date:May 21, 2014
and half the barbecue sauce in a bowl. Shape into eight 2cm-thick rissoles. Remove eye piece from each bacon rasher and wrap in plastic wrap. Freeze for later use. Remove and discard rind from tail pieces of bacon. Wrap 1 piece bacon around each rissole. Secure with a toothpick.
2. Preheat oven to 180C/160C fan-forced. Spray a large non-stick frying pan with oil. Heat over medium heat. Cook rissoles, in batches, for 1 to 2 minutes or until browned. Transfer to a greased baking tray. Brush with