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.
Ingredients:
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
Method:
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!
JustChef
Sous-Chef said on July 27, 2011
I must have a go at this, it looks awesome! I have a little round oven that takes only 6 minutes to heat up I use it all the time unless I’m baking.
JustChef said on July 27, 2011
Thanks! I have one of them round stainless ovens too – I use the “pot” for making soup on my induction hob LOL
janicetripepi said on July 27, 2011
Ooooh this looks deeeeevine – just the ticket for this cold weather!! yumm xxxx
JustChef said on July 27, 2011
Even Little “I don’t like spinach and mince” Chef likes it
)
Michellesehoekie said on July 27, 2011
Oh my goodness this looks fabulous! And yes – the Eskom rates are ridiculous!
JustChef said on July 27, 2011
Thank you! We have invested in a little induction cooker hob for cooking soups and stews on. Sadly using the gas hob just uses too much gas when something is simmering away for hours and what normally cooks for hours is cooked quickly, using very little electricity.
Sous-Chef said on July 27, 2011
Mines a glass one, I would be lost without it.
JustChef said on July 27, 2011
I wish mine was glass. I suppose I cannot complain. The ex husband bought it for me, NEW for R50! The shop had priced it wrong – was supposed to be R500!! I used to use it A LOT for roasts *makes note to start using it again!*
tandy.sinclair said on July 27, 2011
A lovely inspiration indeed xxx
JustChef said on July 27, 2011
Thanks! I sometimes use the same filling (just much less of it) to stuff meatballs.
malma said on July 27, 2011
That looks so yummy!
malma said on July 27, 2011
Whatcha talking about? I want one of them as I’ve been using my microwave to save lekkie and food is just not the same.
JustChef said on July 27, 2011
Those mini round convection ovens. On the ads Mr T comes for dinner and the steaks have not been defrosted LOL
malma said on July 27, 2011
Where can I get one and how much will that cost Maddad. Hehe.
JustChef said on July 27, 2011
Sadly not for your tree hugger, but the lunch squatting sprog might enjoy it!
JustChef said on July 27, 2011
I think you get them at Homemark / Verimark / Glomail! Get him to get you a Snappy Chef induction hob too!!!
malma said on July 27, 2011
I sommer buy the stuff without permission. *cackle*
JustChef said on July 27, 2011
As you should! If he queries it, just tell him that it’ll save him loads on the Eskom bill!
Zabwan said on July 27, 2011
Brilliant!!! Great recipe, JustChef – I have to try this
JustChef said on July 27, 2011
Thanks Zabwan!!! Are you going to try it on the braai for us? I do stuffed meatballs with their own tomato / onion sauce in foil on the braai, so this could work too!
pinkpolkadot said on July 27, 2011
This looks really good!! I will definitely make it soon!! (My dad passed away when I was 12 – I am sorry to hear about yours!)
JustChef said on July 27, 2011
Thanks Pinky! I had not made it in ages and now Mr JustChef has requested that I make it more often!
Sorry to hear about your dad too! They missed out on so many things in our lives
RJ77 said on July 27, 2011
FABULOUS!!!
Zabwan said on July 27, 2011
Oh my word – that comment brought me back here! Post please???
JustChef said on July 27, 2011
*makes note to force Mr JustChef to braai … just for Zabwan!*
JustChef said on July 27, 2011
Thank you!
mitzireddy said on July 27, 2011
looks very yummy – I have not made this in ages – my version is slightly different -not covered in bacon – a can of tomato soup emptied over the mince roll and baked – a nice saucy version. I like your filling better. Nice post – I also miss my Dad – nice memories.
JustChef said on July 28, 2011
Oh yum! I like your soup over the top idea! *makes note to try it that way next time*
I miss my dad EVERY day! xxxx
Kitchengirl said on July 28, 2011
This looks very goooood – my dad is also gone and missed so much of my life. It’s great to have things that remind us of them
JustChef said on July 28, 2011
Thanks Chef!
I often look at my daughter and imagine the things they would have gotten up to! My mom would have maxed her Woolies card weekly!!!
Collywolly said on July 29, 2011
What a yummy recipe. I must really try it. I agree, the electricity is shockingly expensive (no pun intended!) You obviously get your love of cooking and good food from your dad my girl. It is good to have memories. I dont have any of mine. Was too young. Love you most
xxx
JustChef said on July 29, 2011
Thanks Sweetpea! I am very grateful that I have these special memories! In fact, I am so scared I lose them, that I keep telling Little Chef everything I possibly can about my parents!
Collywolly said on July 29, 2011
It’s good that you do that. You should have a folder on your pc just for parental memories and write them down when you remember or think of them. Then one day that folder will be all hers….what a wonderful legacy to leave behind….mwah xx