This super-easy weeknight meal has a twist to make it extra special without much effort.
Serves 6 People
800g pork mince
2 tsp fennel seeds
2 tsp each salt & white pepper
1 tbsp oregano, dried
1 tbsp whole grain mustard
5 asparagus spears, blanched
5 baby carrots, blanched
500g streaky bacon parsley to garnish and baby gherkins to serve
- Preheat the oven to 180ºC. Put the mince in a bowl, add the fennel seeds, seasoning, oregano and mustard; stir well to combine. Line a loaf tin with bacon strips, allowing them to overlap and hang over the edge of the tin.
- Pack half the mince mixture into the base of the tin, top with asparagus and carrots, then top with remaining mince. Fold the overhanging bacon strips over the mince to cover it.
- Place in the oven and bake for 50- 55 minutes or until cooked through. Then unmold from the tin onto a serving platter.
- To serve: Slice, and serve with baby gherkins. Garnish with parsley.
Tip: This dish is delicious served hot or cold with mustard, pickled onions and crusty French bread.
RECIPES & STYLING: JUSTINE KIGGEN. PHOTOGRAPHS: LIZA VAN DEVENTER.