With a weekend at the in-laws looming, I wanted to have a pre-Christmas meal that contained lots of nice flavours but without lots of rich stodge. I went for another couple of Nigel Slater recipes from Simple Cooking, both adapted a bit. I turned his sweet and sharp sea bass into a tuna ceviche - thin slices of fresh tuna marinated in citrus juices (passion fruit, lime and orange) with some red chilli and a scattering of coriander. I made it first thing and left it in the fridge to "cook". The whole lot nearly went in the bin after Tris texted early evening to say he was going to be late ... I was not amused! I gave him until 7.30 and he walked in the door just in the nick of time for a few sharp words, but the food still on the plate! The tuna was really good and the sharp and sweet juices worked really well. The slices could have perhaps been a bit thinner to make it a bit more delicate, but I'm not sure any of my knives would've been up to it!
To follow, I pan-fried some venison fillets with red onions, then threw in some halved fresh figs to caramelise right at the end and some port and balsamic vinegar to make a sauce. The Nigel Slater recipe called for 3 times as much vinegar as port, which I think could be a misprint. It came out very sharp and I ended up adding more port to balance it out. The final result was good though, the venison perfectly pink, the caramelised onions and figs piled on top and served with a big pile of spinach.
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