Hello People, yes yes Hajra’s Kitchen is still alive and kicking. Lack of blogging and recipes is due to a number of personal reasons. Thanks for understanding ❤️
So recently the amazing Aldi contacted me and asked if I wanted to do a feature on their products. They very kindly sent me some vouchers to use in their store. I am a huge Aldi fan as I shop their regularly and I think their products are great value for money, the quality is brilliant and the fact they now do certain branded items its even better.
These are some of the lovely items I purchased today!
Anyways after racking my brain I thought as we are still in kind of a Summer I’d make a main…the Lamb Sliders and dessert was a mango & Passionfruit cheesecake and also added on a refreshing Passion fruit mocktail.
I’ve tried to take some step by step pics but any questions please feel free to message me.
1/2 KG Lamb Mince
1 and half tsp Chilli powder
1 TBS Tandoori powder
2 TBS Tandoori Paste
1 tsp Salt (add more of needed)
1 tsp Peri Peri Seasoning
1 TBS Lemon Juice
2 tsp ginger garlic paste
1 tsp Coarse black pepper
Aldi Brand brioche sliders
Wash and Drain the Lamb mince. Add the rest of the ingredients and marinate overnight or at least 2 hours.
Make into small patties and bake for 15 minutes. Once par baked grill in a griddle pan or George Foreman Grill.
To assemble: Slice a slider in half and then layer the Salad in and then add the patty, add some yoghurt mint chutney, add a slice of cheese. Put a skewer through the middle with a cherry tomato.
Mint chutney: Aldi Greek yoghurt, Aldi mint sauce, salt to taste, fresh lemon juice.
Served with a side of Aldi Curly Fries.
Add all the spices to the lamb mince
Mix well and leave to marinate overnight or at least a couple of hoursShape into pattiesGrill in a griddle pan or George Foreman grill Layer Salad into the buns, add the lamb patties and top with a slice of cheese and mint yoghurt chutney.
Now onto the dessert…one of my fave Cheesecakes!
Mango & Passionfruit cheesecake
For the base:
300g Milk Chocolates digestives
50g melted butter
Blitz some chocolate digestives, add the melted butter to the digestives and mix well. Layer on the bottom of a springform cake tin and press well. Chill for half an hour.
For the topping:
600g soft cheese (Aldi)
150 ml elmlea double cream (whipped separately till soft peaks)
60g icing sugar
1 tbsp fresh lemon juice
Mango & Passionfruit Coulis (from Aldi)
Whip all the of the above topping ingredients together and then spread on top of the biscuits base. Spread the Aldi Mango & Passionfruit coulis on top.
Chill for a few hours.
All ingredients except the butter are from Aldi
Add the digestives to the chopper and blitz
Blitz until they resemble breadcrumbs
Add the melted butter to the crushed digestives and mix and then press into a springform cake tin and then put in the fridge to chill
Whip the elmlea cream until soft peaks
Add 600g (3 tubs Aldi soft cheese) into a bowl
Add the icing sugar and whisk the cream cheese and sugar
Add the whipped elmlea and lemon juice and whisk well until nicely combined and smooth. Taste for sugar and sourness.
Add the creamy mixture on top of the chilled biscuit base
Spread the mix evenly onto the biscuit base and then add the mango & passionfruit coulis on top
Chill for a few hours until ready to serve