| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Cook, Ready, Steady | 1 | Servings | |
INGREDIENTS
| 3 1/2 | T | Olive oil |
| 1 | Onion, peeled and roughly | |
| chopped | ||
| 6 | Sprigs fresh thyme | |
| 1 | Orange + the skins, Juice of | |
| 2 | Cloves garlic, chopped | |
| 1 | Courgette, halved sliced | |
| lengthways | ||
| 110 | g | Broccoli, cut into florets |
| Turkey leg, approx 700 g | ||
| 4 | Rashers smoked streaky bacon | |
| Vegetable oil for deep fat | ||
| frying | ||
| 1 | Potato, peeled cut into | |
| chips | ||
| 600 | Vegetable stock | |
| 150 | Dry white wine | |
| 2 | Bay leaves | |
| 4 | Whole cardamom pods | |
| 1 | Egg, 1 tbsp plain flour | |
| 2 | T | Milk |
| 1 | 4 cm piece fresh ginger | |
| peeled and roughly | ||
| chopped | ||
| 1 | T | Fresh coriander |
| 50 | g | Stilton cheese |
| 4 | T | Mayonnaise |
| Salt and pepper |
INSTRUCTIONS
Preheat oven to 220c/425f/Gas 7. 1 Heat 1 tbsp olive oil in an ovenproof frying pan or roasting dish and add half the onion, thyme, orange juice, orange skins, 1 clove of garlic and courgette. 2 Season and cook in the oven until the courgettes are tender and beginning to colour. Bring a pan of salted water to the boil and cook the broccoli for 3-4 minutes. Drain and just before serving, add to the courgettes and heat through. 3 Bone the turkey leg and remove the sinews. Cut four bite sized pieces from the meat and put the rest to one side. Put each bite sized piece on a board, cover with clingfilm and flatten out using a rolling pin or equivalent. 4 Keep to one side. With the back of a knife, stretch out the bacon rashers and wrap one round each turkey piece. Heat 2 tbsps olive oil in a frying pan and cook the bacon and turkey pieces until cooked through. Keep warm. 5 Fill a wok or deep pan with vegetable oil and heat. Fry the potato chips until golden. Drain on kitchen paper. Keep warm. 6 Put the vegetable stock, white wine, bay leaves, cardamom and 1 garlic clove in a pan and bring to the boil. Cut the remaining turkey meat into strips and add to the pan. Season. Simmer for 10 minutes and keep warm. 7 In a bowl mix together the egg and flour. Season. Add the milk and mix until smooth. Heat a pancake pan with 1/2 tbsp olive oil and pour enough mixture to cover the base of the pan. 8 Cook until golden on both sides and repeat. Roll each pancake and cut into strips. In a blender put the ginger, remaining onion and coriander. Season and blend until combined. Pour the soup into bowls and garnish with the pancake strips and the ginger paste. 9 In a bowl mix together the stilton and mayonnaise. On a plate put the turkey, chips and vegetables and serve with the stilton mayonnaise. Converted by MC_Buster. NOTES : Chef - Lesley Water Recipe by: Ready Steady Cook Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1574
Calories From Fat: 911
Total Fat: 106.7g
Cholesterol: 17.7mg
Sodium: 1882.2mg
Potassium: 2430.5mg
Carbohydrates: 157.9g
Fiber: 31.9g
Sugar: 14.3g
Protein: 30.1g