okay so this is my speciality smoked salmon why would so an avocado cocktail in a glass like this and so you need avocados obviously you need smoked salmon what some of this is have taken the wholesaler to MOOCs are not supported they're in the middle I've taken the fat off the butt in here and I'm gonna cut these into little medallions which are just pure smoked salmon the skin no fat totally delicious deported when you're doing this to be seasoned things so we're gonna anoint this with a little bit really good olive oil it's a Spanish boyfriend friend of mine a little bit of black pepper okay a little bit of lemon juice okay we chopped in here so and then we're just gonna toss all these together so all the smoked salmon is dressed and seasoned makes a huge difference done understand why most people would take time to season properly got a ripe avocado sorbet giving it so we're just gonna get in here so and here we go out comes the avocado there are easier ways of doing it but I want to keep a shape like this and again really important when you're doing this let's get it seasoned let's get a little bit of oil what too much don't drain it rub that on the outside a little bit more lemon juice and then we go and of course some soft mild and sea salt I love her fresh he ground white pepper okay so this obsessive seasoning kind of important to this dish to get the flavors right and amber just gonna slice the avocado down like so and again I'm gonna make sure that it's the cut pieces of the avocado or in contact with the oil and seasoning so it's just smoked salmon and avocado nothing particularly clever okay it's a nice seasoned pcs of soft ripe avocado smoked salmon couple into the glass in here and smoked salmon a little bit more avocado but more smoked salmon and yeah just chuck it in I'm not looking up over this too much okay yeah and I never smoked salmon I'm finally a little bit of avocado and I've got some little pieces just here right here but what Christ finish that off that where's the German is a beautiful delicious fresh singie rich splitting and healthy - laughs Lee an individual vanished in Wellington got some beautiful loin of a red deer completely free from fat like waiting outside really importantly the frying anything that you had it dry remove the juices from the outside and the reason for that is that if you cook something with juices and on the outside into hot pans the oil the juices boil and sprays the oil over the time the meat comes in contact with the pan and the natural sugars adhere to the pan and it sticks so it's really important to eat the pies that rate the temperature and beat you remove all just look at how much has come out of that and good service a little port wine sauce and we're in a beef wellington normally you'd sit on the song some pancakes and crap maybe a little bit Duke sale and their spinach sometimes what I'm going to do is put a little disc of storing a weak white pudding so in any of the resting juices in the fancy tubs water and it makes it super delicious as well so shallow we're going to avoid any Sherlock jokes as in that's sure the page market that every day for about 15 years is that everything no that's shallow so canopy lash a lot and then just roughly slice it and take the slices and just pop out a little bits like so to make some sure this lot is round it would be range but these are kind of D shaped but Sichuan but I just want that money so flavor that you get from sliced onions sometimes I find a bit too sweet and blows easy and tricky so what's a little more astringent finer flavor and this is a plain dish with good sales a flame sure lot preheat a pan nice and hot okay so when you put your hand in the pine after about five seconds you want to take a handy we don't want to leave it there much longer we've got the venison and bearson and a lot spinner under the seasoned with some freshly ground white pepper a little bit of Maldon sea salt on the website so okay so the venison is ready the pan just about of there may just write that a little bit oil they smoke and whose mentor no we want to work pretty quickly the pan is very hot so we're gonna give that 30 seconds to get a Finnick color and I said about carmelization to the knocking super sad sight turn into Carmen what 30 seconds five on the other side make sure the oil is in contact with venison otherwise it won't cook evenly big this site here as well what I don't want to do is to start the venison cookie to watch so when it's baked in the oven it ain't over done I'm looking to serve the van some really nice and we're in sight nice that color and they're saying the venison but we haven't started the cooking process out on to remove the paper to avoid cross-contamination onto a coal tree it's straight away and with the shallots don't Barlow okay and the stuarts we are gonna get thirty second this is a little bit more oil so just gets off this more snow other color at Carmine's vocalization with the conversation on the other site and in here a mixture of hot red wine acidity and also the alcohol be pleasing the dissolving all these bad deposits above the time and finally we're gonna add some dark chicken stock right so once this comes back to the boil again turn off come back to this to finish the sauce a few starts warm puff pastry up the butter melts and when you put it in the oven the bottle just leeches oh it doesn't stay in there pop-up mostly this is just free ball rolled puff pastry and I've cut out two disks small one and a big one the big ones the size of a six-inch ball and the small one is the top of a monkey take the little disc and pop it onto your board and onto the little disc put your little disc of white pudding on top of your black pudding put your shallots like so that's the shorts that we just cooked out with the port and the stalk on top of that put the cools down venison and then we take a disk or the bigger disk of puff pastry and we use a little bit of egg wash uses an egg beaten up with a bit of milk yeah like so and then we're gonna take this I'm gonna put it right over the top okay down like so so it's evenly over and then we're gonna use our table scripter just to get underneath there and flip the whole thing over so we can start to pull this one big one up on to the little one turn it round like so so just pull it up and ride just so it seals all the way around like so so we can write till the last one and there and then you turn this round and there you have a lovely little venison on croute pop it onto a bit of baking parchment and get your egg wash oh and give a generous egg wash on the outside sometimes I then put this in the fridge and let it set up an egg wash a second time if I want a really nice dark color on it but today we're not rush so we're just gonna do it once and then you need to take a sharp knife and just make a couple of little slices in there just to let the steam escape and that now goes into a hot oven 210 degrees centigrade you only learnt one thing from this it is that out of the oven this is still cooking so if you look at that temperature 39.7 okay that's name it's going up 40 venison is still cooking and will continue to be for our 10 minutes shredded red cabbage red onion reasons should agree to that poll we've got a bit of a cinnamon there's walnut oil and so where's the liquid vinegar that cabinets along there so it's the riddle is just raw will you make up sticking fridge overnight then we're just gonna carve this here okay so what we're gonna do is we are going to square off the ends so yeah they're through the center and you can see that make some pink inside these around the tubule scraper and to hear just get so much around so it's good that poor and there was this better chocolate and at the end chop that works really well with game great for no combination all right come on but Sophia walked rice there how it that's all right venison all fit my black treacle and sustaining gentle quitting's now these all bad boys have not been steamed they've just been baked in the oven you see beautiful lovely texture and what we need to serve with those is some ginger flavored toffee sauce so I'm gonna put a bit of dark Muscovado sugar into a pan along with some double cream then we go here and we're gonna boil this up and then we're gonna add the ginger and the bottom delicious bring that off to the boil this this is Stan ginger you get a little jar of stem ginger syrup and it's the syrup understand general its tone together later when you're Muscovado sugar and your double speed boils add that we touch of butter and like so and as his butter melts just keep the whole thing moving okay and this allows the butter to emulsify into the into the sauce and then I'm gonna add just a little bit of salt and sea salt it's a salted caramel just brings the flavor out salt and sweet and then the same ginger and that goes and they're just dissolve that end make sure and the ginger just gives us a real piquancy elevates it with disabled top of course something a lot more interesting and complex that's it it's really that easy so the best way to heat these weak guys up is in a microwave obviously you take them out at the aluminium molding equipment cost and a microwave for full power and one and a half minutes so we'll skip a little bit of ice cream in here ice cream scoop ice cream next to it and then over the top with the hot toffee ginger sauce and this is what I will be having on Hogmanay for me puddin that is my black treacle and ginger pudding with my ginger toffee sauce you