Helloooo and happy Saturday! Another cold winter’s night rugby test and another curry night at home – which is just bloody perfect in my book. This time I am working in collaboration with the good people at Silver Fern Farms to create some Indian-inspired dishes to take you on a taste adventure, and which are perfect for entertaining friends, where all of the hard work (not that there is much) is done in advance. As you know I am very choosey when it comes to who I work with, so I am feeling very lucky to have been able to team up to create today’s recipes. First up we have Indian spiced pan-seared lamb fillets with mustard seed and chilli-spiked onions and cool herby yoghurt served on crunchy poppadum wedges to enjoy with a beer or pre-dinner cocktail, then it’s onto the main event of grunty venison meatballs served in a rich curry sauce with loads of fresh herbs, paratha and rice. The beauty of the cuts used is that both are lean and luscious, requiring minimum intervention (there is no need for slow-cooking here), with the lamb loins ready in under 10 minutes. (The way I have cooked them they’re designed to be served as nibbles, but they would also be great angle sliced on a winter salad of rocket, grilled eggplant and quinoa topped with the mustard onions and the yoghurt as a dressing). The venison is an ideal match for the rich curry, so easy to prepare and a little bit different (and special) for serving guests. They could also be offered as a cocktail nibble with the sauce for dipping and can be prepared the day before and stored, covered until ready to cook. If you make the kofte balls bigger (and squash them) they would also be fabulous in a burger with the onions and yoghurt (pinched from the lamb loins) and some bitter greens. Yum.
Aaand what else is there to report? It is now less than three weeks until my grand adventure with the men/boys and I am fairly well beside myself with excitement. As is typical I have a flurry of grooming preparation planned (hello fake-tan, thanks for the body-rescue), as well as a slightly scary amount of work to get done before take-off – deadlines don’t go on holiday when I do sadly. Basically I can’t wait to spend time with Pog and Hoob – there are so few opportunities for us to hang out as a family, (I am exploding with happy anticipation), and that it happens to be while exploring the beaches and towns in Hvar and Dubrovnik makes it all the more special. Bring on crystal clear waters and a cocktail! (and some culture too obvs). So, the count down is on, but I will be back here again before I go, so keep an eye out, and in the meantime let me know if you give the recipes a go, and join me on my mid-winter taste adventure…
from Stuck in the kitchen https://ift.tt/2Muc4aj