Serves 4-6 people for a dinner
TIP: If you prefer a looser mince mixture, add 250 ml (1 cup) fine breadcrumbs and 60 ml (¼ cup) of yogurt. The meat was not salted before it was frozen to prevent water absorption, but remember to add the salt during cooking time!
Basic mince mixture
30 ml (2 tbsp.) olive oil
1 onion, finely chopped
2 small stalks celery, finely chopped
1 carrot, finely grated
30 ml (2 tbsp.) fennel seeds, lightly toasted
15 ml (1 tablespoon) chopped garlic
500g minced beef
500g minced pork
Grated zest of 1 large or 2 small lemons
15 ml (1 tablespoon) of mustard
1 Fry the onion, celery and carrot in hot olive oil in a large frying pan until golden, add the fennel and garlic.
2 Cook another 5-10 minutes until soft. Remove from the heat and let it cool completely.
3 Mix the two types of mince in a large bowl and mix with the cooled onion mixture, lemon and mustard. (Mix lightly)
4 Divide into servings of 500 g in bags and freeze or use immediately.
1 Preheat the oven to 180 °C.
2 Mix 100g crumbled feta, 100 g pitted olives, 1 egg, beaten and a handful of oregano leaves with a 500g (1 bag) defrosted, basic mince mixture.
3 Season to taste with a pinch of salt and ground black pepper.
4 Spoon meat mixture into a 650 ml bread pan lined with 250 g (1 packet) bacon strips.
5 Fold over the strips that hang over the top. Bake for 40-45 minutes until cooked through. Transfer to a baking sheet and bake for another 15-18 minutes until golden brown. Serve with roasted baby tomatoes and baby herb leaves.
Sprinkle salt over 250g cherry tomatoes (on the twig) and roast at 180 °C until it begins to rupture. Set aside.