Sour cherry and macadamia stuffing balls

 


Sour cherry and macadamia stuffing balls

Ingredients (11)

8 rashers streaky bacon

1/4 cup (60ml) extra virgin olive oil

1 onion, finely chopped

1/4 cup sage leaves, finely chopped

6 garlic cloves, crushed

2 cups (140g) fresh sourdough breadcrumbs

80g frozen pitted sour cherries, finely chopped

60g macadamias, finely chopped, toasted

1/3 cup flat-leaf parsley, roughly chopped

2 tbs lemon thyme leaves, finely chopped, plus extra to serve

1 egg, lightly beaten

The cost per serving includes staple ingredients, costs vary based on individual supermarkets and is an estimate only.

Method

1.

Preheat oven to 190°C. Line a baking tray with baking paper. Cut one bacon rasher into lardons. Heat 1 tbs oil in a large frypan over medium-high heat. Cook lardons for 6-8 minutes until crispy. Transfer to a large bowl.

2.

Reduce heat to low and add onion, sage and garlic to the pan. Cook, stirring occasionally, for 8-10 minutes until soft. Transfer to the bowl with cooked bacon along with the breadcrumbs, sour cherry, macadamias, parsley and lemon thyme. Stir in egg and season with salt flakes and freshly ground black pepper. Mix until combined. Adjust the consistency of the stuffing - if it’s too wet, add more breadcrumbs; if it’s looking dry, add a little olive oil.

3.

Halve remaining bacon lengthways. Shape heaped tbs of mixture into balls. Wrap in bacon rashers, using a toothpick to hold the bacon in place. Place stuffing balls on the prepared tray, sprinkle with extra thyme and drizzle with remaining oil. Bake for 30 minutes or until golden. Serve.

 

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