Homemade pasta

Some may argue that the fact that you can go and buy hundreds of varieties of pasta off the shelf in any supermarket, is motivation enough to not bother getting flour everywhere and getting your hands dirty to make your own. This is a fair logic however opening up a plastic bag doesn’t come close to the feeling of achievement you get when you are looking at a plate of fresh pasta that you made yourself from scratch, be it tagliatelle, spaghetti or a filled variety it feels great and is incredibly therapeutic.

I am, unfortunately, a known sufferer of health anxiety. Not something I tend to shout about but it stands to reason when I have an episode or period of health anxiety that sometimes I need something to give me something to focus on, take my mind off it and realign my state of mind. Making pasta is brilliant for this as I get so involved in it I do feel relief from my stress and anxiety symptoms for a time.

 

To make a Butternut squash and goats cheese filled Ravioli

What you’ll need:

  • 600g Tipo/00 flour
  • 6 large eggs
  • 1 peeled and diced squash
  • 150g soft goats cheese
  • Fine salt and some cracked black pepper
  • A little water
  • Pasta machine
  • Ravioli cutter
  • Pastry brush

Method:

  1. Put the flour into a bowl with a teaspoon of salt and make a well in the middle. Crack the eggs into the well and mix the eggs with a fork until thoroughly mixed.
  2. Slowly start to include some flour when mixing, going until the egg is combined with the flour.
  3. Now, get your hands in there and don’t be scared to get a bit messy. Start to combine the mixture with your finger tips and try and combine as much of the remaining flour as you can (Don’t worry if you don’t manage to use it all). When it starts to look less floury and more dough like, flour your work surface and place the dough on the flour.
  4. Knead, knead, knead. I can’t stress this enough. Give the dough a good bashing. Folding, pounding and stretching the dough until it starts to look smooth and silky. Form into a ball and wrap with cling film, pop into the fridge for a minimum of 30 minutes.
  5. In a pan of boiling, salted water, add the squash and boil until soft enough to slide off a skewer or fork. Drain of all water and leave to cool, then mash up and add the cheese. Mixing well with a bit of seasoning.
  6. Now for the next part I do use a pasta machine, you can hand roll the pasta but technology is there to help us after all. Cut off about a quarter of the dough and flatten it out a little. Pass through the pasta machine on the widest setting, folding at the top and bottom (A bit like an envelope) then passing it through the opposite way. repeat this about 7 or 8 times. You will notice the pasta change in texture as you do it, this might seem a little bit monotonous but it gives the pasta a much better texture and mouth feel or rather ‘Al dente’ as the Italian’s would say.
  7. Now put the pasta dough through the machine working your way through the settings until you get to the bottom or penultimate setting. If it gets too long don’t hesitate to cut the dough in half to make it easier to manage, as long as the finished piece of pasta allows you to see your hand on the other side (or read a paper through it as they say) …it should flap when you blow under it, just don’t blow too hard and loose it!
  8. The next step is to make sure you have a good piece of pasta in front of you that you are able to fold over horizontally. Simply take your filling with a teaspoon and place it around 1 inch inside the bottom left hand corner, leaving a similar gap in-between each filling right to the end of the pasta, again leaving around 1 inch remaining at the end of the pasta. Brush the bottom edges of the pasta with water and slowly bring the left hand top corner to the left hand bottom edge. Lightly press around each side of the filling to ensure no air remains before working your way along the pasta, repeating the process until finished.
  9. Take the ravioli cutter and trim the edges of the whole piece, then go between each filling, making sure its pressed down well.
  10. Repeat the process how ever many times you need to with the remaining dough. Each quart should have between an 8 or 10 ravioli yield.
  11. In a shallow pan of lightly salted, boiling water, add the pasta and cook for minutes. Pop onto a plate and drizzle with a little oil and sprinkle with a touch of salt and pepper.
  12. Enjoy with a salad or on it’s own… but they are a lovely little treat.

Tip: Any extra dough left at the end,  you can slot on the cutter to your pasta machine, roll it out 7 or 8 times as stated above, working in down to the 3rd or 4th lowest setting and put through the cutter to make tagliatelle or linguine!

 

Advertisements

The Hungry buck’s ultimate 12 hour lasagne

As you might guess from the title this one is a big recipe for me as it takes one of my favourite dishes and elevates it to a whole new level. A level in which a simple lasagne becomes an experience that warms the soul and soothes whatever worries you may well have… sounds dramatic right? wait until you try it! Beef that melts away from the fork in a rich tomato sauce paired with enough cheese to give a cartoon mouse a migraine and a silky bechamel sauce to glue it all together.

The problem is it all sounds a little run of the mill in terms of lasagne as lets be fair, that’s what they all have going for them and it is the reason everybody tends to love it. The thing that differentiates this lasagne from any old chucked together pasta dish is the ragu… a 12 hour labour of love that makes all the difference!

What you’ll need:

  • 1kg beef brisket/ roasting joint
  • 500ml vegetable stock
  • 2 tbsp dried oregano
  • 1 can chopped tomatoes
  • 1/2 jar of red pesto
  • 3 tbsp tomato puree
  • 2 sticks celery, finely chopped
  • 4 cloves garlic, minced
  • 1 large red onion, diced
  • 4 smoked streaky bacon rashers, diced
  • Large handful of basil, roughly chopped or torn
  • 2 mozzarella balls, diced
  • 100g grated red Leicester
  • 100g grated strong cheddar
  • 16 lasagne sheets (I use wholemeal but not essential!)
  • Olive oil
  • Salt and pepper

and for the white sauce:

  • 25g butter
  • 30g tbsp plain flour
  • 1 pint milk
  • Salt and pepper

Method:

  1. First of all prep the beef by removing any string or packaging and preheating your slow cooker on low. (You can use your oven on a low equivalent temperature but a slow cooker uses less energy and is so much easier to monitor)
  2. Put the beef in the slow cooker and add the stock and dried oregano… walk away and leave it for 12 hours.
  3. After 12 hours remove the beef. In a tray or bowl, gently tear the meat apart with two forks until it is all shredded. Leave to stand for a minute.
  4. Preheat a pan on a medium/low heat with the olive oil and add the bacon. Fry until browned then add the garlic, celery and onion and keep on a low heat until softened.
  5. Add the beef to the pan with the tomatoes, tomato puree and 2-3 ladles of the cooking broth from the slow cooker, making sure the ragu doesn’t get too loose then stir to combine, turn the heat up slightly and simmer for 10 minutes. If the mixture starts to dry up add more cooking broth.
  6. Preheat the oven to 160 degrees or gas mark 4 and in your chosen lasagne dish spread your pesto evenly across the bottom and layer your first four lasagne sheets across the bottom of the dish.
  7. Put another saucepan on the hob on a low/medium heat and add the butter, when it just starts to melt shake in the flour and whisk well until it comes together completely (it will look a bit lumpy but don’t worry) then slowly start to add the milk, about a quarter at a time until it thickens then add more. Once it has all combined season to taste but I would recommend plenty of pepper!
  8. Take the now bubbling molten ragu and put a thin layer all the way across the pasta. Sprinkle a few little bits of the red Leicester and cheddar across it and drizzle the bechamel evenly to create a thin quilting across the meat. Repeat this to create four even layers and finish off with the last of the white sauce and scatter all of the cheese across the top of the lasagne. Put into the oven for 45 minutes or until the cheese has browned and the pasta has cooked through.
  9. Eat it and forget about any kind of calorie counting for the duration of the meal! I recommend serving with a glass of red wine, a few slices of garlic bread or like I did with some baked stuffed gnocchi and a salad.

IMG_1554
Serving suggestion: Lots of garlic bread, some baked filled gnocchi and a glass of Cabernet Sauvignon.

The Bayeux burger

As you may have seen in my recent post ‘Moyaux than meets the eye’ I went to France in July of this year and to be frank, I adored every second of my journey around the region of Normandy and found inspiration at every turn. The local produce was such good quality I actually left Normandy disappointed that I couldn’t stay longer and learn more about how everything was made and just sit one more time in the summer sunshine with a few different bits of cheese and some fresh bread, slicing tiny slithers of soft cheese away and pairing it with locally sourced cold meats and a cold beer. It really was bliss.

While I was there I was inspired to write quite a few recipes as there was plenty of ideas flying in and out of my head when we were exploring the local area but as ever, I am known for my burger recipes so it is only right I try and combine the flavours that Normandy is famous for and fit it between two halves of a bun for you all to experience at home. There are three things that stand out as essential ingredients to this burger and they are Pont l’eveque cheese, Calvados and Brioche. As long as these three things are present then you are onto a winner!

So here’s the recipe that screams out Normandy loud and clear to me while celebrating everything I miss about this beautifully wonderful place.

To make four burgers….

Ingredients:

  • 350G ground beef
  • 2 95% pork Sausages, removed from skins
  • 1 teaspoon dried Tarragon
  • 1 teaspoon herb de provence
  • A jar of large sliced pickles
  • Salt
  • Pepper
  • 150g wedge of Pont l’eveque cheese (or Brie) sliced into thick horizontal pieces
  • 2 finely sliced red onions
  • 1 single measure of Calvados (or good brandy if you cant get it)
  • 4 brioche burger buns
  • 4 teaspoons of Aioli
  • Olive oil

Method:

  1. Add the beef and sausage meat to a bowl with the Tarragon, Herb de provence and season well with the salt and pepper. Mix well to form a patty mix with an even consistency.
  2. Split into four even balls of meat mix. Roll, pat and press them into four burgers. (Quick tip: Size them to the buns!) Cover with some cling film and leave them in the fridge for 30 minutes.
  3. Remove them from the fridge and preheat a griddle pan on a medium heat, lightly oil both sides of the burgers and place onto the pan. Cook for 3 minutes.
  4. In a preheated frying pan on a medium heat, add a tablespoon of oil and the onions. Season well and stir regularly until translucent and soft. Should take roughly the same time as the one side of the burger.
  5. Turn the burgers in the griddle and cook for a further 3 minutes.
  6. Turn the heat up on the onions and add the Calvados. This will simmer down really quickly, lower the heat again and leave them ticking over on a low heat stirring regularly.
  7. Turn the burger once again and add at least two large slices of cheese across the top of the burger, cover if you can and add a touch of water to create some steam. Don’t cook for longer than another minute or so as the cheese wont take much melting. Rest the burgers in a warm place for a few minutes.
  8. On the bottom part of each bun, spread the aioli and place onto the bun, cross two of the pickle halves across the cheese and top with a spoonful of the onions.
  9. Cap with the other half of the bun and serve with herby roast potatoes or sweet potato fries for a treat.

There we have it… the Bayeux burger. An oral tapestry of contrasting flavours and my own little dedication to a great part of the world.

wpid-img_20150921_195104.jpg

VIVA LA FRANCE!…Apart from in relation to the Rugby World Cup of course…. not even a little bit.

COME ON ENGLAND!!

Chatsworth country fair 2015

Deep within the Derbyshire Dales sits a house of great stature and architectural beauty. It sits yards from the banks of the river Derwent that runs through the grounds and is situated within one thousand acres of sloping grassland that acts as home to hundreds of deer and sheep, completing the backdrop of quintessential British countryside that lends itself so well to this historic building. The house in question is considered as a real jewel in the crown of tourism in the East midlands and has been voted as the UK’s favourite country house several times in its history. It is of course Chatsworth house that I speak of and it stands as a totem of country life in the UK in the most beautiful of settings and has done for literally hundreds of years.

What better place to hold an annual country fair that showcases local produce, country sports, clothing and a celebration of rural British family values than the grounds of Chatsworth? Being my second year attending I can think of no better place to organise such a festival of British country life. My fiance and her family have been attending the show for over 30 years and I have now been absorbed into the tradition, almost like a little bank holiday designated just for us at the tail end of the summer that we use to wave farewell to the warm weather and summery produce and welcome the Autumnal turning of the leaves and the bountiful harvest to come, it really is something special to us. For example the little things like leaving extremely early to try and catch the hot air balloons rising into the air (weather permitting) in the morning and eating breakfast outside the car while waiting for the gates to open in the nipping early September breeze, just becomes part and parcel of a lovely little family tradition that has been almost ever present for my new extended family and many more families that have made this show their annual haunt.

The gates open to the public at around 8:30AM and you will find yourself wandering around as some vendors are still setting up their stalls so it can take a while to get your bearings in terms of what you want to see and what is going on if like me, you refuse to use the program for fear of it taking up valuable swag space… Although I feel it is possibly a touch of the same part of my psyche that doesn’t allow me to use instruction manuals that come with flat packed furniture. There were two main horseshoe shaped food courts this year in addition to a large food orientated tent that was located around a hundred yards away. Like any food festival or show this little outdoor food village housed many different options to please any palete including the usual offerings of cheese, meats, beer, spirits, chocolate and cakes.

Foody pics of the litter

Firstly a pair of vendors stood out for me and to be honest they are the guys that always stand out for me at these kind of events and they were The Cheshire cheese company and Supreme sausages. Cheshire cheese company seem to make an effort to have a presence at most food festivals and shows of late and offer an incredible array of cheeses from the strong mature Black Bob to the superb yet bizarre sticky toffee cheese that I tried at one of the BBC good food shows. They always do well out of me at these sorts of things however I restrained myself from purchasing any as I will be seeing them at the food show in November so I figured it would be best to wait and stock up closer to Christmas, although their range is as diverse as ever and their quality still unquestionably great. Thanks for the samples!

Supreme sausages make my favourite sausage. I am not even remotely hesitant in writing such a bold statement as their Toulouse is literally the best I have ever had and I have eaten a lot of sausages in my time! They make a great range of sausages that include wild boar and apple, pork with venison and mushroom, pork with honey and mushroom (recommended) and the good old Cumberland to name a few. They have around 20 years experience in sausage making and it certainly shows in their stellar produce, some of which did come home with me in the form of a few packs of Toulouse and some of the wild boar and apple. These two food festival veterans aside there were more sights for the culinarily inclined to see at the show but listing them all would take forever to be honest, so I will give you two of my favourite new discoveries that I feel really deserve a light shining on what they are doing.

Super cakes and blooming breads

Upon exploring the inner food tent I discovered more vendors selling cheese, fudge, ciders and a few other stalls selling gadgets and utensils. One that really caught my eye was a stand near the middle of the outer side of the tent pretty much submerged in pastries and cake, and that is genuinely not an understatement as the picture below shows. They were selling brownies as thick as a dictionary and tear and share breads that you could serve an actual meal on. I think they were called something like ‘The Foccacia company’ but do not hold me to that, they made some really incredible stuff so I am disappointed in myself that I didn’t make a proper note of it. Whoever they were they deserve all the plaudits in the world for their extraordinary creations, including the halloumi wrap which was rammed with the salty Greek goodness and was absolutely superb for the £5 we paid.

Never ending baked goods

Never ending baked goods

Hops and a half wheel

My final stall of note was the Staffordshire brewery who was actually my last stall of the entire day before returning the the car for our dinner. They produce some great beers that range from their ‘Gold beer’ that runs at 3.8% ABV and answers the current high demand for golden/light ales to the severe looking Black grouse that’s peaks at 4.5% ABV and will satisfy the stout lovers among us. Funnily enough though they have combined two of my favourite things in their business plan… beer and cheese! they produce cheese under a sister company called ‘Staffordshire cheese Co’ so the chap that was running the stall offered us three 500ml bottles of beer and a wedge of the remaining cheese to take home with us. Frankly it would have been rude not to take him up on his most kind offer of beer and cheese for such a generous price, especially when my Fiance was insisting on paying. Double win.

I went for the award winning Gold beer, Double sunset amber ale and the Black grouse stout complimented with a wedge of their Cheddleton cheese that was blended with whole and split mustard seeds. A great offer with some great produce that I could take away with me and enjoy at home, good job Staffordshire beer/ cheese! The gold beer offers an unsurprisingly golden colour with a light citrus fruit, hoppy palate, citrus notes in the scent and a nice lingering bitterness with a reasonable ABV that completes the experience and rounds off a very honest, good local beer. The cheese I haven’t actually tried yet but the taster they had available on their stall was the self titled ‘Staffordshire cheese’, very much like a good debut album it made an impression that invoked a need for more. The creamy taste and crumbly texture means it is certainly destined to be a vital part of many a Christmas cheese board as this cheese is a strong contender for best discovery of my day at Chatsworth.

And the balloons start to fly…

Feeling rather pleased with the days exploration and the discoveries that we made while traversing the rows of stalls, we spoke about the other things we had seen during the day on the way back to the car. So much had happened outside of the ‘food village’ that it was hard to keep track of really, so much so that it would take forever to write about every little detail of the show therefore I have limited this to the consumable highlights. To properly get a feel for the show I encourage you to make an effort to visit in 2016 and see for yourself, load the family into the car with a picnic and your wellies and have yourself a fantastic great day out. Everything was happening throughout the day from falconry displays, aircraft displays, craft stalls, celebrity book signings, shooting competitions, the opportunity to ride a Harley Davidson on a rolling road (which I totally took advantage of) and of course the great food and drink on offer all culminated in us agreeing that Chatsworth 2015 was a roaring success. To make things even better we closed out the day sitting as a family as the light started to slowly dissolve into evening, enjoying a homemade chicken cacciatore while we watched the hot air balloons rise above the tree line and over into the Derbyshire countryside, a great and fitting end to a thoroughly enjoyable day.

Thank you Chatsworth, we will see you next year.

The Hungry Buck Cuban sandwich

A little while ago I watched a film called ‘Chef’ on Netflix starring John Favreau where he plays Carl Casper, a head chef at a major restaurant in California. He hits a snag when the owner of the restaurant tries to shackle his creativity and tie him down to cooking ‘classic’ proven dishes instead of being free to innovate and create something edgy and special. A high flying blogger and critic Ramsey Michel is heavily critical of Carl’s menu which starts a Twitter war between the two, Carl unfortunately being quite aggressive in his retaliation, not realising that Twitter is a very public forum to start a war of words. Ultimately this triggers a sequence of events that ruin his credibility and essentially ruins his career.

This gives Carl the opportunity to strip everything back and make something beautifully simple, tasty and fun. Traveling the country in a food truck making a huge impact with his iteration of the Cuban sandwich, he tries to rebuild his career and rebuild his fractured relationships with his family along the way. Its a brilliant film and I would recommend anybody watch it whether you are a food lover or not its a great ‘Feel good’ movie to watch on a Sunday night to help battle those lurking Monday blues.

Naturally I have spent a lot of time since watching the film researching the Cuban sandwich in its different iterations and disputed guises in and around the USA, making notes on equivalent ingredients to substitute the less available items on UK shores. Traditionally a Cuban sandwich is made from ‘Cuban’ bread which is baked in long, baguette style shapes with a crisp outer crust and a soft flaky middle, Ham, roasted pork, yellow mustard, Swiss cheese and pickles which is then pressed in a sandwich press called a Plancha. The bread being the main sticking point over here in the UK if you don’t have time to make it yourself.

In terms of the roast pork I wanted to give the sandwich a quick and easy alternative so slow roasting for hours for the sake of making one sandwich was never really a viable option for me! So I switched it up for some pork loin steaks and made a quick spice rub from salt, garlic, cumin, cinnamon and lime juice. So as blasphemous as this may be to the purists this is my homage to the iconic Cuban sandwich.

wpid-20150822_190516.jpg

Ingredients:

  • 1 Panini roll
  • Honey roast ham
  • 1 Pork loin steak
  • Large pickles, thinly
  • 4 slices of Swiss or Emmental cheese
  • Half a lime

Sprinkle 1/2 a teaspoon of each of the following onto a plate

  • Cinnamon
  • Cumin
  • Garlic powder
  • salt

Method:

  1. Preheat a griddle pan on a medium heat, cut the bread and lay the cheese onto the bottom half.
  2. Place to pork loin steak onto the plate and press into the spice mix, flip over and rub into the meat. Repeat for both sides.
  3. Add the pork to the pan, squeeze the juice of the lime directly onto the meat and cook for around 4 minutes each side. Remove and rest. Keep the pan on a low heat.
  4. Add the pork loin to the sandwich (you can slice it if you want) and layer the ham, pickles and any remaining cheese onto the sandwich. Add a good spread of the mustard onto the remaining bread and place on the top of the sandwich, Lightly butter the top and bottom of the bread.
  5. Turn the heat up on the griddle and add the sandwich to the pan, press down with a spare frying pan or plate to keep it compressed and on the heat. Keep it like this until browned and then flip it over to repeat.
  6. Remove your crispy Cuban from the pan and enjoy! Cut diagonally for really authentic detailing!

wpid-img_20150823_095631.jpg

Moyaux than meets the eye…

Travel broadens the mind. Travel provides us with the opportunity to see, hear and most importantly eat things that we wouldn’t be able to experience at home, making it as far as I’m concerned a very important part of life. So why is it then that I have not been abroad since I was 12? The simple answer being I am terrified of flying and cannot bare the thought of getting on one of those tubular winged terror machines.

Luckily France is not too far away and a ferry can get me there in no more than a few hours dependent on which port you arrive at. Huzzah! And I must say that driving off the ferry and onto the somewhat alien road system was an interesting experience but one that now seems like easy work after staying there for just shy of two weeks. We stayed in a small town called Moyaux, not too far from Lisieux in Normandy, on a a site called Le Colombier which was situated on an old apple orchard. The French countryside provides a really lovely base of operations for an exploration of the north western part of the country and Normandy provides a brilliant source of local produce to explore. Moyaux is a small town or even a village that doesn’t seem to have a lot going on in it but provides a true look into how French people really live, as opposed to a place that is hopped up and bloated to keep up with a bloated feeling tourism demand that pushes it’s inherent “Frenchness” onto the back burner to conform to what people want to see. It represents quintessential Normandy life and is a place build around its Church where everything closes from around 12pm until at least 2pm. For help with the mental image see the village in the film ‘Chocolat’ but without the pouting, pony tailed and guitar brandishing Johnny Depp and replaced with a fairly average looking food blogger in a Vauxhall Astra.

There were a few things that really stood out to me that seemed to represent the produce of the area that included but were not limited to; apples, which they used to create tarts, ciders and a distilled cider brandy called Calvados.  The local cheese’s and dairy produce such as the thick and rich creme fraiche, camembert which is said to have originated in Normandy in 1791, Pont-l’Eveque which is very much like a squared brie which I find slightly firmer and Neufchâtel which boasts a smooth, creamy texture with a flavour that lands somewhere between a young and fairly well aged taste. It is certainly a region worth visiting for the cheese-o-philes among us, great with fresh bread and a selection of cured meats that are not so good for the waistline but extraordinarily super for the soul!

Lisieux offers a market on a Saturday that really doesn’t seem to hold anything that special when walking into it from the side of the Basilique where we parked, as it seemed to just be full of clothing and cheap watches which tend to not really interest me if I am really honest. However when you turn the corner just to the left of the library you see just what you need to see in France. Wall to wall food. Vegetables, fruit, seafood (Not a cloudy fish eye in sight) including some lovely Moule/mussels that we enjoyed that night in a paella, fresh crepes, bread, some awesome fresh, cured and very living meats, preserves and pretty much anything you could think of that you would want to see in France when looking for a feed.

I wandered around for a few hours in awe of just how good it was and feeling very lucky to be able to see it frankly as at the time we visited the farmers of France were on strike in relation to the price of meat and milk being paid to them by the large supermarket chains. I had heard about the French supermarkets as something to behold in comparison to what we have in the UK and unfortunately it took a few days for us to get to the closest one due to the roads being closed due to farmers parking their tractors all around the hypermarket. We got around to it somehow one day before the strike moved on to Le Havre and found burning piles of cow feces, agricultural waste strewn all over the place and angry farm workers waving us off the exits which led to the store. An interesting experience to be in but if I am honest I totally support their cause and wish them luck in their endeavor’s, farms work damn hard to keep up with supply in countries all over the world and they deserve to be fairly reimbursed for their incredible amount of hard work.

Drink. Something that you need to cover when giving a run down of Normandy it seems as they are famous for their production of Calvados brandy, which is a really smooth drink for even me who is not in any way shape or form a Brandy drinker. It is actually very good when added to fried onions and put on top of a heftily loaded burger, however that is an expensive and wasteful practice to a true connoisseur! I basically lived off Grimbergen while I stayed there which seems to be a staple beer in France, It is available in some really tasty varieties such as poire/pear, kriek/berry, ruby, blonde and white to name a few that I can remember.

In summary, France offered some incredible experiences and I can’t wait to go back again. While there we visited the Bayaux tapestry, the landing beaches, Monet’s garden and the camp site was a wonderful place to relax offering a lovely little creperie just past the pool that offered take away food which I have to be honest, wasn’t perfect but it certainly filled a void if needed (heres to you Croque monsieur). Normandy is somewhere that I would recommend visiting to any person who loves food, drink and culture to visit as it has all three categories covered in droves, just don’t be scared to run off the beaten track and go somewhere other than the hypermarkets as Normandy in particular has so much to offer to reward your exploration. So if travel really does broaden the mind, consider my mind broadened.

Super sunday meatloaf

America has gone through quite the renaissance in terms of the worlds perception of their food in recent years, they are now supremely fashionable due to the popularity of their incredible barbeque recipes. Not a day goes by that I don’t see a new pulled pork product or a BBQ 20 hour beef option added to another menu at the bigger chains or even some of the smaller, more independent cafes and restaurants and for good reason.

America knows how to utilise great meat very effectively and create some incredible food. One dish in particular that I have always admired is the quintessential stateside family meal, the meatloaf. As somebody who grew up in the United kingdom watching shows from the USA I had always heard about meatloaf but never fully understood what it was until a few years ago when I put some effort into research. I have been working on a recipe since then and found a few pointers along the way to get the best from it and to be fair I am very happy with how it turns out now when I make it, as the first ones that I made were dry and a little bland. I didn’t really feel like I had captured the essence of the homely experience that the meatloaf represented to so many families across the pond, until now. I am happy enough with it to share the recipe for you to try at home!

What you’ll need:

  • 400g lean minced beef
  • 400g lean pork mince
  • 6 good quality pork sausage, removed from skins (I used pork and red onion sausage with 85% pork)
  • A handful of flat leaf parsley, chopped
  • 1 carrot, diced
  • 1 celery stick, diced
  • 1 red onion, diced
  • 4 cloves garlic finely sliced
  • 1 medium egg
  • 75g wholemeal breadcrumbs
  • 100g smoked streaky bacon
  • 4-5 tablespoons of maple syrup
  • Salt
  • Pepper
  • Olive oil

wpid-img_20150614_175821.jpg

What to do:

  1. In a frying pan, add 1 tablespoon of oil and add the celery, carrots, onion and garlic and fry until slightly softened and the onions start to become milder in colour. Take it off the heat and leave it to cool.
  2. Preheat the oven at 180 degrees or equivalent.
  3. In a large bowl mix the beef, pork and sausage meat with the breadcrumbs, egg, parsley and season well with the salt and pepper. Add the now cooled veg from the pan and mix well to combine.
  4. In an oiled loaf tin pack the mix in to the top and turn out to reveal a nice uniform shape onto a lightly oiled baking tray.
  5. Wrap in the bacon so it is tightly packed in around the sides, leaving both end pieces exposed.
  6. Brush the maple syrup over the top of the bacon and around the sides and top with a bit of pepper.
  7. Bake in the oven for 45 minutes to an hour. until crispy on the outside or it reads around 77 degrees on a skewer.
  8. Remove from the tray carefully, and slice into even slices to serve to your family and friends! Best served with gravy or like I do with a sour cream and chive sauce, roast sweet potatoes and a big salad. Heaven.

As always play around with it and see what you can make of it yourself, this is but a blank canvas to get your juices flowing but it does certainly work as it is, so I implore you to give it a try.

wpid-20150614_185341.jpg

Thanks for reading and enjoy!

wpid-img_20150614_192226.jpg