| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Cook 2, Ready, Steady | 2 | Servings | |
INGREDIENTS
| 1 | Dudhi, peeled | |
| 2 | T | Olive oil |
| 1 | T | Honey |
| 1 | T | Tomato ketchup |
| 1 | T | Red wine vinegar |
| 2 | t | Caster sugar |
| 1 | Karola, chopped | |
| 2 | T | Roughly chopped fresh |
| parsley | ||
| 1 | Orange, peeled and | |
| segmented | ||
| 2 | Quick cook turkey steaks | |
| about 150g/5 1/2oz | ||
| 3 | T | Vegetable oil, plus extra to |
| fry | ||
| Finely grated zest of 2 | ||
| limes | ||
| 2 | T | Roughly chopped fresh |
| coriander | ||
| 1 | Pinches ground ginger | |
| 1 | 2 1/2 cm pie fresh root | |
| ginger peeled and finely | ||
| chopped | ||
| 2 | Cloves garlic, chopped | |
| 1 | Pinches ground turmeric | |
| 2 | Plain poppadums | |
| 1 | Ready cooked 3 colour pilau | |
| rice | ||
| 1 | T | Black peppercorns |
| 1 | T | Dijon mustard |
| 1 | Sirloin steak, about 300g/10 | |
| 1/2oz | ||
| 1/2 | T | Chopped fresh rosemary |
| 25 | g | Butter |
| 1 | ds | Sherry vinegar |
| Salt and pepper | ||
| 1 | Fat, 1/2 Other Carbohydrates |
INSTRUCTIONS
Preheat oven to 220c/452f/Gas 7. 1 Halve the dudhi lengthways and remove the seeds with a spoon. Heat 1 tbsp olive oil in an ovenproof pan, add the dudhi, season and cook for a few minutes. 2 Cook the pan in the oven for 15-20 minutes, or until tender and browned. 3 For the Chutney: Place the honey in a pan with the tomato ketchup, red wine vinegar, 1 tbsp olive oil, 3 tbsp hot water and caster sugar. 4 Add the karola, simmer and cook for 8-10 minutes until the karola is tender. Add the parsley and orange segments and season. Sit the dudhi on a plate and fill the hollows with chutney. 5 For the Curry: Cut the turkey steaks into thin strips. Heat 1 tbsp vegetable oil in a wok, add the turkey strips and cook for about two minutes. 6 Add the lime zest, coriander, ground ginger, ginger and garlic and season. Stir fry for a few minutes until the turkey is cooked and add a pinch each of turmeric and caster sugar. 7 Put a metal cooking ring in the bottom of a deep pan, fill the pan a third full of vegetable oil and heat. 8 Add a poppadom to the pan. Carefully use a long handled metal spoon to push it down into the metal ring to make a basket shape. Cook until the poppadom is golden brown, remove and drain on kitchen paper. Repeat with the second poppadom. 9 Stir fry the rice in a wok with 1 tbsp vegetable oil for a few minutes to heat through. Spoon the rice into the middle of a plate, sit the poppadom baskets on top and fill with the curry. 10 Grind the peppercorns in a pestle and mortar. Spread the mustard over one side of the steak and sprinkle on the peppercorns and chopped rosemary. 11 Heat 1 tbsp vegetable oil and butter in a frying pan, add the steak and cook for a few minutes on each side until cooked to taste. 12 At the end of cooking, add a dash of sherry vinegar to the juices in the pan and mix together. Serve the steak on a plate and spoon over the juices. Converted by MC_Buster. Per serving: 593 Calories (kcal); 52g Total Fat; (76% calories from fat); 12g Protein; 24g Carbohydrate; 60mg Cholesterol; 229mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 9 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: 642
Calories From Fat: 280
Total Fat: 31.7g
Cholesterol: 173.1mg
Sodium: 584.7mg
Potassium: 1227.8mg
Carbohydrates: 32.8g
Fiber: 8.3g
Sugar: 16.2g
Protein: 60.5g