Selby Cuisine

Venison Steaks with, Juniper, Black Pepper and Garlic

Venison steaks with, Juniper, Black Pepper and GarlicVenison steaks with, Juniper, Black Pepper and Garlic – Suitable for a Weight Watchers / Low fat diet.


1 Venison Steak per person

3 Teaspoons of Juniper Berries

3 Teaspoons of Black Peppercorns

2 Cloves of Garlic

Onions & Mushrooms

Wine (To Taste)

Gin (To taste)


(1) In a Pastel & Mortar or processor break up the Juniper berries, black peppercorns & garlic, slightly.

(2) Coat the venison steaks & add a splash of red wine & Gin.

(3) Leave to marinate about an hour.

(4) Pan fry very hot for a couple of minutes each side, leave to rest & use the juices to fry off the onions & mushrooms. Add a splash more wine.

Recipe suggested by Allison Whitton  from The Selby Cuisine Facebook Group ( )

Bacon Wrapped Monkfish

Bacon Wrapped MonkfishIngredients:-

400g monkfish tail, sliced into 2 fillets

2 sprigs fresh thyme, leaves stripped

12 rashers (about 140g/5oz) dry-cure rindless smoked streaky bacon

2 large tomatoes, halved

3-4 tbsp vinaigrette


(1)Lay 1 monkfish tail fillet on a board, sprinkle with thyme leaves and season. Lay the other fillet on top with tapering tip in the opposite direction.

(2)Lay the bacon on a board, slightly overlapping and put the monkfish in the centre. Wrap the fish in the rashers so that it holds together quite firmly. Heat the grill for 3-5 mins. Place the monkfish on it, with the bacon joins underneath.

(3)Grill for about 7-10 mins until the bacon starts to crisp, then carefully turn over and cook for another 7-10 mins. At the same time, grill the tomato halves. As soon as the monkfish feels firm when pressed on top, remove and leave to stand for 5 mins. Save any pan juices and drizzle into the vinaigrette. Cut the monkfish into medallions, slightly on the diagonal. Dress with the vinaigrette, sprickle with thyme and any pan juices and divide between four plates. Nice with baby new potatoes and maybe sautéed onions and wild mushrooms.

Italian Style Stuffed Squid

Italian Style Stuffed SquidThe original recipe said feeds 3 to 4. Pygmies maybe. Serve 2 as a main course! The squid we often see in the super markets in this country are tiny compared to those available nearer to the Mediterranean.


6 medium squid

1⁄4 cup Progresso Italian-style fine bread crumbs

2 tablespoons fresh parsley leaves

2 teaspoons fresh parmesan cheese

2 teaspoons minced garlic cloves

1 egg

salt and pepper

2 garlic cloves

1 (8 ounce) can diced tomatoes

1 teaspoon basil

1⁄2 teaspoon ground oregano

1⁄2 teaspoon ground rosemary

1⁄4 cup green pepper

1⁄4 cup dry white wine


(1) Clean squid or tubes and pat dry with kitchen role. This just makes them a little easier to handle.

(2) If using whole squid, chop tender parts of the tentacles and mix them with the bread crumbs, parsley, cheese, 1 1/2 teaspoons minced garlic, egg and 1 teaspoon vegetable oil to make stuffing.

Blend well, add salt and pepper to taste.

(3) Cup the squid body in one hand open end up and squeeze the stuffing mixture loosely into each squid tube. Do not over stuff because the squid will shrink during cooking.

(4) Add remaining oil to a frying pan large enough to hold squid in a single layer.

(5) Heat oil and cook sliced garlic until lightly softened. Arrange the squid in oil and brown all sides lightly.

(6) Add tomatoes, basil, oregano, rosemary, green pepper, remaining minced garlic, wine and salt and pepper to taste. Cover tightly and cook 25 to 30 minutes.

(7) Serve whole or sliced, alone or with pasta.

Moroccan Style Lamb Rump

Northern Living - Moroccan Style Lamb Rump recipeIngredients:-

4 x 7oz lamb rumps

150g x couscous

zest of 1 lemon

50ml x olive oil

cayenne pepper

40g x sultanas


20gsweet chilli sauce

5g coriander


1. Marinate lamb in cumin, sweet chilli sauce, coriander, cayenne, lemon zest and olive oil.

2. Add some lemon zest and olive oil to the dry couscous, add boiling water about 50ml at a time and stir in with a fork.

3. Add water very slowly until the couscous is al dente, then rub between your fingers until individual particles are fluffy.

4. Seal the lamb in a pan and roast for approx 9 minutes at 200C.

5. Rest for 3 minutes and carve.

6. Add water to juices in the pan, reduce for sauce.


Serves four

BBQ Thai Chicken Satay

Northern Living - Impress your friends and neighbours with this delicious BBQ Chicken Satey recipe.If you are planning to take advantage of the first predicted warm sunny weekend of spring and have a BBQ, impress your friends and neighbours with this delicious Chicken Satey recipe.


12 bamboo skewers

1 cucumber

1.50 tsp. salt

1 tbsp. Thai green curry paste

0.25 c. well-stirred unsweetened coconut milk

4 medium skinless, boneless chicken-breast halves

0.25 c. Smooth peanut butter

2 tsp. soy sauce

1 tsp. dark brown sugar

0.13 tsp. ground cayenne pepper

0.25 c. rice vinegar

3 tbsp. granulated sugar

2 medium shallots

1 jalapeño chile


(1) Place skewers in water to cover; let soak at least 30 minutes.

(2) While skewers are soaking, in medium bowl, toss cucumber with salt; let stand 30 minutes at room temperature.

(3) In another medium bowl, stir curry paste and 1/4 cup coconut milk until combined. Add chicken and turn to coat. Let stand 15 minutes at room temperature, stirring occasionally.

(4) Fire up the BBQ.

(5) Meanwhile, prepare peanut sauce: In small bowl, with wire whisk, mix peanut butter, soy sauce, brown sugar, ground red pepper, remaining 1/3 cup coconut milk, and 1 tablespoon hot water until blended and smooth. Transfer sauce to serving bowl. Makes about 2/3 cup.

(6) Drain cucumber, discarding liquid in bowl. Pat cucumber dry with paper towels. Return cucumber to bowl; stir in vinegar, granulated sugar, shallots, and jalapeño; refrigerate until ready to serve.

(7) Thread 2 chicken strips on each skewers discard marinade. Place skewers on hot grill rack and BBQ until well cooked, turning from time to time.


Arrange skewers on platter. Serve with peanut sauce and pickled cucumbers.


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