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 Rate Recipe |
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An exquisite recipe for entertaining this Christmas. Great as fingerfood or as a side or entree to your next meal.
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Customer Rating:
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2 tbsp olive oil
250gm diced lean bacon
1 brown onion finely chopped
200gm sliced mushrooms
100gm lightly toasted pine nuts
200gm whole meal bread mince (bread blitz it in a food processor)
1 kg pork sausage mince
1 tbsp chef Dale's meat & chicken blend
1/3-cup fresh chopped sage leaves
½ cup chopped parsley
100ml cream (optional)
2 beaten eggs
150gm thinly sliced prosciutto
2 tbsp olive oil
Fruit chutney to serve
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Cook bacon with a little olive oil until crispy then add onion and cook until fragrant. Add mushrooms and cook them for 10 minutes until they are tender.
In a large bowl combine nuts, bread mince, pork sausage mince, meat & chicken blend, herbs, cream and eggs and knead the mixture thoroughly, like making meat loaf. Knead in the mushroom mixture and your pine nut pork and sage stuffing is ready.
Roll 50gm stuffing meat balls then wrapped with prosciutto, brush with olive and bake for 15 minutes @ 200c
Serve on rocket leaves with a tangy fruit chutney
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