Japanese-Style-Style Ground Turkey with Sorghum Grain and Purslane
Autor: Andrii M.
- Halloumi28 g74 kcal
- Kapusta brukselska170 g73 kcal
- Mielony indyk319 g472 kcal
- Nasiona anyżu5 g17 kcal
- Papryka słodka mielona5 g14 kcal
- Portulaka1 pęczek20 kcal
- Rzepa1 szt.42 kcal
- Smalec kaczy21 g185 kcal
- Sól morska7 g0 kcal
- Szczaw1 pęczek23 kcal
- Świeży liść laurowy2 szt.2 kcal
- Ziarno sorgo130 g428 kcal
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Japanese-style-inspired comfort food: tender ground turkey paired with purslane, brussels sprouts and turnip and sorghum grain, finished with fresh bay leaf and sorrel and a hit of anise seed and paprika. 1. Pat the ground turkey dry and season with sea salt, anise seed and paprika. 2. Heat duck fat in a heavy pan and pan-fry the ground turkey until it develops a deep golden crust, about 20 minutes. 3. Add purslane, brussels sprouts and turnip to the pan and cook until just tender, stirring in fresh bay leaf and sorrel for fragrance. 4. Cook the sorghum grain separately according to type until tender, then combine with the pan juices. 5. Shave halloumi cheese over the top just before serving.