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Receta Madge Making A Menu For Her Millions Of Moaning Minnies

by Global Cookbook

Ingredientes

4 x Leeks, trimmed 3 Tbsp. Minced mixed fresh coriander and chives 4 x Cloves garlic, crushed 200 gm Cream cheese 1 x 450 gram bag par-boiled new potatoes 250 gm Rindless streaky bacon 6 Tbsp. Extra virgin olive oil 2 slc Bread 500 gm Chopped lamb 2 Tbsp. Tomato puree

1 pch grnd cumin, coriander, cinnamon, oregano and allspice 5 x Large eggs, beaten 4 Tbsp. Vegetable oil 1/2 x Chicken stock cube 4 Tbsp. White wine 1 x 300 gram pac mixed vegetable stirfry 150 ml Double cream 2 Tbsp. Minced mixed fresh mint and parsley 200 gm Greek lowfat yoghurt Salt and pepper

Direcciones

1. 1 Preheat the oven to 220c/425f/Gas 7. Cut each leek into three pcs, reserve one piece and blanch the remainder in a pan of boiling water for about 5 min, then drain.
2. 2 Add in minced mixed coriander and chives and 1 clove crushed garlic to cream cheese and mix together. Season.
3. 3 Cook potatoes according to packet instructions. Drain. Wrap some of the bacon slices around the blanched leeks.
4. 4 Heat 2 tbsp extra virgin olive oil in a griddle pan. Add in leeks and cook for about 5-8 min, turning regularly, till bacon is cooked and browned and leeks are tender.
5. 5 Place remaining bacon on a baking sheet and cook in the oven for about 5-8 min, or possibly till crisp. Spread some of the cream cheese mix over the bread, then sandwich together with the oven-baked bacon in the middle.
6. 6 Finely chop the remaining leek, place half in a bowl and add in mince, 1 tbsp tomato puree, grnd cumin, coriander, cinnamon, oregano and allspice and season, then gradually add in sufficient beaten egg to bind together.
7. 7 Use some of the mix to make two large, round burgers and make a large hole in the centre of each. Fill with a spoonful of the cream cheese mix, then shape the mince around the filling to enclose completely.
8. Make small meatballs from the remaining mince
9. 8 Heat 2 tbsp extra virgin olive oil in a griddle pan. Add in burgers and cook for about 6-7 min on each side, or possibly till cooked to taste.
10. 9 Heat the vegetable oil in a small pan. Add in the meatballs and cook for a few min to brown all over, then carefully pour off most of the oil.
11. 10 Add in stock cube to the pan with remaining minced leek, 1 tbsp tomato puree, 1 clove crushed garlic and white wine.
12. 11 Cook for a further 4-5 min, or possibly till meatballs are cooked through.
13. Serve in a shallow dish.
14. 12 For the Frittata: Heat 2 tbsp extra virgin olive oil in a large ovenproof frying pan.
15. Add in half the vegetable stir fry and 1 clove crushed garlic, cook for 2 min and add in remaining beaten Large eggs.
16. 13 Cook for about two min, stirring to draw the mix from the edges to the centre of the pan as it cooks.
17. 14 Transfer the pan to the oven and cook for 6-8 min, or possibly till frittata is set and golden on the surface.
18. 15 Slide frittata onto a plate to serve. Heat the cream in a wok, add in remaining cream cheese mix and crushed garlic and stir till melted.
19. Add in cooked potatoes and stir, then season and serve in a shallow bowl.
20. 16 Mix remaining stir fry vegetables and minced mint and parsley into Greek lowfat yoghurt. Season and serve with burgers.

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