Lagrange Classic - Page 49

CURRIED TURKEY WITH COCONUT MILK
(for 4 persons)
600 g turkey llets, ½ red sweet pepper, ½ green sweet pepper,
1 leek, 2 cloves garlic, 50 cl coconut milk (unsweetened), 6 leaves
basil, chives, curry powder, salt and pepper.
Preparation: Slice the sweet peppers into thin strips, mince the leek
and crush the garlic. Bring the coconut milk to a boil (thermostat
on max) in the wok. Add all vegetables and cook for 10 minutes.
During cooking, cut the turkey llets into strips and sprinkle all
sides with curry. Tap to remove excess powder. Add the meat
to the vegetables, add salt and pepper and allow to simmer for
approximately 20 minutes (thermostat on 2/3). Check the meat for
doneness. Remove the wok from the heat and add the basil and chives.
Side dish: basmati rice.
BROCCOLI STIR-FRY WITH SCENTED MUSHROOMS
(for 4 persons)
500 g broccoli, 1 handful dried scented mushrooms, 1 clove garlic,
diced, 3 tbsp olive oil, 2 tbsp soy sauce, 1 tbsp diced ginger, salt
and pepper.
Preparation: Separate the broccoli into small bouquets. Blanch for
1 minute in boiling water. Rehydrate the mushrooms for 5 minutes
in hot water. Pour the oil in the wok and heat with the thermostat
on max. Add the vegetables and other remaining ingredients.
Cook (thermostat on 3/Maxi) for 15 minutes. Serve.
FISH AND VEGETABLE STIR-FRY
(for 4 persons)
80 ml (16 tsp) soy sauce, salt, 8 ml (2 tsp) cumin powder, 4 pinches
curry, 4 large pinches fresh ginger, grated, juice of 2 lemons, 400 g
cod or haddock llets, washed, dried and cut into strips, 40 ml (2 tsp)
sesame oi l, 4 carrots, peeled and cut into thin strips, 4 celery stalks,
cut into thin strips, 8 shiitake mushrooms nely minced, 300 ml
snow peas cut in halves, 200 ml bean sprouts, rinsed under hot
water and drained, 200 ml poultry bouillon, 60 ml diced coriander,
200 ml whole rice.
Preparation: Mix the soy sauce with the salt, cumin, curry, ginger and
lemon juice. Macerate the sh in the mixture for 10 minutes.
In the wok, heat 20 ml (4 tsp) of sesame oil and brown the sh
(thermostat on max) for 5 to 6 minutes while moving it around
constantly. Remove the sh from the wok and set aside. In the wok
again, add the rest of the oil and sauté all of the vegetables for
5 to 6 minutes (thermostat on max). Mix in the bean sprouts and
allow to simmer for 1 minute. Drain off the bouillon and allow to
reduce for 4 minutes. Adjust the seasoning and mix in the coriander.
Return the sh to the pan and let sit for several minutes. Serve with rice.
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