Alive and Cooking


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(Serves 4)
300g jasmati rice
½ cup char grilled eggplant
½ cup marinated mushrooms
½ cup roasted pepper strips
½ cup black olives
3 slices bacon, finely chopped (fried ‘til crispy)
1 tbsp hot chilli sauce
1 litre chicken stock
500g minced beef
½ Spanish onion
1 tsp crushed garlic
1 tbsp capers, finely chopped
Splash of extra virgin olive oil


Lemon & Honey Silverbeet. (Place ingredients into a warm pan and heat for 1-2 minutes. Place a lid on and switch off heat, allow to wilt down.)

1 bunch of silverbeet, sliced
2 tbsp honey
Juice of ¼ lemon

Heat a wok with a splash of olive oil. Fry the onions until softened, then add the eggplant, mushrooms, pepper strips and olives. Then stir in the rice, chilli sauce and stock. Pop a lid on and bring to the boil.

In a mixing bowl, combine the minced beef with garlic, small splash of olive oil and capers. Form into meatballs and place into the wok.

Re-place the lid and simmer for 15-20 minutes.
Serve Paeoni with honey and lemon silverbeet and a sprinkle of crispy bacon.