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Suggest a better descriptionPreheat the oven to 220c/425f/Gas 7. 1 Wash the leek well. Finely chop half the leek, slice the remainder and separate into rings. Remove the stalks from the mushrooms, scoop out the gills and reserve. 2 Heat 1 tbsp olive oil in a frying pan. Add the mushrooms, cap side down and cook for about four minutes. Turn over and cook on the other side for a further three minutes, or until tender. 3 Heat the butter in a pan, add the chopped leek and cook gently until softened. Add the mushroom gills and season, add the drained butter beans, mix together and warm through. 4 Place the mushrooms on a plate, spoon the butter bean mixture in the hollows and serve. For the Rice Dish: Cook the rice according to the packet and drain. 5 Heat 1 tbsp olive oil in an ovenproof frying pan. Add the coley and cook for three minutes. 6 Put the pan in the oven and cook for 3-6 minutes, until cooked through. Toss the leek rings in flour. 7 Fill a deep pan one third full with vegetable oil and heat. Shake the excess flour off the leeks, deep fry until golden brown and crisp and drain on kitchen paper. 8 Cook th turmeric, coriander and cumin in a pan for two minutes. Break the fish into chunks and add to the pan with the parsley, chives and rice. 9 Mix carefully, season, spoon into a serving dish and sit the leeks on top. 10 For the Crumble: Preheat the oven to 200c/400f/Gas 6. Place 25g/1oz butter, flour, 25g/1oz sugar and cinnamon in a food processor and process until the mixture forms breadcrumbs. 11 Put the fruit in a pan with the leftover sugar and butter, balsamic vinegar and red wine and cook until the fruit is tender and the liquid reduced to a syrup. 12 Spoon into an ovenproof dish, sprinkle over the crumble and bake in the oven for 8-10 minutes until golden. Per serving: 1156 Calories (kcal); 49g Total Fat; (37% calories from fat); 43g Protein; 143g Carbohydrate; 88mg Cholesterol; 490mg Sodium Food Exchanges: 7 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fruit; 9 Fat; 0 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (542g) | ||
Recipe Makes: 2 servings | ||
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Calories: 1015 | ||
Calories from Fat: 447 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.6g | 66 % | |
Saturated Fat 23.1g | 116 % | |
Monounsaturated Fat 15.4g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 221mg | 68 % | |
Sodium 437.6mg | 15 % | |
Potassium 1043.7mg | 27 % | |
Total Carbohydrate 82.3g | 24 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 80.1g | ||
Protein 48.9g | 70 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1015
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