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Name: Cant Beat a Bit of Thigh
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 1
Cuisine: American
Ingredients: ; lengthways; 2 Bay Leaves; 1 4 cm piece fresh ginger;; 1 Onion; peeled and roughly; 110 g Broccoli; cut into florets; 150 ml Dry white wine; 3 1/2 tb olive oil; 1 Orange + the skins; Juice of; Turkey leg; approx 700 g; 600 ml Vegetable stock; 1 lg Potato; peeled, cut into; 4 Whole cardamom pods; 1 Egg; 1 tbsp plain flour; 50 g Stilton cheese; 4 tb Mayonnaise; ; chopped; 1 tb Fresh coriander; Salt and pepper; 6 Sprigs fresh thyme; 2 Garlic chopped; ; chips; Vegetable oil for deep fat; 2 tb milk; ; chopped; 4 Rashers smoked streaky bacon; 1 Courgette; halved, sliced

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INGREDIENTS

; lengthways
2 Bay Leaves
1 4 cm piece fresh ginger;
1 Onion; peeled and roughly
110 g Broccoli; cut into florets
150 ml Dry white wine
3 1/2 tb olive oil
1 Orange + the skins; Juice of
Turkey leg; approx 700 g
600 ml Vegetable stock
1 lg Potato; peeled, cut into
4 Whole cardamom pods
1 Egg; 1 tbsp plain flour
50 g Stilton cheese
4 tb Mayonnaise
; chopped
1 tb Fresh coriander
Salt and pepper
6 Sprigs fresh thyme
2 Garlic ; chopped
; chips
Vegetable oil for deep fat
2 tb milk
; chopped
4 Rashers smoked streaky bacon
1 Courgette; halved, sliced

Servings

INSTRUCTIONS

Preheat oven to 220c/425f/Gas 7. 1 Heat 1 tbsp olive oil in an ovenproof frying pan or roasting dish and add half the onion, thyme, orange juice, orange skins, 1 clove of garlic and courgette. 2 Season and cook in the oven until the courgettes are tender and beginning to colour. Bring a pan of salted water to the boil and cook the broccoli for 3-4 minutes. Drain and just before serving, add to the courgettes and heat through. 3 Bone the turkey leg and remove the sinews. Cut four bite sized pieces from the meat and put the rest to one side. Put each bite sized piece on a board, cover with clingfilm and flatten out using a rolling pin or equivalent. 4 Keep to one side. With the back of a knife, stretch out the bacon rashers and wrap one round each turkey piece. Heat 2 tbsps olive oil in a frying pan and cook the bacon and turkey pieces until cooked through. Keep warm. 5 Fill a wok or deep pan with vegetable oil and heat. Fry the potato chips until golden. Drain on kitchen paper. Keep warm. 6 Put the vegetable stock, white wine, bay leaves, cardamom and 1 garlic clove in a pan and bring to the boil. Cut the remaining turkey meat into strips and add to the pan. Season. Simmer for 10 minutes and keep warm. 7 In a bowl mix together the egg and flour. Season. Add the milk and mix until smooth. Heat a pancake pan with 1/2 tbsp olive oil and pour enough mixture to cover the base of the pan. 8 Cook until golden on both sides and repeat. Roll each pancake and cut into strips. In a blender put the ginger, remaining onion and coriander. Season and blend until combined. Pour the soup into bowls and garnish with the pancake strips and the ginger paste. 9 In a bowl mix together the stilton and mayonnaise. On a plate put the turkey, chips and vegetables and serve with the stilton mayonnaise. NOTES : Chef - Lesley Water Recipe by: Ready Steady Cook

NOTES

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Cant Beat a Bit of Thigh

; lengthways
2 Bay Leaves
1 4 cm piece fresh ginger;
1 Onion; peeled and roughly
110 g Broccoli; cut into florets
150 ml Dry white wine
3 1/2 tb olive oil
1 Orange + the skins; Juice of
 Turkey leg; approx 700 g
600 ml Vegetable stock
1 lg Potato; peeled, cut into
4 Whole cardamom pods
1 Egg; 1 tbsp plain flour
50 g Stilton cheese
4 tb Mayonnaise
 ; chopped
1 tb Fresh coriander
 Salt and pepper
6 Sprigs fresh thyme
2 Garlic chopped
 ; chips
 Vegetable oil for deep fat
2 tb milk
 ; chopped
4 Rashers smoked streaky bacon
1 Courgette; halved, sliced

Preheat oven to 220c/425f/Gas 7.    1 Heat 1 tbsp olive oil in an ovenproof frying pan or roasting dish  and add half the onion, thyme, orange juice, orange skins, 1 clove of  garlic and courgette.    2 Season and cook in the oven until the courgettes are tender and  beginning to colour. Bring a pan of salted water to the boil and cook  the broccoli for 3-4 minutes. Drain and just before serving, add to  the courgettes and heat through.    3 Bone the turkey leg and remove the sinews. Cut four bite sized  pieces from the meat and put the rest to one side. Put each bite  sized piece on a board, cover with clingfilm and flatten out using a  rolling pin or equivalent.    4 Keep to one side. With the back of a knife, stretch out the bacon  rashers and wrap one round each turkey piece. Heat 2 tbsps olive oil  in a frying pan and cook the bacon and turkey pieces until cooked  through. Keep warm.    5 Fill a wok or deep pan with vegetable oil and heat. Fry the potato  chips until golden. Drain on kitchen paper. Keep warm.    6 Put the vegetable stock, white wine, bay leaves, cardamom and 1  garlic clove in a pan and bring to the boil. Cut the remaining turkey  meat into strips and add to the pan. Season. Simmer for 10 minutes  and keep warm.    7 In a bowl mix together the egg and flour. Season. Add the milk and  mix until smooth. Heat a pancake pan with 1/2 tbsp olive oil and pour  enough mixture to cover the base of the pan.    8 Cook until golden on both sides and repeat. Roll each pancake and  cut into strips. In a blender put the ginger, remaining onion and  coriander. Season and blend until combined. Pour the soup into bowls  and garnish with the pancake strips and the ginger paste.    9 In a bowl mix together the stilton and mayonnaise. On a plate put  the turkey, chips and vegetables and serve with the stilton  mayonnaise.        NOTES : Chef - Lesley Water    Recipe by: Ready Steady Cook

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Nutrition

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Serving Size: 1 Serving (1067g)
Recipe Makes: 1 servings

Calories: 1830
Calories from Fat: 1408 (77%)

Amt Per Serving		% DV

	Total Fat 156.5g	209 %
	Saturated Fat 39.7g	198 %
	Monounsaturated Fat 56.4g
	Polyunsanturated Fat 49.9g
Cholesterol 176mg		54 %
Sodium 5854.6mg		202 %
Potassium 578.8mg		15 %
Total Carbohydrate 79.3g		23 %
	Dietary Fiber 3.9g	15 %
	Sugars, other 75.4g
Protein 28.1g		40 %
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.

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Calories per serving: 1830

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