I'm very jealous of those of you creating fabulous chickpea and green leaves recipes. My mantra of 'I will only cook one meal a day and everyone will just have to like it' is wearing a little thin, as it inevitably means that I choose something I know everyone will at least attempt. I may have to form a marrow and mushroom breakaway group to alleviate the boredom...
Anyway, meatloaf. Child 1 is a carnivore. He will do veg (onions, peppers, tomatoes), but not in quantity and usually cooked and hidden in sauce (potatoes don't count and will be scoffed in any shape or form). Outside of sauces, he only eats orange vegetables. Luckily, he loves fruit in most forms, so has avoided scurvy so far.
This is a Jamie Oliver recipe. I'm not that keen in general, but this is from the Ministry of Food cookbook, which I have found to be foolproof and a good example of adding flavour to usually bland dishes. The first step is to finely chop an onion and fry it gently with a tsp each of ground coriander and cumin. Once soft, leave to cool, then add to 500g mince, 12 crushed cream crackers (I know, but it works), 2 tsp of Dijon mustard, a tbsp of dried oregano and an egg. Season well and scrunch everything together, eventually forming it into an oval. Rub on some oil, and bake in a hot (200) oven for half an hour.
Meanwhile, cook another chopped onion, a clove of garlic and a red chilli in oil with 1 tsp smoked paprika until soft. Add 2 tins of chopped tomatoes, a tin of chickpeas, 2 tbsp of Worcester sauce and 2 tbsp of balsamic vinegar. Simmer for 10 minutes.
Remove your meat log from the oven and pour the sauce around (it will fizz in a satisfying manner). Top the loaf with bacon (supposed to be pancetta, but I had a shopping fail and used back bacon instead - ugly but perfectly acceptable) and chopped rosemary. Bake for another 10 minutes.
It should come out crispy with the sauce nice and reduced. Oliver suggests a green salad with this - we added potato wedges and (orange and green) veg. It fed 4 with seconds and left overs, but it freezes well and is really good reheated or even cold. The sauce is the star - I'd eat that on it's own. I failed to take a photo until I'd hacked it about, but it is delicious and serves the carnivores and chickpea lovers (just serve meat or sauce accordingly) equally.
Now, off to live vicariously through all your asparagus posts...
Anyway, meatloaf. Child 1 is a carnivore. He will do veg (onions, peppers, tomatoes), but not in quantity and usually cooked and hidden in sauce (potatoes don't count and will be scoffed in any shape or form). Outside of sauces, he only eats orange vegetables. Luckily, he loves fruit in most forms, so has avoided scurvy so far.
This is a Jamie Oliver recipe. I'm not that keen in general, but this is from the Ministry of Food cookbook, which I have found to be foolproof and a good example of adding flavour to usually bland dishes. The first step is to finely chop an onion and fry it gently with a tsp each of ground coriander and cumin. Once soft, leave to cool, then add to 500g mince, 12 crushed cream crackers (I know, but it works), 2 tsp of Dijon mustard, a tbsp of dried oregano and an egg. Season well and scrunch everything together, eventually forming it into an oval. Rub on some oil, and bake in a hot (200) oven for half an hour.
Meanwhile, cook another chopped onion, a clove of garlic and a red chilli in oil with 1 tsp smoked paprika until soft. Add 2 tins of chopped tomatoes, a tin of chickpeas, 2 tbsp of Worcester sauce and 2 tbsp of balsamic vinegar. Simmer for 10 minutes.
Remove your meat log from the oven and pour the sauce around (it will fizz in a satisfying manner). Top the loaf with bacon (supposed to be pancetta, but I had a shopping fail and used back bacon instead - ugly but perfectly acceptable) and chopped rosemary. Bake for another 10 minutes.
It should come out crispy with the sauce nice and reduced. Oliver suggests a green salad with this - we added potato wedges and (orange and green) veg. It fed 4 with seconds and left overs, but it freezes well and is really good reheated or even cold. The sauce is the star - I'd eat that on it's own. I failed to take a photo until I'd hacked it about, but it is delicious and serves the carnivores and chickpea lovers (just serve meat or sauce accordingly) equally.
Now, off to live vicariously through all your asparagus posts...
That sounds like a brilliant idea. I share your scepticism about Mr Oliver but irritatingly, he does write the odd good recipe...
ReplyDeleteThe Curator and I were just discussing that we wanted meatloaf! Many thanks indeed. :)
ReplyDelete