Serves: 4
Prep time: 25 minutes
Cooking time: 30 minutes
Equipment needed:
Frying pan
3 mixing bowls
Serving plates or boards
Ingredients:
For the koftas:
3 pheasant breasts
2 partridge breasts
10g English mustard
3g cumin
3g cayenne pepper
1g cinnamon
1 tbsp chopped fresh parsley
For the raita:
1 tbsp chopped fresh mint
1 tbsp chopped fresh Coriander
1 cucumber
1 lime
100g natural yoghurt
For the salsa:
4 large ripe tomatoes
100ml extra virgin olive oil
1 large red onion
1 tbsp fresh chopped coriander
1 lime
1 red chilli
1 grind of black pepper
1 sprinkle of sea salt to taste
Method:
Note
Before you get started, ask your local butcher to remove all the fat from the mallard, pheasant and partridge breasts and put the meat through a mincer. Normally you need a fatty cut for something like kofta, but the pheasant breast contains enough fat to bind everything together.
- Place the mince in a mixing bowl and add the English mustard, flat leaf parsley and spices. Mix all the ingredients together.
- Roll the mixture into small sausages and leave in the fridge to set.
- Once firmed up, fry off the koftas evenly in a touch of rapeseed oil until golden and fully cooked. Keep moving them around for a lovely, even colour, and season with salt.
- Remove the seeds from the cucumber by cutting in half lengthways and running a teaspoon along the middle.
- Chop the cucumber into small cubes and stir with the mint, coriander, and yoghurt. Squeeze in the juice of half the lime.
- Quarter the tomatoes and remove the seeds, then chop the tomato into rough squares and place in a mixing bowl. Thinly slice the red onion and add this to the bowl.
- Split the chilli in half and finely chop, removing the seeds if you don’t want the salsa too hot, and add to the bowl.
- Squeeze in the juice from the remaining half lime, season with salt and pepper, mix well and sprinkle with the chopped coriander.
- To serve, place a good dollop of the red onion salsa in the middle of a serving plate, arrange 3 koftas per serving around the salsa and finish with a ramekin of the raita.