| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Sami |
Tamara3 |
1 |
servings |
INGREDIENTS
| 4 |
|
Emu medallions |
| 100 |
ml |
Rich beef stock |
| 1 |
|
Egg; beaten |
| 100 |
g |
Unsalted cashew nuts |
| 2 |
tb |
Peanut oil; (or olive oil) |
| 1/2 |
c |
Chinese style plum sauce |
| 250 |
ml |
Port wine; (1 cup) |
| 3 |
lg |
Handfuls mixed lettuce leaves |
| 3 |
tb |
Olive oil |
| 2 |
tb |
Balsamic vinegar |
| 1 |
|
Lemon; juice of |
INSTRUCTIONS
Simmer the port wine in a saucepan until reduced by half (125ml.), about 8
minutes then mix with the plum sauce.
Preheat the oven to 180c.
Crush the cashew nuts. Place the beaten egg in a bowl and dip the sides of
the medallions into the beaten egg then roll into the crushed nuts so that
the top and bottom have no coating but the sides are completely coated in
the nuts.
Heat the peanut oil in a heavy frypan and seal the medallions over a high
heat until golden on both sides. Transfer the pan to the hot oven and cook
for a further 4 minutes.
Meanwhile, wash the lettuce leaves and toss with the olive oil, balsamic
and lemon juice, adding salt and pepper to taste.
When the meat is cooked, remove the pan from the oven and serve over the
pile of dressed salad leaves, drizzled with the plum sauce.
Converted by MC_Buster.
Per serving: 1070 Calories (kcal); 72g Total Fat; (78% calories from fat);
6g Protein; 39g Carbohydrate; 187mg Cholesterol; 68mg Sodium Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 14 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
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