Easy peasy lindsey squeezy

1 servings

Ingredients

Quantity Ingredient
1 277 gram tin Express wholegrain rice
1 Egg
1 teaspoon Cumin seeds
1 teaspoon Cinnamon
½ teaspoon Chilli powder
1 teaspoon Bicarbonate of soda
2 tablespoons Fresh coriander leaves
5 tablespoons Milk
4 tablespoons Frozen petit pois
3 tablespoons Vegetable oil
6 Baby leeks; trimmed
100 millilitres Greek yoghurt
2 tablespoons Freshly chopped coriander
1 teaspoon Turmeric
3 Portobello mushrooms or large flat; peeled and stalks
; mushrooms, removed
Vegetable oil
3 Cloves garlic; crushed
1 tablespoon Clear honey
2 teaspoons Grainy mustard
4 teaspoons Soy sauce
3 Vegetarian sausages
2 tablespoons Balsamic vinegar
6 tablespoons Olive oil
1 tablespoon Freshly chopped chervil
1 300 gram bag beansprouts
1 Lime; juice of
1 Lemon; zest of
Salt and pepper
Coriander sprigs and chives to garnish
Lime wedges to garnish

Directions

Preheat oven to 200c/400f/GM6

1 For the Uttapam Bread: Blend the egg, rice, cumin seeds, bicarbonate of soda, cinnamon, chilli, coriander and 4 tbsp milk in a processor until combined.

2 Add 2 tbsp peas and blend for another two seconds. Heat 1 tbsp vegetable oil in a small shallow non-stick frying pan. Cover the base with some of the mixture, fry until golden on both sides, make two and keep warm.

3 Boil a pan of salted water and blanch the leeks for 2-3 minutes. Drain.

Heat 1 tbsp oil in a griddle pan and pan-fry the leeks for 3-5 minutes.

Keep warm. In a bowl mix together the yoghurt, 1 tbsp chopped coriander, turmeric and 1 tbsp milk.

4 Put an Uttapam on a plate and put the leeks on top. Spoon on the yoghurt dressing and top with the second Uttapam. Garnish with the coriander sprigs, chives and lime wedges. Serve.

5 Put the mushrooms skin-side down on a baking sheet and drizzle the oil over each mushroom. Put a crushed garlic clove on each mushroom and bake in the oven for 10 minutes. Put the honey, mustard and 2 tsp soy in a bowl and mix together. Coat the sausages in the mix.

6 Fry the sausages in a heated pan until golden. Slice the sausages, put three on each mushroom and cook in the oven for five minutes. In a bowl mix the balsamic vinegar, olive oil, 2 tbsp peas and chervil.

7 Heat 1 tbsp oil in a wok and stir-fry the beansprouts for two minutes.

Add the lime juice, 2 tsp soy sauce, 1 tbsp coriander and the lemon zest.

Put the mushrooms on a plate, spoon on the bean sprouts and juices and serve with the pea dressing, garnished with coriander.

Converted by MC_Buster.

NOTES : Chef - Ross Burden

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.

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