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Recipe - Tim Creehan's Venison and Soup - 9 Nov

Seared Venison with Mashed Kumara and a Tomato and Basil Sauce - serves 4
4 200g pieces of venison strip loin
500 g of unsalted butter
500 ml of red wine
400 ml of veal stock
1 bunch of fresh basil
1 punet of cherry tomatoes
1 white onion
1 litre of canola oil
Season the venison with salt and pepper and place in a medium sized sauté pan on high heat. Sear on both sides for about 2 minutes.
Place in a 375 degree oven and roast for about 7 to 10 minutes.
Remove from the oven and set the meat aside to rest. In the same pan deglaze the pan with the red wine and reduce by half. Add the veal stock and reduce by half again.
Add the halved tomatoes and chopped basil and the butter and stir over medium low heat to incorporate the butter.
In a 4 litre pot add the oil and heat to 375 degrees. Slice the onion paper thin and fry until golden brown.
Top the venison with the sauce and finish with the crispy onions.

Smoked Tomato and Shrimp Soup

4 each tomatoes smoked
2 each onions smoked
170c streaky bacon
1 onion
50g chopped garlic
100g white sugar
500g tomato puree
140g tomato paste
1 can of chipotle peppers (in the Mexican section of the supermarket)
4 litre of chicken stock
0.5 litre of heavy cream
Salt and pepper
2 of the largest Prawns you can find
1 tablespoon spoon chopped parsley
In a large soup pot, add the chopped streaky bacon and the garlic. Cook until the bacon is crisp. Add the onion, chicken stock, smoked tomatoes, chipotle, sugar, tomato paste, and tomato puree. Simmer for about 30 minutes. Puree in a blender and add the cream. Strain through a tea strainer. Poach the prawns and place to tomato soup in a bowl. Put the prawn in the centre and top with the parsley.