Chinese Leaves & Minced Pork Millefeuille Cake

Simmered in a tomato sauce, this delicious dish will fill you up but it's still refreshing.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 4 Prep: 20 min Cook: 35 min

Ingredients

Chinese leaves bunch 1/2
Minced beef & pork 300g
Bacon rashers 6
Onion 1
Potato starch or cornflour 1 tbsp
Cooked rice 100g
Egg 1
Nutmeg a little
Salt & pepper as required
Bay leaf 1
Tinned tomatoes 1
Stock cube 1
Hot water 1/2 cup
Wholegrain mustard as required
Potato starch in a bit of water as required

Method

1
Separate the Chinese leaves and cut these and the bacon into half across. Finely chop the onion.
2
Put the onion in a bowl and dredge with the potato starch.
3
Add the minced meat, cooked rice, egg, salt & pepper and nutmeg and mix together by hand.
4
In a deep pan, lay the bottom ends of the Chinese leaves and top with half of Step 3. Spread out evenly. Top with half of the bacon and half of the Chinese leaves green parts.
5
Layer again with the remaining half of the minced meat, bacon and Chinese leaves.
6
Sieve the tinned tomatoes over the top and the pour in the stock (cube dissolved in water). Add the bay leaf and put the lid on. Turn the heat on high.
7
When it starts to boil, turn the heat down to low and simmer for 30 minutes. Remove the minced meat and Chinese leaves layered cake onto a plate.
8
Pour in the potato starch in water to thicken the remaining sauce, then pour this over the cake. Serve with the wholegrain mustard in slices to see the layers.

Tips & Note

●Using the Chinese leaves will give this dish a softer texture than using cabbage
●This recipe makes a millefeuille dish from a rolled cabbage recipe, they're essentially the same
●The rice works to hold the cake together and also fills you up nicely

Chinese Leaves & Minced Pork Millefeuille Cake

Simmered in a tomato sauce, this delicious dish will fill you up but it's still refreshing.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 4

Prep: 20 min

Cook: 35 min

Ingredients

Chinese leaves bunch 1/2
Minced beef & pork 300g
Bacon rashers 6
Onion 1
Potato starch or cornflour 1 tbsp
Cooked rice 100g
Egg 1
Nutmeg a little
Salt & pepper as required
Bay leaf 1
Tinned tomatoes 1
Stock cube 1
Hot water 1/2 cup
Wholegrain mustard as required
Potato starch in a bit of water as required

Chinese Leaves & Minced Pork Millefeuille Cake

Recipe ID :829 Posted on 29 JUN 2015

Serves 4

Prep 20min
Cook 35min
views 1,663
printed 157

saved 0

Simmered in a tomato sauce, this delicious dish will fill you up but it's still refreshing.

Share

Ingredients

Print Ingredients Email Ingredients
1/2
300g
6
1
1 tbsp
100g
1
a little
as required
1
1
1
1/2 cup
as required
as required

Method

Prep
20min
Cook
35min
1
Separate the Chinese leaves and cut these and the bacon into half across. Finely chop the onion.
2
Put the onion in a bowl and dredge with the potato starch.
3
Add the minced meat, cooked rice, egg, salt & pepper and nutmeg and mix together by hand.
4
In a deep pan, lay the bottom ends of the Chinese leaves and top with half of Step 3. Spread out evenly. Top with half of the bacon and half of the Chinese leaves green parts.
5
Layer again with the remaining half of the minced meat, bacon and Chinese leaves.
6
Sieve the tinned tomatoes over the top and the pour in the stock (cube dissolved in water). Add the bay leaf and put the lid on. Turn the heat on high.
7
When it starts to boil, turn the heat down to low and simmer for 30 minutes. Remove the minced meat and Chinese leaves layered cake onto a plate.
8
Pour in the potato starch in water to thicken the remaining sauce, then pour this over the cake. Serve with the wholegrain mustard in slices to see the layers.

Tips & Note

●Using the Chinese leaves will give this dish a softer texture than using cabbage
●This recipe makes a millefeuille dish from a rolled cabbage recipe, they're essentially the same
●The rice works to hold the cake together and also fills you up nicely

HOME
KitchenCIB
I’ve got 181 recipes!

KITCHENCIB
Step into my kitchen!
Not a pork chop! This recipe has a delicious sauce made with ketchup and Worcester sauce, it goes well with pasta or rice.
Pork loin fillet, Salt & pepper, Flour, Onion (medium), Garlic, Tomato ketchup, Worcester sauce, Pork stock, Pepper, Butter
HOME
Goes well with lots of healthy vegetables.
Tinned red salmon (small), Round or curly lettuce, Celery, Spring onions, Sesame oil, Sauce:, Light soy sauce, Vinegar, Sugar
HOME
Tinned foods are actually very tasty, we should use them more!
Tinned sardines in spicy tomato sauce, Olive oil, Garlic, Shallot, Chicken stock cube, Spaghetti, Black olives, Capers, Dried chilli , Parsley / Parmesan
HOME
I used S&B Kokumaro curry roux cubes and chicken stock - you can't get it wrong!
Chicken breast fillets, Salt & pepper, Flour, Carrots, Onion, Potatoes, Garlic, Ginger, Chicken stock cube, Japanese curry cubes, Hot water, Boiled egg (optional)
HOME
I adapted the recipe from JasmineAndAlmond's Stir-Fried Beansprouts and Tuna, by just putting it inside some slices of bread.
Tinned tuna (in sunflower oil), Sliced bread, Beansprouts, Mayonnaise , Soy sauce, Salt & pepper
HOME
Close the bread lids and wrap in cling film to make a handy portable picnic item!
Bread rolls, Leftover roast chicken , Lettuce leaf, Peri peri sauce, King prawns, Mayonnaise, Parsley
HOME

Comment


Upload your
“I made it!!” photo

Similar Recipe

These croquettes are made with delicious sweet potato.
Sweet potato, Butternut squash (medium), Onion (medium), Spinach leaves, Salt & pepper, Chilli powder, Oil for frying, Panko breadcrumbs, Egg , Plain flour
Using walnuts gives this a deep and tasty finish, it has a nice crunch too.
Smoked haddock fillet, Rice, Water, Milk, White wine, Dashi stock powder, Leek, Courgette, Walnuts or almonds, Rocket, Olive oil, Creme fraiche, Cheese
Make lots but you'll eat all of it...your bowl will be empty straightaway. It's perfect as a side dish but also goes well with fish or other main dishes.
Chinese leaves, Salt, Sugar, Dashi stock granules, Mayonnaise, Crushed sesame seeds, Bonito flakes pack
himawari
HOME
Sweet red peppers work the best in this recipe for flavour and colour.
Red pepper (large), Onion, Olive oil, White wine, Water, Stock cube, Garlic, Natural yogurt, Coriander powder, Paprika, Cayenne pepper, Coriander, Pine nuts
Yukiko
PRO
Make a delicious salmon onigiri and use the remaining salmon to make a tasty Ishikari pot-style miso soup.
Salmon fillet, Salt, Cooked rice , Mayonnaise, Sesame oil, Nori sheet
KitchenCIB
HOME
Improve the standard basic pancake dish by adding rice.
Vegetable oil, Unsmoked streaky bacon rashers, Okonomiyaki sauce, Mayonnaise, Bonito flakes, Green laver, Pancake:, Cooked rice, Cabbage, Spring onions, Self raising flour, Eggs, Water, Tinned sweetcorn, Cheddar cheese

All New Recipes

Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.
 
The combination of chocolate, peanut butter and oatmeal are the trifecta of flavor for cookies! In this special episode my wife shows her outstanding recipe for No-Bake Chocolate Peanut Butter Oatmeal Cookies that will be the best cookies that you have ever eaten! See my beautiful wife’s recipe
 
Sea scallops are a delicacy that appear in cuisines from many different countries. Some believe that only a trained chef can make perfectly cooked sea scallops. I believe that any home cook can make perfect sea scallops and demonstrate how to do this in the video.
 
Brasato al Barolo is savoury, tender beef slowly braised in a rich and full-flavoured Italian wine. Watch now to see how to make this dish in the latest video from POV Italian Cooking.