Preheat grill to high. 1 Cook the pappads under the grill according to the instructions. Cook the rice according to the instructions. Drain. 2 For the Stew: Heat 1/2 tbsp vegetable oil in a pan, add 1/3 mince, mustard, pinches of ground cumin and medium curry powder, season and cook for 5-8 minutes, stirring occasionally, to brown. 3 Add the chopped parsley, tomato puree, 1 tbsp flour, 2 tbsp HP sauce and 3 tbsp boiling water, boil and simmer, stirring occasionally, for about 10 minutes, until cooked through. 4 For the Kebabs: Place one third of the mince in another bowl, add a pinch of chilli powder, lemon and orange zest, garlic and 1 tbsp flour, pinch of ground coriander, cayenne and garam masala and season. Shape the mixture around two kebab sticks. 5 For the Patties: Place the remaining mince in a bowl, add the Worcestershire sauce and season. Shape the mixture into patties. 6 Heat 1 tbsp vegetable oil in a frying pan, add the patties and kebabs and cook for 6-8 minutes, turning occasionally, or until cooked through. Heat 1 tbsp olive oil in a pan. Add 4 tbsp HP sauce and red wine and gently heat through. Then season. 7 For the Deep Fried Okra: Fill a deep pan a third full with vegetable oil and heat. Place 225g/8oz plain flour and remaining chilli powder in a bowl with 3 tbsp chopped herbs and gradually mix in enough water to make a thick batter. 8 Coat the okra in the batter and deep fry until golden brown and crisp. Drain on kitchen paper. Place half the cooked rice in a bowl, add 2 tbsp chopped herbs and a pinch of turmeric, season and mix together. 9 Use the mixture to fill the timbale moulds or ramekin dishes and pat down with the back of a spoon. Cut the cucumber into batons. Heat 1 tbsp olive oil in a frying pan. Add the cucumber and saute for a minute. Sprinkle over the lime juice and season. 10 Mix the yoghurt and lemon juice. Place a pappad on a plate, spoon on some stew and repeat the layers. Top with the yoghurt mixture and garnish with the remaining chopped herbs. 11 Spoon the remaining rice on a plate and pile the deep fried okra on top. Turn the rice timbales out onto a plate, add the sauteed cucumber, kebabs and patties and spoon over the sauce. Chef Phil Vickery, from Ready Steady Cook
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|Serving Size: 1 Serving (707g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 565 (65%)|
|Amt Per Serving||% DV|
|Total Fat 62.8g||84 %|
|Saturated Fat 26.2g||131 %|
|Monounsaturated Fat 26.7g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 183.5mg||56 %|
|Sodium 356.5mg||12 %|
|Potassium 1272.3mg||33 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 13.7g|
|Protein 47.2g||67 %|
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Calories per serving: 869
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