Medieval Pork and Almond Hedgehogs
These are mini meatballs shaped in to an egg shape / hedgehog and then spiked with almond to replicate a hedgehogs body with a couple of sultanas for eyes - a good friend of the ginger bread boy.
Serve as part of a medieval banquet or on a bed of wild leaves as a starter or light lunch.
Preparation time: 30 minutes Quantity: serves 6 Cooking time: 20 minutes
Ingredients
Pork Hedgehogs -
450 g / 1lb minced pork
1 small egg
1 finely chopped onion
1 tablespoon chopped parsley
1/4 teaspoon ground cumin
seasoning
2 tablespoons cooked, dry bulger wheat
Garnish -
handful of sliced almonds
a dozen sultanas or so
Method
- In a large bowl mix all the hedgehog ingredients together
- With damp hands mould the pork mix in to 60 g / 2 oz meatballs, pinch the ends a little and elongate slightly to form a shape similar to a hedgehog
- Spike each hedgehog with the sliced almonds – to form the hedgehog body
- Use one sultana cut in to two for a pair of eyes for each ball / hedgehog
- Bake on a greased tray in a pre-heated oven gas 5 / 180*c - for 20-30 minutes