Name: Nightmare on Curry Street
Ingredients: 1 Leek; 2 lg Flat mushrooms; 2 tb Olive oil; 25 g Butter; 1 420 gram can butter beans; drained; 115 g American long grain rice; 450 g Coley fillet; 25 g Plain flour; Vegetable oil for deep frying; 1 lg Pinch each of ground cumin; ground coriander; ; and turmeric; 1 tb Chopped fresh chives; 1 tb Chopped fresh parsley; 55 g Butter; 55 g Plain flour; 85 g Demerara sugar; 1 Pinches ground cinnamon; 4 Plums; stoned and cut into; ; chunks; 1 Banana; cut into chunks; 1 ts Balsamic vinegar; 4 tb Red wine; Salt and pepper

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Sami	Ready, Steady, Cook 2	2	servings

INGREDIENTS

1		Leek
2	lg	Flat mushrooms
2	tb	Olive oil
25	g	Butter
1		420 gram can butter beans; drained
115	g	American long grain rice
450	g	Coley fillet
25	g	Plain flour
		Vegetable oil for deep frying
1	lg	Pinch each of ground cumin; ground coriander
		; and turmeric
1	tb	Chopped fresh chives
1	tb	Chopped fresh parsley
55	g	Butter
55	g	Plain flour
85	g	Demerara sugar
1		Pinches ground cinnamon
4		Plums; stoned and cut into
		; chunks
1		Banana; cut into chunks
1	ts	Balsamic vinegar
4	tb	Red wine
		Salt and pepper

INSTRUCTIONS

FOR THE CRUMBLE
Preheat the oven to 220c/425f/Gas 7.
1 Wash the leek well. Finely chop half the leek, slice the remainder and
separate into rings. Remove the stalks from the mushrooms, scoop out the
gills and reserve.
2 Heat 1 tbsp olive oil in a frying pan. Add the mushrooms, cap side down
and cook for about four minutes. Turn over and cook on the other side for a
further three minutes, or until tender.
3 Heat the butter in a pan, add the chopped leek and cook gently until
softened. Add the mushroom gills and season, add the drained butter beans,
mix together and warm through.
4 Place the mushrooms on a plate, spoon the butter bean mixture in the
hollows and serve. For the Rice Dish: Cook the rice according to the packet
and drain.
5 Heat 1 tbsp olive oil in an ovenproof frying pan. Add the coley and cook
for three minutes.
6 Put the pan in the oven and cook for 3-6 minutes, until cooked through.
Toss the leek rings in flour.
7 Fill a deep pan one third full with vegetable oil and heat. Shake the
excess flour off the leeks, deep fry until golden brown and crisp and drain
on kitchen paper.
8 Cook th turmeric, coriander and cumin in a pan for two minutes. Break the
fish into chunks and add to the pan with the parsley, chives and rice.
9 Mix carefully, season, spoon into a serving dish and sit the leeks on
top.
10 For the Crumble: Preheat the oven to 200c/400f/Gas 6. Place 25g/1oz
butter, flour, 25g/1oz sugar and cinnamon in a food processor and process
until the mixture forms breadcrumbs.
11 Put the fruit in a pan with the leftover sugar and butter, balsamic
vinegar and red wine and cook until the fruit is tender and the liquid
reduced to a syrup.
12 Spoon into an ovenproof dish, sprinkle over the crumble and bake in the
oven for 8-10 minutes until golden.
Converted by MC_Buster.
Per serving: 1156 Calories (kcal); 49g Total Fat; (37% calories from fat);
43g Protein; 143g Carbohydrate; 88mg Cholesterol; 490mg Sodium Food
Exchanges: 7 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fruit; 9
Fat; 0 Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.

A Message from our Provider:

“No one understands like Jesus”