Steam
2 whole large leaves from a pointed cabbage for 10 minutes.
Flatten
a quarter pounder quality beef burger with a kitchen hammer and dry fry on
medium heat for 3 minutes. Turn over and repeat on the other side. Remove and
set aside.
For the home made tomato sauce:
Rinse and chop 3 spring onions, 1 stick of celery, 1
large flat mushroom and grate a small carrot. Grate a small head of garlic.
Place all in a deep frying pan which you have been heating on the hob with 1 tsp
oil and fry for one minute.
In a small bowl mix 1 tbsp dried oregano, 1 tsp white
pepper, 1 tsp fresh ground black pepper, 1 tsp hot paprika, 1 tsp balsamic
vinegar and 1 tsp runny honey and sprinkle over the tomatoes as you are
bringing it to boil stirring in. Lower the heat to a simmer.
Add a handful of washed spinach, a finely diced sundried tomato and a 454g tin of peeled plum
tomatoes. Snip the tomatoes with a pair of scissors dicing roughly. Turn the
heat up to bring to a boil.
Add 4 small new potatoes to the pan and 2 pak choi light
green lower portions bud cuts.
Wrap the quarter pounder beef burger between the two
steamed pointed cabbage leaves like a parcel, and place in the centre of the
tomato sauce then top with 1 tbsp green pesto.
Add
a lid and leave for 15 minutes, turn the burger parcel and new potatoes over and
cook another 15 minutes before serving.
If you want to know more about tofu check out
Check out my recipe Mushroom Tofu
and
another of my recipes
Tofu in pulses
Check out my recipe Mushroom Tofu
and
another of my recipes
Tofu in pulses
Lamb stir fry with home-made Teriyaki sauce
Crispy half duck with hoisin sauce
Jasmine chorizo fried rice
Lemon drizzle muffins
Giant lemon pancake n Maple Syrup Dessert
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