Yield: 2 servings
|2 tablespoons||Olive oil|
|1 tablespoon||Tomato ketchup|
|1 tablespoon||Red wine vinegar|
|2 teaspoons||Caster sugar|
|2 tablespoons||Roughly chopped fresh parsley|
|1||Orange; peeled and|
|2||Quick cook turkey steaks; about 150g/5 1/2oz|
|3 tablespoons||Vegetable oil; plus extra to fry|
|Finely grated zest of 2 limes|
|2 tablespoons||Roughly chopped fresh coriander|
|1||Pinches ground ginger|
|1||2 1/2 cm pie fresh root ginger; peeled and finely|
|2||Cloves garlic; chopped|
|1||Pinches ground turmeric|
|1 carton||Ready cooked 3 colour pilau rice|
|1 tablespoon||Black peppercorns|
|1 tablespoon||Dijon mustard|
|1||Sirloin steak; about 300g/10 1/2oz|
|½ tablespoon||Chopped fresh rosemary|
|1 dash||Sherry vinegar|
|Salt and pepper|
Preheat oven to 220c/452f/Gas 7.
1 Halve the dudhi lengthways and remove the seeds with a spoon. Heat 1 tbsp olive oil in an ovenproof pan, add the dudhi, season and cook for a few minutes.
2 Cook the pan in the oven for 15-20 minutes, or until tender and browned.
3 For the Chutney: Place the honey in a pan with the tomato ketchup, red wine vinegar, 1 tbsp olive oil, 3 tbsp hot water and caster sugar.
4 Add the karola, simmer and cook for 8-10 minutes until the karola is tender. Add the parsley and orange segments and season. Sit the dudhi on a plate and fill the hollows with chutney.
5 For the Curry: Cut the turkey steaks into thin strips. Heat 1 tbsp vegetable oil in a wok, add the turkey strips and cook for about two minutes.
6 Add the lime zest, coriander, ground ginger, ginger and garlic and season. Stir fry for a few minutes until the turkey is cooked and add a pinch each of turmeric and caster sugar.
7 Put a metal cooking ring in the bottom of a deep pan, fill the pan a third full of vegetable oil and heat.
8 Add a poppadom to the pan. Carefully use a long handled metal spoon to push it down into the metal ring to make a basket shape. Cook until the poppadom is golden brown, remove and drain on kitchen paper. Repeat with the second poppadom.
9 Stir fry the rice in a wok with 1 tbsp vegetable oil for a few minutes to heat through. Spoon the rice into the middle of a plate, sit the poppadom baskets on top and fill with the curry.
10 Grind the peppercorns in a pestle and mortar. Spread the mustard over one side of the steak and sprinkle on the peppercorns and chopped rosemary.
11 Heat 1 tbsp vegetable oil and butter in a frying pan, add the steak and cook for a few minutes on each side until cooked to taste.
12 At the end of cooking, add a dash of sherry vinegar to the juices in the pan and mix together. Serve the steak on a plate and spoon over the juices.
Converted by MC_Buster.
Per serving: 593 Calories (kcal); 52g Total Fat; (76% calories from fat); 12g Protein; 24g Carbohydrate; 60mg Cholesterol; 229mg Sodium Food Exchanges: ½ Grain(Starch); 1½ Lean Meat; 0 Vegetable; ½ Fruit; 9 ½ Fat; ½ Other Carbohydrates Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.