| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables, Grains |
|
Ready, Steady, Cook 2 |
1 |
servings |
INGREDIENTS
| 75 |
g |
Polenta |
| 200 |
g |
Plain flour |
| 1 |
|
Egg |
| 300 |
ml |
Milk |
| 15 |
ml |
Chopped sage |
| 30 |
ml |
Chopped sage |
|
|
Vegetable oil for frying |
| 1 |
|
Egg |
| 100 |
g |
Self raising flour |
| 300 |
ml |
Milk |
| 50 |
g |
Shelled pistachios |
| 15 |
ml |
Chopped parsley |
| 15 |
ml |
Vegetable oil |
| 15 |
g |
Butter |
| 1 |
|
Duck breast |
| 1 |
pn |
Ground coriander; cayenne pepper, |
|
|
; cumin seeds, |
|
|
; coriander seeds, |
|
|
; cardomon pods and |
|
|
; chilli powder. |
| 15 |
ml |
Icing sugar |
| 5 |
ml |
Chilli powder |
| 1 |
|
Mango |
| 30 |
g |
Butter |
| 30 |
g |
Demarara sugar |
| 1 |
|
Split vanilla pod |
| 30 |
g |
Butter |
| 15 |
ml |
Honey |
| 15 |
ml |
Chopped basil |
INSTRUCTIONS
SAGE POLENTA BALLS
FOR THE BATTER
NUTTY PANCAKE
SPICY DUCK
SPICY MANGO
VANILLA SYRUP
SAGE POLENTA BALLS:
1 Place the polenta in a large bowl and cover with 150ml/ 1/4 pt
boiling water.
2 For the Batter: Beat all the ingredients together until smooth.
Once the polenta has soaked up all the water, stir through the
chopped sage and shape into eight balls.
3 Heat the vegetable oil to 185c. Coat each ball evenly in the sage
batter and deep fry until golden brown.
NUTTY PANCAKE:
1 Whisk together the egg, flour and milk until smooth and stir in the
nuts and parsley. Heat the oil and butter in an omelette pan, add the
pancake mix and cook until golden on both sides.
SPICY DUCK:
Preheat oven to 220c/Gas 7.
1 Score the duck skin and sprinkle over the spices. Heat the oil in a
griddle pan, fry the duck until brown and put in the oven until cooked
through. Serve with pancakes, leek slices and deep-fried sage leaves.
SPICY MANGO:
1 Sieve the icing sugar and chilli powder onto a plate. Cut the mango
through from top to bottom both sides of the stone. Score each half
into squares through the flesh just to the skin.
2 Then turn inside out to make a hedgehog. Place the flesh side down
into the icing sugar to coat.
3 Melt the butter in a shallow pan and fry the mango halves, adding
any leftover chilli sugar. Cook until brown and caramelised and serve
with the vanilla syrup.
VANILLA SYRUP:
1 Dissolve the demarara sugar with the split vanilla pod in 75ml/3fl
oz water over a gentle heat. Once the sugar has dissolved, add the
butter, honey and finally the basil. Serve warm.
Converted by MC_Buster.
Per serving: 1652 Calories (kcal); 105g Total Fat; (56% calories from
fat); 39g Protein; 145g Carbohydrate; 622mg Cholesterol; 1041mg
Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 0
Vegetable; 2 1/2 Fruit; 19 1/2 Fat; 1 1/2 Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.
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