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Italian Meatloaf

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Slightly different to the traditional Meatloaf, this dish is a more mature and grown up version – spicier with stronger flavours in it, it’s a great adult alternative to a boring meal time!

Meatloaf and Vegetables

To serve 8
Vegetable Oil
125g Chorizo, finely diced
175g Red Onion, peeled and finely diced
450g Lean Minced Beef
2 Garlic Cloves, peeled and crushed
5tbsp Chopped Fresh Parsley
150g Fresh White Breadcrumbs
2 Eggs
1 Egg Yolk
150ml Passata
Salt and Pepper
75g Cheddar, grated
50g Soft Blue Cheese, crumbled (i.e., Roquefort)
150ml Single Cream
125g White Bread, crusts removed and diced

1. On a piece of foil, mark a rectangle about forty three by thirty five centimetres, and brush with oil.
2. In a large bowl, mix the Sausage, Onion, Garlic and Minced Beef. Slowly add in the Parsley, most of the Breadcrumbs, the Whole Eggs, Passata and the Salt and Pepper. Knead well until the mixture is smooth, and then spread over the foil, leaving a border one inch from the sides.
3. Mix the Cheddar and Soft Blue cheese together, then set aside twenty five grams of the Cheese to one side. Add the rest of the Breadcrumbs to the twenty five grams of Cheese, along with more of the Parsley.
4. Bring the Single Cream to the boil, and pour over the Diced White Bread. Add the Cheddar and Soft Blue cheese mixture, and beat in the Egg Yolk until well mixed. Pour and spread evenly over the Meat, then roll up from the shorter side, using the foil as help. Place seam-side down on a lightly Oiled baking tray, then remove the foil.
5. Place in an oven at 180c for around an hour. Sprinkle the rest of the Cheese and Crumb mixture over the top, and return to the Oven for a further fifteen minutes until well browned.
6. Allow to sit for five minutes before cutting into thick slices, then serve straight away.

Photo Courtesy of: fifikins

One Pot, One Hour Roast Lamb

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Herb Roasted LambThis herb crusted Lamb roast, with baby Roast potatoes only needs one tray, and it’s ready in just 1 hour. Also, it’s really easy to make – as you’ll be able to see!

Putting everything in the same tray saves on washing up (yay!) and also mixes the flavours in the juices of the meat, with the herbs. This method of cooking can be used for a wide variety of dishes – especially for roasted meat.

To serve 4

1kg boneless Lamb Rumps (split into 4 chops)

4tsp Dijon Mustard

50g Ciabatta Breadcrumbs

3tbsp Olive Oil

3 sprigs Rosemary Leaves, finely chopped

Zest of ½ Lemon

½ tsp Dried Oregano

750g New Potatoes, cut in Half

400g Shallots, Peeled

8 Garlic Cloves, with broken Skin

3 Sprigs of Rosemary, Leaves only

1.       Heat the oven to 220 C/ Gas Mark 7

2.       Roll the lamb into a mini-Joint shape, and secure with Cocktail sticks. In a very hot frying pan, sear the meat all over, making sure it is brown.

3.       Transfer the joints of meat to a baking tray, and brush mustard over the fat.

4.       Mix together the breadcrumbs, 1tbsp Oil, Rosemary, Lemon zest, Oregano and season the joint. Press the mixture onto the mustard-covered surface, and set aside.

5.       Put the Potatoes, Shallots, Garlic and Rosemary into the large baking tray with the Lamb, and put in the oven for twenty minutes if you want the meat medium, or twenty five for well cooked.

6.       Remove from the oven, and cover the lamb with foil for ten minutes whilst out of the oven, and cook the Potatoes and Onions for this last ten minutes.

7.       Carve the lamb, serve with Potatoes, Peas and a rich Gravy made with the Juices.

Photo Courtesy of: The Culinary Geek

Macaroni Cheese

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This low-fat, low calorie alternative to the classic Macaroni Cheese is still filled with all the tastes and flavours of any other recipe you could find.

Macaroni Cheese

To Serve 4

150g Macaroni

100g Broccoli Florets

525ml Skimmed Milk

½ Small Onion

1 bay leaf

25g Butter

25g Flour

¼ tsp Cayenne Pepper

2tsp Cornflour

½tsp Dried Mustard Powder

50g Grated Parmesan Cheese

125g Low-fat Mature Cheddar

1 Slice of Bread turned into Crumbs

1 Tomato, Sliced

1. Pre-heat the oven to 220 C/ Gas Mark 7.

2. Boil the Macaroni for thirteen minutes and drain, before cooking the Broccoli in a pan of simmering water for four minutes. Drain and rinse the Broccoli, before draining again.

3. Keep 3tbsp of the Milk aside, pour the rest into a pan with the finely sliced Onion and Bay Leaf, and heat until just before boiling. Leave aside for ten minutes, and then strain the milk into a jug, and rinse the pan out

4. Melt the better in the pan, add in the flour and stir it in, cooking over a low heat for one minute.

5. Remove the butter and flour from the heat, and mix in the strained milk.

6. Heat the milk until simmering, whisking all the time. When simmering, keep on the heat for a further two minutes.

7. Add in the Cornflour with the rest of the milk. Keep stirring, until simmering again, before adding in the Cayenne pepper, Mustard power, Parmesan and 100g of the Cheddar Cheese.

8. Stir in the Broccoli and Pasta, before pouring into a large oven proof dish.

9. Mix the remaining cheese and breadcrumbs, and sprinkle on the top, before laying the sliced tomato out on top, and bake for fifteen to twenty minutes.

PhPhoto Courtesy of: Steven De Polo

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Macaroni Cheese

This low-fat, low calorie alternative to the classic Macaroni Cheese is still filled with all the tastes and flavours of any other recipe you could find.

To Serve 4

150g Macaroni

100g Broccoli Florets

525ml Skimmed Milk

½ Small Onion

1 bay leaf

25g Butter

25g Flour

¼ tsp Cayenne Pepper

2tsp Cornflour

½tsp Dried Mustard Powder

50g Grated Parmesan Cheese

125g Low-fat Mature Cheddar

1 Slice of Bread turned into Crumbs

1 Tomato, Sliced

1. Pre-heat the oven to 220 C/ Gas Mark 7.

2. Boil the Macaroni for thirteen minutes and drain, before cooking the Broccoli in a pan of simmering water for four minutes. Drain and rinse the Broccoli, before draining again.

3. Keep 3tbsp of the Milk aside, pour the rest into a pan with the finely sliced Onion and Bay Leaf, and heat until just before boiling. Leave aside for ten minutes, and then strain the milk into a jug, and rinse the pan out

4. Melt the better in the pan, add in the flour and stir it in, cooking over a low heat for one minute.

5. Remove the butter and flour from the heat, and mix in the strained milk.

6. Heat the milk until simmering, whisking all the time. When simmering, keep on the heat for a further two minutes.

7. Add in the Cornflour with the rest of the milk. Keep stirring, until simmering again, before adding in the Cayenne pepper, Mustard power, Parmesan and 100g of the Cheddar Cheese.

8. Stir in the Broccoli and Pasta, before pouring into a large oven proof dish.

9. Mix the remaining cheese and breadcrumbs, and sprinkle on the top, before laying the sliced tomato out on top, and bake for fifteen to twenty minutes.