Give Tony Singh's simple recipes a try as demonstrated at our Siemens cookery demonstration at our Fort Kinnaird studio on August 5th.

1st DEMO

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Tandoori Venison Kebabs

Ingredients:
3tsp Kashmiri chilli Powder
1 tbsp cumin seeds
1tbsp Caraway Seeds
2 tsp garam masala
200g Live Greek yogurt
50g fresh ginger, grated
6 garlic cloves, Grated
3tbsp vinegar
1 tsp salt
750g venison haunch steaks cut in to cubes
2 red peppers, cut into 2-3cm pieces
1 small red onion, cut into 6-8 wedges
Grated zest and juice 1 lime
Small bunch coriander, chopped

Method:

• 1st Marinade - mix venison with , 1 tsp of chilli ½ the garlic and ½ the ginger and the vinegar .Mix well and leave over night
• 2nd Marinade - Set a small frying pan over a medium heat and add the cumin and Caraway seeds. Toast for a couple of minutes, then transfer to a spice grinder and whizz to a powder. Pour into a bowl and stir in the yogurt, ginger, garlic , garam masala and salt to make a paste.
• Add the venison cubes and mix thoroughly so all the pieces are coated. Cover and put in the fridge for another for 24 hours or as long as you can leave them
• The next day, fire up the barbecue ready for direct cooking (with the coals directly under the grill), leaving a space where there are no coals so you can slide the kebabs off the heat if they’re cooking too fast.
• Thread the venison onto the skewers, alternating it with the red pepper and slivers of onion. Grill directly over the hot coals to medium rare , turning regularly.
• Rest on a serving plate, then add the lime zest and juice and scatter over the coriander.

Venison Seekh Kebabs

Ingredients:
750 g lean minced venison
250 g double minced Pork Belly
2 tsp green chilli paste
1 red onion finely chopped
1 tsp ground black Cardamom ( dry roast the pods first and then grind )
½ tsp green cardamom powder
1 tablespoon garam masala
1 large bunch finely chopped fresh coriander
2 tsp garlic puree
3 tsp ginger puree
1 teaspoon salt

Method:

• Place both of mince in a large bowl
• Mix in the other ingredients and begin working the mince with your hands.
• When all the ingredients are nicely mixed ( a even colour ),
• form the meat into kebab shapes. If you have large skewers as pictured, be sure to squeeze the meat onto the skewers.
• Place the sheek kebabs over hot coals and grill, turning regularly until the meat is cooked to medium well

Instant Chilli Onion Salad for Both Kebabs

Ingredients:
Spicy Onions
250g Red onions peeled and sliced as thin as possible
1 lime juice and zest
50g Tomato sauce
50g Mango chutney
10g Ginger paste
10g Garlic Paste
20g Freshly chopped coriander
10g Chopped fresh Chilli
5 g chilli powder
Salt to taste

Method:

• Place all the above ingredients in a large mixing bowl, mix well leave for 2 hours, then use.
• Can be kept in the fridge for up to month.

Pomegranate Raita for both Kebabs

Ingredients:
200g/7oz Greek-style yoghurt
Seeds of 1 Pomegranate
½ tsp chilli powder
1 tbsp lightly crushed, toasted cumin seeds
1 sprig dill, roughly chopped

Method:

• Place all the above ingredients in a large mixing bowl, mix well.

2nd Demo

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Venison and lentil Curry

Ingredients:
120 ml Vegetable oil
2 onions, finely sliced
50g ginger, peeled and finely grated, plus 2cm piece to serve, peeled and julienned
30g garlic, finely chopped
1 tin chopped tomatoes
2 tsp ground turmeric
1 tsp chilli powder
1 tsp Kashmiri Chilli powder
1 kg diced ( diced small ) venison haunch
150g red split lentils ( washed till the water runs clear )
3 tsp garam masala
1 chicken stock cube made into 1 lt of stock
2 tbsp Bought Crispy Fried Onions
25g coriander

Method:

• Put the oil in a large, wide nonstick saucepan over a medium-high heat. Add the onions and a pinch of salt and sauté for 10 minutes, until softened and light golden. Mix in the ginger and garlic and cook for 2-3 minutes more, stirring regularly.
• Add the tomatoes and cook for 2-3 minutes, until soft. Stir through the turmeric, chilli powder and Kashmiri chilli and normal chilli powder and garam masala Stir well for 1 minute, until you get a thick masala. Add the venison and the lentils .
• Add 1L stock , bring to the boil, cover and simmer for 40 minutes. Lift the lid 2-3 times to turn the meat , adding a little extra hot water if needed to prevent it from sticking.
• The curry is ready when the lentils are smooth and the venison is tender when prodded with a fork. Serve topped with the crispy fried onions, julienned ginger and coriander leaves.