Overcoming Iceberg Lettuce Tragedy_2 Iceberg Lettuce and Meat Mille-Feuille (dinner 3 Sep)

As introduced in Japanese Hamburger Steak known as "Hambagu", I stored pre-heated Hamburger Steak pieces (made of minced meat mix) in my freezer. 
This time, I used them for 
Iceberg Lettuce and Meat Mille-Feuille.


This dish makes iceberg lettuce as a principal ingredient while usually a supporting when it is cooked.

Ingredients

• 10-15 large leaves of Iceberg Lettuce
• 400-600cc of Tomato juice
• minced meat mix

<minced meat mix>
Mix all ingredients as the following
Minced meat (beef and pork) 400-500g 

Large round onion  1/2 (chopped into small and pan-fried for 3-4 mins until they get translucent)

Breadcrumb  1 cup
Milk 1/2 cup

Beaten egg 1

Chicken stock 1/2 cube

Paprika or nutmeg  1/2 teaspoon

Salt and pepper
Vegetable oil

Directions

1. Flatten each piece of meat into 5 mm thickness. Place a piece in between cling films and spread it with a rolling pin

2. Place 2-3 pieces of iceberg lettuce to cover the bottom of a small pan and place the flattened meat over it. Make layers of lettuce and meat one after the other as Mille-Feuille. Make sure to complete the top layer with iceberg lettuce

3. Add tomato juice until to the level of the top layer

4. Make 4-5 small holes on a sheet of aluminium foil then cover the top of the Meat Mille-Feuille with it. Bring the pan into boil then turn the heat at small temperature and cook it for 15- 20 mins.

5. Place the entire piece of the Meat Mille-Feuille with a spatula on a large deep dish. Divide it with a knife to serve. 

The crunchy texture of cooked iceberg lettuce is enhanced by the smooth meat layer then the rich and sour tomato sauce perfectly unites these two!! 

This is very economical, easy to prepare and yummy dish!!

As I made only small portions of Meat Mille-Feuille, I add one more main dish.

Just season salmon fillet with salt, grill it at 250C temperature for 6-7 mins and drop soy sauce to serve.

Salad was also enjoyable. 
Fry the paprika and tomatoes in a small amount of vegetable oil for 30-40 seconds each.
Dress them with sugar (1 tablespoon), salt (1/2 teaspoon), vinegar (1 tablespoon), sesame oil (1 teaspooon). I mixed them with cucumber,  coriander leaf and pine nuts.

Total time to prepare: 40 mins

Total cost: 5.7 pounds (1.5 for meat mix, 3.2 for salmon, 1 for veggies)

Next morning, I made tomato risotto with the tomato sauce from the Meat Mille-Feuille remained in the pan. Boil 1 cup of cooked rice and 1/4 chopped onion with the Meat Mille-Feuille sauce for 10 mins in a pan. Add parmesan cheese and poached egg and top with dill and a tablespoon of truffle oil to serve.