ANZAC BISCUITS

For fail safe biccies gives these a go. Made from pantry staples you can add extra stuff for texture. These ones iv'e added cranberries and pepitos but iv'e also made them with nuts and sultanas and poppy seeds.

This recipe if from Bill Grangers cookbook:"Bills Sydney Food"but there are millions of similar recipes online.

Ingredients:

cranberry jewelled ANZACS

1 cup plain flour
1 cup rolled oats
one cup desiccated coconut
2/3 cup brown sugar: (tightly packed)
125gm melted butter
1 tablespoon golden syrup
1/2 teaspoon bicarb soda
2 tablespoons boiling water

extra stuff for texture:

pepitoes-handful

cranberries-handful

What to do:

In large bowl add all dry ingredients and mix, leaving a little well in middle.
melt butter in small saucepan with golden syrup
boil water and mix with bicab soda in small bowl and add to butter and golden syrup when this mixture is melted. It will foam up. Add butter mixture to dry ingredients and combine. Make balls of mixture (about tablespoon full) and squish down before baking in preheated oven 160 degrees C/ 315degrees F for 15-20 minutes. Makes about 18 biscuits depending on how big you roll em.  Let them sit for 5 mins on tray after removing from oven before cooling on wire racks. Enjoy with cuppa...ahhh..and the kids can have em too i spose.

Spaghetti Alla Carbonara

I love this meal as it is really tasty, and only uses a few ingredients that I usually have in the fridge.

Ingredients:
Pancetta or bacon chopped up
4 tablespoons extra virgin oil or less ( I usually just use a few glugs olive oil)
4 red chillies split up middle, and seeds removed. If you are feeding kids, then omit this step and sprinkle individual dishes with dried chilli at table
2 large cloves garlic finely chopped
2 x 60gm eggs (very fresh)
1/2 cup grated parmesan cheese
500gm spaghetti
freshly ground pepper

Instructions:
pop bacon, chillies and garlic in oil in small pan and cook on very low until fat renders from bacon, trying not to burn garlic
Whip up eggs in bowl and add cheese and pepper and stir to combine
Cook spaghetti, drain when cooked
remove chillies from pan and combine spaghetti with pan with bacon in it. Add eggy cheese mixture and stir thru in saucepan.
Serve and grate extra black pepper and sprinkle dried chillies if omitted in first step onto individual  plates.

Mint sauce

1 garlic clove crushed
large handful parsley and mint, finely chopped
2 tablespoons white wine vinegar
2 teaspoons xv olive oil
1 teaspoon sugar
a pinch chilli flakes ( i usually add on top of my plate so that Cal can eat too)

Stir ingredients together and season with salt and pepper.

Serve with lamb

Roast Lamb Shoulder

1X1.1 kg lamb shoulder with bone (or without is ok)
2 tablespoons olive oil
1 whole garlic bulb, halved
3 Rosemary sprigs

Preheat oven to 160C
Trim lamb any excess fat
Rub in olive oil, season with salt and pepper
Place lamb in roasting pan
Place garlic and rosemary sprigs on top lamb/in tin
Pour in 1 cup water
Cover tray with foil and bake for 2 hrs.


Uncover lamb, increase temp to 220C and roast for another 20 mins to brown. You may want to remove garlic and set aside so it doesn't burn. The meat will fall off the bone. I serve with roast suds and home made mint sauce.

Crispy Bacon-wrapped Pork Loaf by the Destitute Gourmet

Well MK, I'll take your Nigella meatloaf and raise you a Destitute Gourmet pork roll/meatloaf recipe!

Sophie Gray writes as the Destitute Gourmet and is a New Zealand institution.  I have 3 of her cookbooks  (they are my most frequently used cookbooks) and follow her on Facebook as well.  Her recipes make the most of small amounts of more "expensive" ingredients like meat, and she has many tips for stretching the budget and pantry to feed a family.

This recipe for pork loaf is delicious and like Nigella's meatloaf is fantastic cold on sandwiches the next day (if it lasts that long).  I even made this one Christmas as part of our Christmas Day lunch.  Delicious.

Serves 4-6

1 medium onion, chopped
2 cloves garlic, crushed
2 tbsp oil
4 slices bread
1 egg
1 tsp salt
1/4 tsp black pepper
1/4 cup milk
1 tsp mustard powder or wholegrain mustard
1-2 tsp dried sage
500g pork mince
4-6 rashers of bacon with rind removed

1. Preheat oven to 200C.
2. Saute the onions and garlic in the oil until soft and set aside.
3. In a large bowl tear the bread slices into pieces and add the egg, salt, pepper, milk, mustard, sage,  onions and garlic.  Mix with a fork until soft and mushy.
4. Stir in the pork mince.
5. Lay a sheet of foil on the bench and arrange the bacon slices side by side on top of the foil.
6. Scoop the pork mixture along the middle of the bacon row and spread it into a log.
7. Lift the sides of the foil and wrap them around the pork so the bacon encloses the sides of the 'loaf'.
8. Shape into a loaf by smoothing the sides (with the foil still wrapped around).
9. Gently loosen the foil and invert the loaf into a shallow baking dish.
10. Remote the foil (the foil is only to help wrap the bacon around the loaf and shape it).
11. Wash the foil carefully and reuse it for something else.
12. Bake the loaf at 200C for 40 minutes or until juices run clear when pierced with fork.

Enjoy!

Nigellas excellent meatloaf

We watched this meal being cooked on Nigella Lawson's cooking program last night. It looked amazing and I will be attempting to cook it tonight. Photos to follow if it goes well. I love recipes with eggs as we have plenty of freshies every day.

She writes.......

"As far as gravy goes, I am happy just to have the juices that drip from the meatloaf as it cooks, and not least because the whole point of this meatloaf for me is that I can count on a good half of it to eat cold in sandwiches for the rest of the week. (And you must be aware - it is my duty to make you aware - that a high-sided roasting tin makes for more juices than a shallow one.)"

Ed's mother's meatloaf

SERVES 8-10

BUT FEED FEWER AND HAVE LEFTOVERS

4 large organic eggs

4 onions, 500g total

5 x 15ml tablespoons duck fat or butter

1 teaspoon sea salt flakes or 1/2 teaspoon pouring salt

1 teaspoon worcestershire sauce

900g beef mince, preferably organic

100g fresh breadcrumbs

225g thin-cut rindless streaky bacon, or

275g American-style bacon

KITCHEN KIT

1 x large roasting tin

Preheat the oven to 200C/gas mark 6. Bring a pan of water to a boil and then boil 3 of the eggs for 7 minutes. Refresh them in cold water.

Peel and chop the onions, and heat the duck fat or oil in a thick-bottomed frying pan. Cook the onions gently, sprinkled with the salt, for about 20-25 minutes or until the onions are golden and catching in the fat. Remove to a bowl to cool.

Put the worcestershire sauce and beef mince into a bowl, and when the onion mixture is not hot to the touch, add it to the bowl and work everything together with your hands.

Add the remaining raw egg and mix again before finally adding the breadcrumbs.

Divide the mixture into 2, and in the tin make the bottom half of the meatloaf by patting half the mince mixture into a flattish ovoid shape approximately 23cm long. Peel and place the 3 hard-boiled eggs in a row down the middle of the meatloaf.

Shape the remaining mound over the top of the eggs and pat into a solid bloomer-loaf shape. Compress the meatloaf to get rid of any holes, but don't overwork it.

Cover the meatloaf with rashers of bacon, as if it were a terrine, tucking the bacon ends underneath the meatloaf as best you can to avoid its curling up as it cooks.

Bake for 1 hour, till the juices run clear, and once it's out of the oven let the meatloaf rest for 15 minutes. This should make it easier to slice. When slicing, do it generously, so everyone gets some egg. Pour meat juices over as you serve, or do what you will, gravywise.

MAKE AHEAD NOTE

The meatloaf can be assembled, covered and kept in fridge for 1 day. Then bake as in recipe.

QUICK BBQ GRAVY

If you wanted to make enough gravy to cover the whole shebang hot, then either make an onion gravy (see last week and at you.co.uk) and pour the meat juices in at the end, or fashion a quick, stove-top BBQ gravy. By that, I mean get out a saucepan, put in it 50g dark muscovado sugar, 125ml beef stock, 4 tablespoons each of dijon mustard, soy sauce, tomato paste or puree, and redcurrant jelly and 1 tablespoon red wine vinegar, to taste. Warm and whisk and pour into a jug to serve.

Well that was a work up but so worth it...the meatloaf was really juicy and tasty wiht the baked spud in jacket and that gravy in the recipe which was rich but a really great accompaniment!

Birthday brownies

Calum requested brownies instead of cake to celebrate his first decade on earth so I ve just made these little beauties. I've made more complicated ones but this recipe is straight forward and quick/ simple (Cal made these ) and so delicious just had to add them to our blog. Courtesy Bill Grangers 'Bills basics' 2011


Here's how you make em:



Ingredients:

350 g (1 1/2 cups) caster sugar
80 g cocoa powder
60 g plain flour
1teaspoon baking powder
4 eggs, lightly beaten
200g unsalted butter melted
2 teaspoons vanilla extract
200g dark choc roughly chopped



What to do:


Preheat oven to 160 C
Line 22 cm square tin with baking paper
Stir together dry ingredients
Add eggs vanilla and butter
Mix well
Add chopped choc
Pour into tin and bake for 40- 45 mins
Leave to cool slightly in tin. Turn out onto wire rack. Cut into squares n serve.
We just had warm with cream......mmmmmmmmmmmmmm



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