Bacon and Herb Turkey Rissoles with Pineapple Salad

I adapt this recipe from Super Food Ideas Magazine, April 2010 edition.

This recipe serves 4.

Bacon and Herb Chicken Rissoles

(I used Turkey)

Ingredients:

500 gr turkey mince

1 egg, lightly beaten

1 garlic clove, crushed

(I finely chopped the garlic)

3/4 cup fresh breadcrumbs

2 tbsp finely chopped chives

2 tbsp finely chopped fresh basil leaves

(I used parsley instead)

1/3 cup barbecue sauce

8 rashers middle bacon

(I used shoulder)

Olive oil cooking spray

Method:

Combine mince, egg, garlic, breadcrumbs, chives, basil and half of the barbecue sauce in a bowl.

Shape into eight 2cms-thick rissoles.  Remove 'eye' piece from each bacon rasher and wrap in plastic wrap.  

Freeze for later use***

Remove and discard rind from tail pieces of bacon.

Wrap 1 piece bacon around each rissole. Secure with a toothpick.

Preheat oven to 180C or 160C fan forced.

Spray a large non-stick frying pan with oil.

Heat over medium heat.

Cook rissoles in batches, for 1 - 2 minutes or until browned.

Transfer to a greased baking tray.

Brush with barbecue sauce.

Bake for 8 - 10 minutes or until cooked through, basting with remaining barbecue sauce halfway through cooking.

*** TIP: freeze uncooked rissoles in an airtight container for up to 2 months.

Salad from the Magazine is:

Ingredients:

100 gr baby spinach

100 gr red grapes tomatoes, halved

100 gr yellow grape tomatoes, halved

2 tbsp olive oil

2 tbsp red wine vinegar

1 tsp dijon mustard

Method for Salad:

Combine spinach and tomatoes in a bowl.

Place oil, vinegar and mustard in a screw-top-jar.

Season with salt and pepper. Secure lid. Shake to combine.

Add to spinach mixture.

Toss to combine.

My Pineapple Salad

Ingredients:

1 cup green peas, boil until soft, drained

100 gr red grape tomatoes, halved

1/2 small can of pineapple slices, drained

1 tbsp of chopped parsley

2 tbsp good olive oil

1 tbsp lemon juice

sea salt and black pepper

Method:

Mix all ingredients together.