Tipsy Tarts Deli

Perfect for feeding the masses and one can make them ahead; eat it with you hands and not a single dish or pan or utensil to be washed. These bread rolls are baked wrapped in foil. The only kitchen equipment you’ll use is a knife to cut the top off the rolls. Cut the top of the roll off and scoop out the middle to create a hollow. Line the hollow with bacon. Make sure the bread bowls are properly lined with bacon (free range please) to stop the egg from leaking through the bread.  Crack an egg (free range) and pour into hollow. Top with grated Cheddar cheese or Mozzarella - I refer Mozzarella. Put the top back on and wrap with foil, then leave them in the fridge until you need them.  Pop them in the oven ... et voila! A great way to use stale or not-so-fresh bread rolls. It’s also great for on the go!  Great food for camping trips - Just place them on the edge of the fire near (not on) hot coals. The foil traps the heat well and it will cook in no time!

Ingredients 1 ounce dried ancho or other large dried red chillies 1/2 cup boiling water 1 cup fresh white breadcrumbs 1/3 cup milk 1 pound ground beef 1 egg 2 cloves garlic, crushed 1/2 cup cilantro leaves, finely chopped 2 teaspoons ground coriander seeds Sea salt and cracked black pepper 1/4 cup extra-virgin olive oil 1 yellow onion, finely chopped 2 cloves garlic, crushed 2 tablespoons tomato paste 1 tablespoon brown sugar 1 tablespoon malt vinegar 1/2 cup beef stock 2 (14-ounce) cans chopped tomatoes 2 (14-ounce) cans black beans, drained and rinsed 1 tablespoon smoked paprika 2 (3 1/2-ounce) dried chorizos, skin removed and roughly chopped Steamed rice and sour cream, to serve Method Preheat oven to 400°F. Place the ancho chiles and boiling water in a bowl and allow to stand for 10–15 minutes or until soft. Drain and roughly chop the chiles, reserving the liquid. Set aside. Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes or until the