CHICKEN SLAVINKS
(makes 6)

• 1 large onion, finely diced
• 5 cloves garlic, finely diced
• 100ml olive oil
• 750g chicken mince
• 1 tablespoon Rod’s Rub, Sweet Mesquite*
• 2 tablespoons breadcrumbs
• salt & fresh ground pepper
• 12 rashers streaky bacon

In a frying pan, add the onion, garlic and olive oil and sweat until the onion is soft and translucent, leave to cool. Place the chicken mince in a bowl and add the cooled onion and garlic, Rod’s Rub, Sweet Mesquite, breadcrumbs and season with salt and pepper. To help the chicken mince stay together and not crumble, work the mixture with your hands for about five minutes, this develops the collagen which sticks it together. Divide the chicken mince into six portions, then lay 2 pieces of bacon crosswise, put a patty of chicken mince in the middle and lay the bacon over to enclose the filling. Repeat with the rest of the ingredients. Grill or fry on a low heat, until the bacon is nicely browned and the chicken cooked through.

*If you don’t have Rod’s Rub, well what’s stopping you? Okay, maybe a snowstorm. You could substitute smoked paprika instead or a few drops of liquid smoke and regular paprika.

Streaky bacon crosswise, ready for filling

Finished slavink with the bacon ends tucked under

The picture that could get me excommunicated from Get Your Grill On, slavinks in the frying pan.

On the plate and very tasty they were.

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