200 g (7 oz) 1 1/3 cups long grain rice
2.5 litres (5 pt) 10 cups water
1 tsp salt
600 g (1 1/4 lbs) turkey liver
1 tbsp plain flour (All purpose)
4 oz (100 g) shallots
1/2 stick + 1 tbsp (5 Tbsp) 2 1/2 oz butter
3 tbsp curry powder
1/2 cup (50 g) 2 oz slivered almonds
125 ml (4 fl oz) 1/2 cup single light cream
125 ml (4 fl oz) 1/2 cup chicken stock
2 pinches white pepper
2 small bananas
1 tsp lemon juice
2.5 litres (5 pt) 10 cups water
1 tsp salt
600 g (1 1/4 lbs) turkey liver
1 tbsp plain flour (All purpose)
4 oz (100 g) shallots
1/2 stick + 1 tbsp (5 Tbsp) 2 1/2 oz butter
3 tbsp curry powder
1/2 cup (50 g) 2 oz slivered almonds
125 ml (4 fl oz) 1/2 cup single light cream
125 ml (4 fl oz) 1/2 cup chicken stock
2 pinches white pepper
2 small bananas
1 tsp lemon juice
method
1. Wash rice in sieve under running water until water runs clear.
2. Bring water and salt to the boil. Turn rice into rapidly boiling water and continue to boil for 20 minutes.
3. Wash liver carefully and dry, cut evenly into slices and dust with flour.
4. Peel and finely chop shallots
5. Melt 40 g (1 1/2 oz) of the butter in a large, heavy bottomed pan and fry shallots until transparent.
6. Add liver and continue to fry for 5 minutes, turning continuously.
7. Sprinkle 2 tbsp of the curry powder and the slivered almonds over liver. Add cream and chicken stock, then simmer very gently over low heat for 5 minutes.
8. Season to taste with salt and pepper.
9. Drain rice in a sieve. Peel and slice bananas before browning in remaining butter.
10. Mix remaining curry powder and rice with banana slices, adding lemon juice to taste.
11. Serve ragout with banana rice.
2. Bring water and salt to the boil. Turn rice into rapidly boiling water and continue to boil for 20 minutes.
3. Wash liver carefully and dry, cut evenly into slices and dust with flour.
4. Peel and finely chop shallots
5. Melt 40 g (1 1/2 oz) of the butter in a large, heavy bottomed pan and fry shallots until transparent.
6. Add liver and continue to fry for 5 minutes, turning continuously.
7. Sprinkle 2 tbsp of the curry powder and the slivered almonds over liver. Add cream and chicken stock, then simmer very gently over low heat for 5 minutes.
8. Season to taste with salt and pepper.
9. Drain rice in a sieve. Peel and slice bananas before browning in remaining butter.
10. Mix remaining curry powder and rice with banana slices, adding lemon juice to taste.
11. Serve ragout with banana rice.
serving amount
serves 4
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