| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains, Meats, Eggs |
Greek |
Ready, Steady, Cook 2 |
1 |
servings |
INGREDIENTS
| 1 |
|
Aubergine cut into six round slices |
| 6 |
tb |
Olive oil |
| 4 |
tb |
Vegetable oil |
| 1/2 |
|
Onion; finely chopped |
| 1 |
|
500 gram bag frozen peas |
| 6 |
tb |
Chopped fresh flatleaf parsley |
| 600 |
ml |
Vegetable stock |
| 2 |
tb |
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 |
tb |
Greek yoghurt |
| 1 |
tb |
Dry white wine |
| 2 |
ts |
Dijon mustard |
| 250 |
g |
Lamb mince |
| 1 |
tb |
Freshly chopped chervil |
| 1/4 |
|
Red chilli; deseeded, finely |
|
|
; chopped |
|
|
Worcestershire sauce |
| 2 |
ts |
Soy sauce |
| 1 |
|
Egg |
| 1 |
tb |
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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