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Ингредиенты
- 8 x Vine tomatoes
- 4 Tbsp. Extra virgin olive oil
- 4 sprg fresh thyme
- 2 x Cloves garlic
- 1 x Potato, scrubbed clean
- 1 tsp Roughly minced fresh ginger
- 2 x Large eggs Vegetable oil for deep frying
- 8 Tbsp. Self-raising flour
- 1 Tbsp. Minced fresh tarragon
- 2 tsp Bicarbonate of soda
- 2 x Lemons, juice of
- 2 x Turkey breast steaks, about 350 g cut into gougon strips
- 25 gm Butter
- 8 Tbsp. Lowfat milk, about
- 1 bn Edible dandelion leaves Washed, dry and roughly minced A few edible nasturtium and marigold flowers
- 1 lrg Onion, minced
- 1 Tbsp. Clear honey Salt and pepper
Инструкции
- Preheat oven to 200c/400f/Gas 6.
- 1 Slice one tomato and retain. Cut a cross in the top of each remaining tomato and arrange in a small roasting tin.
- 2 Drizzle over 2 tbsp extra virgin olive oil and lay the thyme sprigs and garlic on top. Cook in the oven for about 20 min, or possibly till the tomatoes are tender.
- 3 Peel the potato and retain the peelings. Chop the potato into cubes, add in to a pan of boiling salted water.
- 4 Simmer for five min, add in the minced ginger to the pan and continue cooking till the potatoes are tender.
- 5 Cook the Large eggs in a pan of boiling water for about 7-10 min, depending on taste. Remove the shells and cut in half.
- 6 Fill a deep pan one third full with vegetable oil and heat. Place the flour in a bowl, add in the minced tarragon, bicarbonate of soda and juice of 1 lemon.
- 7 Add in sufficient lowfat milk to make a batter. Dip the turkey pcs in the batter to coat and deep fry till cooked through and golden brown. Drain on kitchen paper.
- 8 Deep fry the potato peelings till golden brown and drain on kitchen paper. Drain the potatoes and ginger and mash with butter, 2 tbsp lowfat milk and season.
- 9 For the Salad: Toss together the dandelion leaves, nasturtium and marigolds and half of the sliced tomato in a bowl.
- 10 Heat 2 tbsp extra virgin olive oil in a small pan. Add in the minced onion and cook gently till softened and golden brown, add in the honey and juice of 1 lemon, mix together and season.
- 11 Pour the dressing over the salad and pile onto the centre of a plate. Sit the hard boiled Large eggs on top.
- 12 Spoon the mash onto another plate, sit the turkey gougons on top and arrange the remaining tomato slices around the edge of the plate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 371g | |
| Recipe makes 2 servings | |
| Calories 643 | |
| Calories from Fat 383 | 60% |
| Total Fat 43.3g | 54% |
| Saturated Fat 12.21g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 238mg | 79% |
| Sodium 1833mg | 76% |
| Potassium 738mg | 21% |
| Total Carbs 52.03g | 14% |
| Dietary Fiber 5.2g | 17% |
| Sugars 7.92g | 5% |
| Protein 14.72g | 24% |
