GH InternCasual, rustic dishes that are easy to make and delicious to eat
INGREDIENTS
- 250g streaky bacon
- 10ml olive oil
- 1 small red onion, finely chopped
- 2 cloves garlic, crushed
- 5ml cumin seeds, lightly crushed
- 10–15ml harissa paste
- 5ml paprika or smoked paprika
- 3ml ground cinnamon
- 1ml ground ginger
- 750g beef mince
- 45ml fresh coriander, chopped
- 15ml fresh parsley, chopped
- 15ml fresh mint, chopped
- 1 egg, beaten
- 100g fresh white breadcrumbs
- salt and milled black pepper
TO SERVE
- fresh or prepared arrabiata or neapolitan sauce (optional)
- Parmesan mashed potatoes*
- seasonal greens, such as green beans or broccoli
METHOD
1. Preheat the oven to 180°C.
2. Grease and line a loaf tin with baking paper. Line the tin with overlapping slices of streaky bacon, allowing them to hang over the sides of the tin.
3. Heat the oil in a pan and gently fry the onions and garlic for 4–5 minutes. Add the cumin seeds and fry for 1 minute.
4. Stir in the harissa paste, paprika, cinnamon and ginger. Transfer the mixture to a mixing bowl and allow to cool completely.
5. Once the mixture is cool, add the remaining ingredients inlcuding the mince and mix until well combined.
6. Press the mince mixture into the loaf tin, on top of the bacon. Smooth the top and cover with the overhanging pieces.
7. Bake in the oven for 45–60 minutes, or until juices run clear when pierced with a knife. Allow to stand for 5 minutes, before inverting it on a serving board.
8. Serve sliced with arrabiata or neapolitan sauce, Parmesan mashed potatoes and seasonal greens.
COOK’S NOTE *Add a dollop of mascarpone and finely grated Parmesan cheese to your regular mashed potatoes.
(Serves 6–8)
DOWNLOAD THE FREE SHOPPING LIST HERE
