A favourite recipe for venison from ” Rice, Spice and All Things Nice” by Reza Mahammad.
Venison Pasanda (6)
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Blog Archives
Tofu Teriyaki and Green Vegetable Rice Bowl (2)
Chicken Kalia (4)
Ginger Egg Fried Rice (1)
Maham’s Dal (4)
Dal with Carrots and Pumpkin (4)
Pork with Tamarind (4)
Sprouts with Ginger, Garlic and Soy (2)
I prefer to roast or stir fry sprouts so they do not become soggy and waterlogged. They are good stir fried with diced pancetta and a splash of balsamic vinegar ,roasted in a dish with a little cream and topped with breadcrumbs or parmesan, or in this recipe with Chinese flavours from ” Flavour” by Vicky Bhogal.
Lamb with Aubergine and Ginger (4)
Leek, Potato and Cashew Nut Curry (2-4)
Mango Salsa (2-3)
Spicy Shepherds Pie (4)
Ginger Chicken with Mustard Seeds (3-4)
A scrumptious recipe from the Chettiar community in Tamil Nadu which can be found in Madhur Jaffrey’s ” Flavours of India”. Ideally you need to start the day before as the chicken needs to marinate for a minimum of 3-4 hours, but preferably overnight. It is usually served with rice but an Indian bread is also fine.
