Freedom fried turkey and orient express vegetables
2 servings
| Quantity | Ingredient | |
|---|---|---|
| Vegetable oil for deep frying | ||
| 6 | tablespoons | Plain flour |
| 1 | Pinches ground ginger | |
| 1 | teaspoon | Bicarbonate of soda |
| 1 | teaspoon | Soy sauce; plus 1 tbsp |
| 1 | tablespoon | White wine vinegar |
| 1 | Freedom food turkey breast steak; about 175 g/6oz, | |
| ; cut into thin | ||
| ; strips | ||
| 1 | Lime; juice of | |
| 1 | teaspoon | Soft brown sugar |
| 1 | Dried cherry chilli; chopped | |
| 1 | teaspoon | Sesame oil |
| ***NOODLE PANCAKE WITH BRAISED | ||
| ; VEGETABLES*** | ||
| 1 | bunch | Salad onions |
| 200 | grams | Baby sweetcorn and mangetout |
| 250 | grams | Fresh thread noodles |
| 1 | tablespoon | Vegetable oil |
| 125 | millilitres | White wine |
| 4 | tablespoons | Soy sauce |
| ½ | Vegetable stock cube | |
| 1 | Dried cherry chilli; chopped | |
| Salt and pepper | ||
TURKEY TEMPURA AND DIPPING S
1 For the Turkey Tempura and Dipping Sauce: Fill a deep pan one third full with vegetable oil and heat. Place the flour in a bowl with the ginger and bicarbonate of soda.
2 Whisk in a dash of soy sauce and enough cold water to make a smooth batter, then stir in the white wine vinegar.
3 Dip the turkey strips in batter and deep fry until cooked through and golden brown. Drain on kitchen paper.
4 For the Dipping Sauce: Mix 1 tbsp soy sauce, lime juice, soft brown sugar, chilli and sesame oil and pour into a small bowl. Arrange turkey tempura on a plate and serve with dipping sauce.
5 For the Noodle Pancake with Braised Vegetables: Cut 2 spring onions and the mangetout lengthways into thin strips. Cut the remaining spring onions and baby sweetcorn on an angle into slices.
6 Cook the noodles according to the instructions and drain well. Heat the oil in a frying pan.
7 Add the noodles and arrange into a fairly thick flat layer. Cook until golden brown on the base. Turn over and cook the other side until golden.
8 Heat the white wine in a pan with 50ml/2fl oz boiling water, soy sauce, stock cube and chilli and bring to a simmer.
9 Add the sliced spring onions and baby sweetcorn and cook until tender, adding the sliced mangetout towards the end of the cooking time. Remove the vegetables with a slotted spoon and drain.
10 Slide the noodle pancake onto a plate, top with the braised vegetables.
and garnish with the spring onion.
Converted by MC_Buster.
Per serving: 155 Calories (kcal); 9g Total Fat; (67% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 2233mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.