Grilled Cervena venison, coriander falafel and lemon tahini sauce
- Falafel
- 150 g chickpeas dried
- 75 g tahini
- 1 bunch Cilantro chopped
- 1 green Serrano chili sliced
- 1 clove garlic minced
- 1 ¼ tsp cumin ground
- ½ lemon zest and juice
- 40 g red onion diced
- ¼ cup mint leaves picked fresh
- 1 tsp salt
- Tahini lemon sauce
- 125 ml tahini
- 100 ml water
- 80 ml extra virgin olive oil
- 35 ml lemon juice
- Green pepper and apple relish
- 500 g green peppers stem/core removed chopped
- 250 g green apples cored and sliced
- 250 g sugar
- 40 g fresh ginger minced
- 12 g garlic minced
- 1 green Serrano chili sliced
- 100 ml cider vinegar
- 40 ml fish sauce
- 25 ml red wine vinegar
- To serve
- 454 g Cervena Venison Denver leg
- microgreens
Method
Falafel
Place the dried chickpeas in a container, cover with plenty of cold water and allow the the, to soak overnight in the refrigerator. Drain the chickpeas and place in a mixing bowl. Add all the other ingredients and stir to combine. Place the mixture in a food processor and process till the chickpeas are broken up to the size of lentils. Roll the wet mix into 50g flattened balls and refrigerate until needed.
Tahini-Lemon sauce
Place all the ingredients into a mixing bowl and whisk together until smooth. Refrigerate until needed.
Green pepper and apple relish
Place the green peppers, apples, garlic, and ginger in a food processor and process until the size of lentils. Combine with all the other ingredients in a pot and bring to a boil. Reduce the heat to a simmer and continue cooking until the relish is glossy, thick, and delicious, about 45 minutes. Refrigerate until needed.
To serve
Preheat a grill and deep fryer. Allow the green pepper relish and tahini sauce to come to room temperature.
Drizzle the venison with olive oil, salt, and pepper, grill to rare and place in a warm spot to rest. Fry the falafel at 180°C (360°F) until medium brown, about 3 to 4 minutes. Season with a sprinkle of salt.
Place a falafel in the middle of a serving dish. Drizzle with tahini lemon sauce and garnish with microgreens. Slice the venison wafer-thin, gather into nice mounds, and place on top of the dressed falafel. Finish with a small scoop of green pepper relish on the venison and serve.
Servings4people
Prep Time30minutes
Cooking Time1hour
INGREDIENTS
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Method Falafel Place the dried chickpeas in a container, cover with plenty of cold water and allow the the, to soak overnight in the refrigerator. Drain the chickpeas and place in a mixing bowl. Add all the other ingredients and stir to combine. Place the mixture in a food processor and process till the chickpeas are broken up to the size of lentils. Roll the wet mix into 50g flattened balls and refrigerate until needed. Tahini-Lemon sauce Place all the ingredients into a mixing bowl and whisk together until smooth. Refrigerate until needed. Green pepper and apple relish Place the green peppers, apples, garlic, and ginger in a food processor and process until the size of lentils. Combine with all the other ingredients in a pot and bring to a boil. Reduce the heat to a simmer and continue cooking until the relish is glossy, thick, and delicious, about 45 minutes. Refrigerate until needed. To serve Preheat a grill and deep fryer. Allow the green pepper relish and tahini sauce to come to room temperature. Drizzle the venison with olive oil, salt, and pepper, grill to rare and place in a warm spot to rest. Fry the falafel at 180°C (360°F) until medium brown, about 3 to 4 minutes. Season with a sprinkle of salt. Place a falafel in the middle of a serving dish. Drizzle with tahini lemon sauce and garnish with microgreens. Slice the venison wafer-thin, gather into nice mounds, and place on top of the dressed falafel. Finish with a small scoop of green pepper relish on the venison and serve. |
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