What dudhi do with this lot?
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Dudhi; peeled | |
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Honey |
| 1 | tablespoon | Tomato ketchup |
| 1 | tablespoon | Red wine vinegar |
| 2 | teaspoons | Caster sugar |
| 1 | Karola; chopped | |
| 2 | tablespoons | Roughly chopped fresh parsley |
| 1 | Orange; peeled and | |
| ; segmented | ||
| 2 | Quick cook turkey steaks; about 150g/5 1/2oz | |
| 3 | tablespoons | Vegetable oil; plus extra to fry |
| Finely grated zest of 2 limes | ||
| 2 | tablespoons | 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 | carton | Ready cooked 3 colour pilau rice |
| 1 | tablespoon | Black peppercorns |
| 1 | tablespoon | Dijon mustard |
| 1 | Sirloin steak; about 300g/10 1/2oz | |
| ½ | tablespoon | Chopped fresh rosemary |
| 25 | grams | Butter |
| 1 | dash | Sherry vinegar |
| Salt and pepper | ||
Directions
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: ½ Grain(Starch); 1½ Lean Meat; 0 Vegetable; ½ Fruit; 9 ½ Fat; ½ Other Carbohydrates Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.