Receta de Thomasina Miers de ensalada de membrillo asado con miel y queso azul, achicoria y venado chamuscado

Venison is one of my favourite meats, con una limpieza, rico sabor y maravillosamente tierno cuando se cocina muy rápido o muy lentamente; también está repleto de nutrientes y es bajo en grasas. Aquí, I give it a touch of sweetness with some honey-roast quince in a stunning-looking salad featuring pink leaves, toasted nuts and blue cheese.

When caramelised, quince becomes sweet and chewy, and makes a welcome contrast to the bitter leaves, toasted nuts and salty-sweet cheese.

Deberes 20 min
cocinero 1hora 15 min
Sirve 6

1 orange
2 medium quince
(alrededor de 500g), pelado, quartered and cored
Sal y pimienta
2 tsp runny honey
1 small handful thyme sprigs
1 diente de ajo grande
1 tsp juniper berries
1 tsp black peppercorns
4-5 cucharada de aceite de oliva extra virgen
1 x 250g venison haunch steak or fillet

For the salad
1 radicchio
100g rocket

50g hazelnuts

75g blue cheese
(Opcional)
1 tbsp sherry vinegar

Heat the oven to 210C (190Ventilador C)/410F/gas 6½. Cut the zest off the orange with a speed peeler or sharp knife, leaving the pith on the fruit. Cut each quince quarter into three or four slices and lay these out on a baking sheet lined with greaseproof paper. Temporada, drizzle with the honey and scatter over the leaves from five or six thyme branches. Squeeze over the orange juice, add 50ml water, cubra la sartén y cocine al vapor durante tres a cinco minutos (or another tray) and roast for an hour, until the quince is tender and caramelised in places.

mientras tanto, put the orange zest in a mortar with a teaspoon of sea salt, El ajo, juniper, peppercorns and a few teaspoons of picked thyme leaves. Bash to a paste, then work in a tablespoon of olive oil. Rub this all over the venison and leave to marinate at room temperature while the quince is cooking.

To prepare the salad, pull off and discard the outer leaves of the radicchio and tear the rest into wide pieces. Wash with the rocket and dry, then lay out the rocket and radicchio in a large salad bowl or platter. Pop the hazelnuts on a baking sheet and toast in the oven for about five minutes, hasta dorado pálido. Once cool, roughly chop.

When the quince is tender, put a saute pan on a high heat. Once it’s smoking hot, add a tablespoon of oil and saute the venison for only 90 seconds to two minutes on each side. Leave to rest in a warm place for five to eight minutes.

mientras tanto, crumble the cheese over the leaves and scatter the chopped nuts on top. Arrange the quince slices on top with any syrup.

Whisk the sherry vinegar with the remaining oil, then dress the leaves and season generously with salt and pepper. (You can drizzle over a little extra honey.) Finalmente, slice the venison into thin strips and lay these over the salad. Serve at once, with fresh bread, roast potatoes or chips – I do love chips and a salad.

The salad makes a snazzy starter or a seriously good lunch with chips or roast potatoes on the side.

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