{"id":7028,"date":"2026-08-27T13:07:46","date_gmt":"2026-08-27T11:07:46","guid":{"rendered":"https:\/\/www.jewishlife.co.za\/new\/?p=7028"},"modified":"2026-08-27T13:07:48","modified_gmt":"2026-08-27T11:07:48","slug":"stuffed-side-bolo","status":"publish","type":"post","link":"https:\/\/www.jewishlife.co.za\/new\/2026\/08\/27\/stuffed-side-bolo\/","title":{"rendered":"STUFFED SIDE BOLO"},"content":{"rendered":"\n

MAIN COURSES<\/strong>\n<\/h3>\n\n\n\n

One of my favourite cuts of meat is the side bolo. Yes, it may be a little small, but it\u2019s so tender and so forgiving. This recipe serves 5\u20136 people.<\/em>\n<\/p>\n\n\n\n

INGREDIENTS<\/strong>\n<\/p>\n\n\n\n

\n 1 large side bolo, butterflied (ask your butcher to remove the sinew in the middle and to add 4 or 5 elastic cooking bands to your order)\n<\/p>\n\n\n\n

STUFFING<\/strong>\n<\/p>\n\n\n\n

\n 1 large onion, grated\n<\/p>\n\n\n\n

\n 250g chopped mushrooms\n<\/p>\n\n\n\n

\n 1 packet Ina Paarman stuffing\n<\/p>\n\n\n\n

WET SPICE RUB<\/strong>\n<\/p>\n\n\n\n

\n \u2153 cup honey or date syrup\n<\/p>\n\n\n\n

\n 1 Tbl coarse pepper\n<\/p>\n\n\n\n

\n \u2153 cup vegetable oil\n<\/p>\n\n\n\n

\n 1 tsp garlic powder\n<\/p>\n\n\n\n

\n 1 tsp paprika\n<\/p>\n\n\n\n

\n 3 Tbls onion soup mix powder\n<\/p>\n\n\n\n

METHOD<\/strong>\n<\/p>\n\n\n\n

\n Fry the onions until golden brown. Add the mushrooms and continue to cook until soft. Make up the stuffing as per the instructions on the box, substituting the butter with margarine or oil. Add the onions and mushrooms to the stuffing mixture and mix well. Open the meat and spread the stuffing mixture on one side. Fold over the flap and secure the meat closed with the elastic cooking bands. You can also roll the meat along the long side. Combine all wet spice rub ingredients and rub over the outside of the meat with the palm of your hand. Place into a medium-sized cooking bag and into your roasting pan. Roast in a preheated oven at 190\u00b0C. Roast the meat in the cooking bag, covered with foil or the lid of the roasting dish, for 45 minutes, then uncover (but keep in its cooking bag) for a further 45 minutes. Remember that stuffed meat needs to cook for a little longer. The roast should be golden brown on the outside.\n<\/p>\n\n\n\n

MUSHROOM AND ONION GRAVY<\/strong>\n<\/p>\n\n\n\n

\n 1 medium-sized onion, grated\n<\/p>\n\n\n\n

\n 250g mushrooms, finely sliced\n<\/p>\n\n\n\n

\n 1 packet Imana onion soup mix\n<\/p>\n\n\n\n

\n 500ml water\n<\/p>\n\n\n\n

\n Salt and pepper to taste\n<\/p>\n\n\n\n

\n Fry the onions in a small saucepan until golden brown. Add the sliced mushrooms and cook through. Add the onion soup powder and water, whisking whilst bringing to the boil. Reduce the heat to a simmer and allow to thicken. Serve over the meat.\n<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

MAIN COURSES One of my favourite cuts of meat is the side bolo. Yes, it may be a little small, but it\u2019s so tender and so forgiving. This recipe serves 5\u20136 people. INGREDIENTS 1 large side bolo, butterflied (ask your butcher to remove the sinew in the middle and to add 4 or 5 elastic cooking bands to your order) STUFFING 1 large onion, grated 250g chopped mushrooms 1 packet Ina Paarman stuffing WET SPICE RUB \u2153 cup honey or date syrup 1 Tbl coarse pepper \u2153 cup vegetable oil…<\/p>\n","protected":false},"author":6,"featured_media":7029,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[144,138,159],"tags":[],"class_list":["post-7028","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-144","category-recipes","category-rosh-hashanah-sukkot-2026"],"gutentor_comment":0,"_links":{"self":[{"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/posts\/7028","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/comments?post=7028"}],"version-history":[{"count":1,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/posts\/7028\/revisions"}],"predecessor-version":[{"id":7030,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/posts\/7028\/revisions\/7030"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/media\/7029"}],"wp:attachment":[{"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/media?parent=7028"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/categories?post=7028"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jewishlife.co.za\/new\/wp-json\/wp\/v2\/tags?post=7028"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}