Recipe for Well That Should Suit the Little Burgers 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
1 servings
Ingredients:
Amount Ingredient
1 x Aubergine cut into six round slices
6 tbl Olive oil
4 tbl Vegetable oil
1/2 x Onion, finely chopped
1 x 500 gram bag frozen peas
6 tbl Chopped fresh flatleaf parsley
600 ml Vegetable stock
2 tbl Double cream
50 gm Butter
110 gm American long grain rice
7 x Cherry tomatoes, 3 quartered and 4 halved
1/2 x Vegetable stock cube
2 tbl Greek yoghurt
1 tbl Dry white wine
2 tsp Dijon mustard
250 gm Lamb mince
1 tbl Freshly chopped chervil
1/4 x Red chilli, deseeded, finely chopped
Worcestershire sauce
2 tsp Soy sauce
1 x Egg
1 tbl Runny honey
Instructions:
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 Baileys.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Well Bred Maid   ::   Well-Done Steak   ...