Polony Stuffed Butternut with Spicy Mayo dressing
Ingredients
- 200 g Eskort French Polony, grated
- 250 g cottage cheese
- 30 ml fresh thyme, chopped
- 2 cloves garlic, chopped.
- 125 ml white cheddar, grated
- salt and pepper
- 1 butternut
- olive oil
- 250 ml flour
- BBQ Spice
- 4 eggs, beaten
- 500 ml bread crumbs
- 125 ml mayonnaise
- 1 red chilli, chopped
- 15 ml vinegar
- 30 ml golden syrup
- oil for deep frying
Method
- Preheat the oven to 190°C.
- Remove the neck of the butternut and slice into squares – you need about 8 – 10 squares.
- Drizzle with olive oil and season with salt and pepper.
- Place the butternut on a baking tray lined with baking paper and bake for 10 minutes.
- In a large mixing bowl, add the grated polony, cottage cheese, thyme, garlic, white cheddar, salt and pepper. Mix until well combined.
- Add a generous amount of the polony mixture onto a butternut square and close with another square to form a sandwich.
- In a medium sized bowl combine the flour and BBQ spice.
- Dip each of the “sandwiches” into the flour, the egg mixture and coat with bread crumbs.
- Place the “sandwiches” on a tray and refrigerate for 2 – 3 minutes to allow the coating to set.
- In a medium sized pot, heat oil over medium high heat and fry each butternut “sandwich” until golden brown and crispy.
- In a small mixing bowl combine the mayonnaise, chillies, vinegar and golden syrup and serve as a dipping sauce on the side.
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