Curried Venison Le Gruyère Gratin by Hywel Griffith at The Beach House
A Michelin-starred curried Lincolnshire Game venison Le Gruyère Gratin by Hywel Griffith at The Beach House.
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Cooking tools:
- Kitchen scale
- Garlic press
- Grater
- Baking sheet
- Baking dish
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- Pot
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- Chef's knife
- Cutting board
- Wooden spoon
- Colander
- Paper towel
- Measuring spoon
Ingredients
- 400g minced venison
- 50g butter
- 1 onion
- 6g salt
- 4 cloves garlic
- 30g grated fresh ginger
- ½ bottle red wine
- 50g tomato puree
- 600g chopped tomatoes
- 1L chicken stock
- 4 cardamom pods
- 3g ground nutmeg
- 2g turmeric
- 1 cinnamon stick
- 6g cumin seeds
- 6g caraway seeds
- 5g smoked paprika
- 2g coriander seeds
- 5g fennel seeds
- 2g dried chilli flakes
- 2g black peppercorns
- 1 bunch coriander
- 150g cooked chickpeas
- 150g cooked puy lentils
- 1 bag baby spinach
- 4 to 5 large potatoes
- 150g Le Gruyère cheese
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