Moroccan Spiced Cervena on Falafel Cakes with Sun-dried Fruit Sauce

Serves 4

 Metric  Imperial 

Dust each medallion with the Moroccan spice mix and stand for 10 minutes before searing in a hot pan for 2 minutes each side. Remove and rest in a warm place.

In the same pan add a little more oil and sauté the chopped onion with the garlic until soft, add the saffron and the white wine the dried fruit and the vinegar.  Reduce by a half and add the meat stock and any juices from the meat.  Reduce to a coating consistency or thicken with a little cornstarch.

For the garnish, take 3 tablespoons of the falafel mix per person and fry in a hot pan pressing them into a small cake as you do. Keep warm. Sautee the well washed spinach with the pinenuts and cut the pepper into thin strips.  Place a medallion on each falafel cake and arrange in a petal shape.  Fill the middle with a mound of spinach and top with the Julienne of pepper and pour the sauce around.  Garnish with a tablespoon of raita.

 

Dust each medallion with the Moroccan spice mix and stand for 10 minutes before searing in a hot pan for 2 minutes each side. Remove and rest in a warm place.

In the same pan add a little more oil and sauté the chopped onion with the garlic until soft, add the saffron and the white wine the dried fruit and the vinegar.  Reduce by a half and add the meat stock and any juices from the meat.  Reduce to a coating consistency or thicken with a little cornstarch.

For the garnish, take 3 tablespoons of the falafel mix per person and fry in a hot pan pressing them into a small cake as you do. Keep warm. Sautee the well washed spinach with the pinenuts and cut the pepper into thin strips.  Place a medallion on each falafel cake and arrange in a petal shape.  Fill the middle with a mound of spinach and top with the Julienne of pepper and pour the sauce around.  Garnish with a tablespoon of raita.

Moroccan Spiced Cervena on Falafel Cakes with Sun-dried Fruit Sauce

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3 x 65g venison medallions per person

2 tablespoons of Moroccan spice mix

200g of falafel mix

2 cloves of garlic

1 red pepper (blistered and peeled)

1 medium size onion (chopped)

1cup of meat stock

6 saffron pistils

¼ cup of raisins

¼ cup sun-dried apricots (you can substitute other dried fruits such as cherries figs, cranberries or dates)

1 tablespoon of sherry vinegar

½ cup of sweet white wine or Madeira

1 bunch of spinach

¼ cup of toasted pinenuts

Salt and pepper

Cooking oil

 

3 x 3oz Cervena medallions per person

2 tablespoons of Moroccan spice mix

8oz of falafel mix

2 cloves of garlic

1 red pepper (blistered and peeled)

1 medium size onion (chopped)

1 cup of meat stock

6 saffron pistils

¼ cup of raisins

¼ cup sun-dried apricots (you can substitute other dried fruits such as cherries figs, cranberries or dates)

1 tablespoon of sherry vinegar

½ cup of sweet white wine or Madeira

1 bunch of spinach

¼ cup of toasted pinenuts

Salt and pepper

Cooking oil

Raita

¼ peeled and deseeded cucumber diced very small

½ cup of plain yoghurt

1 tablespoon of chopped mint leaves

1 clove of crushed garlic

squeeze of fresh lemon juice and 1/8 teaspoon of zest

salt and pepper to taste.

 

Moroccan Spice

2 tablespoons of paprika, 1 teaspoon of salt and sugar,1/2 teaspoon of  black pepper, ginger , cumin, fenugreek, ¼ teaspoon of cinnamon, allspice, and cayenne

Raita

¼ peeled and deseeded cucumber diced very small

½ cup of plain yoghurt

1 tablespoon of chopped mint leaves

1 clove of crushed garlic

squeeze of fresh lemon juice and 1/8 teaspoon of zest

 

Moroccan Spice

2 tablespoons of paprika, 1 teaspoon of salt and sugar,1/2 teaspoon of  black pepper, ginger , cumin, fenugreek, ¼ teaspoon of cinnamon, allspice, and cayenne