Free Recipe Easy Peasy Lindsey Squeezy
Recipe Type: R Recipes
Recipe Preparation: bake
Cooking Ingredients for Easy Peasy Lindsey Squeezy Recipe
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
Easy Peasy Lindsey Squeezy Preparation
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 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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