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I will attempt to update wartime recipes to modern tastes, in order to keep up with new trends, attitudes and approaches to food and it's preparation while still keeping a traditional British wartime feel to recipes. I will start by making recipes to the letter and move forward from there to encompass different modern diets. I will attempt to make meals first fit in to a popular diet plan and then will move on to Vegetarian/Vegan versions. So that everyone can enjoy British wartime recipes. This experiment is for my own amusement as well as to feel closer to my grandparents over the years they cooked and lived through hard times.

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Friday, 26 September 2014

Venison Parcels - Six syns Per serving - Serves 2.

Ingredients:

  • 1 onion
  • Frylight
  • 1 garlic clove
  • 100g mushrooms
  • A small handful of chopped parsley
  • 2 large sheets of filo pastry
  • 2 venison steaks
  • Worcestershire sauce

Method:

  1. Preheat your oven to Gas mark 7.
  2.  Fry the onion, garlic, mushrooms and a little worchestershire sauce in a frying pan for 6 minutes, stirring. Turn of the heat, stir in the parsley and season, then set to one side off the heat.
  3. Cut a Filo pastry sheet in half. Place one of the venison steaks in the middle of one half. Spoon over half of the cooked mushroom mix from the pan, wrap the pastry around the mushroom covered steak, and spray with Frylight. Wrap again with the other half of the pastry sheet, and spray with a little more Frylight. Repeat for the other steak and place on a baking tray sprayed with Frylight.
  4. Bake the parcels for 30 minutes. Serve with vegetables of your choice.
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