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  • A Great Big Squidgy Dinner

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    Ingredients

    • 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

    Directions

    1. Preheat oven to 200c/400f/Gas 6.
    2. 1 Slice one tomato and retain. Cut a cross in the top of each remaining tomato and arrange in a small roasting tin.
    3. 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.
    4. 3 Peel the potato and retain the peelings. Chop the potato into cubes, add in to a pan of boiling salted water.
    5. 4 Simmer for five min, add in the minced ginger to the pan and continue cooking till the potatoes are tender.
    6. 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.
    7. 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.
    8. 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.
    9. 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.
    10. 9 For the Salad: Toss together the dandelion leaves, nasturtium and marigolds and half of the sliced tomato in a bowl.
    11. 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.
    12. 11 Pour the dressing over the salad and pile onto the centre of a plate. Sit the hard boiled Large eggs on top.
    13. 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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