Key had a day off on Friday and he messaged me while I was at work to say that he had cooked and photographed something for the blog. I was damn excited! Now that I’m working full time again, I’m finding it hard to keep up with posting on here (boo) so it’s a massive help for Key to volunteer a post for me. Thanks Key – youdabest :)
You can find Key’s other posts here.
I’ve offered my services this week to keep the wheels of the blog moving on. On Friday I made a simple chicken rissole covered in one of the finest of ingredients – bacon. I’ve yet to find a meal that isn’t enhanced by this wonderful smoky, fatty ribbon of deliciousness. Originally based on a recipe off taste.com.au (found here) I’ve changed the salad by adding some grapes which I think add a sweetness without all the acid of just using tomatoes.
Bacon Wrapped Chicken Rissoles with Baby Spinach and Red Grape Salad – Lightly Adapted from Taste.com.au
Ingredients – Feeds 3 manly men, or 4 normal people
For the Chicken Rissoles
- 500g chicken mince
- 1 egg
- 1 garlic clove, crushed
- ½ cup of breadcrumbs
- 2 tablespoons of chopped fresh chives
- 2 tablespoons of chopped fresh basil leaves
- ⅓ cup of BBQ sauce
- 8 rashers of middle bacon
For the Salad
- 100g baby spinach
- 100g cherry tomatoes, halved
- 100g red or green grapes, halved and seeds removed
- 2 tablespoons of olive oil
- 2 tablespoons of red wine vinegar
- 1 teaspoon of Dijon mustard
- Pre heat your oven to 180°C and line a baking tray with baking paper.
- To make the rissoles, combine everything except for the bacon, in a bowl and mix well. With wet hands shape the mix into 8 balls.
- Take the bacon and remove the rind and the ‘eye’ (the large disc of meat) you can keep that for breakfast with eggs the day after. Squash the balls into discs about 2cm thick and wrap the bacon around them. You can use a tooth pick to hold it all together but I didn’t bother.
- Put some olive oil in a pan over medium. In batches, place the rissoles with the overlap of the bacon on the bottom, this will cause the bacon to make a seal so it doesn’t unwrap. Cook for 1-2min on the first side then flip it over cooking again for 1-2 min, or until it’s the bacon is nice and brown.
- Transfer to the lined baking tray lined and brush some BBQ sauce onto the rissoles. Bake for 8-10 minutes or until cooked through.
- While the rissoles are in the oven you can make the salad. In a mixing bowl combine the spinach, halved cherry tomatoes and grapes. Grab a jar or sealable container and place the olive oil, vinegar and mustard into it. Don’t forget to season with salt and pepper. Give it a good old shake and drizzle over the salad in the bowl.
- Toss the salad and serve a nice heaping in the middle of a plate with 2 rissoles for each person (or as many as you like)
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