Don't Mince My Words, Just Burn My Poppadoms
- 3 Green chilli and garlic
- -pappads
- 225 g Frozen rice
- 500 g Minced lamb
- 1 1/2 tb Vegetable oil; plus extra
- -for deep
- ; frying
- 1 ts Dijon mustard
- 1 pn Ground cumin and medium
- -curry
- ; powder
- 2 tb Chopped fresh parsley
- 1 tb Tomato puree
- 2 tb Plain flour; plus 225g/8oz
- -plain
- ; flour
- 6 tb HP sauce
- 1 Pinches ground cumin
- 1 1/2 ts Chilli powder
- Finely grated zest and juice
- -of 1/2 lemon
- Finely grated zest of 1/2
- -orange
- 1 Clove garlic; finely chopped
- 1 pn Ground coriander; cayenne
- -and garam
- ; masala
- 1 ds Worcestershire sauce
- 2 tb Olive oil
- 4 tb Red wine
- 6 tb Chopped fresh mixed parsley;
- -sage and coriander
- 125 g Okra
- 1 pn Turmeric
- 1 Cucumber
- 1 Lime; juice of
- 100 g Greek yoghurt
- Salt and pepper
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
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
