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Ingredients
- 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
Directions
- 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 Add in minced 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 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 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 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 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.
- Make small meatballs from the remaining mince
- 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.
- 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.
- 10 Add in stock cube to the pan with remaining minced leek, 1 tbsp tomato puree, 1 clove crushed garlic and white wine.
- 11 Cook for a further 4-5 min, or possibly till meatballs are cooked through.
- Serve in a shallow dish.
- 12 For the Frittata: Heat 2 tbsp extra virgin olive oil in a large ovenproof frying pan.
- Add in half the vegetable stir fry and 1 clove crushed garlic, cook for 2 min and add in remaining beaten Large eggs.
- 13 Cook for about two min, stirring to draw the mix from the edges to the centre of the pan as it cooks.
- 14 Transfer the pan to the oven and cook for 6-8 min, or possibly till frittata is set and golden on the surface.
- 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.
- Add in cooked potatoes and stir, then season and serve in a shallow bowl.
- 16 Mix remaining stir fry vegetables and minced mint and parsley into Greek lowfat yoghurt. Season and serve with burgers.
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