Turkey Pastrami Paprikash
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Hungarian | Kerr | 1 | Servings |
INGREDIENTS
| 1 | t | Light olive oil with a dash |
| of toasted | ||
| sesame oil | ||
| 1 | lb | Yellow onions, peeled and |
| sliced | ||
| lengthways | ||
| 4 | Cloves garlic, bashed | |
| peeled and | ||
| chopped | ||
| 1 | t | Hot Hungarian paprika |
| 3 | c | Low-sodium chicken stock |
| 3 | T | Cornstarch mixed with 6tbsp |
| slurry | ||
| de-alcoholised white wine | ||
| 1 | c | Strained yoghurt |
| 1 | t | Hot Hungarian paprika |
| 1 1/2 | lb | Yukon gold or yellow finn |
| potatoes peeled and | ||
| sliced | ||
| 1/2 inch thick you | ||
| will want a total | ||
| of 12 slices | ||
| A pinch of freshly ground | ||
| white pepper | ||
| Half a 2lb cabbage, cut into | ||
| 1/4 inch | ||
| strips | ||
| 1/2 | t | Caraway seeds |
| 1/8 | t | Freshly ground sea salt |
| 1 | t | Hot Hungarian paprika |
| 8 | oz | Turkey pastrami, cut into |
| 1/4 inch | ||
| thick slices then | ||
| cut into batons | ||
| about 2 inches long | ||
| 2 | T | Fresh chopped parsley |
INSTRUCTIONS
For the white onion sauce, pour the oil into a high-sided 11 inch skillet on medium heat and fry the onions for 2 minutes. Reduce the heat to low, add the garlic and paprika, cover, and simmer for 10 minutes. While the onion is simmering, pour the chicken stock into a medium-sized saucepan on high heat and boil until reduced to 2 cups, about 10 minutes. Remove from the heat, stir in the cornstarch slurry, return to the heat, and boil for 30 seconds, until clear and thick, stirring constantly. Remove from the heat and throw in a couple of ice cubes to drop the temperature rapidly. Spoon the yoghurt into a small bowl and stir gently until all the lumps are gone. Slowly whisk the cooled chicken stock into the yoghurt, then pour it into the skillet over the onions. Stir in the paprika. To prepare the paprikash, pour at least 3 inches of water into a steamer pot and bring to a boil. Place the potatoes in a steamer basket or tray, sprinkle with the pepper, fit the basket into the pot, cover, and steam until just tender, about 15 minutes. Transfer the cabbage pieces to a steamer tray, separate well, and sprinkle with caraway seeds, salt and half the paprika. If you are using a bamboo steamer, you can place the steamer tray right on top of the potatoes, cover and steam for 5 minutes. Lay the turkey pastrami on top of the cabbage, cover, and steam for 5 minutes. Combine the onion sauce with the steamed cabbage and pastrami, and heat through, slowly over a low heat (do not boil it!) To serve, place three slices of steamed potatoes onto each plate and spoon the parprikash over the top, with a scattering of paprika and parsley. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 7821
Calories From Fat: 3103
Total Fat: 345g
Cholesterol: 3126.4mg
Sodium: 6447.4mg
Potassium: 12564mg
Carbohydrates: 157.7g
Fiber: 29.8g
Sugar: 16.5g
Protein: 970.8g