Monday, November 20, 2006
A recipe from Keurslager (a chain butcher in The Netherlands) that has been a success ever since I made it for the first time. Easy, quick and - most importantly - loved by my kids. If served with (white) rice; pour and mix a bit from the cooking juice into the rice for a thorough taste. Fresh green salad is also a good companiment.
2 big paprika (1 red and 1 yellow)
1 tablespoon vegetable oil
250 g minced beef
75 g feta cheese
1/2 pack of minced meat spice*
salt and freshly milled pepper
8 slices bacon
*) I usually use the readily-mixed one from Silvo, which is made of nutmeg, curry, paprika powder, coriander seed, cayenne pepper, etc.
1. Halve the paprika in length and remove the seeds and their threads. Smear the outer side of the paprika with oil. Smear a flat oven dish, that fits all the halved paprika, with oil. Warm the oven up to 200 Centigrade.
2. Put together in a bowl: the minced beef with crumbled feta, the spice and some salt and pepper in a bowl and mix well. Distribute the minced meat into the halved paprika and put them in the oven dish. Lay 2 slices of bacon on top of each stuffed paprika.
3. Set the dish for 30 minutes in the preheated oven and cover with a layer of aluminium foil when the bacon is coloured too fast. Serve warm with mashed potatoes, french fries, rice, pasta or bread. Salad is a perfect side dish.
I don't have a real oven, so what I do is usually cook the whole dish (without the bacon strips) in microwave, to make sure the center part of the minced meat is also well-cooked. Then I put the dish, this time topped with bacon strips, under my old oven grill to get the crunchiness out of the bacon.