A recipe without any hand chopping or mixing.
225g best quality rump steak (including a little fat), chopped into large chunks
2 sprigs mint, freshly chopped
a pinch of Hèrbes de Provençe
3 tbsp olive oil
1 small aubergine, cut into small cubes
1 small red chilli, seeds removed, finely chopped
50-60g or more, hard goats’ cheese rind removed, eg. Tomme de Chèvre
8 medium tomatoes, red, ripe and plump
salt and pepper
sprigs of mint or parsley for garnish
Place the steak, Hèrbes de Provençe, mint and some salt and pepper in the large bowl fitted with its chopping blade. Pulse for about five short sharp bursts, until a coarse mince is achieved. If you prefer, mince it alittle more – but don’t render it to a paste.
Set the oven to 190ºC/Gas Mark 5
Heat a large, non-stick frying pan until hot, add 2 tbsp of the olive oil and fry the aubergine for about 5 minutes, tossing the cubes from time to time.
Now make the pan really hot, add the remaining oil, then the mince and chilli, pressing the mince down in one layer leaving on full heat. Don’t stir, or the mince will not caramelise and brown. Turn the mince over and brown on the other side. When nicely coloured, stir and break up with a spatula. Try not to overcook. The juices will run clear when the mince is
fully cooked. Take off the heat and tip into a bowl to cool. Season well.
Using the small bowl fitted with the chipping disc, grate the cheese and mix it lightly into the mince with your fingers.
Cut the tomatoes in half and hollow out by removing the seeds andmembranes, season lightly and with cupped hands press as much of themince mixture as you can into each tomato.
Set them on a baking tray and heat in the oven for 5-10 minutes until the mince is hot all the way through, and the cheese is beginning to melt.
Serve immediately, garnished with the mint or parsley.