Jalapeno poppers
Jalapeno poppers is another BBQ classic. It’s a great snack to enjoy while doing a longer cook. It usually takes 20-30 minutes to grill them, and they’re easy to make. Here’s how.
Bolognese sauce on roe deer and smoked bacon
This is a souped up, or luxury version of an Italian classic; bolognese sauce. Here we’re making it on rather lean meat, roe deer, which is complemented by smoked bacon. A fantastic combination!
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Fish casserole
Fish casserole is a great everyday dish. Usually you have the ingredients at home, and it takes less than 20 minutes to make it. The sauce is based on creme fraiche, which you can easily make yourself. I buy frozen cod and let it thaw a bit before cooking it. The caviar really adds flavor and adds a touch of class to an otherwise ordinary meal.
Make your own Creme Fraiche
Creme Fraiche is a soured cream made by souring thick cream with a bacterial culture, typically from yoghurt. It is very easy to make, and could be handy if you want to make larger batches, or different fat content from the store bought Creme Fraiche.
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Smoked mackerel mousse
Mackerel is a great fish to smoke. Just like salmon it has high fat content, which is good when smoking fish. Here we’re making a mackerel mousse, smoked with beech wood, to serve with a fresh salad.
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Grilled paprika relish
This is a lovely side dish that you can make while grilling other foods. This one has a north African touch with the ground cumin and walnuts.
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Jerusalem artichoke soup
Jerusalem artichoke is really creamy and savory. It is great for serving both autumn and spring. It takes approximately 30 minutes to make, do serve it with some newly baked bread.
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Make your own Ghee
Making your own Ghee is easy, and saves you money. Ghee is a type of clarified butter, which has that wonderful nutty flavor.
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BBQ Deer Fatty
A BBQ Fatty is an American classic. A fatty is a minced meat sausage with some kind of filling that you smoke on your grill. The meat is usually ground beef or pork sausage. The filling is often cream cheese, grilled fresh chili pepper, grated cheddar cheese and other stuff. There are as many fillings as there are pit masters. Here we make one from ground (fallow) deer, since that was what I had in my freezer.