Turkey Pastrami Paprikash

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Hungarian	Kerr	1	Servings

INGREDIENTS

1	t	Light olive oil with a dash
		of toasted
		sesame oil
1	lb	Yellow onions, peeled and
		sliced
		lengthways
4		Cloves garlic, bashed
		peeled and
		chopped
1	t	Hot Hungarian paprika
3	c	Low-sodium chicken stock
3	T	Cornstarch mixed with 6tbsp
		slurry
		de-alcoholised white wine
1	c	Strained yoghurt
1	t	Hot Hungarian paprika
1 1/2	lb	Yukon gold or yellow finn
		potatoes peeled and
		sliced
		1/2 inch thick you
		will want a total
		of 12 slices
		A pinch of freshly ground
		white pepper
		Half a 2lb cabbage, cut into
		1/4 inch
		strips
1/2	t	Caraway seeds
1/8	t	Freshly ground sea salt
1	t	Hot Hungarian paprika
8	oz	Turkey pastrami, cut into
		1/4 inch
		thick slices then
		cut into batons
		about 2 inches long
2	T	Fresh chopped parsley

INSTRUCTIONS

For the white onion sauce, pour the oil into a high-sided 11 inch
skillet on medium heat and fry the onions for 2 minutes. Reduce the
heat to low, add the garlic and paprika, cover, and simmer for 10
minutes.  While the onion is simmering, pour the chicken stock into a
medium-sized saucepan on high heat and boil until reduced to 2 cups,
about 10 minutes. Remove from the heat, stir in the cornstarch  slurry,
return to the heat, and boil for 30 seconds, until clear and  thick,
stirring constantly. Remove from the heat and throw in a  couple of ice
cubes to drop the temperature rapidly.  Spoon the yoghurt into a small
bowl and stir gently until all the  lumps are gone. Slowly whisk the
cooled chicken stock into the  yoghurt, then pour it into the skillet
over the onions. Stir in the  paprika.  To prepare the paprikash, pour
at least 3 inches of water into a  steamer pot and bring to a boil.
Place the potatoes in a steamer  basket or tray, sprinkle with the
pepper, fit the basket into the  pot, cover, and steam until just
tender, about 15 minutes.  Transfer the cabbage pieces to a steamer
tray, separate well, and  sprinkle with caraway seeds, salt and half
the paprika. If you are  using a bamboo steamer, you can place the
steamer tray right on top  of the potatoes, cover and steam for 5
minutes. Lay the turkey  pastrami on top of the cabbage, cover, and
steam for 5 minutes.  Combine the onion sauce with the steamed cabbage
and pastrami, and  heat through, slowly over a low heat (do not boil
it!)  To serve, place three slices of steamed potatoes onto each plate
and  spoon the parprikash over the top, with a scattering of paprika
and  parsley.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 7821 Calories From Fat: 3103 Total Fat: 345g Cholesterol: 3126.4mg Sodium: 6447.4mg Potassium: 12564mg Carbohydrates: 157.7g Fiber: 29.8g Sugar: 16.5g Protein: 970.8g