Meatloaf from Delia Smith

Ingredients
1 lb (450 g) minced beef
1 lb (450 g) minced pork
2 medium onions, very finely chopped
2 cloves garlic, peeled
3 heaped tablespoons chopped fresh parsley
1 level dessertspoon chopped fresh thyme
1 large egg
3 oz (75 g) white bread, sliced and crusts removed, cut into 1 inch (2.5 cm) cubes
3 tablespoons milk
1½ rounded teaspoons mustard powder
2 tablespoons Worcestershire sauce
4 fl oz (110 ml) dry white wine
about 8 slices (6 oz/175 g) traditional smoked streaky bacon
salt and freshly milled black pepper
Pre-heat the oven to gas mark 2, 300°F (150°C).

Equipment
You will also need a 2 lb (900 g) loaf tin, 7½ x 4¾ x 3½ inches deep (19 x 12 x 9 cm deep), preferably non-stick.

This recipe first appeared in Sainsbury's Magazine.

Method

1.The best way to make a meatloaf is in a large food processor, if you've got one. In which case you can begin by chopping the onions, garlic, parsley and thyme all together until the onion is very finely chopped, then add the meats and break in the egg. 

2. Place the bread in a little bowl, spoon the milk over, then mix it with your hands or a fork until the bread has broken down to fine crumbs. 

3. Add these to the processor along with the mustard powder, Worcestershire sauce, wine and a really good seasoning of salt and pepper. 

4. Now, switching on and off, or using the pulse button, mix the whole lot together until thoroughly blended. 

5. If you don't have a food processor, grate or mince the onion, chop the garlic finely then mix everything thoroughly in a large bowl. 

6. When the mixture is ready, pack it into the loaf tin and smooth the top with the back of a spoon, then snip the rinds off the bacon and lay the slices all along the top of the meat, slightly overlapping, and press them down firmly.

7. Now place a piece of foil over the top and twist or pleat the corners. 

8. Stand the tin in a shallow baking tin, pour about 1½ inches (4 cm) boiling water into the tin straight from the kettle and place the whole thing on the middle shelf of the oven. 

9.Let it cook slowly for 2 hours. 

10. After that remove the foil and dig a skewer into the meatloaf; press it down to make sure that the juices are running clear. 

11. Now, if it's cooked, remove it from the oven then let it cool for about 30 minutes and after that, if you're serving it cold, replace the foil and place something heavy on top to weight it down. Leave it weighted like this until it's completely cold. This makes the meatloaf easier to slice. 

12. If you're serving the meatloaf hot, just allow it to rest for 30 minutes in the tin, covered with foil, then turn it out on to a board and serve cut in slices.

Dinner from the fridge and cupboards

I was going to cook the duck which I had taken from Nina's fridge when I emptied in.  However, I looked at the use by date and discovered that it had been in Nina's freezer since 2005 so I thought better of it.  However, I do have pork mince in the refrigerator and I have found this recipe from Nigel Slater that sounds interesting.  I have decided not to tell anyone about the ingredients until after they have eaten it.  Read ahead and you may understand why!

Pork meatballs with anchovies

Ingredients

• couple of good handfuls of pork mince (about 500g/17½oz)
• good handful fresh white breadcrumbs
• 1 lemon, zest only
• small handful freshly grated parmesan
• handful flatleaf parsley, roughly chopped
• handful thyme, leaves only
• 8-10 canned anchovies, drained, chopped
• salt and freshly ground black pepper
• few good glugs of fruity olive oil
• enough hot chicken or vegetable stock to come halfway up the patties
• Swiss chard leaves, to serve

Preparation method

1. Preheat the oven to 200C/400F/Gas 6.
   
2. Mix together the pork mince and breadcrumbs in a mixing bowl with the lemon zest and parmesan. Add the herbs and the anchovies, season with a little salt then more generously with freshly ground black pepper.
   
3. Using your hands, mix together well and then form the mixture into 6-8 large patties.
   
4. Heat the oil in a large frying pan, then fry the patties until brown on both sides. Place in a shallow ovenproof dish and cover with enough stock to come halfway up the pork patties. Cook in the oven for 20 minutes. They will have crisp tops but be deliciously moist underneath.
   
5. Serve them in a shallow bowl with some steamed Swiss chard with some of the stock they were cooked in.
   

Blueberry Pie

Blueberry Pie Ingredients :
Crust:
* One double recipe for all butter pie crust dough

Filling ingredients:
* 6 cups of fresh (or frozen) blueberries, rinsed and stems removed (if using frozen, defrost and drain first)
* 1/2 teaspoon lemon zest
* 1 Tbsp lemon juice
* 1/4 cup all-purpose flour (for thickening)
* 1/2 cup white granulated sugar
* 1/4 teaspoon cinnamon
* 2 Tbsp butter (unsalted), cut into small pieces

Egg wash ingredients:

* 1 egg
* 1 tablespoon milk
Blueberry Pie Recipe INSTRUCTIONS

1 Prepare the crust. Roll out half of the dough to 1/8-inch-thick circle on a lightly floured work surface, about 13 inches in diameter. Fit the dough over a 9-inch pie pan, and trim the edges to a 1/2 inch over the edge all around the pan. Put into the refrigerator to chill for about 30 minutes.

2 Gently mix the blueberries, sugar, flour, cinnamon, lemon zest, and lemon juice in a large bowl. Transfer them to the chilled bottom crust of the pie pan. Dot with butter pieces. Roll out remaining dough to the same size and thickness as the first. Place on top of the berry filling. Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers. Transfer the pie to the refrigerator to chill until the dough is firm, about 30 minutes. Heat oven to 425°F.

3 Whisk egg and milk together to make an egg wash.

4 Remove the unbaked pie from refrigerator. Brush the top with egg wash. Score the pie on the top with 4 cuts (so steam can escape while cooking). Place the pie on the middle rack of the oven with a parchment paper or Silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over. Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened. Transfer to a wire rack to cool. Let cool completely before serving...and the blueberry pie recipe is ready ! Enjoy it !

Clean out the cupboards and fridge weekend!

This is the cook out the cupboards and fridge weekend. I am determined to only eat what we already have in hand and most especially anything that has lingered too long. At the moment Of writing I am defrosting some mystery berries, which may be blueberries and which came from my friend Nina's freezer when I cleared it out for her. I shall be making a pie with that. I also have duck breasts from the same clear out. I have no idea how to cook them but I will figure it out! First thing this morning I made bread and corn muffins, the recipe for which is below:

Ingredients

1 cup cornmeal
1 cup all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup canola oil
1 cup milk

DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
2. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
3.Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted
into a muffin comes out clean.

Quiche Lorraine

Though Quiche Lorraine doesn't see like a dish that would be economical, you could feed 6 people with this and a salad.  

Quiche Lorrraine (From the BBC website, The Good Cook programme)

For the pastry

• 60g/2oz butter, cut into small pieces
• 60g/2oz lard, cut into small pieces
• 200g/7oz self-raising flour
• pinch salt
• 2-3 tbsp ice-cold water

For the filling

• 8-10 thin rashers good quality smoked streaky bacon
• 4 free-range egg yolks
• 3 free-range eggs
• 400ml/14fl oz whipping cream
• salt and freshly ground white pepper
• freshly grated nutmeg

Preparation method

1. For the pastry, place the butter, lard, flour and salt into a food processor. Pulse the mixture until it resembles coarse breadcrumbs.
   
2. Place the pastry into a mixing bowl and, using a round-bladed knife, stir in enough water to bind the mixture together. Lightly knead the dough until well amalgamated, dust with flour and slip into a plastic bag. Chill in the fridge for 30 minutes before using.
   
3. Preheat the oven to 180C/350F/Gas 4 and warm a baking sheet.
   
4. Roll out the pastry as thinly as possible. Line a 20cm/8in wide by 4cm/1½in deep tart tin and lightly prick the base of the pastry with a fork all over. Place onto a baking tray, line with greased aluminium foil and baking beans and bake blind for 15-20 minutes.
5. Remove the baking beans and foil. Place the tart case back into the oven and cook for a further 10 minutes, or until it is pale golden, crisp and cooked through.
6. Fry the bacon in a dry, non-stick frying pan for 1-2 minutes, or until crisp. Drain onto kitchen paper and spread out evenly over the base of the cooked tart case.
   
7. Whisk the egg yolks and whole eggs together in a bowl. Stir in the cream and season with salt, pepper and nutmeg. Pour the mixture into the pastry case and cook for 30-40 minutes, or until nicely puffed and the surface of the custard is pale golden and just set.
   
8. Eat warm, or at room temperature.