Well that should suit the little burgers
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Aubergine cut into six round slices | |
| 6 | tablespoons | Olive oil |
| 4 | tablespoons | Vegetable oil |
| ½ | Onion; finely chopped | |
| 1 | 500 gram bag frozen peas | |
| 6 | tablespoons | Chopped fresh flatleaf parsley |
| 600 | millilitres | Vegetable stock |
| 2 | tablespoons | Double cream |
| 50 | grams | Butter |
| 110 | grams | American long grain rice |
| 7 | Cherry tomatoes; 3 quartered and 4 | |
| ; halved | ||
| ½ | Vegetable stock cube | |
| 2 | tablespoons | Greek yoghurt |
| 1 | tablespoon | Dry white wine |
| 2 | teaspoons | Dijon mustard |
| 250 | grams | Lamb mince |
| 1 | tablespoon | Freshly chopped chervil |
| ¼ | Red chilli; deseeded, finely | |
| ; chopped | ||
| Worcestershire sauce | ||
| 2 | teaspoons | Soy sauce |
| 1 | Egg | |
| 1 | tablespoon | Runny honey |
| Salt and pepper | ||
Directions
Preheat oven to 110c/225f/Gas ¼.
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.