Classic comfort food for you to share and enjoy.
ED’S MOTHER’S MEATLOAF
Recipe adapted from Nigella Lawson
4 eggs (Mooreville Gardens, Mt Roland Free Range Eggs)
2-3 tablespoons duck fat – you can use butter and a drop of oil instead (Tasmanian Butter Co., Coronea Grove Olives, Mt Direction Olives)
4 white onions, peeled and diced (Laos Fresh Farm, Steve’s Vegies)
Pinch of salt (Tasman Sea Salt)
900g minced beef – freshly minced if possible because it’s juicer and will slice better (Mount Gnomon Farm, Real Beef)
Dash of Worcestershire sauce
20 rindless streaky rashers (Langdale Farm, Mount Gnomon Farm)
Preheat the oven to 200°C/400°F/ Gas Mark 6. Hard boil three of the eggs for 6-7 minutes, remove the shell and set aside to cool. Prepare the onions.
Melt the duck fat or butter/oil in a large frying pan over a medium heat. Add the onions to the pan with a pinch of salt – the salt will draw the moisture out of the onions and prevent them from browning too much.
After about 20 minutes the onions will be sweet, golden and translucent. Set aside.
In a large mixing bowl add the beef, Worcestershire sauce, breadcrumbs and the one remaining egg. Tip in the onions and all the juices from the pan, mix gently.
Place half of the meatloaf onto a prepared baking tray, shape into an oval. Place the three hard boiled eggs into the centre.
Top with the remaining meatloaf mix and smooth over to form a loaf shape.
Lay the streaky rashers over the meatloaf, tucking each piece under the loaf. It’s not vital that the rashers overlap each other but it is very important that each piece of rasher is tucked underneath the loaf, otherwise they will curl up while cooking and the loaf with be dry. Roast for 75 minutes or until it is cook through in the preheated oven.
Once cooked, set aside to rest before slicing.
CREAMY CAULIFLOWER MASH WITH KALE
1 large head (6 cups) cauliflower, cut up into florets (Mooreville Gardens, Old School Farm, Seven Springs Farm)
4 teaspoons butter (Tasmanian Butter Co.)
3 cups chopped kale (Seven Springs Farm, Steve’s Vegies)
4 cloves crushed garlic (Tasmanian Natural Garlic & Tomatoes)
2 chopped scallions (spring onions) (Laos Fresh Farm, Steve’s Vegies)
1/3 cup fat free milk
Salt and pepper to taste
Boil the cauliflower: Put the cauliflower in a medium pot and cover with cold water by at least an inch. Add salt, and bring to a boil. Cook, covered until fork tender. 6 to 8 minutes. Drain in a colander (reserving some liquid if needed).
In the same pot, melt 1 teaspoon butter medium high heat and add the garlic and scallions, cook 30 seconds, add the kale, 1/4 teaspoon salt, cover and cook until wilted, 6 to 7 minutes.
In a blender, puree the cauliflower with milk, transfer to the pot with the greens and add 2 teaspoons butter, 1/4 teaspoon salt and pepper, keep warm. To serve, transfer to a bowl and top with remaining teaspoon butter.