Three Chimneys: Warm Salad of Scallops and Venison

This was supposed to be a warm salad of scallops and duck, but the recipe did say that you could use many different combinations. I had hoped to use smoked duck, but ended up with smoked venison instead. The scallops unfortunately weren't fresh ones, but the frozen ones seemed to be fine. I did try to make sure they were well dried before being cooked.
I don't usually make dressings to go with my salads, but since this salad was acting as the whole meal, and the book required it, I used the orange, honey and grainy mustard dressing. It's mixed with hazelnut oil, and the whole combination is really delicious. Might have to start making dressings for salads in future.

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.