Yield: 1 Servings
|\N \N||-Next time I'm confronted with a hollow turkey it gets filled up with this one...|
This unusual combination of flavours comes from Argentina. The original recipe includes fresh peaches but substituting ripe mango is an improvement.
30 g butter 1 medium onion, finely chopped 1 kg pork and veal mince 8 slices stale white bread Milk 1 bay leaf, crumbled 1 teaspoon oregano 1 tablespoon parsley, finely chopped 2 hardboiled eggs, chopped 3 tablespoons pitted Greek olives, chopped 300 g mango flesh, peeled and chopped Salt and pepper 3 eggs, tightly beaten.
Melt the butter and cook the onion gently until it is transparent.
Add the minced meat and cook until it changes colour, breaking up lumps with a fork. Take off the stove.
Soak the bread in milk, squeeze out and break up. Mix with the onion-meat mixture. Then add the herbs, eggs, olives, peaches, seasonings and eggs. Blend well.
From "Raw Materials" by Meryl Constance, Sydney Morning Herald, 12/15/92.
Posted by Stephen Ceideberg; February 17 1993.