Tier­hoek Gre­nache 2007 –

House and Leisure Food - - FRONT PAGE -

300g minced top­side 300g minced pork 1 onion, finely chopped 30g fresh chives, finely

chopped 20g fresh pars­ley, finely

chopped 4 cloves gar­lic, finely

chopped 100g sea­soned fine

bread­crumbs 2 eggs 6 patty pans 6 small toma­toes 6 baby but­ter­nuts 6 small white onions olive oil

Serves 8–10 as a starter

To make the meat mix­ture, com­bine the top­side and pork, onion, chives, pars­ley, gar­lic, bread­crumbs and eggs, and mix us­ing your hands.

To pre­pare the veg­eta­bles, re­move the tops from the patty pans and toma­toes; slice the but­ter­nuts down the mid­dle, then scoop out the in­sides. Cut the tops off the onions and re­move the cores. Place the onions on a bak­ing tray and driz­zle with olive oil.

Bake the onions first on their own for 10 min­utes in an oven pre­heated to 180°C. Re­move from the oven and place the re­main­der of the veg­eta­bles on the tray. Driz­zle with a lit­tle olive oil.

Roll a small amount of the meat mix­ture into mini-meat­balls and stuff the veg­eta­bles. Don’t over­stuff them as the meat swells dur­ing bak­ing. If any meat­balls are left over, scat­ter them around the veg­eta­bles. Bake in an oven pre­heated to 180°C for 30 to 40 min­utes.

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