| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Sainsbury’s, Sainsbury12 |
1 |
servings |
INGREDIENTS
| 4 |
tb |
Apricot jam |
| 100 |
ml |
White wine; (3 1/2fl oz) |
| 1 |
|
Bayleaf |
| 2 |
ts |
Medium strength curry powder |
| 1 |
|
330 g pack cubed venison |
| 1 |
sm |
Red pepper; deseeded and cut |
|
|
; into large pieces |
| 1 |
sm |
Yellow pepper; deseeded and cut |
|
|
; into large pieces |
| 1 |
|
125 g pack button mushrooms |
| 200 |
ml |
Chicken stock; (7fl oz) |
| 150 |
g |
Couscous; (5oz) |
| 1 |
ts |
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
FOR THE MARINADE
FOR THE COUSCOUS MOULDS
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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