So, the way I cook is a mixture of following recipes and throwing my own things in - I also believe in 'human measurements' more than official measuring, so I'm more likely to use a 'handful' of something than 25g, or measure with my eyes. This method doesn't suit everyone (and may upset a few chefs, lol sorry!) but I'm just here to share my meals that I've found a life saver whilst being a busy working mum over the years. Now, they still come in handy after hours of being out in the field; I often come back late and/or too tired to cook so having the option to make something quick, easy and nutritious in 10 minutes is fantastic!
INGREDIENTS
(Feeds 1)
~ EITHER a handful of left over venison (any cut, I usually use left overs from a roast) OR 1-2 fresh pigeon breast depending on your appetite.
~ 1 tomato
~ 1/4 red pepper (or 1/2 if you're hungrier)
~ 3 sticks of asparagus or tenderstem broccoli
~ 2 tablespoons of sweet corn
~ half a pack of cous cous (I usually use the Morroccan flavour but roast veg flavour is fine too)
METHOD
If you are using fresh pigeon breast, start by cooking this - season the pigeon breast to your liking and pan fry in a little oil and butter for 2-3 minutes either side, then set it aside to rest on some kitchen roll. Then continue with step number 1 below.
If you are using left over venison follow the steps below:
1 - Boil water and add to cous cous (follow the packet instructions but divide into half as you're only using half a packet) and leave to the side to do it's thing while you cook. At this point I've usually poured a glass of wine to drink with dinner (and whilst cooking). If you want to be proper, it should be red wine since you're eating red meat. But after a few hours of pigeon shooting, I'll drink whatever the Eff I fancy, thanking you kindly.
2 - Chop your veg into small chunks about the size of your thumb nail. Chuck the pepper and asparagus/broccoli into a wok with a generous splash of oil and stir fry for a couple of minutes, before adding the chopped tomato and sweetcorn and continue to cook for a couple more minutes.
3 - Chop up the pigeon breast/leftover venison into small chunks and add to the wok and stir in for a couple of minutes then remove from the heat.
4 - Make sure your cous cous is all fluffed up (with a fork as per instructions) and chuck into the wok. Mix it all together add to your bowl/plate or eat straight from the wok like I do sometimes to save washing up!
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