MIXED STUFFED VEGETABLES
Tierhoek Grenache 2007 –
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.