Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 larges | Passion fruit; scooped and sieved, |
| ; reserving seeds | |
| 4 tablespoons | Apple juice |
| 1 | Pinches freshly grated nutmeg |
| 1 | 330 g pack cubed venison |
| 1 small | Red pepper; deseeded and cut |
| ; into large pieces | |
| 1 small | Yellow pepper; deseeded and cut |
| ; into large pieces | |
| 1 | 125 g pack button mushrooms |
| 200 millilitres | Chicken stock; (7fl oz) |
| 150 grams | Couscous; (5oz) |
| 1 teaspoon | Cumin seeds |
| 100 grams | Ready to eat apricots; finely chopped (3 |
| ; 1/2oz) | |
| 100 grams | Ready to eat prunes; finely chopped (3 |
| ; 1/2oz) | |
| 50 grams | Butter; (2oz) |
FOR THE COUSCOUS MOULDS
Place the venison cubes in a non-metallic dish and pour over marinade ingredients cover and marinate overnight in the refrigerator.
Thread the venison cubes onto skewers alternating with peppers, cubes and mushrooms.
Place the stock in a saucepan, bring to the boil then add the couscous, cumin seeds, apricots, and prunes, stir to combine. Cover and leave for 5 minutes. Add the butter and place over a moderate heat and cook gently for 3-5 minutes, stirring occasionally.
Lightly oil four 7cm (3") ramekin dishes. Pack each ramekin dish with the couscous mixture and chill until firm.
Preheat a grill to a moderate heat and grill the kebabs for 15-18 minutes, basting with remaining marinade.
To serve, loosen the couscous in ramekins by running a palate knife around the edge invert on a plate and serve with the kebabs. Garnish with the reserved passion fruit seeds.
Converted by MC_Buster.
NOTES : A tasty kebab alternative to use on the BBQ.
Converted by MM_Buster v2.0l.