COOKING WITH OUR DMC'S

In these trying times where we spend more time at home than ever before the DMC’s in SGM’s portfolio are sharing some of their favorite local recipes for you to try at home. We will be offering these great and personal recipes over a period of time. The first three are offered by Martin Lehky from Senator in Prague, Marie Lawlor from Ovation Ireland and Janick Wagemans from Premio DMC in Costa Rica.

As you can clearly see, I am ready to try and prepare some of these excellent international dishes!

Everybody please stay safe and healthy and … Bon Appetit!

Jan Zandboer

JAN SELECT GROUP MARKETING

MARTIN SENATOR

MARIE OVATION IRELAND

JANICK PREMIO COSTA RICA

INGREDIENTS METHOD

VEN

ISON

SAU

CEYO

U

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For the venison, the day before cooking, place the venison in a dish and cover with three tablespoons of the olive oil, and all of the balsamic vinegar, carrot and onion. Season well with salt and freshly ground black pepper and place into the fridge to marinate overnight.

For you, the Chef, a glass of sherry or wine while cooking ☺

For the sauce, heat a non-reactive frying pan until hot. Add the butter and onions and fry the onion for 2-3 minutes, until softened.

Add the morels and cook for 10 minutes.

Add the porcini and fry for a further 3-5 minutes.

Add the balsamic vinegar, sherry and cream and simmer for 10 minutes. Season, to taste, with salt and freshly ground black pepper. (The sauce may become quite thick, so add a little of the morel soaking water to the pan.)

To cook the venison, remove the venison from the marinade, pat dry with kitchen paper, then season well with salt and freshly ground black pepper.

Heat a separate frying pan until hot. Add the remaining two tablespoons of olive oil and the venison medallions. Fry the venison on each side for 3-4 minutes, until golden-brown on the outside, but still pink on the inside, or until cooked to your liking. Martin’s recommendation – medium rare.

Serve with baked potatoes or mashed potatoes.

500g/1lb 2oz venison fillet, trimmed and cut into 2.5cm/1in thick medallions

5 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

1 carrot, finely chopped

1 onion, finely chopped

Salt and freshly ground black pepper

100g/3½oz unsalted butter

2 small onions, very finely sliced

40g/1½oz dried morels, soaked in warm water for 2 hours, drained (reserve the water)

150g/5oz fresh porcini mushrooms, thickly sliced

2 tbsp balsamic vinegar

4 tbsp dry sherry

6 tbsp double cream Salt and freshly ground black pepper

Shot of sherry or glass of red wine

Cooking Time : 30 mins to 1 hPreparation Time : Overnight

Serves : 4

“Martin spends time in his home office at a cottage in the woods so a venison recipe is most appropriate. Not only is

venison delicious, it is also very lean and low in fat (compared to red meat)”

Fillet Of Venison and Wild Mushroom Sauce

In these trying times where we spend more time at home than ever before the DMC’s in SGM’s portfolio are sharing some of their favorite local recipes for you to try at home. We will be offering these great and personal recipes over a period of time. The first three are offered by Martin Lehky from Senator in Prague, Marie Lawlor from Ovation Ireland and Janick Wagemans from Premio DMC in Costa Rica.

As you can clearly see, I am ready to try and prepare some of these excellent international dishes!

Everybody please stay safe and healthy and … Bon Appetit!

Jan Zandboer

For the venison, the day before cooking, place the venison in a dish and cover with three tablespoons of the olive oil, and all of the balsamic vinegar, carrot and onion. Season well with salt and freshly ground black pepper and place into the fridge to marinate overnight.

For you, the Chef, a glass of sherry or wine while cooking ☺

For the sauce, heat a non-reactive frying pan until hot. Add the butter and onions and fry the onion for 2-3 minutes, until softened.

Add the morels and cook for 10 minutes.

Add the porcini and fry for a further 3-5 minutes.

Add the balsamic vinegar, sherry and cream and simmer for 10 minutes. Season, to taste, with salt and freshly ground black pepper. (The sauce may become quite thick, so add a little of the morel soaking water to the pan.)

To cook the venison, remove the venison from the marinade, pat dry with kitchen paper, then season well with salt and freshly ground black pepper.

Heat a separate frying pan until hot. Add the remaining two tablespoons of olive oil and the venison medallions. Fry the venison on each side for 3-4 minutes, until golden-brown on the outside, but still pink on the inside, or until cooked to your liking. Martin’s recommendation – medium rare.

Serve with baked potatoes or mashed potatoes.

500g/1lb 2oz venison fillet, trimmed and cut into 2.5cm/1in thick medallions

5 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

1 carrot, finely chopped

1 onion, finely chopped

Salt and freshly ground black pepper

100g/3½oz unsalted butter

2 small onions, very finely sliced

40g/1½oz dried morels, soaked in warm water for 2 hours, drained (reserve the water)

150g/5oz fresh porcini mushrooms, thickly sliced

2 tbsp balsamic vinegar

4 tbsp dry sherry

6 tbsp double cream Salt and freshly ground black pepper

Shot of sherry or glass of red wine

INGREDIENTS METHOD

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Add olive oil to a frying pan over medium heat.

Fry onion and garlic.

Add beans and rice and mix.

Add sauce and seasonings, to taste.

Remove from heat, add cilantro, and stir.

Best served with sausage, eggs, cheese, toast, and sour cream (if you want the true Costa Rican)

Cooking Time : 45 minsPreparation Time : 30 mins

Serves : 6-8

“How to turn your home into a Costa Rican paradise: Make your own version of Costa Rica’s most famous breakfast:

Gallo Pinto, with just a few common ingredients.”

GALLO PINTO

- 1 tablespoon olive oil

- ¼ chopped onion

- 1 teaspoon chopped garlic

- Chopped cilantro

- 2 cups of cooked red or black beans

- 2 cups of cooked white rice

- Lizano Sauce (Worcestershire sauce)

-Seasoning (black pepper, salt, etc.)

INGREDIENTS METHOD

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Sieve the dry ingredients. Make a well in the centre.

Pour in all the milk at once.

Using 1 hand, with your fingers stiff and outstretched like a claw, stir in a full circular movement from the centre to the outside of the bowl in ever increasing circles. The dough should be softish, not too wet and sticky.

When it all comes together, turn it out onto a well-floured work surface.

Wash and dry your hands. Tidy it up and flip over gently. Pat the dough into a round, about 4cm deep.

Cut a deep cross on the loaf and prick in the four corners.

Bake in the oven for 15 minutes then turn down to 200deg C for 30 minutes until cooked. If you are in doubt, tap the bottom of the bread, when it is cooked it will sound hollow.

Cool on a wire rack.

-450g (1lb, 31/2 cups) plain flour

-1/2 teaspoon sugar

-1/2 teaspoon salt

-1/2 teaspoon bicarbonate of soda

-300-600ml (1/2 - 1 pint, 1 1/4 - 2 1/2 cups) sour milk or buttermilk

-TIP: Soda breads are best eaten on the day with lashings of Kerry gold butter and Jam.

Cooking Time : 50 minsPreparation Time : 15 mins

Serves : 6

White Soda Bread

- 1 tablespoon olive oil

- ¼ chopped onion

- 1 teaspoon chopped garlic

- Chopped cilantro

- 2 cups of cooked red or black beans

- 2 cups of cooked white rice

- Lizano Sauce (Worcestershire sauce)

-Seasoning (black pepper, salt, etc.)

“Soda bread is a variety of quick bread and traditionally made which sodium bicarbonate (otherwise known as

"baking soda", or in Ireland, "bread soda") that is used as a leavening agent instead of the traditional yeast.”