Cervena venison steak with Thai aroma, pumpkin and banana sauce
- Cervena venison
- 400 g Cervena venison steak
- 5 g mild curry powder
- 5 g hot curry powder
- 10 g salt
- 150 ml rapeseed oil
- 20 pumpkin seeds
- Banana sauce
- 2 Bananas
- 1 L cream
- 15 g sugar
- 4 g salt
- 1 tbsp green curry paste
- Spicy pumpkin
- 80 g butter
- 50 ml cream
- 3 g salt
- 1 small hokkaido pumpkin
- 5 g curry powder
- To serve
- 8 lime segments
- coriander leaves to garnish
Method
Cervena venison
Mix the steaks and the curry salt liberally in a bowl.
Pumpkin seeds
Heat the 150 ml of rapeseed oil in a small pan until hot, add the 20 pumpkin seeds and fry for approximately 45 seconds or until golden brown. Dry out the toasted seeds on a piece of kitchen paper and season with the curry salt.
Banana sauce
Poke small holes in the banana skin and then bake in the oven at 180°C for 20-30 minutes. Remove from the oven, cool and peel. In a small pan, gently fry off the curry paste, add the banana and then mix with a hand mixer adding the cream until you obtain the desired consistency (shouldn't be necessary to use all the cream!). Season with salt and sugar to taste.
Spicy pumpkin
Peel the pumpkin, dice into small cubes. Cook slowly in a pot with all the ingredients and then puree until you can pass it through a fine sieve.
To serve
Serve the pumpkin and banana sauce warm with the steaks. Pan-fry or barbecue the steaks, taking care not to burn the spice mix. Decorate with lime and coriander.
Servings4
Prep Time20minutes
Cooking Time35minutes
INGREDIENTS
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Method Cervena venison Mix the steaks and the curry salt liberally in a bowl. Pumpkin seeds Heat the 150 ml of rapeseed oil in a small pan until hot, add the 20 pumpkin seeds and fry for approximately 45 seconds or until golden brown. Dry out the toasted seeds on a piece of kitchen paper and season with the curry salt. Banana sauce Poke small holes in the banana skin and then bake in the oven at 180°C for 20-30 minutes. Remove from the oven, cool and peel. In a small pan, gently fry off the curry paste, add the banana and then mix with a hand mixer adding the cream until you obtain the desired consistency (shouldn't be necessary to use all the cream!). Season with salt and sugar to taste. Spicy pumpkin Peel the pumpkin, dice into small cubes. Cook slowly in a pot with all the ingredients and then puree until you can pass it through a fine sieve. To serve Serve the pumpkin and banana sauce warm with the steaks. Pan-fry or barbecue the steaks, taking care not to burn the spice mix. Decorate with lime and coriander.
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