These are delicious bacon wrapped around mince stuffed with cheese and spicy veg. A couple of days ago I saw a picture on Facebook of some meat wrapped around a beer can and shared in with my husband. After comments from his friends we decided to have a go.
The meat we used was all from a local butcher, the beef here is very lean so for the barbecue we find it much better to mix some pork in there to stop it drying out.
I used the 3 types of cheese we had in the fridge a mixture of Red Leicester, parmesan and local Greek semi-hard cheese. but you can use any you like.
The vegetables have to be cooked first and you could use any mixture you like, next time I’m going to add more chilli and a little hot sauce these can take it.
We made these much smaller than the original picture and used an empty spice jar to form the shapes as recommended by a friend.
Ingredients (makes 4)
- 150g lean minced beef
- 150g minced pork
- 1 portobello mushroom finely diced
- tops from 1 large spring onion
- 1 red pepper finely diced
- 2 small hot chillies chopped
- 2 cloves of garlic crushed
- a little bunch of fresh dill finely chopped
- a dash of cayenne pepper
- a sprinkle of smoked paprika
- sea salt
- black pepper
- olive oil
- a cup of grated cheese
Begin by sautéing the vegetables in a little olive oil. Start with the onion for a minute then add the garlic and chillies for another minute.
Next add the chopped mushrooms and cook for about 5 minutes until most of the liquid has evaporated.
Then add the red pepper and dill and cook for a further 2 minutes.
To finish them off stir in a dash of cayenne and season with freshly ground sea salt and black pepper. Put the cooked vegetables to one side to cool.
Preheat your barbecue or oven to 160C
Next prepare the meat. Mix the pork and beef together and form into 4 balls. Take a suitable jar and place it in the centre of a ball pushing down firmly. Then form the mince up around the jar.
Once you’ve formed the mince take a slice of bacon wrap around the mince and press into it.
Carefully remove the jar, you will need to rock it a little to get it out. Repeat for all 4 balls.
Now it’s time to fill the barrels. Start with a teaspoon of the cooked veg pressing down firmly, then a little cheese. Repeat until nearly full and finish off with lots of cheese.
Then place on tin foil and cook in the barecue for about 40 minutes.
After 40 minutes remove from the foil and finish off on the direct heat for a couple of minutes.
There was left over cooked vegetables. I chopped up a tomato, cooked it in a little olive oil. Then added it to the rest of the vegetables and topped with cheese. This was then cooked in a tin tray in the barbecue for the last 10 minutes and went great with the Bacon Barrels.
If you try any other vegetable mixes that work let me know? 🙂