Chemen is Armenian in origin and is a hot spice based around Fenugreek, Paprika, Cumin and Garlic that traditionally is used as a wet paste to cure beef (Bastirma). After 4-5 days drying the beef has a pastrami like crust but is sliced finely like panchetta and served with bread or fried. Chemen can also be used with yoghurt for chicken dishes.

 

Ingredients;

 

My Souk Drawer Constantinople Chemen 

800g  Venison Tenderloins 

8 Shortcut Bacon Rashers 

6-8 Dried Juniper Berries

Kale

150g Polenta

Butter

Parmesan Cheese

Crushed Garlic

Kent Pumpkin

Greek Yoghurt

Murray River Salt

Sugar

My Souk Drawer Bodacious Bush Blend

600 ml Full Bodied Shiraz 

100 ml Balsamic Vinegar 

1/4 cup mixed dried Oregano, Parsley & Thyme 

Beef Stock

Dried Chanterelle Mushrooms

Black Pepper

 

Method;

 

Divide the tenderloins into 4 equal pieces. Use water to make the Chemen of a light paste consistency being aware that as a hot spice you do not want to localise or concentrate any paste in one area. Marinate overnight.

Vacuum seal into a snap lock bag or similar and immerse into a pre-heated 56 degrees Celsius water bath. Cook for 2 – 4 hours, or more. The longer you cook it the more tender it becomes but the less rare the centre of the fillet appears.

When sealed in plastic, the aromatics cannot vaporise so flavours are more intense, and food can be cooked in water baths held at specific temperatures for long periods of time without the water soaking or otherwise changing the texture of the food.

To make the sauce, combine the red wine, balsamic vinegar, ground dried juniper berries, dried parsley, oregano, bay leaf and thyme in a bowl and set aside for 2-3 hours. Place in a saucepan with beef stock and bring to the boil over high heat. Reduce heat to medium-low and simmer until reduced by three-quarters (this will take about 20 minutes). Set aside.

With about an hour to go seperate the Kale from the stalk and put into salted boiling water for 5 minutes. Immerse into a chilled water bath for 10 minutes. Combine 250 ml water with the Polenta and whisk rapidly as you bring to a boil. Turn down to a simmer and stir every five minutes or so making sure you don’t catch it on the saucepan. Add more water or butter as necessary. Drain the Kale by squeezing hard before frying for 5-10 minutes with crushed Garlic, butter and EVO. Transfer to a blender for a rough chop. Five minutes before serving combine with the Polenta, more butter, a healthy amount of Parmesan and season with Pepper.

Cook the Pumpkin triangles in the microwave before placing on a BBQ grill to get char marks. To 100ml of Greek Yoghurt add 1/2 teaspoon of Salt crushed between your fingers and 1 teaspoon of sugar. Two teaspoons of Bodacious Bush Blend or a similar Citrus or fruity styled spice can be stirred through. Set aside.

In a skillet on high heat crisp up the Bacon before chopping fine and reserving. To the same skillet quickly brown and sear the Chemen washed Venison fillets before resting under a loose foil cover for 5-10 minutes.

Having rehydrated the Mushrooms for 20 minutes in a small quantity of hot water, drain, reserving the liquid. Heat butter in a frypan over medium heat. Add mushrooms and cook, stirring, for 1-2 minutes. Add flour to the pan and cook, stirring, for a further minute. Add red-wine sauce and reserved mushroom liquid, and simmer for 5-6 minutes until well-reduced. Season to taste

Slice Venison into medallions and plate with the Polenta and Pumpkin with a big dollop of yoghurt. spoon over the sauce and crumble bacon pieces over the top.

 

Enjoy!

Ingredients: