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Post by irist on Nov 16, 2021 13:36:40 GMT
Here's the meatloaf recipe as promised. It dates from the when microwave ovens were not long on the market so you may need to adjust cooking times to suit your particular model. I am sure it could be cooked in the oven but I haven't tried so can't give you timings.
1lb minced beef 3oz breadcrumbs 1 onion chopped 2oz mushrooms finely chopped 1 tsp dried parsley 1 tbspn tomato ketchup 1 beef stock cube 1 beaten egg Dash of Worcestershire sauce seasoning to taste
I used to chop the onions etc in my food processor after whizzing the bread into crumbs in the same bowl.
In a large bowl mix together the meat, breadcrumbs, onion, mushrooms, parsley, ketchup and crumbled stock cube. Mix thoroughly then add the beaten egg to bind. Add Worcs sauce and seasoning. Turn mixture into a pyrex loaf tin, level and press down firmly. Cover with clingfilm and place in microwave on medium power for 15 mins. Allow to stand before turning loaf out. Can be eaten hot or cold and serves 4 people. I use 5% fat mince beef now but obviously any mince containing more fat may need draining after cooking.
For the tomato sauce you will need :
2oz butter 1 medium onion finely chopped 1 clove of garlic, crushed 14oz can of chopped tomatoes 3oz tomato puree 1 tsp mixed herbs 1 tsp sugar Salt and pepper to taste
Put the butter, onion and garlic in a microwave safe jug. Cook on high power for 2 minutes. Add all the other ingredients, stir well and cover with cling film. Pierce the top. Heat on high for 3 mins, stir and heat again on high for 3 mins.
Use to pour over the meatloaf or on pasta with a grating of parmesan. If you prefer a smooth sauce, rub through a sieve. This can then be used for meatballs too.
It's a basic recipe but, as I said, it was quick and easy to prepare when I got home from work, before going out to milk the goats in the evening!! Serve with veg of your choice.
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Post by irist on Nov 27, 2021 15:18:34 GMT
Winter salad - serves 12-15 so good for a buffet. Obviously I reduced the quantities to suit our needs and tinkered with the recipe as shown below.
650 g of red cabbage, core removed and finely shredded 2 small red onions, diced 2 red apples, cored and diced 250 g cooked beetroot, diced (I only had pickled beetroot so left this out) 50g walnuts roughly chopped 2 large oranges 5 tbsp red wine vinegar (I only had sherry vinegar so used this) 3 tbspn redcurrant jelly (I have used all my home made redcurrant jelly so added slightly more honey the sweetness of which was counteracted by the orange zest) 2 tbspn clear honey 2 tbsp olive oil
Place the shredded cabbage into a large mixing bowl with the prepared onions, apples, beetroot and walnuts. Peel and segment the oranges over the a small bowl to catch juice then cut segments into bite size pieces and add to large bowl. I grated the rind from half of one orange into the large bowl - my addition not specified in the recipe but was very tasty. Whisk the vinegar with the redcurrant jelly, honey and add the orange juice with the oil and whisk some more. Drizzle dressing over the salad, mixing well. Will keep in the fridge for 3-4 days. Enjoy.
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Post by brightspark on Nov 27, 2021 23:54:12 GMT
Iris, that does indeed look yum. I shall order some of these ingredients on my next shop, it sounds just the sort of thing we'd love ! Thank you.
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Post by brightspark on Dec 5, 2021 11:53:45 GMT
Iris, I have shared this coleslaw recipe with friends and family - I shall be making it for Christmas.
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Post by irist on Dec 5, 2021 14:20:28 GMT
Hope enjoy it. I'll be making some too for Boxing Day. I'll make sure I have some cooked beetroot to add this time. Something else to add to my last minute shopping list!
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Post by ambersparkle on Dec 5, 2021 14:41:08 GMT
Making Piri Piri Chicken in the Slow Cooker, usually make it in the Oven, but looking and tasting good. Tiramisu to follow.
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Post by brightspark on Dec 6, 2021 18:02:20 GMT
I had two sourdough small-ish pizza bases, and cooked them last night, but both of us found we could only eat half, so this evening we have the other half of each!!
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Post by irist on Dec 18, 2021 18:38:12 GMT
Here's the link to the bhajis, Chris. I used sweet potato in place of the regular type - Anastasia did say you could substitute veg of your choice at the end of her post. www.kindearth.net/baked-pakora-vegan-indian-food/They are crunchy and a healthier version of authentic bhajis because there's no deep fat frying involved. I followed the spicing in the recipe and they definitely leave a tickle in the back of the throat! The raita was refreshing on the palate. Try and enjoy
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Post by paperman on Dec 19, 2021 10:56:54 GMT
Iris thanks for that, I'll give it a go, we'll be having chicken curry tomorrow evening using left over chicken from todays roast. Here is a link to the Paprika Pork dish I do, actually I use smoked paprika and I also add garlic and a tablespoon of Garam Masala to up the flavours a little but you may well find it's not necessary. I also use half the onion quantity but add in half a leek thinly sliced and also a couple medium size mushrooms (cut into small pieces although actually it also works well with a few small button mushrooms)
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Post by brightspark on Dec 19, 2021 17:54:34 GMT
Chris, that paprika pork does look tasty, yum.
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Post by paperman on Jan 2, 2022 10:54:26 GMT
Here is Nigella's seafood tray bake recipe. I actually used paella seafood mix plus whole prawns all from my freezer and it worked well. I cooked the cut up potatoes first and crashed in the saucepan with a little oil and semolina (a la Val) and I also added some chopped up leek, a quartered tomato and some small mushrooms to the tray. Roast Seafood _ Nigellas Recipes _ Nigella ....pdf (150.16 KB)
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Post by paperman on Feb 1, 2022 16:51:27 GMT
Good afternoon Ladies, here is a link to a couple of lamb recipes, one for couscous and one for bread. One of the lamb tagine recipes is quite involved and frankly I do not see much benefit against the lamb ras-al-hanouf recipe. Generally I always halve the amount of apricots or dates/figs because in my view theyt make the meal too sweet although I might chuck in as well a handful of sultanas for fun. I also use either an equivalent can of mixed beans or small potatoes rather than chick peas, because Anne is not fond of cp’s. Basically though, having been in Morocco and watched a family cook it seems that they are not too fussy about ingredients and tend to go with what is available. Just a short note about ras-al-hanouf and harissa seasoning, harissa is quite a lot spicier that r-a-h and if you are tempted to use harissa go for the ‘rose’ iteration as it is slightly cooler and much smoother on the tongue. With the couscous I buy Turkish couscous because I want giant couscous and it is, in my opinion, better than the Israeli. I always also add a handful of pomegranate seeds which adds a bit more flavour and a lot more colour. The Ksra bread recipe calls for aniseed, I one time didn’t have any aniseed and used instead fennel which worked really well, in fact most times now I use fennel but I do double the quantity. That’s it, I hope it helps xx
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Post by irist on Feb 1, 2022 20:07:39 GMT
Thanks so much for all the links and tips, Chris. OH loves lamb but I don't cook it often. Maybe that will have to change! Just need to get some of the spices. Anything with apricots in gets my vote but I'll take your tip about quantities.
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Post by brightspark on Feb 2, 2022 17:57:41 GMT
Iris, I love apricots, too, and if a recipe has apricots in it, I tend to lean towards it.
Chris, thanks for those recipes - food for thought indeed. Are your pomegranate seeds fresh, or dried? I'm guessing fresh, as they are like jewels on a plate.
Making my mouth water now ...
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Post by paperman on Feb 2, 2022 19:11:25 GMT
Fresh, if necessary take from a whole fresh pomegranate if there are no packs on the shelf.....
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