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Lei Lei Wyatt
Steak of the hare with mango gravy
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Ingredients
Directions
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Grate the ginger. Squeeze the garlic over a deep plate and mix in the ginger, sambal, soy sauce and oil. Roll the steaks through this marinade and leave them for at least 10 minutes.
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Wash the star fruit and cut the fruit into wafer-thin slices. Peel the mangoes with a peeler. Scrape off half of the amount of mango with a peeler or cheese slicer, and stick them as carpaccio on the plates. Sprinkle some lime juice over it. Cover the plates loosely with plastic wrap.
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Cut the rest of the mango meat and the flesh of the other mango into pieces of the kernel. Grind the mango pieces in the food processor to a smooth puree.
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Heat a frying pan until it is piping hot and fry the steaks in 4-6 minutes nicely brown and inside rosé. Place the steaks on a plate and let them rest under aluminum foil.
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Stir in the sherry, fond and mango puree through the shortening and let everything boil down to a tasty, bound gravy. Place the steaks on the mango carpaccio and spoon over a spoonful of mango gravy. Garnish with the star fruit. Serve the rest of the mango jus. Delicious with rice and broccoli florets.
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Nutrition
370Calories
Fat17% DV11g
Protein76% DV38g
Carbs8% DV25g
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