| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Greek |
Sainsbury4, Sainsbury’s |
6 |
servings |
INGREDIENTS
| 25 |
g |
Butter; (1oz) |
| 4 |
|
Rashers back bacon; chopped |
| 75 |
g |
Button mushrooms; chopped (3oz) |
| 2 |
|
Cloves garlic; crushed |
| 500 |
g |
Turkey mince; (1lb) |
|
|
Grated rind and juice of 1/2 lemon |
| 4 |
tb |
Natural Greek yogurt |
| 4 |
|
Salad onions; finely chopped |
|
|
Salt and freshly ground black pepper |
|
|
Lemon slices to garnish |
|
|
Warm crusty bread or crisp vegetable |
|
|
; crudites to serve |
INSTRUCTIONS
1. Melt the butter and fry the bacon, mushrooms, garlic and turkey mince
for 8-10 minutes, stirring occasionally.
2. Place in a food processor or blender and process until smooth. Allow to
cool.
3. Stir in the lemon rind and juice, yoghurt, salad onions and add
seasoning to taste.
4. Spoon into a serving dish or individual dishes and chill. Serve
decorated with lemon slices and accompany with crusty bread or vegetable
crudites.
Converted by MC_Buster.
NOTES : A delicious starter served with freshly made melba toast and a
salad garnish or a light supper with a mixed salad and crusty bread.
Converted by MM_Buster v2.0l.
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