Eloise (& Brad) online

This is a bit of a different Friday Food as I haven’t really got a recipe for this. I’m planning on cooking this over the weekend, so I will find out if this version works.

It is an adaptation of a Rick Stein recipe off one of his TV shows, so no accurate quantities.

Vegetarian leek cannelloni

For the tomato sauce:
Heat some olive oil in a pan; add a finely chopped onion, fry until it softens and starts to brown, add the garlic, then add 2 tablespoons of balsamic vinegar and a teaspoon of sugar. Once this has dissolved add a can of chopped tomatoes. Simmer gently until reduced right down. Season with salt and pepper to taste, you may have to add more sugar. Place tomato sauce in bottom of baking dish.
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This is a cross between a beef stroganoff and a beef casserole. No pictures this week, some of the quantities are approximate, depending on what you have to hand. This will serve 2.

Ingredients:

350g Braising Steak
100 ml Red Wine
250 ml Beef Stock (or hot water and a stock cube)
Mushrooms
1 clove of garlic
1 onion
1tsp paprika
2 tbsp low fat crème fraiche
Flour
Salt & pepper
Dried chilli flakes
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This is one of Nigella’s recipes [via Nigella.com] but I have made it into muffins.

Ingredients

4-5 clementines (about 375g total weight)
6 eggs
225g sugar
250g ground almonds
1 heaped teaspoon baking powder

Method

1. Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the pips.

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Venison steak with red wine & red currant sauce, served with basmati & wild rice

As per Reg Coombes Coombs request here is my first proper food update. If you would like to suggest future food features, please use the comments form.

Ingredients
For the venison
2 venison loin fillets
salt and freshly ground black pepper
olive oil, for rubbing
For the sauce
1 large glass of red wine
1 tbsp ready-made redcurrant sauce
50ml hot chicken or game stock
1 knob of butter

Serve with rice and vegetables.
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