Stuffed Mince Roll
July 27, 2011 in Uncategorized
My father died when I was 16. He worked on an oil rig on a “month on – month off” rotation. My mother was a very bad cook! She believed that everything needed to be coated in a good layer of sunflower oil *shudders*. When my dad was home, I would spend hours watching him concoct the most fabulous, comforting meals! I’d ask him for the recipe and he would say “Unless you are baking something, a recipe should only be used for inspiration”. Our bathroom was often littered with recipe books – for inspiration! Hopefully this one of mine will inspire you. I “invented” it when I was about 27. It’s never the same! I may add extra fillings or change the soup powder.
700g Mince (I used an ostrich / beef mixture)
1 pkt Heaty Beef soup powder
1 Tblsp Dried Mixed Herbs
2 Eggs, lightly beaten
1 Onion, finely chopped
Butter, for frying
1 pkt Streaky Bacon (rindless)
100 Mushrooms, finely chopped
1 bunch of Spinach, chopped and wilted (extra water squeezed out)
1½ rounds of Feta Cheese
1 cup of Mature Cheddar, coarsely grated
Fry the onion in a little butter until soft, but not browned. Dish out ¾ of the onion and set aside to cool. Keep 9 or 10 bacon rashers (depending on their width) whole and finely chop the rest. Add the mushrooms and the bacon to the pan with the ¼ fried onion and cook until the mushrooms and bacon are cooked, but not crispy. Remove from heat and allow to cool. In a large mixing bowl, mix together the mince, the ¾ cooled onion, the soup powder, the herbs and the eggs (go on, use your hands!) Press out onto a piece of foil (that has been Spray & Cooked) to form a rectangle. Make sure the length of the mince rectangle is the same size as the length of your roasting pan. Top the mince with the spinach, the feta, the mushroom and bacon mixture and the cheddar cheese. Lightly press to compact.
Using the foil as your kitchen helper, roll up the mince to form a “Swiss Roll” – ensure that none of your kitchen helper goes into your mince roll! Place into a greased roasting pan, seam side down and refrigerate for at least an hour. This can also be done the night before. Remove from fridge and cover with the reserved bacon rashers.
Cover lightly with foil and place in oven. Unless I am baking, I never preheat my oven (have you seen the new Eskom rates?). Switch your oven onto the highest setting and check on your mince roll when it reaches 200 degrees. The exposed mince, should be lightly browned and look cooked (it takes about 50 minutes in my oven). If it does not looked browned, place it back in the oven for around 15 minutes. Remove foil and return the oven. This is just to brown the bacon. Once the bacon is nicely browned, remove from the oven and allow to rest before slicing and serving with buttery mash and vegetables.
Leftovers can be sliced and served on fresh rolls with lettuce, tomato and thinly sliced onion.
Serves 6 hungry people or 8 not-so-hungry people.
Break an egg!