Serves:

1

Description:

Ingredients:

 2 bunches English spinach Salt and pepper 400g pork mince 400g veal mince 200g lean beef mince 1/2 cup peas 1/2 cup grated carrot 1/2 cup grated pumpkin 1 cup cauliflower florets, blanched 1 egg, whisked 1 cup fresh wholemeal breadcrumbs Salt and pepper 5 hard boiled eggs, shelled and halved lengthways Extra 1 cup wholemeal breadcrumbs 1 tablespoon chopped parsley

Method:

 Preheat oven to 180°C (fan 160°C). Trim spinach and wash thoroughly. Blanch in boiling water for 1min. Drain and refresh in cold water. Squeeze out excess moisture, add salt and pepper to taste and refrigerate. Combine the mince with peas, carrots, pumpkin, cauliflower, whisked egg, 1 cup fresh breadcrumbs and salt and pepper. Place a sheet foil on the work bench and top with a sheet baking paper. Put meat mixture in the centre and shape into a large flat rectangle. Arrange spinach down the middle and eggs alongside. Roll meat into a log shape and wrap tightly in paper twisting ends to make a large sausage shape. Place in a baking dish and bake 30min. Meanwhile dry-fry extra crumbs with parsley. Unwrap log and roll in crisp bread crumbs. Slice roll and serve with tomato sauce and oven roasted potato wedges. Tip: The mixture of meat adds texture and flavour. All or one variety can be used.

Recipe by: Kate McGhie

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