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Lemon Tart with Gin Ice Cream

Simple, classic and it’s got Gin. What more could you want…? 

lemon tart

Lemon Tart with Gin Ice Cream
Serves 10
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Prep Time
50 min
Cook Time
50 min
Total Time
1 hr 40 min
Prep Time
50 min
Cook Time
50 min
Total Time
1 hr 40 min
Sweet pastry
  1. 250 g flour
  2. 125 g icing sugar
  3. 125 g cold cubed butter
  4. 1 egg, whisked
Lemon Custard
  1. 110ml lemon juice
  2. 112g sugar
  3. 4 eggs
  4. 225ml cream
Gin Ice cream
  1. 500ml cream
  2. 5 egg yolks
  3. 100g sugar
  4. 30ml shot of gin (or a little bit more…)
For the pastry
  1. Rub in the cold butter into the flour until well combined and sand like in appearance. Add the icing sugar and the whole egg along with 1Tbs of water and mix together until a dough is formed. Be sure not to knead more than you need for it to come together as it will become tough. Wrap in glad wrap and refrigerate for at least 20mins until ready to use.
  2. Using a little flour on a bench roll out your pastry. This will be easier once it has come back to room temperature. If you are finding it difficult you can roll out between two sheets of baking paper. Grease a tart tin and carefully line your tin with the pastry and prick the base with a fork all over. Bake the pastry case at 130C until fully cooked and a light sandy golden colour. If the edges start to colour before the base is cooked then cover the edges with tin foil.
For the filling
  1. Whisk together the lemon juice and sugar. Add the eggs, whisk well and then whisk in the cream. Pass through a sieve and skim off the froth with a ladle.
  2. Cool and pour the custard into the pastry case up to the top. Bake at 125C until there is a slight wobble, be sure not to overcook.
For the Ice cream
  1. Whisk the sugar with yolks until creamed and pale looking. Scald cream and pour onto egg mix slowly while stirring. Over a very low heat in a pot cook the mix until it has thickened, be sure to contiuously stir so that it doesn’t stick on the bottom and scramble. Pass through a sieve, cool and churn along with the added Gin in an ice cream machine.
MacLean Fraser http://macleanfraser.com/

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Venison Koftas with Mint Yoghurt

hunters kitchen spread

When trimming up and portioning my venison I always end up with offcuts and trimmings that you can struggle finding a use for. If you’ve made the kill and gone to the effort of carrying as much of the meat out as you can it seems a shame to waste any of it, and this is where a mincer comes in handy. If only doing limited quantities you can purchase a small hand mincer for a minimal investment and it will pay for itself in no time. Hang on to all your venison trimmings to put through the mincer and you can use them to make this easy BBQ recipe. Make sure to soak bamboo skewers in water so they don’t burn when putting them on the grill. Ground spices can be used in place of the whole spices if you don’t want to grind them yourself, however you will always get better flavour grinding your spices fresh.

Venison Kofta MacLean

Venison Koftas with Mint Yoghurt
Serves 6
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Venison Koftas
  1. 400g Venison mince
  2. 100g Pork mince
  3. 1 Egg, lightly beaten
  4. 1/2C Breadcrumbs
  5. 3cl Garlic, minced
  6. 2tsp Cumin seeds
  7. 2tsp Coriander seeds
  8. 1tsp Fennel seeds
  9. 1/2tsp Chilli flakes
  10. 2tsp Smoked Paprika
  11. 1tsp Salt
Mint Yoghurt
  1. 1/2C Plain Yoghurt
  2. 10-12 Mint leaves
  3. Squeeze lemon juice
  4. Pinch salt
For the Mint Yoghurt
  1. Finely slice the mint leaves and mix together with the yoghurt with a squeeze of lemon and a pinch of salt to taste. Keep in the fridge until ready to serve.
For the Koftas
  1. Lightly toast off the whole spices and grind together in a spice grinder or pestle and mortar. Place all the ingredients in a bowl and mix together until well combined. Wrap some of the venison mix around your choice of bamboo skewers and place them on the grill plate of the BBQ for about 3 minutes a side until just cooked through. Alternatively you can fry them in a pan over a moderate heat with a little oil to stop them from sticking.
  2. Serve the koftas with some warmed flat bread, a fresh seasonal salad along with the mint yoghurt.
MacLean Fraser http://macleanfraser.com/

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