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    Tuesday, July 18, 2017

    Comfort Food - Meatloaf and Mashed Potatoes

    This is a particularly good meatloaf recipe
    The actual recipe called for Ground Beef and Ground Pork
    As I have a member of my family who doesn't like pork
    No allergy… just not keen, so I bought some very good Italian Pork Style Sausage
    instead, hoped he wouldn't notice
    No complaints from, the non-porker, so my plan worked!
    Once again The Epicurious Website supplied this idea

    Ingredients

            1 cup fine fresh breadcrumbs
            1/3 cup whole milk
            1 medium onion, coarsely chopped
            1 celery stalk, coarsely chopped
            4 garlic cloves
            2 tablespoons neutral vegetable oil, I use Ricebran oil
            2 1/4 teaspoons kosher salt, divided
            1 1/2 teaspoons freshly ground black pepper, divided
            3 tablespoons Worcestershire sauce
            600 gms ground beef chuck,
            6 Italian Style Sausages, skin removed
            2 large eggs
            1/2 cup ketchup, divided, plus more for serving


    Preparation

          
    Preheat oven to 175C
    Line a rimmed baking sheet or 13x9" shallow baking dish with foil.

    Soak breadcrumbs in milk in a large bowl until ready to use.
    Pulse onion, celery, and garlic in a food processor until finely chopped.
    (Alternatively, you can finely chop by hand.)
    Heat oil in a large skillet over medium.
    Add onion mixture, 1 tsp. salt, and 1/2 tsp. pepper.
    Cook, stirring occasionally, until softened, 5-7 minutes.
    Remove from heat, stir in Worcestershire, and scrape into bowl with breadcrumb mixture.
    Add beef, sausages, eggs, 1/4 cup ketchup, and remaining 1 1/4 tsp. salt and 1 tsp. pepper,
    then mix with your hands to combine.
    Form meatloaf mixture into a long, well-packed, approximately 5"-wide loaf shape on prepared baking sheet.
    Brush top of loaf with 1/4 cup ketchup.
    Bake meatloaf about 30 - 40 minutes, Slide a skewer into the middle of the meatloaf
    lift out the skewer place it on your lip
    if it's hot
    It's done
    Let rest 15 minutes before slicing.
    To accompany this yummy Meatloaf
    Chef Bobby Flay's Mashed Potato
    Mashed potato using Creme Fraiche and a Lemon Vinaigrette with Fresh Herbs
    Bobby's recipe called for fresh Oregano, I used that but the kids and I thought it was perhaps a little strong, so I have changed the herb to Mint for this version
    Much better
    Ingredients
    FOR THE MEYER LEMON VINAIGRETTE

        2 tablespoons Meyer lemon juice
        1 ½ teaspoons Dijon mustard
        ¼ cup extra-virgin olive oil
        Kosher salt and freshly ground black pepper
        1 teaspoon finely chopped fresh flat-leaf Parsley leaves
        ½ teaspoon finely chopped fresh Mint


    FOR THE POTATOES

        2 pounds Yukon Gold potatoes, peeled and diced
        Kosher salt
        ½ cup crème fraiche
        Finely grated zest of 1 Meyer lemon
        2 tablespoons finely chopped fresh flat leaf parsley
        2 teaspoons finely chopped fresh oregano
        2 teaspoons finely chopped fresh chives
        Ground black pepper


    The Creme Fraiche mix on the left, The Vinaigrette on the right
    For the Meyer Lemon Vinaigrette:
    In a medium bowl, whisk together lemon juice and mustard until combined.
    Slowly add olive oil, whisking until emulsified.
    Season to taste with salt and pepper.
    Stir in parsley and mint 
    Set aside.
       
    For the Potatoes:
    Put potatoes in a medium saucepan, cover with cold water by 2 inches and add 1 tablespoon salt.
    Bring to a boil over high heat, reduce to simmer, cover and cook until fork-tender,
    about 20 minutes.
    Drain well, return potatoes to the pan and put back over low heat, stirring a few times, to dry well.
       
    Add crème fraîche, lemon zest, parsley, mint and chives.
    Season to taste with salt and pepper.
    Gently crush with a potato masher until combined.

    If desired, potatoes may be covered and kept in a warm oven for up to 30 minutes.
    To serve, transfer to a bowl and drizzle with Meyer lemon vinaigrette while still hot.

    And for the Greens
    Broccoli, The Kid's Favourite
    So so simple, to cook Broccoli this way
    You need
    Broccoli
    Olive oil
    2 cloves garlic peeled and smashed
    Zest of a lemon 
    Sea salt and freshly ground black pepper

    You really just want to blanch the Broccoli
    Break the Broccoli in manageable florets,
    Bring a pot of salted water to the boil
    Add the Broccoli
    Bring back to the boil
    cook for about 3 minutes
    Drain and run under cold water to stop the cooking process

    Set aside
    Just before serving

    In a pan add 2 tablespoons Olive Oil
    Add Garlic and lemon zest, sea salt and black pepper
    Toss around, don't brown the garlic, it will get bitter
    Add the Broccoli
    Toss well and make sure it is heated through

    Serve
    A Perfect Dinner for Kids and Non Kids






    2 comments:

    Kelleyn Rothaermel said...

    Never tried it with sausage added but it sounds fantastic.

    Gilli Wrightson said...

    Yes Kelleyn using a very good sausage added to the flavour
    Gillian