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Slow-cooked Shin and Cutlet of Venison with Potato Dumplings, Creamed Black Kale, Parsnip Purée and Pearl Barley Sauce

By bbcfood · From Open Recipes · 38 ingredients
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Why it works: Barley and potato match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 165 recipes mention both. Both carry beta-damascenone, which smells apple, rose. The science ↓

The recipe

Serves 4

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Barley + potatotop 3% of all pairs
    Aroma overlapstrong
    Mentioned together165 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Carrot + celerytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,172 recipes

    Shared aroma: myristicin (spice, warm).

  3. Carrot + parsniptop 1% of all pairs
    Aroma overlapstrong
    Mentioned together1,096 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  4. Celery + tomatotop 3% of all pairs
    Aroma overlapstrong
    Mentioned together3,375 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Carrot + potatotop 3% of all pairs
    Aroma overlapstrong
    Mentioned together3,105 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the shallot

How well each one fits the dish's main ingredients (venison, pepper, butter, carrot, celery, tomato, red wine):

  1. Capsicumbetter flavor fit
  2. Potatobetter flavor fit
  3. Onionbetter flavor fit
  4. Shallotthe original

Fit is the average pairing score against venison, pepper, butter, carrot, celery, tomato, red wine. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).