Venison with Red Onion & Cherry 'Chutney'

Yes, I did bake this week. I made these Carrot, Apple & Honey Muffins from Baking Bites. But I didn't make many modifications to the recipe (except for my usual conversion to metric), so I'm not going to repeat it here. They're very good. Although I might up the amount of carrots next time.
So, what goodies did I make that I consider worth sharing? Well, tonight's dinner was venison steaks with new potatoes, baby corn and a red onion and cherry chutney. Now, normally I make this recipe with cranberries (so it's normally a red onion and cranberry chutney), but this week I couldn't get any. So I had to improvise, and instead of the frozen cranberries I got frozen cherries. I was a bit worried about whether it would turn out, but I needn't have been. It seemed to meet with approval, so here it is. While I served it with venison, it would probably go quite well with duck.

Recipe:
150g frozen cranberries or cherries
1/2 green chilli, finely chopped
2 garlic cloves, crushed
1/2 red onion, chopped
50 ml red wine
100 ml vegetable stock
1 tablespoon lemon juice
1 tablespoon lime juice
2 tablespoons orange juice
1/2 tablespoon worcestershire sauce
2 teaspoons balsamic vinegar
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander

Place all ingredients in a pan. Cover and simmer, stirring occasionally, until the onions are soft and the liquid reduced.

Chocolate Gingerbread

No entries for a couple of weeks. Well, I did make some biscotti a few weeks ago, but I've been on holiday, so no baking got done since then. I was in Orkney, where I picked up some interesting flour, bere meal. There was a recipe leaflet to go with it, but I plan on using it a bit differently to the usual savoury scones and bannocks; hopefully I'll talk about that in a week or so.
Anyway, this week I was in the mood for cake. Thinking of Nigella's chocolate gingerbread, I thought I'd try a chocolate variation of the buttermilk gingerbread in my last post. Very simply, it's the same recipe, with the addition of some melted good quality dark chocolate. The method's also a bit different, more akin to a brownie. How did it turn out? Well, I think I had my oven a bit hot or left in it a little too long because the crumb's a little bit loose, but it tastes delicious.

Recipe:
150 grams plain flour
60 grams wholemeal flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/2 teaspoons bicarbonate of soda
50 grams unsalted butter
75 grams dark chocolate (Green & Black's, 70%)
80 grams sugar
1 egg
100 grams molasses
110 millilitres skim milk

Preheat oven to 325F/170C. Line an 8 inch square cake pan with non stick baking parchment.
Mix together the flours, spices and bicarbonate of soda in a medium bowl
In a large bowl, melt together the butter and chocolate.
In a bowl or jug, beat together the sugar and egg.
Once the butter and chocolate are melted, allow to cool slightly then beat in the egg and sugar.
Add the molasses and milk. Mix well.
Add the dry ingredients to the wet. Mix until smooth.
Pour into the batter into the pan.
Bake for about 20 minutes.