Ground Meat Ring with Bacon - Färskrans med bacon

GROUND MEAT RING WITH BACON

Färskrans med bacon

Serves 4 to 5

1.1 lb ground meat (beef + pork)

0.3 cup oats

1½ tablespoons potato starch

0.8 cup regular milk

1 egg

some pepper

1 teaspoon salt

1 bell pepper

8.8 oz streaky bacon, sliced

approx 1 to 2 tablespoons 

coarsely ground, sweet mustard

(if you can get hold of Swedish

mustard, that's the right kind)

some fresh thyme sprigs

For serving:

a frozen mix of green peas,

corn and red bell pepper

Preheat oven to 347F.

Put oats and flour in a saucepan. Pour on the milk and leave to swell for about 10 minutes. Trim and finely dice the bell pepper. Stir it in together with ground meat, egg, salt and pepper. Line a baking pan with a hole in the middle with the sliced bacon. Spread the mustard onto the bacon in the bottom of the pan. Fill up with the ground meat mixture and even out the surface. Flip the ends of the bacon slices over the meat. Place the pan in a waterbath in the oven (fill a deep roasting pan with water so that it comes up to half the pan. Bake for about 50 minutes.

Increase the heat to 482F and unmould the meat ring on an oven-proof plate. Put back in the oven to color the bacon and make it crisp. Fill the hole in the meat ring with the thawed, warm vegetable mix and serve with e.g. potato wedges or mashed potatoes.

Enjoy!

Bella