INGREDIENTS

INSTRUCTIONS

1 Cook the pasta according to the packet instructions and drain.
2 Cut 2 turkey steaks into thin strips and season. Heat 1 tbsp olive oil in
a frying pan, add the turkey strips and cook for a few minutes until cooked
through. Stir in the cream, drained pasta and chopped basil, toss together
and season.
3 Heat 2 tbsp olive oil in a frying pan, crack in the quails eggs and fry
until cooked to taste. Pile the pasta into a bowl and top with the fried
quails eggs.
4 Cook the runner beans in a pan of boiling salted water for 5-8 minutes
and drain. Cut the beans into 1cm long pieces and place in a bowl with 4
tbsp olive oil and dash of balsamic vinegar. Season, add the chopped tomato
and chopped mixed herbs.
5 For the Dressing: Mix together 3 tbsp olive oil, 1 tbsp balsamic vinegar
and season. Dust the remaining turkey steaks in flour, dip in the beaten
eggs and coat in the breadcrumbs.
6 Pour enough vegetable oil into a wok so it comes about 3cm up the side
and heat. Add the turkey steaks and cook for a few minutes until cooked
through and golden brown. Drain the steaks on kitchen paper and cut into
diagonal strips.
7 Pile the runner bean and tomato salad onto a plate, top with the turkey
strips and drizzle the dressing around the plate.
8 Cut the carrots into thin sticks and cook with the sweetcorn and beans in
a pan of boiling water until just tender. Drain well.
9 Heat 1 tbsp olive oil in a griddle pan, add the vegetables and cook for a
few minutes, turning frequently, until browned. Serve on a plate.
Converted by MC_Buster.
Per serving: 723 Calories (kcal); 79g Total Fat; (96% calories from fat);
5g Protein; 1g Carbohydrate; 187mg Cholesterol; 56mg Sodium Food Exchanges:
0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 15 1/2 Fat; 0 Other
Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.

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