Yield: 2 servings
|Green chilli and garlic pappads
|Vegetable oil; plus extra for deep
|Ground cumin and medium curry
|Chopped fresh parsley
|Plain flour; plus 225g/8oz plain
|Pinches ground cumin
|Finely grated zest and juice of 1/2 lemon
|Finely grated zest of 1/2 orange
|Clove garlic; finely chopped
|Ground coriander; cayenne and garam
|Chopped fresh mixed parsley; sage and coriander
|Lime; juice of
|Salt and pepper
Preheat grill to high.
1 Cook the pappads under the grill according to the instructions. Cook the rice according to the instructions. Drain.
2 For the Stew: Heat ½ tbsp vegetable oil in a pan, add ⅓ mince, mustard, pinches of ground cumin and medium curry powder, season and cook for 5-8 minutes, stirring occasionally, to brown.
3 Add the chopped parsley, tomato puree, 1 tbsp flour, 2 tbsp HP sauce and 3 tbsp boiling water, boil and simmer, stirring occasionally, for about 10 minutes, until cooked through.
4 For the Kebabs: Place one third of the mince in another bowl, add a pinch of chilli powder, lemon and orange zest, garlic and 1 tbsp flour, pinch of ground coriander, cayenne and garam masala and season. Shape the mixture around two kebab sticks.
5 For the Patties: Place the remaining mince in a bowl, add the Worcestershire sauce and season. Shape the mixture into patties.
6 Heat 1 tbsp vegetable oil in a frying pan, add the patties and kebabs and cook for 6-8 minutes, turning occasionally, or until cooked through. Heat 1 tbsp olive oil in a pan. Add 4 tbsp HP sauce and red wine and gently heat through. Then season.
7 For the Deep Fried Okra: Fill a deep pan a third full with vegetable oil and heat. Place 225g/8oz plain flour and remaining chilli powder in a bowl with 3 tbsp chopped herbs and gradually mix in enough water to make a thick batter.
8 Coat the okra in the batter and deep fry until golden brown and crisp.
Drain on kitchen paper. Place half the cooked rice in a bowl, add 2 tbsp chopped herbs and a pinch of turmeric, season and mix together.
9 Use the mixture to fill the timbale moulds or ramekin dishes and pat down with the back of a spoon. Cut the cucumber into batons. Heat 1 tbsp olive oil in a frying pan. Add the cucumber and saute for a minute.
Sprinkle over the lime juice and season.
10 Mix the yoghurt and lemon juice. Place a pappad on a plate, spoon on some stew and repeat the layers. Top with the yoghurt mixture and garnish with the remaining chopped herbs.
11 Spoon the remaining rice on a plate and pile the deep fried okra on top.
Turn the rice timbales out onto a plate, add the sauteed cucumber, kebabs and patties and spoon over the sauce.
Chef Phil Vickery, from Ready Steady Cook