Recipe for What Dudhi Do with This Lot? 
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Yield:
2 servings
Ingredients:
Amount Ingredient
1 x Dudhi, peeled
2 tbl Olive oil
1 tbl Honey
1 tbl Tomato ketchup
1 tbl Red wine vinegar
2 tsp Caster sugar
1 x Karola, chopped
2 tbl Roughly chopped fresh parsley
1 x Orange, peeled and segmented
2 x Quick cook turkey steaks, about 150g/5 1/2oz
3 tbl Vegetable oil, plus extra to fry
Finely grated zest of 2 limes
2 tbl Roughly chopped fresh coriander
1 pch ground ginger
1 x 2 1/2 cm pie fresh root ginger, peeled and finely chopped
2 x Cloves garlic, chopped
1 pch ground turmeric
2 x Plain poppadums
1 ct Ready cooked 3 colour pilau rice
1 tbl Black peppercorns
1 tbl Dijon mustard
1 x Sirloin steak, about 300g/10 1/2oz
1/2 tbl Chopped fresh rosemary
25 gm Butter
1 dsh Sherry vinegar
Instructions:
Instructions: Preheat oven to 220c/452f/Gas 7.

1 Halve the dudhi lengthways and remove the seeds with a spoon. Heat 1 tbsp olive oil in an ovenproof pan, add the dudhi, season and cook for a few minutes.

2 Cook the pan in the oven for 15-20 minutes, or until tender and browned.

3 For the Chutney: Place the honey in a pan with the tomato ketchup, red wine vinegar, 1 tbsp olive oil, 3 tbsp hot water and caster sugar.

4 Add the karola, simmer and cook for 8-10 minutes until the karola is tender. Add the parsley and orange segments and season. Sit the dudhi on a plate and fill the hollows with chutney.

5 For the Curry: Cut the turkey steaks into thin strips. Heat 1 tbsp vegetable oil in a wok, add the turkey strips and cook for about two minutes.

6 Add the lime zest, coriander, ground ginger, ginger and garlic and season. Stir fry for a few minutes until the turkey is cooked and add a pinch each of turmeric and caster sugar.

7 Put a metal cooking ring in the bottom of a deep pan, fill the pan a third full of vegetable oil and heat.

8 Add a poppadom to the pan. Carefully use a long handled metal spoon to push it down into the metal ring to make a basket shape. Cook until the poppadom is golden brown, remove and drain on kitchen paper. Repeat with the second poppadom.

9 Stir fry the rice in a wok with 1 tbsp vegetable oil for a few minutes to heat through. Spoon the rice into the middle of a plate, sit the poppadom baskets on top and fill with the curry.

10 Grind the peppercorns in a pestle and mortar. Spread the mustard over one side of the steak and sprinkle on the peppercorns and chopped rosemary.

11 Heat 1 tbsp vegetable oil and butter in a frying pan, add the steak and cook for a few minutes on each side until cooked to taste.

12 At the end of cooking, add a dash of sherry vinegar to the juices in the pan and mix together. Serve the steak on a plate and spoon over the juices.

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