Lamb Meatloaf

Serves 4-6         Prep. time 5-10 minutes         Oven time 90 minutes

210102 Lamb Meatloaf

  • 150g Cooked Rice
  • 300g Lamb Mince
  • 1 large Egg or 2 smaller ones
  • 1 Onion, finely chopped
  • 1 Onion, cut into rings
  • 1 large Bell Paprika sliced and pre-fried
  • 1 large squashed Garlic Clove
  • Salt and Pepper
  • Little Oil to grease the baking tin.

Condiments:

  • ½ tsp Sweet Paprika
  • 1 tsp Mixed Herbs
  • ½ tsp Nutmeg
  • A pinch Cinnamon

Most of the condiments are optional, just add what you like; but a little bit of this and that, enhances the flavour of the Lamb-loaf.

  1. Preheat oven to 180°C
  2. Grease the baking tin.
  3. Chop & cut onions as stated. Line the greased baking tin with the sliced onion.
  4. Place all the herbs & spices in a little dish.
  5. Place the mince, the rice, the chopped onion, the bell paprika and garlic in a bowl. Mix well, using your hands (this is the best way).
  6. When you feel that your meat mixture is well mixed, sprinkle the contents of the herbs & spices mix over the meat mixture.
  7. Mix it all again, making sure that the herbs & spices are thoroughly combined.
  8. If you feel that the loaf-mixture is too wet, mix in 1 or 2 tbsp Tapioca flour.
  9. Take your greased baking tin and scope the meat mixture into the tin. Tap the tin on the bottom to make sure there are no air pockets in the loaf. Cover the tin with foil and place the tin in the warm oven for up to 90 minutes.
  10. After 80 minutes check if the loaf is cooked with a skewer or a thermometer.
  11. Remove the foil and bake for 5-10 minutes until the top is golden-brown.
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Chicken Lasagna without pasta

Prep time max 10 minutes Cooking time 20-25 minutes
Serves 2-3 Calories 755 in total

  • 150g cooked skinless chicken, cut or torn into bite size pieces
  • 100g grated cheese, lactose free
  • 1-2 courgette thinly sliced slightly on an angle to be used instead of lasagna
  • 1 onion finely chopped
  • 1 tin of peeled tomatoes
  • 2 garlic cloves
  • Salt and black pepper.
  • A prise of mixed herbs, thyme.
  • Sweet Spanish paprika Grated nutmeg
  1. Preheat oven to 200° C.
  2. In the meantime, use a food processor to chop the onions, garlic and tomatoes.
  3. Spread the chicken pieces in a large lasagna dish.
  4. Spread the tomato mix over the chicken pieces.
  5. Cover the dish with a layer of sliced courgettes.
  6. Finish with a layer of grated cheese
  7. Dust with paprika and a touch of nutmeg
  8. Place in oven and cook for 20 to 25 minutes at 200°C.

Gammon to Honey Roast Ham with Crackling

I love home cooked ham at Christmas and New Year. But I also dread cooking it mainly because I am not sure how to cook it. So this year I searched the net, both Danish and English, and was pleasantly surprised at how easy it was. All of the recipes agreed on the cooking time, and I opted for a version of half boiled and half roasting.
I had purchased a small raw gammon joint of 1.4kg and here is how I cooked it.
I wrote this in January 2017; but forgot to post it.
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Prep time 10 minutes Cooking time 20 minutes per 500g
plus 20 minutes
Serves 8 Rest Time 2x 10 minutes

For boiling:

  • 1.4kg gammon joint
  • 5 cloves
  • 3-4 bay leaves
  • 1-2 Onions, peeled and quartered
  • 1 tsp Pepper
  • 1 tsp Mustard seeds

For oven:

  • Many cloves, enough to poke into each diamond
  • 1 tbsp Honey
  • 1 tbsp Mustard
  1. Place the gammon in a saucepan, cover with water add 5 cloves, bay leaves, onions, pepper and mustard seeds.
  2. Bring to boil, then lower the heat and let simmer for half the total cooking time.
  3. Remove from saucepan and let it rest for at least 10 minutes.
  4. Now remove the rind leaving as much as possible of the fat on the gammon.
  5. Crisscross the fat with a knife making a diamond pattern.
  6. Mix the honey and mustard, and spread it over the fat
  7. Then poke each diamond with a clove.
  8. Place in a 180°C oven for the remaining time. Keep an eye on the joint and cover with foil if it colours too much.
  9. Remove from oven and leave to rest for 10 minutes before serving hot.

Make the Crackling:

  1. Once the rind is removed slice it into bite size
  2. Place all the pieces on a shallow baking tray
  3. When finished place another tray on top to prevent the slices curling
  4. Place in the oven with the ham on a lower rack and bake for 10-20 minutes
  5. After 10 minutes remove the upper tray, and salt the cracklings, and bake for 10 more minutes or until cracklings are nicely browned.

PS. The best about the rind is; that it can be purchase from Morrison’s for 40-50p
Just pre-boil the rind (5-10 minutes). The time it takes to heat the oven.

Chicken, Leek & Rice Pot

Prep 5-10 mins   –    Serves 2-4 unattended cooking 30-35 mins

Chicken-Leek-Rice Pot 5

  • 4-6 Chicken Thighs
  • 2 medium Leeks
  • 10-15 cherry tomatoes
  • 1 chicken stock pot
  • 100g Basmati Rice
  • 10g Butter
  • 400-500 ml boiling water
  • Salt, Pepper
    (Onion salt, Garlic powder, mixed herbs)
  1. Season the thighs to taste.
  2. Heat a wok, when it’s hot add the butter; when this is melted add the thighs skin side up, make sure they don’t overlap, when sealed turn over (approx. 2min per side).
  3. In the meantime finely chop the leeks (cut once length wise and finely slice cross ways); halve the cherry tomatoes; boil the water.
  4. Dissolve the stock pot in the hot water in a bowl/jar.
  5. When the thighs are sealed, evenly add the tomatoes; then the leeks.
  6. Add the dissolved stock, use a little extra water to rinse the bowl/jar and add that to the wok.
  7. Stir a little, making sure all is covered with the liquid. Cover with a lid and leave simmering for 10 mins.
  8. Add the basmati rice, stir making sure the rice is evenly spread and covered with liquid.
  9. Cover again and let simmer for 16-18 mins depending on the rice (if you use brown & white mixed basmati rice cook for 20-22 mins).

Fishy Greens

Fish Pie 5Prep Time: 20 minutes
Cook Time: 55 minutes -> 1 hour
Serves 2-3

  • 100g fresh leaf spinach
  • 40g unsalted butter
  • ½ onion, finely chopped
  • 1 clove garlic, crushed / squeezed through a crusher
  • 1 tbsp potato/rice flour
  • 300ml semi skimmed milk (for the sauce)
  • 100ml semi skimmed milk (for the broccoli)
  • 2 skinless boneless cod fillets cut into bite size chunks
  • 10 green olives – chopped
  • Herbs: salt, pepper, mixed herbs, paprika
  • 1 broccoli head cut into florets (incl. the stalk finely cut)
  • 1 tbsp olive oil
  1. Preheat the oven to 200°C, fan 180°C, gas 6.
  2. Bring a little water to boil in a wok or a large saucepan,
    1. Wash the spinach
    2. Add the spinach and blanch for 3 mins.
    3. Drain, squeeze out the excess water
    4. Line the bottom of a 1.5 litre Pyrex dish with the spinach
  3. Spread the cod over the spinach
  4. In a wok/pan, melt the butter and add the onion.
    1. Sauté for 5 mins before adding the garlic for the last minute.
    2. Add the chosen herbs and chopped olives
    3. Remove from the heat and slowly whisk in the milk.
    4. Add the rice flour, and stir until well mixed
    5. Return the pan to the heat. Simmer for 2 minutes, stirring, until thickened.
    6. Pour this over the cod.
  5. Steam the broccoli in a microwave for 4-5 minutes
    1. Place the broccoli in a food processor and blend until smooth
    2. Add 100ml milk, salt & pepper to taste
    3. Spread evenly on top of the contents of the dish
  6. Bake covered for 25 minutes
    1. Remove the lid and bake for a further 20 minutes.

Every Time Perfect Bacon

Difficulty: Easy
Oven Time: 20 minutes

I had to try this recipe when I found it (somewhere on the net, can’t remember where).
It actually works. No mess and no work once it’s in the oven. Just lovely!

  1. Line a baking tray with foil. This will make clean-up easier later.
  2. Arrange bacon slices on the foil
  3. Place the baking tray on the centre rack in a cold oven.
  4. Close oven door. Turn oven on to 200°C and leave for 17-20 minutes.
  5. As soon as the bacon is golden brown, but not excessively crisp, it’s done.
    The exact time will depend on the thickness of the bacon slices, and also on how quickly your oven reaches the target temperature.
  6. Remove the tray from the oven.
  7. Transfer the bacon onto paper towels to absorb the fat.
    Pour the liquid fat – through a strainer to filter out any crunchy bits – into a heat-resistant container for other usage.

Tips:

  • Keep your eye on the bacon during the final few minutes of cooking to make sure that it doesn’t burn. Also, remove the cooked bacon from the hot pan right away. The heat from the pan and the hot bacon fat will continue cooking the bacon.
  • You can slightly undercook the bacon, then cool it and freeze it in a zipper bag. Then, to reheat, cook two slices in the microwave on medium power for 30 seconds or so.

Flying Jacob (in Swedish Flygende Jacob)

When I was in Sweden in November 2012 and was served this extremely popular Swedish dish.
I wrinkled my nose at the look of the ingredients and thought “who can eat a mixture of
chicken, bananas, bacon, cream, salted peanuts, chilli ketchup and rice?”
I was very sceptical with my first helping, but believe it or not, this dish was actually
very nice, so nice that I will share it with you my readers.
I was told that every household in Sweden has its own variation; and this is the one I was served.

Flying Jacob

Prep Time: 10 minutes
Cook Time: 20 minutes

  • 280g sliced bacon
  • ½ roasted chicken
  • 200-250ml of single cream
  • 150ml Heinz Hot Chilli Ketchup or use “Ketchup and a dash of liquid Chilli sauce”
  • 3 large bananas – cut into 6 pieces (once lengthways; 3 times across)
  • 100g salted peanuts
  1. Cook the bacon while the oven is preheating. See Perfect Bacon
  2. Preheat the oven to 220° C
  3. Debone the chicken and tear the meat into coarse pieces and spread evenly in a large oven dish.
  4. Spread the banana pieces evenly over the chicken
  5. Fry the bacon until crisp, remove from the pan and set aside on kitchen paper. Break into small pieces.
  6. De-glaze the pan with the cream and the chilli sauce, stir for 1 minute
  7. Pour the sauce over the dish of chicken and bananas.
  8. Place in the oven and cook for 20-25 minutes. (no cover needed)
  9. Serve with rice and 1 dish each of nuts and bacon and possibly a side salad.

It was originally created by Swedish Air Freight worker Ove Jacobsson, who published it in the Swedish cooking magazine, “Allt om Mat” in the sixties.

Rolled Boneless Breast of Lamb

This will make a lovely cheap and cheerful Sunday roast.
Serves 4
Preparation time 5-10 min             Oven time 1 hour 20 min

  • 600-700g rolled boneless lamb breast
  • 2-4 garlic cloves sliced
  • 1 tsp each of:  salt, pepper, garlic salt, onion salt, mixed herbs, marjoram, basil & hot paprika
  • 2-3 leeks cleaned and cut into 2.5cm rings
  • 8 smallish red onions
  • 3-4 carrots peeled and cut into 1cm rings
  • 1 large or 2 small heads of broccoli, cut into florets
  • 100ml chicken stock
  1. Pre heat the oven to 180º-200º
  2. Mix all the herbs in a little bowl
  3. Gently, without cutting the butcher’s string,
    push 1 slice garlic and ½ tsp of the herb mix into the “pockets between the strings” of the rolled lamb (approx. 6-8 times)
  4. Push the remainder of the garlic into either end
  5. Spread the remaining herb mix over the breast roll and “massage it in”. Use the ends of the role to pick up any spilled herbs.
  6. Evenly spread the leeks in your Cast Iron Casserole (you could use a glass casserole dish)
  7. Place the lamb breast on top of the leeks
  8. Put the onions tightly around the lamb
  9. Add the stock
  10. Place the casserole in the oven for 1 hour 20 minutes
    If you are using a glass casserole, you need to place a piece of foil shiny side down between the lid and the dish and increase the cooking time by 15 minutes.
  11. Use the accumulated juices from the casserole as gravy.
  12. Cook the carrots and broccoli separately.

Serve with Rice, Potatoes or Pasta.

Chicken Liver Pâté

I just didn’t believe I had not published my special Chicken Liver Pâté, so her it is.
Preparation and Cooking time: max 10 minutes

  • 50g Goose Fat (or butter)
  • 400-450g Chicken Liver (trimmed and sinew removed)
  • 1 large Spring Onion (approx 2cm) finely chopped
  • 1 large clove Garlic (finely chopped)
  • Salt and black Pepper
  • 1 tsp fresh Thyme (leaves only)
  • * The following are optional
  • 75-100ml Red Wine (or 75-100ml Chicken Stock)
  • 1-2 tbsp Brandy
  • 1-2 Bay Leaves (for decoration)
  • Some fresh Cranberries (for decoration)
  1. Remove the sinew from the chicken liver and halve the larger pieces
  2. In a mortar add the salt and cut the thymes into 2-3cm length, grind this and the salt will help removing the leaves of the thyme. Don’t overdo it. Then remove all the stalks and add the pepper.
  3. I prefer to use a wok as the heat surface is smaller but the cooking is easier to deal with
  4. Melt the goose fat in a pan over a medium heat; add the onion and the garlic; fry until softened, but not coloured.
  5. Add the herbs and fry for ½ minute
  6. Add the chicken liver and ensure it has been sealed all over, fry for 1-2 minutes constantly turning the liver so that it does not get brown.
  7. Now stir in the alcohol (or the chicken stock) and let it cook vigorously for 3-4 minutes or until most of the liquid has evaporated/boiled away.
  8. Place everything in the food processor and blend until smooth.
  9. Transfer the pâté into a serving ramekin or small dish and cover with cling film.
  10. Keep the pâté refrigerated
  11. Decorate with a couple of cranberries and a bay leaf when serving.

Lemon-Orange Meringues

Serves 4 – Preparation time: 10-25 minutes
Cooking time: 7-20 minutes
Freezing: not recommended

  • 3 tablespoons corn-flour
  • 1/4 pint (150 ml) water
  • Grated zest and juice of 1 Lemon and 1 Orange (max 150ml juice)
  • Artificial sweetener (honey/sugar), to taste
  • 2 eggs, separated
  • 2 tablespoons caster sugar
  • 2 tablespoons flaked almonds – crushed
  • 1 tablespoons brandy or kirsch
  • Preheat the oven to 180°C
  • Blend the corn-flour and water in a small saucepan. Add the lemon zest and juice and bring to the boil, stirring constantly until the mixture thickens.
  • Remove from the heat and add sweetener, to taste. (The easiest way is to sweetening the juice before boiling the mixture. Gently heat the juice and dissolving the sweetener then add it to the now heating cornflower and water).
  • Remove from heat and add the alcohol.
  • When cool stir in the egg yolks. Make sure that the mixture is sufficiently cool or else the yolks will curdle.
  • Divide the mixture between 4 ramekin dishes and place them on a baking tray.
  • Bake for 5 minutes.
  • Remove from oven and if you are using a fan oven reduce the heat to 160°C.
  • Sprinkle the crushed almond evenly into each of the dishes.
  • While baking, whisk the egg whites until they hold their shape. Add the caster sugar and whisk again until stiff and glossy.
  • Pile an equal amount of meringue on top of each ramekin dish.
  • Return the ramekins to the oven and bake for 10-15 minutes, or until the meringue is brown and crisp on the surface.
  • Serve hot as meringues will colaps – but they can be eaten later they just don’t look as impressive.