It cooled off a bit yesterday! I mean, like, I was in the car and the outside temperate read 27 C, so I thought to myself – wow! YAY! So much cooler! And then I thought – well, actually, that’s still kinda hot. But better than yesterday when it was reading 35 C in the car.
Why am I saying this? Because it means that the house it a little cooler. Which means… tadah – I can use the oven! Oh YAY! Not for long, you understand, so no making homemade Turkey Jerky or anything, but I can use it for a short time to make some snacks for during the week. As I had some mince meat in the fridge, and some cherry tomatoes and feta… I came to the conclusion that something ‘greek-like’ was in order.
- 400g of mince pork
- 400g of mince beef (you could use whatever meat combination – perhaps lamb would have been more ‘authentic’
- 2 eggs
- 1 can of whole black pitted olives
- 100g of feta cheese
- 4 cloves of garlic
- 1 red onion
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- bunch of cherry tomatoes
- pinch of sea salt
- black pepper to taste
- Preheat oven to 210 c (which is about 425 F).
- Stick the onion, black olives and garlic in the food processor and whizz them ’round to chop. Add in your herbs, salt and pepper and eggs.
- Pour all this into a big bowl and mix it up with the minced meat until well combined.
- This is where things get fiddly.
- Cut your cherry tomatoes in half and scrap out using your thumb or finger nails the inside bit. Don’t waste that bit – just stick the seeds and insides in with the minced meat filling.
- Cut the feta into tiny pieces and stick an itty bitty block inside each cherry tomato half.
- Spoon (or scoop with your hands – whatever!) the meat mixture into silicone muffin cups. Now, I had these small (probably for little biscuits or chocolates) ones and some heart shaped ones, I used both. The small ones I scooped the meat into and then pressed the cherry tomato halves on top. In the heart shaped ones, which were bigger, I put the cherry tomato halves in halfway and then covered them with meat.
- Cook for about half an hour in the oven. Your time might vary – my oven is a bit… unpredictable.
- These actually taste even nicer once they’ve cooled. So good to keep in the fridge for snacking on!