Easy Peasy Lindsey Squeezy
- 1 277 gram tin Express
- -wholegrain rice
- 1 Egg
- 1 ts Cumin seeds
- 1 ts Cinnamon
- 1/2 ts Chilli powder
- 1 ts Bicarbonate of soda
- 2 tb Fresh coriander leaves
- 5 tb Milk
- 4 tb Frozen petit pois
- 3 tb Vegetable oil
- 6 Baby leeks; trimmed
- 100 ml Greek yoghurt
- 2 tb Freshly chopped coriander
- 1 ts Turmeric
- 3 Portobello mushrooms or
- -large flat; peeled and
- -stalks
- ; mushrooms, removed
- Vegetable oil
- 3 Cloves garlic; crushed
- 1 tb Clear honey
- 2 ts Grainy mustard
- 4 ts Soy sauce
- 3 Vegetarian sausages
- 2 tb Balsamic vinegar
- 6 tb Olive oil
- 1 tb Freshly chopped chervil
- 1 300 gram bag beansprouts
- 1 Lime; juice of
- 1 Lemon; zest of
- Salt and pepper
- Coriander sprigs and chives
- -to garnish
- Lime wedges to garnish
Preheat oven to 200c/400f/GM6
1 For the Uttapam Bread: Blend the egg, rice, cumin seeds, bicarbonate of
soda, cinnamon, chilli, coriander and 4 tbsp milk in a processor until
combined.
2 Add 2 tbsp peas and blend for another two seconds. Heat 1 tbsp vegetable
oil in a small shallow non-stick frying pan. Cover the base with some of
the mixture, fry until golden on both sides, make two and keep warm.
3 Boil a pan of salted water and blanch the leeks for 2-3 minutes. Drain.
Heat 1 tbsp oil in a griddle pan and pan-fry the leeks for 3-5 minutes.
Keep warm. In a bowl mix together the yoghurt, 1 tbsp chopped coriander,
turmeric and 1 tbsp milk.
4 Put an Uttapam on a plate and put the leeks on top. Spoon on the yoghurt
dressing and top with the second Uttapam. Garnish with the coriander
sprigs, chives and lime wedges. Serve.
5 Put the mushrooms skin-side down on a baking sheet and drizzle the oil
over each mushroom. Put a crushed garlic clove on each mushroom and bake in
the oven for 10 minutes. Put the honey, mustard and 2 tsp soy in a bowl and
mix together. Coat the sausages in the mix.
6 Fry the sausages in a heated pan until golden. Slice the sausages, put
three on each mushroom and cook in the oven for five minutes. In a bowl mix
the balsamic vinegar, olive oil, 2 tbsp peas and chervil.
7 Heat 1 tbsp oil in a wok and stir-fry the beansprouts for two minutes.
Add the lime juice, 2 tsp soy sauce, 1 tbsp coriander and the lemon zest.
Put the mushrooms on a plate, spoon on the bean sprouts and juices and
serve with the pea dressing, garnished with coriander.
Converted by MC_Buster.
NOTES : Chef - Ross Burden
Recipe by: Ready Steady Cook
1 For the Uttapam Bread: Blend the egg, rice, cumin seeds, bicarbonate of
soda, cinnamon, chilli, coriander and 4 tbsp milk in a processor until
combined.
2 Add 2 tbsp peas and blend for another two seconds. Heat 1 tbsp vegetable
oil in a small shallow non-stick frying pan. Cover the base with some of
the mixture, fry until golden on both sides, make two and keep warm.
3 Boil a pan of salted water and blanch the leeks for 2-3 minutes. Drain.
Heat 1 tbsp oil in a griddle pan and pan-fry the leeks for 3-5 minutes.
Keep warm. In a bowl mix together the yoghurt, 1 tbsp chopped coriander,
turmeric and 1 tbsp milk.
4 Put an Uttapam on a plate and put the leeks on top. Spoon on the yoghurt
dressing and top with the second Uttapam. Garnish with the coriander
sprigs, chives and lime wedges. Serve.
5 Put the mushrooms skin-side down on a baking sheet and drizzle the oil
over each mushroom. Put a crushed garlic clove on each mushroom and bake in
the oven for 10 minutes. Put the honey, mustard and 2 tsp soy in a bowl and
mix together. Coat the sausages in the mix.
6 Fry the sausages in a heated pan until golden. Slice the sausages, put
three on each mushroom and cook in the oven for five minutes. In a bowl mix
the balsamic vinegar, olive oil, 2 tbsp peas and chervil.
7 Heat 1 tbsp oil in a wok and stir-fry the beansprouts for two minutes.
Add the lime juice, 2 tsp soy sauce, 1 tbsp coriander and the lemon zest.
Put the mushrooms on a plate, spoon on the bean sprouts and juices and
serve with the pea dressing, garnished with coriander.
Converted by MC_Buster.
NOTES : Chef - Ross Burden
Recipe by: Ready Steady Cook
