| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Ready, Steady, Cook |
1 |
servings |
INGREDIENTS
| 3 1/2 |
tb |
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 |
lg |
Potato; peeled, cut into |
|
|
; chips |
| 600 |
ml |
Vegetable stock |
| 150 |
ml |
Dry white wine |
| 2 |
|
Bay leaves |
| 4 |
|
Whole cardamom pods |
| 1 |
|
Egg; 1 tbsp plain flour |
| 2 |
tb |
Milk |
| 1 |
|
4 cm piece fresh ginger; peeled and roughly |
|
|
; chopped |
| 1 |
tb |
Fresh coriander |
| 50 |
g |
Stilton cheese |
| 4 |
tb |
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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