Local venison curry, what could be better to warm you up on Bonfire Night says Jonny Nicholson, Chef-Owner of The Sail Loft in Southwold
Some Like It Hot
WE all know health and safety has gone mad in our 21st century PC world so it always surprises me that anyone, well over 18s, can go and buy something that can potentially blow your hand off or easily pop the proverbial clogs off an unfortunate passerby. Of course I am talking about the joy and spectacle of fireworks. Now I should declare that I am all in favour of common sense prevailing and allowing the
majority their freedoms
in everyday life. But aside perhaps of a few sparklers, a roman fountain or two and the odd catherine wheel to amuse the littler kids, I don’t really get why people feel the need to set their back gardens ablaze, come 5 November, but each to their own. A proper community bonfire night fundraiser, with a
display is far better value and more enjoyable for all and sundry. I heartily recommend Heveningham
Saturday 2 November this year); though it is slightly different now compared to its humble beginnings, we didn’t have likes of this year’s band, The Feeling, performing back then.
If like most families during Bonfire Week you will be out celebrating the macabre, I thought I would treat you to
something warming to you
for your Guy
Fawkes outdoor fun and frolics. Curry always goes
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down well, it’s real soul food and perfect central heating if you are heading out into the elements. And autumnal game is a delicious seasonal treat of course. Rogan josh is a classic rich Indian dish, usually made with lamb but it works well with beef, duck or of course, wild meat, especially venison. You could easily use chicken, portobello mushrooms or a vegan substitute too. Venison is such a good food for you, very low in cholesterol and fat (less than all reared farmyard meats, including skinless chicken!), very high in iron and other nutrients, plus it is a wonderfully wild, natural meat.
In addition, of
constant management to preserve the balance of our native flora and fauna and to reduce road accidents, so you are
helping by consuming
this very necessary, tasty by- product.
If you look out for muntjac or roe venison, you will get a
milder meat more like lamb whilst the larger red and fallow venison can be richer, more like good beef. A reputable butcher will provide you with a lighter- tasting cut if you explain you are new to eating it, one not overly old or too well-hung, and taken from the loin or fillet. (serves 4 – 6) Local rapeseed oil 3 medium red onions, peeled, quartered and sliced 3 garlic cloves, chopped
1 inch root ginger, peeled and chopped
1 mild red chilli, deseeded and chopped
1 star anise, 1 inch cinnamon stick, 3 cloves, 6 flattened cardamom pods, 1 tsp fennel seeds
2 tsp mild paprika 2 - 4 heaped tbsp rogan josh paste (to taste) 1 tbsp tomato purée 6 large plum or vine tomatoes, cut into chunks 250ml
good chicken stock,
simmering (or water) 1 kg boneless venison, cut into chunks
150ml Greek yogurt 1 tsp garam masala Coriander leaves to garnish Sauté the onions in an oiled pan stirring over a medium heat for a few minutes, then add the garlic, ginger and chilli and stir- fry for another two minutes. Next mix in the whole spices and paprika before cooking for a few more minutes before turning up the heat and stirring in the tomato purée and curry paste.
Fold in the tomatoes and bring to a good simmer with 250ml of stock, then turn down low. Quickly brown the venison on all sides in an oiled frying pan over a very high heat before adding to the sauce in the other pan. Simmer on very low, just bubbling, covered, for approx. 45 minutes. Fold in the yoghurt and the garam masala, return to a gentle simmer and season to taste.
Remove from the hob and through
the before serving. Enjoy, Jonny Jonny Nicholson, Chef
– Owner, The Bell At Sax’, Saxmundham and The Sail Loft in Southwold
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