| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy, Grains | Cook 2, Ready, Steady | 2 | Servings | |
INGREDIENTS
| 2 | Sweet potatoes, peeled | |
| 2 | Round courgettes | |
| 1 | Red onion, finely chopped | |
| 1 | T | Plai flour |
| 1 | Egg, beaten | |
| 2 | T | Vegetable oil |
| 200 | Double cream | |
| 1 | Clove garlic, crushed | |
| 1 | Frying steak, about 300 g | |
| cut | ||
| into thin strips | ||
| 1/2 | Green Anaheim chilli | |
| seeded chopped | ||
| 1 | pn | Paprika |
| 1/2 | Lemon, juice of | |
| 1 | ds | White wine vinegar |
| 1 | T | Chopped mixed fresh parsley |
| and chives | ||
| Salt and pepper |
INSTRUCTIONS
Preheat oven to 220c/425f/Gas 7. 1 Coarsely grate one sweet potato and cut the other into small dice. Halve one courgette, use a melon baller to scoop out the flesh and reserve. 2 Place the outer shells of the courgette in a pan of boiling water for about three minutes to blanch and drain. 3 Sit the courgette shells on a baking sheet and place in the oven for about five minutes to warm through. 4 Cut the remaining courgette into slices and blanch in a pan of boiling water for about two minutes. Then drain. Cook the sweet potato dice in a pan of boiling water until tender. 5 Finely chop the reserved courgette flesh and place in a bowl with the grated sweet potato, 1/2 chopped red onion, flour and season. Add enough beaten egg to bind. 6 Heat 1 tbsp vegetable oil in a frying pan. Add spoonfuls of sweet potato mixture to the pan and cook gently for a few minutes on both sides until golden brown and the potato is tender. 7 Drain the sweet potato cubes and add to a clean pan. Add 4 tbsp double cream and garlic, season and simmer. 8 Heat 1 tbsp vegetable oil in a wok. When the pan is hot, add the beef and stir fry quickly until browned and just cooked through. 9 Remove from the pan and keep warm. Add the chopped chilli to the wok with the remaining chopped onion and cook for a couple of minutes. 10 Add the cream, paprika, lemon juice and white wine vinegar and bring to a simmer. Then season. 11 Fill a courgette shells with the creamy sweet potato mixture. Fill the other courgette shell with some steak strips and pour half the sauce around the plate. Converted by MC_Buster. Per serving: 326 Calories (kcal); 16g Total Fat; (44% calories from fat); 6g Protein; 41g Carbohydrate; 94mg Cholesterol; 48mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 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: 310
Calories From Fat: 157
Total Fat: 17.7g
Cholesterol: 93mg
Sodium: 506.8mg
Potassium: 437.3mg
Carbohydrates: 35.3g
Fiber: 4g
Sugar: 5.3g
Protein: 7.8g