Subj : St. Cyrus 02
To   : All
From : Dave Drum
Date : Sun Jun 27 2021 19:39:50

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cyrus' Spiced Venison Skewers w/Brussels Sprouts Thoran
 Categories: Game, Herbs, Chilies, Vegetables, Curry
      Yield: 5 Servings
 
MMMMM-------------------SPICED VENISON SKEWERS------------------------
    500 g  (1 lb 2 oz) venisonp; in 2cm
           - (3/4") pieces
      2 tb Ginger & garlic paste
    1/2 ts Ground turmeric
      2 ts Ground coriander
      1 ts Ground cumin
      1 ts Chilli spice mix
    1/2 ts Garam masala
    1/2    Lemon; juice only
           Oil; for deep-frying
      1 lg Green chile; fine chopped
      1 tb Fine chopped fresh
           - coriander
      4 tb Plain flour
      2 lg Eggs
           Salt

MMMMM------------------BRUSSELS SPROUTS THORAN-----------------------
      1 tb Oil
      1 ts Black mustard seeds
    1/2 ts Cumin seeds
     10    Curry leaves; thin sliced
      2 md Green chilies; fine chopped
      1 ts Fine chopped fresh root
           - ginger
    1/4 ts Asafoetida
      1 sm Onion; rough chopped
      2 tb Grated fresh coconut
     12    Brussels sprouts; shredded
      1 tb Fine chopped fresh
           - coriander
 
  Mix the venison with the ginger and garlic paste,
  turmeric, ground coriander, ground cumin, chilli powder,
  garam masala and a tablespoon of lemon juice in a large
  bowl. Cover and marinate in the fridge for 5-6 hours or
  more, if possible.
  
  Heat 2 tablespoons of oil in a casserole dish over a
  medium heat. Add the venison when the oil is almost
  smoking then cook until browned on all sides.
  
  Remove from the heat, add the chopped chilli and
  coriander and check the seasoning. When cool enough to
  handle thread 4 pieces of venison onto each skewer until
  all the venison is used up.
  
  Fill a deep-fat fryer or a large, deep, heavy-bottomed
  pan two-thirds full with the oil. Heat to 180C (a cube
  of bread should turn brown in one minute when dropped
  in.) CAUTION: Hot oil can be dangerous. Do not leave
  unattended.
  
  Place the flour in a bowl and beat the eggs with a pinch
  of salt in another. Roll each kebab in the flour, dip it
  in the egg and deep-fry until golden-brown. Drain on
  kitchen paper.
  
  To make the thoran, heat the oil in a frying pan and add
  the mustard and cumin seeds. Cook until they begin to
  pop, then add the curry leaves, ginger, chilli and
  asafoetida. Stir for a few seconds and add the onions
  and coconut, stirring, until the coconut gives off a
  nutty aroma.
  
  Add the Brussels sprouts, cover with a tight lid and
  cook for 1-2 minutes. Take off the lid and cook, for 2
  minutes, stirring occasionally, until dry. Stir through
  the fresh coriander.
  
  Serve the kebabs with the Brussels sprout thoran.
  
  Serves 4 - 6
  
  By: Cyrus Todiwala, from Saturday Kitchen
  
  RECIPE FROM: https://saturdaykitchenrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... If you got enough butter you can even make lobster taste good.

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