A fast and simple recipe for that good ol’ traditional classic.
- 1/2 lb sausage meat
- 1/2 lb beef mince
- 4 oz of sage and onion stuffing
- 1 egg
Mix everything together and pack it into a loaf tin. Season to taste with salt and pepper.
Cover loaf tin with foil and bang it into the oven for an hour at 140°C/275°F
Couldn’t be much easier!
Meatloaf is great because you can eat it with just about anything from the usual vegetable suspects to something more exotic like cheesy potatoes or a classic 1980s ratatouille or perhaps red cabbage with a rich red wine sauce. A favorite of mine is to serve it on a bed of smashed up buttered new potatoes with a topping of creamy peppercorn sauce. But basically it goes well with any veg you have left in the fridge that need … Continue reading
October marks the beginning of Autumn for most of us
– although, so far it has been unseasonably warm this year. But when the weather eventually turns cold and damp we go straight into wither mode in our household – and that involve a change in clothes (obviously), the central heating is turned on (as late as feasibly possible), and our meal menu swaps from salads to warming winter comfort foods.
Cereal or a slice of toast for breakfast is swapped for a bowl of porridge. Warming soup with a crusty role becomes a lunchtime favourite and the evening meals tend to be something slow cooked or oven baked. As lovely as it is to cosy up for the onset of winter, the costs sky rocket – not to mention the calories!
It’s this time of year where … Continue reading
It’s time to carve the Jack o’ Lanterns for the kids. But don’t waste that flesh!!! We’ve already a couple of pumpkin ideas on the EatBy Blog:
But here’s a delicious Pumpkin Pie to sweeten the celebrations.
- Ready made sweet short crust pastry or make it yourself if you’re a pastry demon.
- 450g/1lb prepared weight pumpkin flesh, cut into 1in/2.5 cm chunks
- 2 large eggs plus 1 yolk (use the white for another dish)
- 75g/3oz soft dark brown sugar
- 1 tsp ground cinnamon
- ½ level teaspoon grated nutmeg
- ½ tsp ground allspice
- ½ tsp ground cloves
- ½ tsp ground ginger
- 275ml/10fl oz double cream
- Juice of 1 cursed Beetroot
- Bat wings and frog’s eyeballs are optional but substantially detract from the taste.
The pastry case
Line a 9 inch pie tin with the rolled out pastry and blind bake it for 20 minutes at 200 deg C.
(search blind baking if you don’t know what it is – Google )
Use a serving spoon to scoop out the pumpkin flesh and place it on a foil covered … Continue reading
Here’s our favourite recipe for a delicious pumpkin soup…
Carving the Jack O’ Lantern pumpkin lantern is great fun and the scooped out flesh makes a delicious soup. Perfect after an evening out trick or treating.
- 1 tablespoon of olive oil.
- 2 onions
- 2 Chopped garlic cloves
- 1 teaspoon ground turmeric
- Your chopped pumpkin flesh
- 2 chopped carrots
- 150 grams of split red lentils
- 1 litre of vegetable stock
- A pinch of salt, pepper and sugar to taste
- 50 grams of cream or crème fraiche
Heat the oil in a large pan or cauldron and add the onions, garlic and fry until soft.
Add the pumpkin, carrots and lentils and pour in the hot stock.
Season to taste.
Cover and simmer for around half an hour or until the lentils and vegetables are soft.
Remove from the … Continue reading
A hearty dish that’s perfect after a long Autumn walk or an afternoon of clearing leaves in the garden.
- 1lb of steak or lean beef
- 2 onions, chopped
- 1 tablespoon of flour
- 1 bay leaf
- Salt and pepper
- 1/4 pint of Guinness
- Brown sugar (or black treacle) and Irish mustard to taste
- triangles of sliced bread (remove crust – optional)
- Fresh parsley
Cut steak into big chunks and brown them off with dripping in a hot pan.
Remove meat from pan, add more dripping if necessary and soften onions.
Remove from heat.
Sprinkle with salt, pepper and flour.
Stir so the fat blends with the flour.
Stir in Guinness and when your sauce is smooth return to heat.
Add meat and bay leaf to pan, and add seasoning. Add brown sugar or black treacle to taste (1 to 2 teaspoons) and stir in some … Continue reading
Bubble and Squeak is a traditional British dish that uses leftovers from the British traditional Sunday roast meal.
Consequently it was usually served on the Monday. Bubble and Squeak is now a brilliant and tasty way to use up those leftovers in the fridge. But is there a “traditional” recipe for bubble and squeak?
There’s an abundance of different recipes for bubble and squeak on the internet – all claiming to be the traditional recipe. But the nature of bubble and squeak prevents the dish from having a definitive recipe because it’s made from whatever’s left over – which can vary depending on what people had for lunch on Sunday or what you have lying around in the fridge.
Your list of ingredients should include:
- potatoes; mashed or boiled or both.
- onions, red or white
- seasoning; salt and pepper, garlic if you like
- oil or butter … Continue reading