olive oil 1800 gr. free-range chicken 1 lemon 2000 gr. duck 1 stick of cinnamon ½ a bunch of fresh sage 4 bulbs of fennel 6 red onions 8 sturdy sprigs of fresh rosemary 2 pigeons 2 partridges 2 quails 500 gr. quality sausages , in one string 1 handful of fresh bay leaves 1 tablespoon plain flour 150 ml Chianti , or other red wine 400 gr. tin of quality plum tomatoes 300 ml organic chicken stock Gremolata ½ a bunch of fresh flat-leaf parsley 2 cloves of garlic 1 lemon Polenta 250 gr. polenta 100 gr. unsalted butter 150 gr. Parmesan cheese Method Preheat the oven to full whack. Peel and add 3 cloves of garlic to a pestle and mortar, pick in half the thyme leaves and bash well with a good splash of oil and a good pinch of sea salt and black pepper. Rub the paste all over the chicken, making sure to get into all the nooks and crannies. Halve the lemon and place in the chicken cavity along with the remaining thyme sprigs. Season the duck all over, rub in a good drizzle of oil, then finely grate over half the cinnamon stick. Place the remaining stick in the cavity along with the sage. Place the chicken and duck on the top shelf of the hot oven, directly onto the bars. Reserving the fronds, trim and halve the fennel, then add to a large roasting tray with the whole, unpeeled onions and garlic bulb. Place on the shelf underneath the birds. Turn the oven temperature down to 180 ºC and cook for 80' or until the chicken is tender and the juices run clear when pierced. Pick the leaves from 2 rosemary sprigs into the pestle and mortar, then bash and bruise with a good splash of oil. Season the pigeons, partridges and quails all over with salt and pepper and drizzle with the rosemary oil. Gently untwist the links between the sausages and push the meat along to make one long sausage. Start by curling one end in, then twirl the sausage round itself in a spiral until you have one big circle of sausage. Place a few bay leaves in between the spirals. Sharpen the ends of the rosemary sprigs, then use them to skewer and secure the sausages in place. Drizzle with oil. Once cooked, remove the chicken to a plate, cover with tin foil and a clean tea towel, then leave to rest. Place the small birds directly on the oven shelf next to the duck. Place the sausage wheel on top of the roasting vegetables, then cook along with the birds for 30', or until the birds are tender and cooked through. Gremolata Pick and finely chop the parsley leaves, peel and finely chop the garlic, then place into a bowl with the reserved fennel fronds. Finely grate over the lemon zest and add a squeeze of lemon juice. Once cooked, remove the birds from the oven and leave to rest. Move the roasting tray to the top of the oven and cook for a further 15'. Polenta Bring 1.1 litres of water to the boil in a large pan. Once boiling, gradually add the polenta, whisking continuously until combined. Continue to stir over the heat for 15 - 20', or until oozy, thickened and smooth. Place the cooked veggies on a plate, then skim away and discard the fat from the tray. Pop the tray on a medium heat on the hob, stir in the flour for 1 minute, then pour in the chianti. Scrape up all that lovely goodness from the bottom of the tray, then add the plum tomatoes, any resting juices from the chicken and the stock. Bring to the boil, then reduce to a simmer for 5', or until thickened and reduced to a lovely gravy. Stir the butter into the polenta and finely grate in the Parmesan, adding a little water to loosen, if needed. Carve up the birds and slice the sausage, squeeze the onions and garlic out of their skins, then serve it all up on a board with the polenta. Scatter the gremolata on top and serve the gravy and some steamed greens on the side. Source: https://www.jamieoliver.com/
Ingredients Traditional Yeast Raised Donuts 375 gr. bread flour, sifted 227 gr. pastry flour, sifted 19 gr. instant dried yeast 319 gr. water 75 gr. whole eggs 20 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) 39 gr. sugar 39 gr. PreGel Nonfat Dry Milk (Grade A, Low Heat) 10 gr. baking powder 10 gr. salt 114 gr. vegetable shortening Cinnamon Glaze 142 gr. confectioner's sugar 21 gr. light corn syrup 14 gr. unsalted butter, melted 14 - 28 gr. whole milk or water 7 gr. PreGel Cinnamon Traditional Paste Cinnamon Crumble 125 gr. unsalted butter, cubed and chilled 125 gr. sugar 220 gr. all-purpose flour, sifted 65 gr. almond flour 19 gr. PreGel Cinnamon Traditional Paste Pastry Cream (Cold Process) 175 gr. PreGel 5-Star Chef Pastry Select Pastry Cream (Cold Process) 400 gr. whole milk 100 gr. heavy cream Method Traditional Yeast Raised Donuts Combine together the flours and yeast in a mixing bowl fitted with the hook attachment. Add in the water, eggs, PreGel Vanilla Velvet Traditional Paste, sugar, Nonfat Dry Milk Solids (Grade A, Low Heat) baking powder and salt. Mix on low speed for 2'. Add in the shortening and mix on medium speed for 8' or until the dough has reached the intense stage of gluten development. Bulk ferment the dough until it has nearly doubled in size, about 30'. Fold the dough and ferment for another 30'. Roll the dough out on a floured surface until it is ½” thick. Let the dough rest, covered, until relaxed for about 10'. Cut the doughnuts with a ring cutter and place them on a parchment lined sheet tray that has been lightly brushed with vegetable oil. Proof the doughnuts until the dough springs back slowly to the touch of your finger but it does not collapse about 15' or so. Carefully transfer the proofed doughnuts to a deep fryer set at 175˚C and fry until golden brown on the first side, approximately 2'. Turn and fry until the second side is golden and the doughnuts are cooked through, approximately 2'. Lift the doughnuts from the hot oil with a spider, allowing the oil to drain away directly over the fryer. Drain on paper towels before coating or topping as desired. Cinnamon Glaze In the bowl of a mixer fitted with the whip attachment, combine together all of the ingredients, adding additional liquid or confectioner’s sugar as needed to adjust the desired consistency. Cinnamon Crumble Place all of the ingredients into a mixing bowl fitted with the paddle attachment. Mix until well combined but still sandy. Crumble the mixture onto a Silpat lined sheet pan and bake at 175 ˚C for 12 - 15' or until done. Allow to cool before using. Pastry Cream (Cold Process) Whisk the PreGel 5-Star Pastry Cream Superior (Cold Process) into cold milk and cream until all powder is dissolved and mixture is uniform. Allow to set in refrigerator. Before use, whisk pastry cream gently until smooth and creamy. Assembly When your donuts are cooled make a ½” cut into the side and make a pocket for your filling. Fold in PreGel Peach Arabeschi into the pastry cream and fill the donuts. Dip the top of the donuts into the cinnamon glaze and top with cinnamon crumble and enjoy! Source: http://www.pregelrecipes.com/
Ingredients Traditional Cake Donuts (Fried) 2 large eggs 227 gr. buttermilk 44 gr. PreGel Five Star Chef Pannacrema Pineapple 198 gr. sugar 113 gr. cake flour, sifted 418 gr. unbleached, all-purpose flour, sifted 3 gr. baking soda 4 gr. baking powder 4 gr. salt 28 gr. unsalted butter as needed vegetable oil, lard or vegetable shortening for frying Rum Glaze 142 gr. confectioner's sugar, sifted 21 gr. light corn syrup 14 gr. unsalted butter, melted 14 - 28 gr. whole milk or water 8 gr. PreGel Five Star Chef Pannacrema Rum Method Traditional Cake Donuts (Fried) While you prepare the dough, begin heating the lard (best flavor), shortening (less saturated fat but also less flavor), or vegetable oil (probably the healthiest alternative but if you're doing these for flavor, this is not the choice to make). An 8-quart stock pot is an appropriate size cooking co Slowly start to melt/heat the fat over medium heat. You want it to reach somewhere between 180 - 190 °C before you begin to cook. Beat together the eggs, buttermilk, PreGel Pannacrema Pineapple and sugar until light. In a separate bowl, blend together the dry ingredients. Melt the butter, but make sure it's not excessively hot. Quickly blend the dry ingredients with the wet and stir in the melted butter. The resulting dough will be quite soft, but if you keep your work surfaces well sprinkled with flour, you can deal with it. Turn the dough out onto a floured surface, and knead four or five times to make it cohesive. Then with a well-floured rolling pin, roll the dough out until it's about 1,25 cm thick. With a doughnut cutter dipped in flour (each time you cut), cut out doughnuts. Save the "holes" or re-roll them with leftover dough. Try to handle the dough as little as possible. When the fat is at the appropriate temperature 180 - 190 °C, lower three or four doughnuts into it. A slotted spoon is useful here. The doughnuts will initially sink to the bottom of the pot but will rise shortly. Give them a minute or so on one side, then flip them over and give them another Flip them a third time and cook for another 30". Drain on paper towels (or brown paper grocery bags). Store cooled doughnuts, well wrapped, at room temperature for a couple of days. Freeze for longer storage. Rum Glaze In the bowl of a mixer fitted with the whip attachment, combine together all of the ingredients, adding additional liquid or confectioner’s sugar as needed to adjust the desired consistency. Assembly When the donuts are cooled dip them in the rum glaze, sprinkle with coconut flakes and enjoy! Source: http://www.pregelrecipes.com/