0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables, Dairy, Grains, Meats, Eggs Greek Cook 2, Ready, Steady 1 Servings

INGREDIENTS

1 Aubergine cut into six round
slices
6 T Olive oil
4 T Vegetable oil
1/2 Onion, finely chopped
1 500 gram bag frozen peas
6 T Chopped fresh flatleaf
parsley
600 Vegetable stock
2 T Double cream
50 g Butter
110 g American long grain rice
7 Cherry tomatoes, 3 quartered
and 4
halved
1/2 Vegetable stock cube
2 T Greek yoghurt
1 T Dry white wine
2 t Dijon mustard
250 g Lamb mince
1 T Freshly chopped chervil
1/4 Red chilli, deseeded finely
chopped
Worcestershire sauce
2 t Soy sauce
1 Egg
1 T Runny honey
Salt and pepper

INSTRUCTIONS

Preheat oven to 110c/225f/Gas 1/4.  1 Marinade the aubergine slices in
6 tbsps olive oil. In a saucepan  heat 1 tbsp vegetable oil and cook
the onion until softened.  2 Add the peas, 4 tbsps chopped flatleaf
parsley, vegetable stock and  double cream. Bring to the boil and cook
for five minutes. Pour into a  blender and blend until smooth.
Reserving 75ml/5fl oz, return the  rest to the pan, reheat and season.
3 In a small pan melt 25g/1oz butter and stir in the rice, season.  Add
the quartered tomatoes, stock cube and cover with boiling water.  4
Cook until the rice is soft, adding more water if necessary. Stir
through 2 tbsp parsley. Butter two dariole moulds and fill with the
rice. Put into a warming oven.  5 In a bowl mix the Greek yoghurt with
the reserved pea soup, wine and  Dijon mustard. Season and keep to one
side.  6 In a bowl mix the mince with the chopped chervil, chilli, dash
of  Worcestershire sauce, soy and bind together with the egg, season.
Form the mixture into four patties.  7 Heat 2 tbsp vegetable oil in a
frying pan and cook the patties until  brown and cooked through, keep
warm. Heat a griddle pan with 1 tbsp  vegetable oil and cook the
aubergine slices until golden on both  sides, season and keep warm.  8
Melt 25g/1oz butter in a frying pan and fry the tomato halves. Pour
over the honey and cook for another minute.  9 Layer the patties and
aubergines into two towers. Put on a plate  and turn out the rice.
Spoon the tomatoes on top of the rice. Drizzle  the pea and yoghurt mix
around the plate. Serve.  11 Place a quarter of the blueberries in the
base of a sundae dish  and top with the coffee cream mix. Sprinkle with
a few blueberries  and top with the Bailey's.  Converted by MC_Buster.
Per serving: 2488 Calories (kcal); 193g Total Fat; (68% calories from
fat); 50g Protein; 148g Carbohydrate; 303mg Cholesterol; 5976mg  Sodium
Food Exchanges: 9 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0  Fruit; 38
Fat; 0 Other Carbohydrates  Recipe by: Ready Steady Cook  Converted by
MM_Buster v2.0n.

A Message from our Provider:

“Jesus: Because only the best will do”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2122
Calories From Fat: 1655
Total Fat: 187.8g
Cholesterol: 293.5mg
Sodium: 1657.5mg
Potassium: 2808.4mg
Carbohydrates: 87.3g
Fiber: 29.1g
Sugar: 18.7g
Protein: 37.6g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?