Recipe for Bacon Beef Rolls with red cabbage slaw and a tangy dijon dressing
500g steak mince
250g homestyle bacon
100g mature cheddar – grate finely
1 egg – beat gently with a fork
2 tsp chilli powder
2 cloves garlic – crush, peel and chop finely
1 red cabbage – slice finely
2 carrots – peel & cut into matchsticks
20g fresh coriander – chop coarsely
4 spring onions – slice finely
60ml apple cider vinegar
1 tbsp fresh ginger – peel and grate finely
2 tsp Dijon mustard (for salad dressing)
2 tbsp Dijon mustard (for the plate)
tin foil, olive oil, salt & pepper (from your pantry)
Preheat oven to 190°C. Prepare all ingredients as indicated above.
Bacon Beef Rolls: mix the following ingredients in a bowl – steak mince, grated cheddar, beaten egg, chilli powder, chopped garlic, salt and pepper. Divide the mixture into portions – so you have about 3 to 4 rolls person. Roll each portion into a ball. Wrap a slice of bacon around each one. Line a baking sheet with tin foil and place the bacon beef rolls on the baking sheet. Then pop into the pre-heated oven and cook for 35 minutes.
Red Cabbage Slaw: Combine the following ingredients in a large salad bowl: cabbage, carrots, and spring onions. Toss to mix.
Tangy Dressing: Combine the following ingredients in a jug/mug: apple cider vinegar, grated fresh ginger, Dijon mustard, mayonnaise and season with freshly ground salt and pepper (to your taste). Mix well. Pour over the red cabbage slaw.
To serve, divide the bacon beef rolls between the plates and add a serving of red cabbage slaw on the side with a dollop of Dijon mustard.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.