Turkey Gravy-Glazed Anchovy with Cherry Tomato
- Anchovy2 piece17 kcal
- Cherry tomato2 piece5 kcal
- Curry powder4 g13 kcal
- Dandelion greens1 bunch45 kcal
- Ras el hanout2 g8 kcal
- Salt7 g0 kcal
- Sticky rice152 g562 kcal
- Thyme1 sprig1 kcal
- Turkey gravy245 ml125 kcal
- Vegetable shortening12 g106 kcal
- Watercress1 bunch9 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender anchovy paired with cherry tomato, dandelion greens and watercress and sticky rice, finished with thyme and a hit of curry powder and ras el hanout. 1. Pat the anchovy dry and season with salt, curry powder and ras el hanout. 2. Heat vegetable shortening in a heavy pan and sauté the anchovy until it develops a deep golden crust, about 12 minutes. 3. Add cherry tomato, dandelion greens and watercress to the pan and cook until just tender, stirring in thyme for fragrance. 4. Cook the sticky rice separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of turkey gravy before serving hot.