Madge making a menu for her millions of moaning minnies

Yield: 2 servings

Measure Ingredient
4 \N Leeks; trimmed
3 tablespoons Chopped mixed fresh coriander and chives
4 \N Cloves garlic; crushed
200 grams Cream cheese
1 \N 450 gram bag par-boiled new potatoes
250 grams Rindless streaky bacon
6 tablespoons Olive oil
2 slices Bread
500 grams Minced lamb
2 tablespoons Tomato puree
1 \N Pinches ground cumin; coriander,
\N \N ; cinnamon, oregano
\N \N ; and allspice
5 \N Eggs; beaten
4 tablespoons Vegetable oil
½ \N Chicken stock cube
4 tablespoons White wine
1 \N 300 gram pac mixed vegetable stirfry
150 millilitres Double cream
2 tablespoons Chopped mixed fresh mint and parsley
200 grams Greek yoghurt
\N \N Salt and pepper

1 Preheat the oven to 220c/425f/Gas 7. Cut each leek into three pieces, reserve one piece and blanch the remainder in a pan of boiling water for about 5 minutes, then drain.

2 Add chopped mixed coriander and chives and 1 clove crushed garlic to cream cheese and mix together. Season.

3 Cook potatoes according to packet instructions. Drain. Wrap some of the bacon slices around the blanched leeks.

4 Heat 2 tbsp olive oil in a griddle pan. Add leeks and cook for about 5-8 minutes, turning regularly, until bacon is cooked and browned and leeks are tender.

5 Place remaining bacon on a baking sheet and cook in the oven for about 5-8 minutes, or until crisp. Spread some of the cream cheese mixture over the bread, then sandwich together with the oven-baked bacon in the middle.

6 Finely chop the remaining leek, place half in a bowl and add mince, 1 tbsp tomato puree, ground cumin, coriander, cinnamon, oregano and allspice and season, then gradually add enough beaten egg to bind together.

7 Use some of the mixture to make two large, round burgers and make a large hole in the centre of each. Fill with a spoonful of the cream cheese mixture, then shape the mince around the filling to enclose completely.

Make small meatballs from the remaining mince 8 Heat 2 tbsp olive oil in a griddle pan. Add burgers and cook for about 6-7 minutes on each side, or until cooked to taste.

9 Heat the vegetable oil in a small pan. Add the meatballs and cook for a few minutes to brown all over, then carefully pour off most of the oil.

10 Add stock cube to the pan with remaining chopped leek, 1 tbsp tomato puree, 1 clove crushed garlic and white wine.

11 Cook for a further 4-5 minutes, or until meatballs are cooked through.

Serve in a shallow dish.

12 For the Frittata: Heat 2 tbsp olive oil in a large ovenproof frying pan.

Add half the vegetable stir fry and 1 clove crushed garlic, cook for 2 minutes and add remaining beaten eggs.

13 Cook for about two minutes, stirring to draw the mixture from the edges to the centre of the pan as it cooks.

14 Transfer the pan to the oven and cook for 6-8 minutes, or until frittata is set and golden brown on the surface.

15 Slide frittata onto a plate to serve. Heat the cream in a wok, add remaining cream cheese mixture and crushed garlic and stir until melted.

Add cooked potatoes and stir, then season and serve in a shallow bowl.

16 Mix remaining stir fry vegetables and chopped mint and parsley into Greek yoghurt. Season and serve with burgers.

Converted by MC_Buster.

Per serving: 1323 Calories (kcal); 115g Total Fat; (78% calories from fat); 27g Protein; 45g Carbohydrate; 577mg Cholesterol; 669mg Sodium Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 5½ Vegetable; 0 Fruit; 21 Fat; 0 Other Carbohydrates

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0n.

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