RECIPE BY:

Courtney Roulston

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 1 x 100g sachet Ainsley Harriott roast vegetable couscous
  • 2 bacon rashes, chopped
  • 1 small brown onion, diced
  • 2 cloves garlic, crushed
  • 500g Coles angus beef mince
  • 1 egg, beaten
  • 12 silverbeet leaves, washed, trimmed
  • 500ml tomato passata
  • 100ml Massel beef stock
  • 1 tablespoon worcesteshire sauce
  • 2 teaspoon honey
  • 2 tablespoons fresh thyme
  • Parmesan cheese, freshly grated to serve, optional.

 

METHOD :

  • Pre heat oven to 180 degrees C. Prepare the couscous according to packet instructions and allow to cool.
  • Heat a non-stick frying pan over a medium heat and cook the bacon and the onion until some fat has rendered and the onion is soft. Add the garlic and cook for one minute.
  • Allow to cool before adding bacon mixture into the couscous along with the beef mince, egg and a pinch of salt and papper.
  • Blanch the silverbeet leaves in a large pot of boiling water for 20-30 seconds, or until wilted.
  • Dry any excess water off the leaves and place onto a clean work bench. Spoon about 1/3 cup of mixture onto the top of each leaf, then roll to enclose filling, tucking the sides as you go. Transfer rolls to a roasting tray, seem side down so they fit snuggly.
  • Mix together the passata, stock, worcesteshire sauce, honey, half the thyme and a pinch of salt in a jug and pour over the rolls. Cover with foil and bake for around 45 minutes, or until cooked through.
    Scatter the rolls with remaining thyme and shaved Parmesan cheese if using.

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