Page 24 - Fresh Magazine – A Christmas of Good Food Karma

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TOP TIP
ROAST GARLIC IS PERFECT FOR ADDING TO MASH AND CAN BE USED AS A SPREAD ON CRUSTY BREAD TOO, ADDED TO PASTA, USED AS A PIZZA TOPPING OR MASHED INTO SOME SOFTENED BUTTER TO MAKE A DELICIOUS GARLIC BUTTER.
HOMEMADE MEATLOAF WITH GARLIC MASH
SERVES4TO6
12 slices of streaky bacon
500g Superquinn Sausage Meat 250g minced beef
100g fresh white breadcrumbs
1 egg, beaten
1 onion, diced
1 carrot, finely diced
2 garlic cloves, crushed
2 tablespoons tomato purée
1 tablespoon Worcestershire sauce 1 teaspoon dried mixed herbs
1 teaspoon Dijon mustard
salt and freshly ground black pepper
FOR THE GARLIC MASH
1 garlic bulb
olive oil, for drizzling
salt and freshly ground black pepper
900g Rooster potatoes, peeled and cut into
large chunks 50g butter
1 Preheat the oven to 180°C/gas mark 4.
2First roast the garlic. Slice the garlic bulb horizontally, then place it on a large square of kitchen foil, drizzle the bulb with some oil
and season with salt and pepper. Wrap the bulb in the foil and place in the oven for 45 to 55 3minutes, until the garlic has softened.
Line a small round tin or 2lb loaf tin with
the streaky bacon, allowing at least 2cm to 3cm to overhang in order to fold it back over 4the base of the meatloaf.
In a large bowl, combine the sausage
meat, minced beef, breadcrumbs,
egg, onion, carrot, garlic, tomato purée, Worcestershire sauce, dried mixed herbs and 5mustard and season with salt and pepper.
Spoon the mixture into the prepared tin
and smooth the surface. Cover with the overhanging streaky bacon, then add a layer of foil. Place in the oven for 35 minutes, then remove from the oven and drain off any excess liquid.
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barely cover with water. Bring to the boil, then reduce the heat to a simmer and cook for 25
7minutes, until very tender but not falling apart. Drain the potatoes and return to the saucepan over a low heat. Roughly mash
them with a potato masher, then add the butter and beat with a wooden spoon until 8fluffy. Season to taste with salt and pepper.
Slice the meatloaf into 2cm slices and
serve immediately with some creamy garlic mash.
TOAD IN THE HOLE WITH WHOLEGRAIN M1 USTARD SERVES 4
225g plain flour
500ml milk
3 eggs
1 tablespoon wholegrain mustard salt and freshly ground black pepper 1 tablespoon chopped fresh flat-leaf
parsley
1 teaspoon roughly chopped fresh
rosemary
100ml olive oil
6 Superquinn Jumbo Sausages baby salad leaves, to serve
the pan and set aside to keep warm.
about 25cm x 30cm. Place the dish in the oven and heat the oil for 5 to 8 minutes, until just 5smoking.
22 | FRESH WINTER 2015
Sift the flour into a bowl with a
Meanwhile, to make the garlic mash,
place the potatoes in a large saucepan and
pinch of salt and pour in the milk. Break the eggs into the bowl and add the wholegrain mustard. Whisk to a smooth batter and season with salt and pepper. Set aside for 30 minutes to
2rest, then add the herbs.
Preheat the oven to 220°C/gas 3mark 7.
Heat 1 tablespoon of the oil in a pan set over a medium heat
and add the sausages. Cook for 6 to 8 minutes, until browned. Remove from
Carefully remove the dish
from the oven and pour in the batter. Place the sausages
in the batter, then return the baking dish to the oven and bake for 20 minutes, until golden and
6just firm.
Serve hot with a baby leaf salad.
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Pour the remaining oil into a
deep baking dish measuring
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