| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Ready, Steady, Cook 2 |
2 |
servings |
INGREDIENTS
| 1 |
|
Dudhi; peeled |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Honey |
| 1 |
tb |
Tomato ketchup |
| 1 |
tb |
Red wine vinegar |
| 2 |
ts |
Caster sugar |
| 1 |
|
Karola; chopped |
| 2 |
tb |
Roughly chopped fresh parsley |
| 1 |
|
Orange; peeled and |
|
|
; segmented |
| 2 |
|
Quick cook turkey steaks; about 150g/5 1/2oz |
| 3 |
tb |
Vegetable oil; plus extra to fry |
|
|
Finely grated zest of 2 limes |
| 2 |
tb |
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 |
ct |
Ready cooked 3 colour pilau rice |
| 1 |
tb |
Black peppercorns |
| 1 |
tb |
Dijon mustard |
| 1 |
|
Sirloin steak; about 300g/10 1/2oz |
| 1/2 |
tb |
Chopped fresh rosemary |
| 25 |
g |
Butter |
| 1 |
ds |
Sherry vinegar |
|
|
Salt and pepper |
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
1/2 Fat; 1/2 Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.
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