| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Sami | Cook 2, Ready, Steady | 2 | Servings |
INGREDIENTS
| 1 | Leek | |
| 2 | Flat mushrooms | |
| 2 | T | 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 | Pinch each of ground cumin | |
| ground coriander | ||
| and turmeric | ||
| 1 | T | Chopped fresh chives |
| 1 | T | 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 | t | Balsamic vinegar |
| 4 | T | Red wine |
| Salt and pepper |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 651
Calories From Fat: 420
Total Fat: 47.7g
Cholesterol: 86mg
Sodium: 704.4mg
Potassium: 394.6mg
Carbohydrates: 53.2g
Fiber: 4.2g
Sugar: 9.4g
Protein: 5.5g