These koftas are seasoned with our Dutch Spices-Crème Onion marinade. This is a new marinade that will be an asset during the coming barbecue season.
Recipe tip from Butcher Westy
Ingredients
- Dutch Spices salt & black pepper marinade (2011066)
- 1 kg mince (half-om-half [beef & pork mix])
- 150 gr black pudding
- 75 gr mushrooms
- 24 rashers of streaky bacon
- Garnish: edible flowers or parsley
Preparation
- Mix the mince with the finely chopped black pudding and mushrooms until all the ingredients are equally distributed.
- Lightly push around 200 grams of the meat mixture into a ring and ensure the top surface is smooth.
- Create a ‘doughnut’ with a hole in the middle by pushing a smaller ring into the centre and then removing it along with the meat mix it contains. The mixture taken out in the small ring can be used when making the next doughnut.
- Lift off the outside ring and wrap three rashers of bacon around the doughnut so the meat mixture is completely covered.
- Glaze the bacon-wrapped doughnuts all over with the Dutch Spices salt & black pepper marinade to add extra spicyness and give the doughnuts an eye-catching, appetizing gloss in the display counter.
- Garnish with some edible flowers or parsley.
- Consumers: In the oven: Roast the ‘doughnuts’ for 25-30 minutes in an oven pre-heated to 180°C. On the BBQ: Grill the doughnuts on the BBQ for 15-20 minutes on the BBQ.
More inspiration
Crème Onion Chicken Roulades
These chicken roulades are filled with a delicious combination of spinach and bruschetta and made extra flavoursome by being brushed with our delectable Crème Onion marinade. The roulades are ideal for on the barbecue.
Greek lamb koftas
Give lamb koftas a Greek twist by glazing a sausage of lambs mince with the Dutch Spices Greek taste marinade.
Steak stuffed with mozzarella
The steak, garlic in the marinade and salty ham combined with the soft mouth feel of mozzarella makes this a very appealing concept.