Cheese and ground pork hedgehog

Name: Cheese and ground pork hedgehog
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 1 small head white cabbage; 200 g Comté cheese; 200 g Goat Gouda; 100 g light and dark grapes; 2 discs (25 g each) Ciabatta; 150 g cherry tomatoes; 50 g green olives stuffed with paprika; 50 g pitted black olives; 100 g Mini-Mozzarella cheese; 5 discs Parma ham; 10 pitted dried dates; 1 Onion; 1 egg (size M); 2 TEASPOONS Curry Powder; 700 g Pork sausage; 5 TABLESPOONS Olive oil; 50 g Almond slivers; 7-10 Tbsp Mustard; 20 Peppercorns; 10 Cloves; 7-10 Tbsp Aluminium foil; 7-10 Tbsp small cocktail sticks or toothpicks

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 10

1 small head white cabbage
200 g Comté cheese
200 g Goat Gouda
100 g light and dark grapes
2 discs (25 g each) Ciabatta
150 g cherry tomatoes
50 g green olives stuffed with paprika
50 g pitted black olives
100 g Mini-Mozzarella cheese
5 discs Parma ham
10 pitted dried dates
1 Onion
1 egg (size M)
2 TEASPOONS Curry Powder
700 g Pork sausage
5 TABLESPOONS Olive oil
50 g Almond slivers
7-10 Tbsp Mustard
20 Peppercorns
10 Cloves
7-10 Tbsp Aluminium foil
7-10 Tbsp small cocktail sticks or toothpicks

Directions

1
For the cheese urchin, cut one side of the white cabbage smooth as a stand. Wrap the cabbage in aluminium foil and put aside. Remove the rind from the cheese and cut into cubes. Pluck the grapes, wash and pat dry.
2
Cut the ciabatta into cubes and roast it in a coated pan without fat until golden brown. Wash and halve the tomatoes. Drain olives and mozzarella. Cut ham slices in half and roll up.
3
Put prepared ingredients and dates on cocktail skewers and arrange on the wrapped cabbage. For the meatballs, peel the onion and cut into fine cubes. Knead onion, egg, curry and ground pork and form 10 meatballs.
4
Heat the oil in a large frying pan. Fry the meatballs, possibly in 2 portions, over a low to medium heat for 8-12 minutes while turning. Remove the meatballs, drain them on kitchen paper and let them cool down.
5
Roast the almonds in a pan without fat until golden brown. With the mustard dab 2 small blobs on each meatball. Put 2 peppercorns into each blob as eyes. Put 1 clove as a nose in each meatball.
6
Put roasted almonds as spikes into the meatballs. Arrange cheese and mettigel on plates.