Coconut and tea smoked Cervena with rice cake
- Cervena venison
- 500 g Cervena loin or leg meat
- 1 cup coconut shredded
- 1 small handful of black tea leaves or jasmine tea
- 2 handfuls of wood shavings
- Marinade
- 5 pieces star anise
- 1 tsp ginger root chopped
- 1 clove garlic
- 2 chilis chopped
- ¼ cup soy sauce
- 1 cup rock sugar
- 1 tsp salt
- Rice cakes
- 1 tsp salt
- 1 cup water
- green ginger root
- 1 small handful of kaffir lime leaves
- ½ cup jasmine rice cooked
- Mango salad
- 1 tsp green ginger julienned
- 1 lime juice and zest
- sesame oil few drops
- Handful of fresh coriander leaves
- 1 green mango peeled and cheeks separated from stone, sliced thin
- ½ small red onion sliced very thin
Method
Marinade
Mix all ingredients together until the sugar and salt have dissolved. Place the meat in the marinade for 3-4 hours. Remove and allow to dry for 1 hour and then place in the smoker with the tea leaves, coconut, and wood shavings and smoke over a low heat. Allow to stand in the smoke for as long as there is smoke. Remove and thoroughly sear the outside to a nice brown color then and slice as required.
Rice cakes
Cook jasmine rice with the chopped kaffir lime leaves and green ginger root in 1 cup of water with a teaspoon of salt. When the rice is cooked, sprinkle on some rice wine or vinegar and allow to cool. Spread into a tray about 1 cm deep and cool completely. Cut into squares about 3 x 3 cm and sprinkle with toasted sesame seeds.
Mango Salad
Combine all ingredients and chill for an hour.
To serve
Place a little salad along with some sliced Cervena on top of the rice squares, garnish with freshly chopped coriander and optionally, sprinkle on refried cooked yellow split peas or beans. Serve with a light shoyu sauce on the side.
Servings4
INGREDIENTS
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Method Marinade Mix all ingredients together until the sugar and salt have dissolved. Place the meat in the marinade for 3-4 hours. Remove and allow to dry for 1 hour and then place in the smoker with the tea leaves, coconut, and wood shavings and smoke over a low heat. Allow to stand in the smoke for as long as there is smoke. Remove and thoroughly sear the outside to a nice brown color then and slice as required. Rice cakes Cook jasmine rice with the chopped kaffir lime leaves and green ginger root in 1 cup of water with a teaspoon of salt. When the rice is cooked, sprinkle on some rice wine or vinegar and allow to cool. Spread into a tray about 1 cm deep and cool completely. Cut into squares about 3 x 3 cm and sprinkle with toasted sesame seeds. Mango Salad Combine all ingredients and chill for an hour. To serve Place a little salad along with some sliced Cervena on top of the rice squares, garnish with freshly chopped coriander and optionally, sprinkle on refried cooked yellow split peas or beans. Serve with a light shoyu sauce on the side. |
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