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.