Venison and mutton kofte, cauliflower couscous, flatbread and harissa

Venison and mutton kofte, cauliflower couscous, flatbread and harissa

  • serves 4
  • A little effort

Cauliflower has become extremely popular recently, thanks in part to the fact that you can use it instead of rice etc. This recipe from John Doe restaurant in Notting Hill embraces that trend with venison and mutton kofte, cauliflower couscous, flatbread and harissa.

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Ingredients

  • venison mince 500g
  • mutton or lamb mince 300g
  • red onions 2, finely diced
  • garlic crushed to make 2 tbsp
  • ginger grated to make 2 tbsp 
  • pine nuts 4 tbsp, toasted
  • red chilli 1, finely chopped
  • coriander ½ bunch, finely chopped
  • cauliflower 1, cut into florets
  • pomegranate 1, seeded 
  • red onion 1, finely diced
  • preserved lemons 2, skin finely chopped
  • coriander 1/2 bunch, chopped
  • mint ¼ bunch, chopped
  • sumac 1 tsp
  • lemon ½, juiced
  • olive oil
  • good quality harissa
  • Middle Eastern flatbreads
  • natural yogurt

Method

  • Step 1

    Step 1

    Mix all the kofte ingredients in a bowl, knead together with your hands, and season. Divide the mix into 8 balls and then roll into sausages and thread onto metal skewers. Cover with clingfilm and chill until ready.

  • Step 2

    Step 2

    To make the couscous, break the cauliflower florets into the bowl of a food processor with your hands, then blitz until it takes on the consistency of couscous. Tip into a bowl and add the pomegranate seeds, red onion, preserved lemon and herbs. Season with the sumac, salt, pepper, a squeeze of lemon juice and a drizzle of olive oil.

  • Step 3

    Step 3

    Heat the BBQ coals to white hot, or heat the grill to very hot. Put the kofte directly on the grill of the BBQ, or under the grill, and rotate them until browned – about 4 minutes on each side. Remove and leave to rest on a plate.

  • Step 4

    Step 4

    When the kofte are ready, heat the breads on the grill until they get char lines. Serve the kofte and breads with the couscous, and a dollop of harissa and yogurt.

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