INGREDIENTS

INSTRUCTIONS

Preheat oven to 200c/400f/Gas 6.
1 Place the chicken stock cube in a pan and pour on 150ml/ 1/4 pint boiling
water. Add the finely chopped garlic clove and cook for 2-3 minutes. Stir
through the chopped oregano. Heat through the nuts in a wok.
2 Transfer to a blender and blend with 2 tbsp olive oil, 4 tbsp of the
stock mix and the chilli powder, season.
3 Place the slices of halloumi in a dish. Sprinkle over the lemon juice,
juice of 1/2 orange and the chopped sage. Season with salt and pepper.
4 Heat a griddle pan and griddle the cheese slices until browned on both
sides. Keep warm. Heat 1 tbsp olive oil in a small ovenproof frying pan and
fry the bread cubes.
5 Season with salt, transfer to the oven and bake until golden and crispy.
Mix half the raw kale with 2 tbsp chopped mint and the peanut dressing. To
serve put the croutes on a plate. Pile on the kale and put the halloumi on
top.
6 Melt 25g/1oz butter in an ovenproof frying pan with 1 tbsp olive oil. Add
the rosemary sprigs and lemon slices. Dice half the potato and add to the
pan. Season with salt and pepper.
7 Transfer to a pre-heated oven and bake for 10-12 minutes. Transfer back
to the pan and mash, and season. Put a ring mould on a plate and fill with
the mash. Allow to set in a warming oven.
8 Finely slice the other half of the potato on a mandolin. Third fill a
medium pan with vegetable oil and, when hot, deep fry the potato slices
until golden and crisp. Drain on kitchen paper.
9 Cut a venison steak into strips. Heat 1 tbsp olive oil in a frying pan
and fry the venison strips with 2 tbsp balsamic vinegar and 150ml/ 1/4 pint
red wine. Keep warm.
10 In a separate pan season the second steak and dry fry for two minutes on
either side. Keep warm. Heat 2 tbsp olive oil in a wok. Stir fry the
remaining kale with 1 tbsp water, season.
11 To serve, remove the ring from the mash, put the stir fry kale on top
with the dry fried venison. Garnish with the crisps. Put the venison strips
around the plate.
12 Whip the double cream and stir in the Greek yoghurt, 2 tbsp chopped mint
and juice of 1/2 orange. Serve with the forest fruits.
Converted by MC_Buster.
Per serving: 1579 Calories (kcal); 120g Total Fat; (67% calories from fat);
13g Protein; 119g Carbohydrate; 55mg Cholesterol; 613mg Sodium Food
Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 1/2 Fruit; 23
1/2 Fat; 0 Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.

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