Japanese-Style-Style Ground Turkey with Sorghum Grain and Purslane
- Anise seed5 g17 kcal
- Brussels sprouts170 g73 kcal
- Duck fat21 g185 kcal
- Fresh bay leaf2 piece2 kcal
- Ground turkey319 g472 kcal
- Halloumi cheese28 g74 kcal
- Paprika5 g14 kcal
- Purslane1 bunch20 kcal
- Sea salt7 g0 kcal
- Sorghum grain130 g428 kcal
- Sorrel1 bunch23 kcal
- Turnip1 piece42 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
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.