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CATEGORY CUISINE TAG YIELD
Eggs, Vegetables, Dairy, Grains Cook 2, Ready, Steady 2 Servings

INGREDIENTS

2 Sweet potatoes, peeled
2 Round courgettes
1 Red onion, finely chopped
1 T Plai flour
1 Egg, beaten
2 T Vegetable oil
200 Double cream
1 Clove garlic, crushed
1 Frying steak, about 300 g
cut
into thin strips
1/2 Green Anaheim chilli
seeded chopped
1 pn Paprika
1/2 Lemon, juice of
1 ds White wine vinegar
1 T Chopped mixed fresh parsley
and chives
Salt and pepper

INSTRUCTIONS

Preheat oven to 220c/425f/Gas 7.  1 Coarsely grate one sweet potato and
cut the other into small dice.  Halve one courgette, use a melon baller
to scoop out the flesh and  reserve.  2 Place the outer shells of the
courgette in a pan of boiling water  for about three minutes to blanch
and drain.  3 Sit the courgette shells on a baking sheet and place in
the oven for  about five minutes to warm through.  4 Cut the remaining
courgette into slices and blanch in a pan of  boiling water for about
two minutes. Then drain. Cook the sweet  potato dice in a pan of
boiling water until tender.  5 Finely chop the reserved courgette flesh
and place in a bowl with  the grated sweet potato, 1/2 chopped red
onion, flour and season. Add  enough beaten egg to bind.  6 Heat 1 tbsp
vegetable oil in a frying pan. Add spoonfuls of sweet  potato mixture
to the pan and cook gently for a few minutes on both  sides until
golden brown and the potato is tender.  7 Drain the sweet potato cubes
and add to a clean pan. Add 4 tbsp  double cream and garlic, season and
simmer.  8 Heat 1 tbsp vegetable oil in a wok. When the pan is hot, add
the  beef and stir fry quickly until browned and just cooked through.
9 Remove from the pan and keep warm. Add the chopped chilli to the  wok
with the remaining chopped onion and cook for a couple of minutes.  10
Add the cream, paprika, lemon juice and white wine vinegar and  bring
to a simmer. Then season.  11 Fill a courgette shells with the creamy
sweet potato mixture. Fill  the other courgette shell with some steak
strips and pour half the  sauce around the plate.  Converted by
MC_Buster.  Per serving: 326 Calories (kcal); 16g Total Fat; (44%
calories from  fat); 6g Protein; 41g Carbohydrate; 94mg Cholesterol;
48mg Sodium  Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2
Vegetable; 0  Fruit; 3 Fat; 0 Other Carbohydrates  Recipe by: Ready
Steady Cook  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 310
Calories From Fat: 157
Total Fat: 17.7g
Cholesterol: 93mg
Sodium: 506.8mg
Potassium: 437.3mg
Carbohydrates: 35.3g
Fiber: 4g
Sugar: 5.3g
Protein: 7.8g


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