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Recipe Name: A Great Big Squidgy Dinner Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 2

Ingredients:
8 Vine tomatoes
4 Tablespoon(s) Olive oil
4 Sprigs fresh thyme
2 Cloves garlic
1 Potato, scrubbed clean
1 Teaspoon(s) Roughly chopped fresh ginger
2 Eggs
Vegetable oil for deep
frying
8 Tablespoon(s) Self-raising flour
1 Tablespoon(s) Chopped fresh tarragon
2 Teaspoon(s) Bicarbonate of soda
2 Lemons, juice of
2 Turkey breast steaks, about
350 g cut
into gougon strips
25 Gram(s) Butter
8 Tablespoon(s) Milk, about
1 Edible dandelion leaves
Washed, dried and roughly
chopped
A few edible nasturtium and
marigold
flowers
1 Onion, chopped
1 Tablespoon(s) Clear honey
Salt and pepper
Directions:
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 olive oil and lay the thyme sprigs
and garlic on top. Cook in the oven for about 20 minutes, or until the
tomatoes are tender. 3 Peel the potato and retain the peelings. Chop
the potato into cubes, add to a pan of boiling salted water. 4 Simmer
for five minutes, add the chopped ginger to the pan and continue
cooking until the potatoes are tender. 5 Cook the eggs in a pan of
boiling water for about 7-10 minutes, 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 the chopped
tarragon, bicarbonate of soda and juice of 1 lemon. 7 Add enough milk
to make a batter. Dip the turkey pieces in the batter to coat and deep
fry until cooked through and golden. Drain on kitchen paper. 8 Deep
fry the potato peelings until golden and drain on kitchen paper. Drain
the potatoes and ginger and mash with butter, 2 tbsp 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
olive oil in a small pan. Add the chopped onion and cook gently until
softened and golden, add 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 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. Converted by
MC_Buster. Per serving: 519 Calories (kcal); 44g Total Fat; (72%
calories from fat); 10g Protein; 27g Carbohydrate; 223mg Cholesterol;
196mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1
Vegetable; 1/2 Fruit; 8 Fat; 0 Other Carbohydrates Recipe by: Ready
Steady Cook Converted by MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 518
Calories From Fat: 393
Total Fat: 44.5g
Cholesterol: 217.8mg
Sodium: 461.6mg
Potassium: 724.2mg
Carbohydrates: 20.4g
Fiber: 6g
Sugar: 7.8g
Protein: 14.6g


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