Tuesday, June 06, 2006
Pork and Beef Meat Loaf by Leon Gruneberg
If you've been creating the recipes so far you are the cause of lambs being slaughtered, chickens loosing their heads and tuna sleeping with the fishes!
Great isn't it?
BUT... Why have pigs and cows got away with it?
Well, You think I'm not going to kill the sacred cow? BULL!
AND you won't find pork used... PIGS WILL FLY!
In fact this recipe kills two birds with one stone (or a cow and a pig at least) because it uses both pork and beef mince. It is also very tasty when served with onion and mustard beer gravy, carrots, peas and mash.
INGREDIENTS
300 grams of beef mince
300 grams of pork mince
3 Eggs (I always use Free Range because they taste so much better)
1 Large Onion
2 Table spoons of chopped fresh Sage
1 Clove of Garlic
1 Teaspoon of salt
Pepper to taste
Cooking oil (I recommend using a spray)
INSTRUCTIONS
1. Prepare Eggs - Boil eggs for 8 minutes, then run the eggs under cold water to cool. Remove the shells and put the eggs to one side.
2. Prepare Onion - Finely chop your onion and fry in a pan until they just start to soften
3. Prepare Herbs - Finely chop your sage and garlic
4. Prepare Meat - Put the two types of mince, the onion, garlic, sage, salt and pepper into a mixing bowl. Mix and need together thoroughly until you get a 'pate' texture and all the ingredients are well mixed.
5. Creating your meat loaf - Get a small bread tin and put about a third of your meat in the bottom. Spread to cover the bottom of the tin. Place the eggs in the middle of the tin in a row from one end to the other. Push your eggs down slightly to hold them in position. Use the rest of the meat to hide your eggs and build the loaf up to the top of the tin.
6. Cooking - Put the meat loaf in a pre-heated oven at gas mark 7/200 C for 90 minutes or until the juice is clear.
TIP: Save the oil you fried your onions in, add some juice from the meat loaf, a teaspoon of mustard powder, a heaped teaspoon of corn flour. Mix to form a pulp (the sort of mush which turns to sauce when you add liquid) slowly stir in a 50:50 mix of dark beer and water. Bring to the boil and you've got s fantastic gravy to with it.
Great isn't it?
BUT... Why have pigs and cows got away with it?
Well, You think I'm not going to kill the sacred cow? BULL!
AND you won't find pork used... PIGS WILL FLY!
In fact this recipe kills two birds with one stone (or a cow and a pig at least) because it uses both pork and beef mince. It is also very tasty when served with onion and mustard beer gravy, carrots, peas and mash.
INGREDIENTS
300 grams of beef mince
300 grams of pork mince
3 Eggs (I always use Free Range because they taste so much better)
1 Large Onion
2 Table spoons of chopped fresh Sage
1 Clove of Garlic
1 Teaspoon of salt
Pepper to taste
Cooking oil (I recommend using a spray)
INSTRUCTIONS
1. Prepare Eggs - Boil eggs for 8 minutes, then run the eggs under cold water to cool. Remove the shells and put the eggs to one side.
2. Prepare Onion - Finely chop your onion and fry in a pan until they just start to soften
3. Prepare Herbs - Finely chop your sage and garlic
4. Prepare Meat - Put the two types of mince, the onion, garlic, sage, salt and pepper into a mixing bowl. Mix and need together thoroughly until you get a 'pate' texture and all the ingredients are well mixed.
5. Creating your meat loaf - Get a small bread tin and put about a third of your meat in the bottom. Spread to cover the bottom of the tin. Place the eggs in the middle of the tin in a row from one end to the other. Push your eggs down slightly to hold them in position. Use the rest of the meat to hide your eggs and build the loaf up to the top of the tin.
6. Cooking - Put the meat loaf in a pre-heated oven at gas mark 7/200 C for 90 minutes or until the juice is clear.
TIP: Save the oil you fried your onions in, add some juice from the meat loaf, a teaspoon of mustard powder, a heaped teaspoon of corn flour. Mix to form a pulp (the sort of mush which turns to sauce when you add liquid) slowly stir in a 50:50 mix of dark beer and water. Bring to the boil and you've got s fantastic gravy to with it.
# posted by Anonymouse @ 1:49 AM 
