Tandoori Venison loin with Bejewelled Pilau Rice, Spiced Turmeric Squash Puree, Coriander Mint Chutney and Chaat Masala Yoghurt
This dish has all the fresh and vibrant flavours of Indian cuisine. Since I started putting prices per portions on my recipes, I felt that it was really important to be as transparent as possible. I price everything out through supermarket websites, from every garlic clove to every tsp of spices. This is a special dinner which comes with a slightly more special price tag. However, if you can treat yourself, then give this recipe a go. We had it on Christmas Day and it felt really special. It is also a great way to enjoy a roast this January without breaking any New Year healthy eating plans - its low fat, full of flavour and texture, and will also satisfy any cravings for a curry. Each element can be prepared ahead.
Serves 3 (£4.87 per portion)
First, marinade your venison steaks or loin in a non-metallic dish. Mix 150g full fat Greek yoghurt with 1 tbsp ground cumin, 1 tbsp paprika, 1 tsp fenugreek powder, 1/2 tsp ground cardamom seeds, 1 tsp ground turmeric, 1 tsp ground coriander, 1/4 tsp chilli powder, 1/4 tsp ground cloves, the juice of a lemon, 2 crushed garlic cloves and 1 tbsp finely grated ginger. Massage the marinade all over the meat so it is well covered. Cover with clingfilm and leave for at least four hours in the fridge or ideally overnight. Allow to come up to room temperature for 30 minutes before cooking.
For the butternut squash puree, put half a chopped butternut squash onto a roasting tray, season well and toss the chunks in 1 tsp mild curry powder and 1 tsp turmeric. Drizzle with a little oil before roasting in the oven for 35-40 minutes at 200°C/180°C fan until golden and caramelised.
For the coriander and mint chutney add 20g coriander, 20g mint leaves, 1 green chilli (deseeded), 5g sugar, the juice and zest of one lime, 1 tsp of ground coriander, 1 tsp of ground cumin and a splash of water in a mini blender. Blitz until smooth and add more lime juice and seasoning to taste. Refrigerate until serving.
For the yoghurt, toast 1/2 tbsp cumin seeds in a dry frying pan until fragrant and crush to a powder in a pestle and mortar. Add this to 100g Greek yoghurt with 1 tsp chaat masala and a pinch of salt. Refrigerate until serving.
Once the squash is golden and caramelised, blitz in a blender until smooth with 200ml full fat coconut milk, adding as much coconut milk as necessary to achieve a smooth purée consistency. Taste to check the seasoning. The purée can be made ahead and warmed before serving.
Next, make the pilau rice. Make sure the rice has been well rinsed under cold water to remove excess starch. Heat 1 tsp oil and a knob of butter in a small saucepan over a medium heat and fry half a finely chopped onion until soft but not brown. Add two chopped garlic cloves and fry for a couple of minutes over a low heat before adding a pinch of saffron, 2 crushed cardamom pods, 1/4 tsp each of cumin seeds, coriander seeds, black mustard seeds and turmeric before adding a cinnamon stick and 2 bay leaves, frying for another couple of minutes. Add 150g basmati rice until it is well coated in all the spices before pouring in 300ml chicken stock. Once simmering, add the salt, cover with a lid and simmer for 12-15 minutes until all the liquid has been absorbed (adding a splash more hot water if necessary) and the rice is no longer chalky. Leave off the heat with the lid on once the rice is cooked and fluff up with a fork. Add a handful of pomegranate seeds and some chopped coriander. Taste and season if necessary.
Remove excess marinade from the venison and fry in a very hot nonstick frying pan in 1 tbsp oil until charred on all sides. Put in a small roasting tray and roast for 5-8 minutes for medium/rare meat although this will depend on the thickness of your venison. If using steaks, just fry them for a couple of minutes each side, if using a loin, it will need to go in the oven. Either way, make sure you allow the meat to rest before carving and serving with all the elements. Enjoy!