Blue cheese & caramelised onion meatballs with rocket & marinated tomatoes

These tasty little treats were quite a surprise – one of those ‘will it work, or won’t it…?’ kind of experiments…
Inspired by the blue cheese gem squash I made earlier this week, these meatballs were born. Ok, so not so much a meatball, but something like it…

You will need:
500g mince {I used venison mince}
Salt & pepper
1 egg
Half a handful of chopped coriander
A pinch if fresh origanum, chopped
50g blue cheese, crumbled
1 onion, sliced
Red wine vinegar

Sauté the onion in butter, add a splash of red wine vinegar and a drizzle of honey – cook until caramelised.
Mix the caramelised onions with all the rest of the ingredients and scoop into a muffin pan. Pat the mixture down firmly into each cup {it should make 6}.
Bake at 180C for 20 minutes.

Serve on a bed of rocket and top with marinated tomatoes and a dollop of cream cheese.
{Marinated tomatoes: cut small cherry or Roma tomatoes in half and sprinkle with freshly ground salt, olive oil and red wine vinegar – let it marinade for at least half an hour.}

So yum – enjoy! X



Grilled Aubergine Burgers

I don’t know about you, but I love aubergines (eggplant / brinjals)!

I’ve realised that a lot of people don’t know what to do with them, or haven’t even tried them before. They’re usually a hit with vegetarians because of their fleshy texture and is often used as a meat-substitute – but not in our house – no way! We love meat! So what better way to have aubergine, than with meat, on a burger!

This is a good paleo-friendly burger version – using grilled aubergine slices as the ‘bun’. You can put anything you feel like on your burger, but here’s what I did:

Grilled aubergine slices (brush with olive oil and grill on a griddle pan or straight on the braai / barbecue)

Sliced fresh tomatoes

Lettuce leaves

Fairview Blue en Blanc cheese (a creamy camembert-type cheese with blue vein running through – simply scrummy!)

Caramelised onion (onions sautéed in butter with a drizzle of honey and a splash of balsamic vinegar – sauté until nice and caramelised)

Burger patties (I used blouwildebeest – will also work nicely with ostrich or beef)

And last but DEFINITELY not least – grilled bacon strips

Assemble everything inbetween aubergine slices, secure with toothpicks and enjoy!

Aubergine burgers