| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
|
Ready, Steady, Cook 2 |
2 |
servings |
INGREDIENTS
| 8 |
|
Vine tomatoes |
| 4 |
tb |
Olive oil |
| 4 |
|
Sprigs fresh thyme |
| 2 |
|
Cloves garlic |
| 1 |
|
Potato; scrubbed clean |
| 1 |
ts |
Roughly chopped fresh ginger |
| 2 |
|
Eggs |
|
|
Vegetable oil for deep frying |
| 8 |
tb |
Self-raising flour |
| 1 |
tb |
Chopped fresh tarragon |
| 2 |
ts |
Bicarbonate of soda |
| 2 |
|
Lemons; juice of |
| 2 |
|
Turkey breast steaks; about 350 g cut |
|
|
; into gougon strips |
| 25 |
g |
Butter |
| 8 |
tb |
Milk; about |
| 1 |
bn |
Edible dandelion leaves |
|
|
Washed; dried and roughly |
|
|
; chopped |
|
|
A few edible nasturtium and marigold |
|
|
; flowers |
| 1 |
lg |
Onion; chopped |
| 1 |
tb |
Clear honey |
|
|
Salt and pepper |
INSTRUCTIONS
Preheat oven to 200c/400f/Gas 6.
1 Slice one tomato and retain. Cut a cross in the top of each
remaining tomato and arrange in a small roasting tin.
2 Drizzle over 2 tbsp olive oil and lay the thyme sprigs and garlic
on top. Cook in the oven for about 20 minutes, or until the tomatoes
are tender.
3 Peel the potato and retain the peelings. Chop the potato into
cubes, add to a pan of boiling salted water.
4 Simmer for five minutes, add the chopped ginger to the pan and
continue cooking until the potatoes are tender.
5 Cook the eggs in a pan of boiling water for about 7-10 minutes,
depending on taste. Remove the shells and cut in half.
6 Fill a deep pan one third full with vegetable oil and heat. Place
the flour in a bowl, add the chopped tarragon, bicarbonate of soda
and juice of 1 lemon.
7 Add enough milk to make a batter. Dip the turkey pieces in the
batter to coat and deep fry until cooked through and golden. Drain on
kitchen paper.
8 Deep fry the potato peelings until golden and drain on kitchen
paper. Drain the potatoes and ginger and mash with butter, 2 tbsp
milk and season.
9 For the Salad: Toss together the dandelion leaves, nasturtium and
marigolds and half of the sliced tomato in a bowl.
10 Heat 2 tbsp olive oil in a small pan. Add the chopped onion and
cook gently until softened and golden, add the honey and juice of 1
lemon, mix together and season.
11 Pour the dressing over the salad and pile onto the centre of a
plate. Sit the hard boiled eggs on top.
12 Spoon the mash onto another plate, sit the turkey gougons on top
and arrange the remaining tomato slices around the edge of the plate.
Converted by MC_Buster.
Per serving: 519 Calories (kcal); 44g Total Fat; (72% calories from
fat); 10g Protein; 27g Carbohydrate; 223mg Cholesterol; 196mg Sodium
Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fruit;
8 Fat; 0 Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Society’s rejects have a special place in God’s heart”