| 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.
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Nutrition (calculated from recipe ingredients)
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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