We had had venison the other night, and so I made this curry with the left-overs. The original recipe uses venison fillet from a roe or sika deer, but the venison we had was of a more formidable cut. We had pot-roasted it, and so I diced up the remains and hijacked a few other recipes for ideas. I also used up a few bits from the depths of the fridge.
- 1 tbsp coconut oil, or other vegetable oil
- 2 small red onions, finely sliced
- 1 cinnamon stick
- 500g diced cooked venison
- 200ml coconut water
- 200ml coconut milk
- grated zest and juice of one lime
- 4 small cloves of garlic, minced
- 50g ginger root, chopped
- 1 tsp salt
- 1/2 tsp ground cloves, or 4 cloves
- 1 tsp fennel seeds
- 1 tsp hot chilli powder (I used Kashmiri chilli powder)
- 1 tsp ground cumin
- 1 tsp ground star anise or 2 star anise
- 1 tsp garam masala
- 50g tomato puree
- I use an old coffee grinder attachment with my blender to grind up spice mixes, but a pestle and mortar will do the job. In the spice grinder, grind together the fennel, salt, cumin, cloves, ground star anise (if this is what you have) and garam masala. Add the chopped ginger and the garlic, and grind again. Then add the tomato paste and mix well.
- Melt the coconut oil in a large pan and fry the onion with the whole star anise and the cinnamon. Fry over a medium heat for five to ten minutes, until it is begining to brown. Add the spice mixture and continue frying for another couple of minutes
- Add the meat and continue frying for another couple of minutes, until it is hot, and then add the coconut water, coconut milk, lime juice and lime zest. Bring the mixture to a simmer, and cook until the meat is hot through, around another five minutes.
This is good with plain white rice.
It is goose season again. For those of you that live in the Outer Hebrides, you’ll know that the islands are infested with greylag geese, beautiful wild birds that flock here and eat the grass on the machair, pulling it by the roots. The numbers are not really in control at all, so we are glad to have a few to eat now and again.
This time, I made a goose chilli. I used my excellent and efficient meat grinder to make coarsly ground mince from two goose breasts. I also used some chipotle chillis that I had got from seasoned pioneers. This is delicious.
- 2 goose breasts, minced
- 1 can of borlotti beans
- Vegetable oil
- 1 onion, peeled and sliced
- 3 cloves of garlic, peeled and sliced
- 2 tsp crushed chipotle
- 1 tbsp fresh marjoram, or 1 tsp dried
- 2 bayleaves
- 2 tsp cumin seeds
- water to moisten
- 1 can of chopped tomatoes
- salt and pepper, to taste.
- Fry the sliced onion in the oil, stirring, for at least five minutes, so that it is beginning to brown.
- Add the sliced garlic, and stir for a minute, then add the rest of the spices, and the mince. Stir and cook so that the mince is looking browned.
- Add the tomatoes and the beans, and enough water to moisten the mixture. Bring to a simmer, and cook for an hour, adding water if required to stop it from sticking. I have a habit of reading when I am at this stage, I give it all a stir at the end of each chapter.
- Season to taste – I used a couple of good pinches of salt and some freshly ground black pepper
Serve with soured cream and flat breads.
On consultation with the household, I was asked to make something new with the enormous celeriac that I had bought. I found a recipe in ‘The quick after-work vegetarian cookbook’ but then I tweaked it to make it more to my taste. The coriander definitely lifts the flavour. If you want to make a vegan version, you can leave out the sour cream, or substitute coconut yoghurt.
- 1 onion, peeled and chopped
- 2 tbsp olive oil
- 350g celeriac (about half of a large celeriac) peeled and chopped
- 350g carrots, peeled and chopped
- around 800ml stock
- salt and pepper to taste
- 1 tsp ground coriander
- 200 – 300ml sour cream
- Fry the chopped onion in the olive oil over a low heat.
- When the onion is soft, add the coriander, celeriac and carrots, stir and cook gently for another 3 to 4 minutes.
- Add the stock and bring to a simmer, and cook for around 20 minutes.
- Blitz the soup with a soup blender, and add the sour cream, salt and pepper to taste.
I’m sure there are more tweaks to be had, but this was a nice balance between easy, fast and tasty.
I’m struggling to keep up with garden produce, so I adapted this recipe that I found on-line, and experimented with different combinations. I’m sure you could swap around the vegetables to include what is in season, such as celeriac, bulb fennel, etcetera, anything that does well as a roast vegetable.
- 500g jointed chicken
- 300g potatoes, peeled and in small chunks
- 300g carrots, peeled and in batons (whole if baby carrots)
- 1 tbsp harissa (I used rose harissa)
- 3 cloves of garlic
- 1 tbsp olive oil
- 100ml dry white wine
- 200g string beans, top and tail, cut in half (or an alternate vegetable, depending on availability and taste)
- salt and pepper
- roughly chopped mint and/or parsley
- 1 tsp grated lemon zest
- Heat the oven to 200C
- Coat the chicken in the harissa, and put this in a roasting dish with the potatoes, carrots, garlic and olive oil. Season with salt and pepper and add the white wine.
- Roast the chicken mixture for 30 minutes. Add the beans, and cook for another 20 minutes
- Mix in the lemon zest and garnish with the roughly chopped herbs.