For an intricate dinner that pleases and delights the senses, this tasteful Turkish dinner is the solution. A plate featuring a generous serving of couscous, topped with a special UCOOK-spiced venison mince. Sweetened with apricot jam, cooled down with tzatziki, and finished with toasted nuts.
Turkish Spiced Venison Mince
Turkish Spiced Venison Mince
with fluffy couscous & baby marrow
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Apricot Jam
- Baby Marrow
- Couscous
- Free-range Venison Mince
- Mixed Nuts
- Spice Mix
- Spring Onion/s
- Spring Onions
- Tomato Paste
- Tzatziki
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
Couscous
Boil the kettle. Place the Couscous in a bowl with 100ml [200ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
NUTS & MARROW
Roughly chop the mixed nuts and set aside. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the baby marrow rounds until lightly charred and cooked through, 2-3 minutes (shifting occasionally). Season and remove from the pan.
MINCE
Return the pan to medium-high heat with a drizzle of oil. Fry the mince and work quickly to break it up as it starts to cook. Add the spring onion, the spice mix, and the tomato paste. Fry until fragrant, 3-4 minutes. Deglaze with a splash of water, and mix in the apricot jam (to taste), and the charred baby marrow. Remove from the heat and season.
DINNER IS READY
Make a bed of the fluffy Couscous, top with the loaded flavourful mince, and dollops of the tzatziki. Sprinkle over the chopped mixed nuts. Enjoy, Chef!
Couscous
Boil the kettle. Place the Couscous in a bowl with 100ml [200ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
NUTS & MARROW
Roughly chop the mixed nuts and set aside. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the baby marrow rounds until lightly charred and cooked through, 2-3 minutes (shifting occasionally). Season and remove from the pan.
MINCE
Return the pan to medium-high heat with a drizzle of oil. Fry the mince and work quickly to break it up as it starts to cook. Add the spring onion, the spice mix, and the tomato paste. Fry until fragrant, 3-4 minutes. Deglaze with a splash of water, and mix in the apricot jam (to taste), and the charred baby marrow. Remove from the heat and season.
DINNER IS READY
Make a bed of the fluffy Couscous, top with the loaded flavourful mince, and dollops of the tzatziki. Sprinkle over the chopped mixed nuts. Enjoy, Chef!
Couscous
Boil the kettle. Place the Couscous in a bowl with 300ml [400ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
NUTS & MARROW
Roughly chop the mixed nuts and set aside. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the baby marrow rounds until lightly charred and cooked through, 3-4 minutes (shifting occasionally). Season and remove from the pan.
MINCE
Return the pan to medium-high heat with a drizzle of oil. Fry the mince and work quickly to break it up as it starts to cook. Add the spring onion, the spice mix, and the tomato paste. Fry until fragrant, 4-5 minutes. Deglaze with a splash of water, and mix in the apricot jam (to taste), and the charred baby marrow. Remove from the heat and season.
DINNER IS READY
Make a bed of the fluffy Couscous, top with the loaded flavourful mince, and dollops of the tzatziki. Sprinkle over the chopped mixed nuts. Enjoy, Chef!
Couscous
Boil the kettle. Place the Couscous in a bowl with 300ml [400ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
NUTS & MARROW
Roughly chop the mixed nuts and set aside. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the baby marrow rounds until lightly charred and cooked through, 3-4 minutes (shifting occasionally). Season and remove from the pan.
MINCE
Return the pan to medium-high heat with a drizzle of oil. Fry the mince and work quickly to break it up as it starts to cook. Add the spring onion, the spice mix, and the tomato paste. Fry until fragrant, 4-5 minutes. Deglaze with a splash of water, and mix in the apricot jam (to taste), and the charred baby marrow. Remove from the heat and season.
DINNER IS READY
Make a bed of the fluffy Couscous, top with the loaded flavourful mince, and dollops of the tzatziki. Sprinkle over the chopped mixed nuts. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Turkish Spiced Venison Mince?
The preparation time for Turkish Spiced Venison Mince with fluffy couscous & baby marrow is between 20 and 25 minutes.
What is the total time required to make Turkish Spiced Venison Mince with fluffy couscous & baby marrow?
The total time required to make Turkish Spiced Venison Mince with fluffy couscous & baby marrow is between 20 and 25 minutes.
How many servings does Turkish Spiced Venison Mince provide?
4 servings
What are the main ingredients in Turkish Spiced Venison Mince?
Apricot Jam, Baby Marrow, Couscous, Free-range Venison Mince, Mixed Nuts, Spice Mix, Spring Onion/s, Spring Onions, Tomato Paste, Tzatziki
What is the nutritional information of Turkish Spiced Venison Mince?
Calories: 771, Carbs: 93 grams, Fat: grams, Protein: 70 grams, Sugar: 25.2 grams, Salt: 1342 grams
How do I prepare Turkish Spiced Venison Mince?
DINNER IS READY: Make a bed of the fluffy couscous, top with the loaded flavourful mince, and dollops of the tzatziki. Sprinkle over the chopped mixed nuts. Enjoy, Chef! MINCE: Return the pan to medium-high heat with a drizzle of oil. Fry the mince and work quickly to break it up as it starts to cook. Add the spring onion, the spice mix, and the tomato paste. Fry until fragrant, 3-4 minutes. Deglaze with a splash of water, and mix in the apricot jam (to taste), and the charred baby marrow. Remove from the heat and season. NUTS & MARROW: Roughly chop the mixed nuts and set aside. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the baby marrow rounds until lightly charred and cooked through, 2-3 minutes (shifting occasionally). Season and remove from the pan. COUSCOUS: Boil the kettle. Place the couscous in a bowl with 100ml [200ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
What should be prepared from my kitchen to make Turkish Spiced Venison Mince?
Apricot Jam, Baby Marrow, Couscous, Free-range Venison Mince, Mixed Nuts, Spice Mix, Spring Onion/s, Spring Onions, Tomato Paste, Tzatziki
How many calories does Turkish Spiced Venison Mince have?
771 calories
How much fat content does Turkish Spiced Venison Mince have?
grams
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