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
- Olive oil
What to do:
- 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.
- Preheat the oven at 180 degrees or equivalent.
- 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.
- 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.
- Wrap in the bacon so it is tightly packed in around the sides, leaving both end pieces exposed.
- Brush the maple syrup over the top of the bacon and around the sides and top with a bit of pepper.
- Bake in the oven for 45 minutes to an hour. until crispy on the outside or it reads around 77 degrees on a skewer.
- 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.
Thanks for reading and enjoy!
Over the course of 2014, I had found myself doing a lot of new things and being inspired to create new recipes, make dishes that can take me away from the everyday trudge of mealtime and keep eating after work just as enjoyable as eating at the weekend. Monday blues are no excuse to stick to beans on toast (not that there’s anything wrong with beans on toast!) purely through a lack of inspiration.
I have a few stalwart recipes that come to mind that tend to remedy this, however, This one in particular is fast becoming a favourite for me and my family! I have cooked this for a fair few people now and its always met with the same positive reaction, which makes me feel pretty confident that its something you guys will love. Its hearty, its healthy, and its full of ingredients that when put together, create a great ‘feel good’ kind of meal that is quite suitable for battling Monday blues, getting over the Wednesday hump or any day of the week you need a bit of a pick me up. Oh and don’t worry about not having time. It doesn’t take more than 5o minutes in total, So get somebody to help with the prep or chop your ingredients in advance to save time.
- 1 tbspn rapeseed oil.
- 4 Chicken breasts. Diced.
- 1 Chorizo ring.
- 200g Diced butternut squash.
- 100ml Red wine.
- 1 Tin chopped tomatoes.
- 300ml Good chicken stock.
- 1 tbspn Dijon mustard.
- 1 tbspn Paprika.
- 1 tbspn Turmeric.
- 2 Chopped sticks of celery.
- 2 tbspn Worcester sauce.
- 1 Can butter beans.
- Salt and pepper to taste.
- Add oil to a large cast iron dish or saucepan on a low heat, add the oil, chorizo and celery. Fry for a few minutes until the chorizo releases its own oil and starts to brown.
- Add the chicken a move around the pan until the chicken starts to also take on the reddish brown colour from the chorizo. (About 3-4 minutes).
- Splash in the red wine, followed by the squash, tomatoes and chicken stock. Stir and simmer for 5 minutes.
- Next pop in the Dijon mustard along with the paprika and turmeric. Leave on a medium heat for 30 minutes, stirring regularly.
- A few minutes before serving add the butter beans and give them a good stir around. Put the lid on if you have one and leave them to warm through for a couple of minutes, turn the heat up if you wish to finish it off nicely. (Putting them in at the end retains their form better as they seem to escape their outer casings and disintegrate into the abyss otherwise)
- Serve with rice and enjoy being hugged from the inside. I use the easy micro bags of rice to save time and as a bit of a cheat.
There you have it! Its as easy as that to make and its worth every second. Packed full of all the good stuff you need to feel full and satisfied without neglecting your vegetables. The chorizo is just an added bonus to reward your obvious dedication to giving yourself something healthy to eat!
Give it a try, get creative and add your own twist to it and add fresh chilies or olives. Go crazy!
Again and again I walk into my local supermarket and straight to the meat and fish section to find something to make something worth writing about. This time I saw the guinea fowl thighs, I rarely see them as they mostly just stock full birds, so I snapped them up.
I rifled through the isles to find something to go with it, I picked some thick cut bacon lardons and an onion squash. Here was the resulting recipe!
4 Guinea fowl thighs
200g bacon lardons
Dash of white wine (50ml)
1onion squash, peeled and chopped
A little oil
preheat your oven at 180\gas mark 7
Place the squash on a tray and sprinkle with salt and pepper. place in the oven.
Add 1 tablespoons of rapeseed oil to a large non stick frying pan on a medium/high heat, followed by the bacon.
Fry the bacon until it starts to brown, then add the wine. Stir the bacon and wine to lift the sediment from the bottom of the pan and simmer for 2 minutes.
Add the guinea fowl, and fry gently on each side for a few minutes until browned.
Remove everything from the pan and place in an oven proof tray, sprinkle with a little pepper, then place in the
oven for around 20 minutes.
After 20 minutes check the squash has softened in the middle. browned nicely around the edges and that the guinea foel thighs juices are running clear, then serve with your favourite green vegetables and enjoy.