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Beef Encased Stuffed Olives
Makes about 30
Ingredients:
500g lean minced beef
3 eschallots, peeled and quartered
2 cloves garlic, peeled
1 cup grated Parmesan
¼ cup fresh oregano leaves
30 Sandhurst Feta, Anchovy or Sundried Tomato Stuffed Olives
1 cup plain flour
2 eggs, beaten
2 cups fresh breadcrumbs
Sandhurst Vegetable Oil, for deep frying
Sandhurst Sundried Tomato or Capsicum Pesto, to serve
Here's How:
- Place beef, eschallots, garlic, Parmesan and oregano in food processor and work to a paste.
- Have three trays on work surface, one containing the beaten egg, one the flour and one the breadcrumbs.
- Drain olives and dry on paper towels. Roll each in a tablespoonful of the beef mixture so it is totally encased.
- Roll to coat in flour, then egg then breadcrumbs. Repeat with all olives. Heat oil in a large deep saucepan until a cube of bread browns immediately when dropped in. Fry olives in batches, turning frequently, until golden. Remove with a slotted spoon and drain on paper towels.
- Serve with Sandhurst Sundried Tomato or Capsicum Pesto for dipping.
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Stylish Stuffing
