Makes 8 portions
Ingredients:
For the tomato broth
-
15ml / 1 tbsp olive oil
- 3 garlic cloves, chopped
- 60g / 2.12 oz brown onion, diced
- 1 bay leaf
- ¼ tsp red pepper flakes
- 400g / 14.11 oz chopped tinned tomato
- 200ml / 6.76 fl oz / 0.85 cups beef stock
- salt and pepper to taste
For the mignons
-
15ml / 1 tbsp olive oil
- 2 garlic cloves, peeled and crushed
- 110g / 3.88 oz red onion, cut into 5mm / 0.2 inch dice
- 700g / 24.69 oz / 1.54 lbs coarse beef mince
- 100g / 3.53 oz fresh breadcrumbs
- 100g / 3.53 oz semi dried tomato strips
- 1 egg
- 1 tbsp smoky BBQ sauce
- ½ cup parsley, chopped
- 1 tsp salt
- 1 tsp freshly cracked black pepper
- 6 bacon slices
Other ingredients
-
30ml / 2 tbsp olive oil
- ¼ cup chopped parsley
Method:
To make the tomato broth, place the garlic into a saucepan over medium heat with the olive oil and cook gently for 1 minute. Add the diced onion and cook gently for 2 minutes. Add the tinned tomato, chili, stock and bay leaf. Cook slowly until the sauce reduces to a soup consistency. Season, set aside and keep warm.
Place the olive oil into a frypan over medium heat and add the garlic. Cook gently for 1 minute, then add the diced onion. Cook until the onion begins to brown, then remove and place in a mixing bowl.
Combine the onions, minced beef, breadcrumbs, semi dried tomato strips, egg, BBQ sauce, parsley and seasoning. Portion into 100g rissoles and wrap each with a bacon slice, securing them with a small wooden pick.
Pre heat the KILN by setting the main burner to the ‘8 o’clock’. Place a cast iron skillet pan onto the stone. Allow to preheat for 4-8 minutes. Carefully remove the pan and add the olive oil. Using tongs, place the mignons in the pan and place into the KILN.
After 15 minutes, remove from the KILN and place the mignons into a 60mm high oven-proof dish. Pour the warm tomato broth over the mignons, until they are half covered. Turn the main burner down to the ‘6 o’clock’ position. Cover the mignons with a piece of aluminum foil and place back into the KILN. Cook for 15 minutes, carefully remove and finish with the parsley.
*If using the KILN R Series, ensure you deactivate the rotating turntable when inserting and removing dish from the oven*
*If using the KILN S Series, ensure you regularly rotate the dish when cooking, to avoid burning it*