Yield: 2 servings
|2 \N||Sweet potatoes; peeled|
|2 \N||Round courgettes|
|1 small||Red onion; finely chopped|
|1 tablespoon||Plai flour|
|1 \N||Egg; beaten|
|2 tablespoons||Vegetable oil|
|200 millilitres||Double cream|
|1 \N||Clove garlic; crushed|
|1 \N||Frying steak; about 300 g, cut|
|\N \N||; into thin strips|
|½ \N||Green Anaheim chilli; seeded, chopped|
|½ \N||Lemon; juice of|
|1 dash||White wine vinegar|
|1 tablespoon||Chopped mixed fresh parsley and chives|
|\N \N||Salt and pepper|
Preheat oven to 220c/425f/Gas 7.
1 Coarsely grate one sweet potato and cut the other into small dice. Halve one courgette, use a melon baller to scoop out the flesh and reserve.
2 Place the outer shells of the courgette in a pan of boiling water for about three minutes to blanch and drain.
3 Sit the courgette shells on a baking sheet and place in the oven for about five minutes to warm through.
4 Cut the remaining courgette into slices and blanch in a pan of boiling water for about two minutes. Then drain. Cook the sweet potato dice in a pan of boiling water until tender.
5 Finely chop the reserved courgette flesh and place in a bowl with the grated sweet potato, ½ chopped red onion, flour and season. Add enough beaten egg to bind.
6 Heat 1 tbsp vegetable oil in a frying pan. Add spoonfuls of sweet potato mixture to the pan and cook gently for a few minutes on both sides until golden brown and the potato is tender.
7 Drain the sweet potato cubes and add to a clean pan. Add 4 tbsp double cream and garlic, season and simmer.
8 Heat 1 tbsp vegetable oil in a wok. When the pan is hot, add the beef and stir fry quickly until browned and just cooked through.
9 Remove from the pan and keep warm. Add the chopped chilli to the wok with the remaining chopped onion and cook for a couple of minutes.
10 Add the cream, paprika, lemon juice and white wine vinegar and bring to a simmer. Then season.
11 Fill a courgette shells with the creamy sweet potato mixture. Fill the other courgette shell with some steak strips and pour half the sauce around the plate.
Converted by MC_Buster.
Per serving: 326 Calories (kcal); 16g Total Fat; (44% calories from fat); 6g Protein; 41g Carbohydrate; 94mg Cholesterol; 48mg Sodium Food Exchanges: 2 Grain(Starch); ½ Lean Meat; 1½ Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.