Yield: 1 servings
|4 \N||Emu medallions|
|100 millilitres||Rich beef stock|
|1 \N||Egg; beaten|
|100 grams||Unsalted cashew nuts|
|2 tablespoons||Peanut oil; (or olive oil)|
|½ cup||Chinese style plum sauce|
|250 millilitres||Port wine; (1 cup)|
|3 larges||Handfuls mixed lettuce leaves|
|3 tablespoons||Olive oil|
|2 tablespoons||Balsamic vinegar|
|1 \N||Lemon; juice of|
Simmer the port wine in a saucepan until reduced by half (125ml.), about 8 minutes then mix with the plum sauce.
Preheat the oven to 180c.
Crush the cashew nuts. Place the beaten egg in a bowl and dip the sides of the medallions into the beaten egg then roll into the crushed nuts so that the top and bottom have no coating but the sides are completely coated in the nuts.
Heat the peanut oil in a heavy frypan and seal the medallions over a high heat until golden on both sides. Transfer the pan to the hot oven and cook for a further 4 minutes.
Meanwhile, wash the lettuce leaves and toss with the olive oil, balsamic and lemon juice, adding salt and pepper to taste.
When the meat is cooked, remove the pan from the oven and serve over the pile of dressed salad leaves, drizzled with the plum sauce.
Converted by MC_Buster.
Per serving: 1070 Calories (kcal); 72g Total Fat; (78% calories from fat); 6g Protein; 39g Carbohydrate; 187mg Cholesterol; 68mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; ½ Fruit; 14 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.