Bacon and mince bomb
Ingredients
- 2 tbsp rosemary, finely chopped
- 2 x 250 g Woolworths streaky smoked bacon
- 200 g Woolworths onion marmalade
- 500 g Woolworths lean beef mince
- 100 g baby spinach
- 2 tsp chilli flakes
- salt and freshly ground black pepper, to taste
- 4 cloves garlic cloves, finely chopped
- 1 red onions, roughly chopped
- 3 tbsp canola oil
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Heat the oil over a medium heat. Add the onion and garlic and season before cooking until well caramelized but not charred.
- Add the rosemary and chilli flakes cook for an additional 5 minutes to marry the flavours. Remove from the heat and allow to cool.
- Combine the cooled onion mixture with the mince and onion marmalade, set aside.
- Lay a sheet of foil on a work surface, with the shiny side facing up. Arrange the streaks of bacon vertically, overlapping slightly over the sheet of foil. Add a layer of the spinach before seasoning lightly.
- Add the mince filling at the bottom end of the bacon, keeping it as close to a sausage shape as possible.
- Carefully begin rolling the bacon over the mince into a sausage shape. Use the foil to help roll the meat.
- Ensure that the foil is securely wrapped over the meat before twisting the ends to seal the parcel. Place the parcel on a grid over medium heat coals or in the oven to cook for 20 – 30 minutes at 180°C or until the parcel is firm to the touch.
- Remove the parcel from the braai or oven then remove the foil. If using the oven turn the heat up to 220°C. Place the uncovered bomb back over the grid (or the oven) and allow to crisp and caramelize for about another 10-15 minutes.
- Allow the bomb to rest for 5 minutes before slicing into it and serving as a new braai alternative.
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