Recipe - Well That Should Suit The Little Burgers

1 Aubergine cut into six round
slices
6 tablespoon Olive oil
4 tablespoon Vegetable oil
One half Onion; finely chopped
1 500 gram bag frozen peas
6 tablespoon Chopped fresh flatleaf
parsley
600 ml Vegetable stock
2 tablespoon Double cream
50 g Butter
110 g American long grain rice
7 Cherry tomatoes; 3 quartered
and 4
; halved
One half Vegetable stock cube
2 tablespoon Greek yoghurt
1 tablespoon Dry white wine
2 teaspoon Dijon mustard
250 g Lamb mince
1 tablespoon Freshly chopped chervil
One fourth Red chilli; deseeded, finely
; chopped
Worcestershire sauce
2 teaspoon Soy sauce
1 Egg
1 tablespoon Runny honey
Salt and pepper

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.