For the Venison
- Blend the garlic and ginger to a paste.
- Mix together the salt, lime juice, garlic ginger paste, then mix well with the venison pieces, making sure they are well rubbed and coated. Do this for a full minute.
- Leave to marinade in the fridge overnight or for at least 8 hrs.
- The next day mix together the remaining ingredients and add to the venison. Rub in for a full minute, then leave to marinade one more night in the fridge.
- Remove from the fridge and thread the pieces of meat onto the tandoor skewers, keeping much of the yoghurt mix on as possible. It should weigh approx. 160g.
- Cook in the tandoor until medium rare, then remove the meat and leave to rest for 5 mins under the lights, saving any resting juices
Spelt wheat
- Place the spelt, water and salt in a pan, then bring to a simmer and cook gently for approx. 40mins-1hr until softened but still al-dente
- Check cooking with senior chef then strain through a colander and leave to cool on large gastro.
Garlic ghee
- Mix together. Check with senior chef, then store in the fridge.
Golden raisins soaked in jasmine tea
- Bring the water to the boil then add the jasmine tea and pour over the raisins. Film over, then once room temp, keep in the fridge.
Toasted pistachios
- Mix the nuts in the oil and salt and roast at 170C full fan dry heat for 10 mins until lightly toasted. Check with senior chef.
Pumpkin
- Mix everything together then svide and steam at 90C until tender but holding its shape: approx. 20 mins.
- Vacpac, place in a pan of simmering water, and cook until tender. Check with senior chef. Blast chill.
Finished spelt
- Fry the curry leaves in the garlic ghee then add the remaining ingredients to heat through.
Senior chef to check. Place a portion (approx. 150g) in a copper pot for waiters to serve tableside.
Fennel slaw
- Mix all together and check with senior chef.
- (Can add sliced apple if you like?)
Pate a bric tart cases
- Cut pastry out around a saucer or side plate 15-18cm diameter, brush both sides with the seasoned melted duck fat
- Place these circles onto a sheet of baking paper on a heavy black tray, then top with another sheet of baking paper and repeat.
- Keep layering about 4 deep, then top with another heavy black baking tray.
- Bake at 180C, full fan dry heat (ie 0% humidity) for 7 minutes.
- Remove the top tray, then brush the golden pastry lightly with the honey mix then sprinkle with the spices and lavender.
- Return to the lined baking trays, but this time, in single layers with nothing on top.
- Bake for another 4 mins at the same setting, but no fan so they aren’t swept away, just to toast the spices lightly.
- Remove from the oven and leave to cool, then store layered in a gastro, with the parchment in between so they don’t stick together.
Assemble
- Place 2 tbsp of the fennel slaw in the centre of the plate and spread out to approx. 12 cm.
- Top with the venison pieces and any resting juices, then scatter over 1 tbsp of the pomegranate seeds. Make sure it is all level and central.
- Top with the pate a bric. Serve the pilaff on the side.