1 Cook the rice in a pan of boiling water according to the instructions, adding the turmeric to the water. When cooked, drain and stir in 2 tbsp chopped parsley. 2 Heat 25g/1oz butter in a wok, add the leek and cook gently for about 10 minutes or until tender. Season. Poach the kippers in a pan of boiling water for a few minutes to soften and heat through. Carefully peel the skin off the kippers, remove bones and cut the flesh into chunks. 3 Heat the white wine in a pan and simmer rapidly until reduced by about one-third. Add the cream, simmer again and then beat in 55g/2oz butter. Stir in the dill, season and keep warm. 4 Place the flour in a bowl, add 1 egg and milk and mix to make a batter. Season and stir in 2 tbsp chopped parsley. Heat a little vegetable oil in a pancake pan. 5 Add just enough batter to cover the surface, cook for a few minutes until set, then turn the pancake over and cook the other side. Transfer the cooked pancake to a plate and repeat to make more pancakes. 6 Carefully mix together the kipper pieces, half the mascarpone, chopped marjoram and 2 tbsp cooked rice. Season, divide the mixture between the pancakes and roll up. Spoon the leeks onto a plate, arrange the pancakes on top and spoon over the sauce. 7 Cook the broccoli florets in a pan of boiling water until just tender. Drain well. Add the vinegar to a pan of simmering water, crack in an egg and poach for a few minutes. Remove using a slotted spoon and drain well. 8 Place a cooking ring on a plate, fill with the rice and remove the ring. Sit the poached egg on top and arrange the broccoli florets around the edge. Use a cutter to cut out circles from the bread. 9 Heat 25g/1oz butter and olive oil in a frying pan, add the bread and cook for a few minutes on each side until golden brown. Drain on kitchen paper and sprinkle over 1/2 tbsp caster sugar. Whip the cream until stiff. 10 Mix together the remaining mascarpone, caster sugar and coffee, add the whipped cream and fold in. Spoon the mixture on top of the bread disc, drizzle over the honey and dust with cocoa powder. NOTES : Chef - Phil Vickery Recipe by: Ready Steady Cook
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|Serving Size: 1 Serving (801g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 1314 (71%)|
|Amt Per Serving||% DV|
|Total Fat 146g||195 %|
|Saturated Fat 74.7g||373 %|
|Monounsaturated Fat 45.2g|
|Polyunsanturated Fat 11.1g|
|Cholesterol 1390.6mg||428 %|
|Sodium 1388.8mg||48 %|
|Potassium 739.1mg||19 %|
|Total Carbohydrate 83.4g||25 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 80.9g|
|Protein 50.3g||72 %|
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Calories per serving: 1846
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