| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | 1 | Servings | ||
INGREDIENTS
| 4 | T | Apricot jam |
| 100 | White wine, 3 1/2fl oz | |
| 1 | Bayleaf | |
| 2 | t | Medium strength curry powder |
| 1 | 330 g pack cubed venison | |
| 1 | Red pepper, deseeded and cut | |
| into large pieces | ||
| 1 | Yellow pepper, deseeded and | |
| cut | ||
| into large pieces | ||
| 1 | 125 g pack button mushrooms | |
| 200 | Chicken stock, 7fl oz | |
| 150 | g | Couscous, 5oz |
| 1 | t | Oon cumin seeds |
| 100 | g | Ready to eat apricots |
| finely chopped 3 | ||
| 1/2oz | ||
| 100 | g | Ready to eat prines, finely |
| chopped 3 | ||
| 1/2oz | ||
| 50 | g | Butter, 2oz |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 944
Calories From Fat: 376
Total Fat: 42.9g
Cholesterol: 107.5mg
Sodium: 740.8mg
Potassium: 822.3mg
Carbohydrates: 139.5g
Fiber: 9.2g
Sugar: 43.6g
Protein: 13.9g