Polony Stuffed Butternut with Spicy Mayo dressing

By Drum Digital
16 January 2019
Supplied.

Supplied.

Preparation: 30 min | Cooking: 35 min | Serve 4

Ingredients

1 butternut

olive oil

salt and freshly ground pepper

200g Eskort French Polony, grated

250g cottage cheese

30ml (15T) fresh thyme, chopped

2 garlic cloves, chopped.

125ml (½c) white cheddar, grated

250ml (1c) flour

barbecue spice

4 eggs, beaten

500ml (1c) breadcrumbs

125ml (1c) mayonnaise

1 red chilli, chopped

15ml (1T) vinegar

30ml (2T) syrup

oil for deep frying 

Method

  • Preheat the oven to 190°C.
  • Remove the neck of the butternut and cut the rest into 8-10 squares.
  • Drizzle olive oil over and season with salt and pepper.
  • Put the butternut on a baking tray lined with baking paper and bake for 10 minutes.
  • In a large mixing bowl add the grated polony, cottage cheese, thyme, garlic and white cheddar. Season with salt and pepper. Mix until well combined.
  • Spoon a generous amount of the polony mixture onto a butternut square and put another square on top to form a sandwich.
  • In a medium-size bowl combine the flour and barbecue spice.
  • Dip each of the “sandwiches” into the flour, eggs and breadcrumbs.
  • Put the “sandwiches” on a tray and put in the fridge for 2-3 minutes to allow the coating to set.
  • In a medium-size pot heat oil over medium high heat and fry each butternut “sandwich” until golden brown and crispy.
  • In a small mixing bowl combine the mayonnaise, chilli, vinegar and syrup and serve as a dipping sauce.

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