Eat Me - Buckfast

Name: Eat Me - Buckfast
Ingredients: Ingredients 250ml Buckfast Tonic Wine 1 small box of fresh mushrooms of your choice 1 onion, diced 2 garlic cloves, chopped finely 2 tbsp olive oil Small cube of butter Salt and pepper to season Squeeze of fresh lemon juice; SERVES Six people Ingredients 250ml Buckfast – boiled and reduced to a ¼ of the volume 12 medium banana shallots Olive Oil 50g butter Sherry vinegar 250g all-butter puff pastry 2 tbs caster sugar; Ingredients 1 butternut squash peeled, seeds removed, cut into cubes 200ml of Buckfast 50ml/2fl oz of Vegetable Oil 20ml of soy sauce salt and freshly ground pepper 75ml/2¾fl oz cider vinegar 100gr pumpkin seeds handful fresh watercress leaves 1 shallot, peeled, finely sliced 125g of feta or goats cheese crumbled, to serve (optional); SERVES Four to six people Ingredients 750ml Buckfast Tonic Wine 250ml beef/chicken stock 650gr beef chuck steak, cut into 3cm rough cubes 150gr smoked bacon, cut into lardons 1 large white onion, peeled and fine chopped 2 cloves garlic, peeled and fine chopped 1 large carrot, peeled and fine chopped 3 tbsp plain flour 400gr tinned chopped tomatoes Handful of button mushrooms (optional) 1tbsp tomato puree 1 fresh bay leaf 1 sprig fresh thyme 15 baby onions, peeled and left whole salt & pepper; SERVES Four people Ingredients 500ml Buckfast Tonic Wine Pinch of salt 500g minced venison 250g minced shoulder of pork ½ teaspoon fresh milled black pepper 1 level teaspoon sea salt 2 juniper berries, crushed and finely chopped; SERVES Six people Ingredients 750ml (bottle) Buckfast Tonic Wine 500ml red wine 300ml grenadine 1 stick of cinnamon 2 star aniseed 8 black pepper corns 1/2 lemon, zested and juice 1/2 orange, zested and juice 6 large williams pears (firm); SERVES 12 to 18 people Ingredients 300ml Buckfast Tonic Wine 5ml vanilla extract 300g dark chocolate, broken in small pieces 50g dark chocolate buttons 250g unsalted butter 3 medium eggs 180g soft dark brown sugar 100g plain flour 1 level tsp baking powder pinch of salt unsalted butter for greasing tin

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Ingredients 250 milliliters Buckfast Tonic Wine 1 small box of fresh mushrooms of your choice 1 onion, diced 2 garlic cloves, chopped finely 2 tbsp olive oil Small cube of butter Salt and pepper to season Squeeze of fresh lemon juiceSERVES Six people Ingredients 250 milliliters Buckfast – boiled and reduced to a ¼ of the volume 12 medium banana shallots Olive Oil 50 grams butter Sherry vinegar 250 grams all-butter puff pastry 2 tbs caster sugarIngredients 1 butternut squash peeled, seeds removed, cut into cubes 200 milliliters of Buckfast 50 milliliters/2fl oz of Vegetable Oil 20 milliliters of soy sauce salt and freshly ground pepper 75 milliliters/2¾fl oz cider vinegar 100 gramsr pumpkin seeds handful fresh watercress leaves 1 shallot, peeled, finely sliced 125 grams of feta or goats cheese crumbled, to serve (optional)SERVES Four to six people Ingredients 750 milliliters Buckfast Tonic Wine 250 milliliters beef/chicken stock 650 gramsr beef chuck steak, cut into 3cm rough cubes 150 gramsr smoked bacon, cut into lardons 1 large white onion, peeled and fine chopped 2 cloves garlic, peeled and fine chopped 1 large carrot, peeled and fine chopped 3 tbsp plain flour 400 gramsr tinned chopped tomatoes Handful of button mushrooms (optional) 1tbsp tomato puree 1 fresh bay leaf 1 sprig fresh thyme 15 baby onions, peeled and left whole salt & pepperSERVES Four people Ingredients 500 milliliters Buckfast Tonic Wine Pinch of salt 500 grams minced venison 250 grams minced shoulder of pork ½ teaspoon fresh milled black pepper 1 level teaspoon sea salt 2 juniper berries, crushed and finely choppedSERVES Six people Ingredients 750 milliliters (bottle) Buckfast Tonic Wine 500 milliliters red wine 300 milliliters grenadine 1 stick of cinnamon 2 star aniseed 8 black pepper corns 1/2 lemon, zested and juice 1/2 orange, zested and juice 6 large williams pears (firm)SERVES 12 to 18 people Ingredients 300 milliliters Buckfast Tonic Wine 5 milliliters vanilla extract 300 grams dark chocolate, broken in small pieces 50 grams dark chocolate buttons 250 grams unsalted butter 3 medium eggs 180 grams soft dark brown sugar 100 grams plain flour 1 level tsp baking powder pinch of salt unsalted butter for greasing tin

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Instructions

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Step 1

Spiced Buckfast Mushrooms By Martin Blunos Pour Buckfast into a saucepan and reduce to a syrup.Fry the onion in the olive oil till soft and opaque, add garlic and mushrooms and cook for a further 2/3 minutes.Add Buckfast syrup to the mushrooms and coat. Add butter and lemon juice to enrichen.To Serve:Serve on griddled sourdough toast with a heaped spoon of crème fraiche on top.Tip:Martin says, ‘You could serve the mushrooms as an accompaniment to steak or game, the aromatic flavour and sweetness of the sauce is so tasty…’

Step 2

Buckfast Onion Tarte Tatin By Martin Blunos Preheat oven to 180C.Cut the unpeeled shallots in half lengthways and put them on a baking tray with a splash of olive oil, 2 tablespoons of caster sugar and some salt and pepper. Mix so that the shallots are covered in sugar and oil then arrange them cut-side down on the baking tray.Bake for 10 minutes or until the shallots have softened a little.Remove the shallots from the oven, peel off their skins and set aside to cool. Leave the oven on ready to bake the tarts.Put the reduced Buckfast in a pan and heat, then add the butter, boil.Deglaze the pan with a dash of sherry vinegar and allow to reduce over a medium heat. Pour the Buckfast syrup into two individual 12-13cm frying pans or blini pans and allow to cool.Meanwhile, roll out the pastry to 5mm thick. Cut two discs slightly bigger than the size of the frying pans. Lay the softened shallots cut-side down in an attractive pattern in the buckfast caramel.Season with salt and pepper, cool, then cover each pan with a pastry disc, tucking the edges inside the pan and around the shallots.Bake for 10 minutes or until the pastry is golden and cooked through.Carefully turn the tarts out while they are still hot onto serving plates so that the caramelized shallots face upwards.(NB very hot – very sticky and hot – so please be careful).Serve with salad leaves dressed with olive oil and a little sherry vinegar.

Step 3

Butternut Squash Salad By Martin Blunos Preheat the oven to 200C/400F/Gas 6.Place the pumpkin into a roasting tray. Drizzle over the vegetable oil, then season, to taste, with salt and freshly ground black pepper. Roast for 20-25 minutes- until softened.Turn off the oven and open the door slightly to cool.Meanwhile, heat the Buckfast in a small frying pan over a medium heat add the soy sauce and bring to the boil reduce by half. Stir in the pumpkin seeds, mix well. Spoon onto a baking sheet lined with non-stick parchment and place in the cooling oven for 1 hr.Mix together the watercress leaves, shallot, and the roasted squash cubes. Dish up and serve with the pumpkin seeds. Sprinkle the crumbled feta on top.

Step 4

“The Triple B” or Buckfast Blunos Bourguignon By Martin Blunos Heat a saucepan on stove add the lardons of bacon and cook gently so they release their fat and colour up slightly – after about 8 mins lift out the lardons and set aside.Season the flour with salt and pepper. Sprinkle over the cubes of meat. Add to the bacon fat in the pan and brown off on all sides. Lift out meat and set aside with the coloured lardons.Put the chopped onions, garlic and carrot in the pan and lower heat and cook gently till soft – this should take about 5 mins. Add the puree, mix in and cook out for 2 mins then add the Buckfast, tinned tomatoes, stock, bay leaf and thyme. Bring to boil then add the meat and lardons.Cook out on a low heat stirring from time to time for approximately 2 hours. 30 minutes before time is up add the baby peeled onions.The meat should be tender and the onions cooked through when done. If drying out add a little water. Adjust seasoning if needed with salt and pepper.Slice and add a handful of mushrooms (optional). Fry for 5 mins and then stir into the stewRemove from heat and allow to cool fully before transferring to a sealable container and storing in the fridge – it is worth noting that this dish is best reheated (the flavours develop and deepen. Dish up with creamy mashed potatoes and crusty bread.Enjoy!

Step 5

The Buckie burger By Martin Blunos Put the Buckfast into a saucepan with the pinch of salt and set over a high heat – bring to the boil – reduce heat to a simmer and cook for approximately 20 – 25 minutes until you are left with about 125ml of reduced Buckfast. Leave to cool completely.In a bowl mix the meats with the pepper, salt and juniper add 60ml (4 tablespoons) of the reduced, cooled, Buckfast – mix well and form into four equal sized burgers.Cook on the barbecue or in a shallow non stick pan with a dribble of vegetable oil for about 4/5 mins each side over a moderate heat – 1 minute before the end of the cooking time brush over the remaining Buckfast (glaze).Dress in a toasted bun with salad leaves, sliced tomatoes and top with or without a slice of mild blue cheese and a juicy pickle.Note – this recipe is a particular favourite of mine because it’s so different from the norm!!

Step 6

Buckfast Poached Pears By Martin Blunos Peel pears leaving stalk attached, remove some of the core and trim base evenly so that the pears can stand upright.Place prepared pears into a non reactive (stainless steel) deep pan.Add remaining ingredients – cover with paper (catouche) not a lid – set pan overnight – bring to the boil then reduce heat to low and simmer for approx 1 hour – or until the pears are tender but not soft.Carefully lift the pears from syrup and set aside.Discard the cinnamon stick and reduce the syrup over a high heat, by half. Strain through a fine sieve and pour back over the reserved pears.Allow to cool completely before covering and storing in the fridge for 24 hours – to allow the flavour and colour to develop.To serve – gently heat the pears in their syrup – stand the pears upright in individual bowls, spooning over some syrup. Dollop Devon clotted cream alongside and hand around a few digestive biscuits (homemade of course).

Step 7

Buckfast Brownies By Martin Blunos Heat the oven to 170C/gas 3. Lightly grease a 22cm square cake tin with a little unsalted butter.Put the Buckfast into a saucepan with the vanilla extract, bring to the boil then reduce until you are left with approximately 2 tablespoons of really sticky dark flavoured Buckfast. Allow to cool completely.Melt the (300g) chocolate and butter in a heatproof bowl set over a pan of simmering water.Whisk the eggs, Buckfast reduction and sugar together for 2-3 minutes until pale and fluffy.Fold the chocolate mixture into the egg mixture.Sieve the flour, salt and baking powder into the mixture along with the chocolate buttons stir and fold to mix in. Pour all the mixture into the prepared cake tin.Place on the middle shelf of the oven and bake for 35 minutes until the surface is set. When the top starts to crack the brownie is done. Remove from the oven. Allow to cool completely in the tin.Cut the cake into squares and store in an airtight tin container, serve dusted with a little icing sugar. The brownie serves 12 or as a nibble 18!