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Serves 4-6 
500g chicken mince (I used beef as I had it in freezer)
50g Salami diced into small cubes
2 teaspoons chopped thyme
3tablespoons chopped parsley
1 large onion finely chopped
1 large garlic clove
3 teaspoons dijon mustard
half teaspoon hot english mustard powder
half cup grated parmesan
1 beaten egg plus 30 ml milk
1 teaspoon salt
1 cup fresh breadcrumbs
1 cup grated cheese - smoked/cheddar, whatever you have
5-6 large bacon rashers
Mix together all the ingredients except the last 2
Pre heat oven to 200 celcius
Take a large sheet of baking paper and lay out the bacon rashers in roughly a 16cm x 21cm rectangle.
Pile the meat mix on top and pat firmly down to make a neat rectangle the same size. Sprinkle grated cheese on top.
Now roll the thing up as tight as you can like a swiss roll and the bacon will be on the outside.
Place on a baking sheet and remove the baking paper.
Bake 1 hour, turn heat down to 180 after first 20 minutes. Allow to stand for 20 minutes before serving by slicing to show interior layers.Great with chutney or relish.I have also tried this with curry flavours and dropped the italian herbs - it made a nice change.
Alison
Birds Ferry
Lodge ,
Buller, West Coast, South Island, New Zealand
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