Dont Mince My Words, Just Burn My Poppadoms
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INGREDIENTS
- 2 tb olive oil
- 1 1/2 ts Chilli powder
- Finely grated zest of 1/2
- 225 g Frozen rice
- 1 1/2 tb Vegetable oil; plus extra
- 2 tb Chopped fresh parsley
- 6 tb HP sauce
- 1 Lime; juice of
- ; frying
- 2 tb Plain flour; plus 225g/8oz
- 1 ds Worcestershire Sauce
- 1 pn Ground cumin and medium
- 4 tb Red wine
- Salt and pepper
- 1 tb Tomato puree
- Finely grated zest and juice
- ; masala
- 500 g Minced lamb
- 6 tb Chopped fresh mixed parsley;
- 1 Pinches ground cumin
- 100 g Greek yoghurt
- 1 ts Dijon mustard
- 3 Green chilli and garlic
- 125 g Okra
- 1 pn Turmeric
- 1 Clove garlic; finely chopped
- 1 Cucumber
- ; powder
- ; flour
- 1 pn Ground coriander; cayenne
INSTRUCTIONS
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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (707g) | ||
| Recipe Makes: 2 servings | ||
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| Calories: 869 | ||
| Calories from Fat: 565 (65%) | ||
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| Amt Per Serving | % DV | |
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| 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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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: 869
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