A little fiddly but worth the effort! Please note the parcels require a twice cooked method to brown the bacon/pancetta. Serve with a side salad, sauerkraut or steamed veges.
SERVES: 6
TIME TO PLATE: 1 HOUR
WHAT YOU NEED:
- 1 tbsp olive oil
- 1 large brown onion, finely chopped
- 3 cloves garlic, crushed
- 18 bacon rashers, rind removed or pancetta
- 1 cup cooked quinoa
- 1/3 cup oregano leaves, chopped
- 2 tablespoons grated lemon rind
- 1 tbsp wholegrain mustard
- 2 eggs
- 800g chicken mince
- 2 rashers bacon, extra, chopped
- Sea salt and cracked black pepper
HOW TO MAKE:
- Preheat oven to 180°c
- Heat the oil in a non-stick frying pan over medium heat. Add the onion and garlic and cook for 5-7 minutes or until softened. Cool completely. Line 6 x 10cm-round springform tins with the bacon, slightly overlapping. Place on a baking tray and set aside.
- Put the quinoa in a bowl with the onion mixture, oregano, lemon rind, mustard, eggs, mince, extra bacon, salt and pepper and mix to combine.
- Divide quinoa mix between the tins, pressing mixture down firmly and fold over the bacon. Bake for 25-30 minutes or until cooked through. Set aside for 5 minutes before inverting onto a tray lined with non-stick baking paper.
- Increase temperature to 220°C
- Return the parcels to bake for a further 5-10 minutes or until golden.