Spicy venison kebabs with sundried fruit couscous
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Apricot jam |
| 100 | millilitres | White wine; (3 1/2fl oz) |
| 1 | Bayleaf | |
| 2 | teaspoons | Medium strength curry powder |
| 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 | Oon cumin seeds |
| 100 | grams | Ready to eat apricots; finely chopped (3 |
| ; 1/2oz) | ||
| 100 | grams | Ready to eat prines; finely chopped (3 |
| ; 1/2oz) | ||
| 50 | grams | Butter; (2oz) |
Directions
FOR THE MARINADE
FOR THE COUSCOUS MOULDS
Place the apricot jam, white wine, bayleaf and curry powder in a small saucepan and melt over a low heat. Allow to cool slightly. Place the venison cubes in a non-metallic dish and pour over the marinade. Cover and leave to marinate in the refrigerator overnight. Thread onto skewers alternating with pepper, cubes and mushrooms.
Place stock in a saucepan, bring to the boil then add the couscous, prunes, cumin seeds and apricots and 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.
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 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.
Converted by MC_Buster.
NOTES : A tasty kebab alternative to use on the Barbeque.NoteThis recipe requires overnight marinating
Converted by MM_Buster v2.0l.