Recipes
Date posted: 21/09/2022
Ingredients
| Mothers Pride white bread (medium, chilled) | 20g |
| Free range medium eggs (chilled) | 4 |
| Whole milk (chilled) | 50ml |
| Sea salt | 6g |
| Tomato puree | 80g |
| Chopped dried apricot | 120g |
| Chopped tomatoes | 150g |
| Cracked black peppercorn | 5g |
| Vegetable oil | 20ml |
| Flaked almonds | 30g |
| Garam masala | 8g |
| Ground coriander | 8g |
| Ground cumin | 8g |
| Ground turmeric | 8g |
| Mild madras curry powder | 15g |
| Raisins | 100g |
| Farmstead minced beef 95vl | 1kg |
| Coriander (chilled) | 10g |
| Garlic (chilled) | 15g |
| Parsley (picked, curly) | 15g |
| Root ginger (chilled) | 10g |
| Lemons (chilled) | 1 |
| Onion (diced, chilled) | 80g |
Method
- Pre-heat the oven to 180C or 350F.
- In a hot skillet, sauté the minced meat (without any oil) for 10 minutes, stirring regularly. Put this onto a place and set aside.
- In the same skillet, add 2 tablespoons of oil and sauté the onions over medium-high heat for 8-10 minutes.
- Meanwhile, combine the lemon zest and its fresh juice with the spices and ginger, to make a paste.
- Pour the milk into a separate bowl and soak the bread in here.
- Add garlic to the onions and sauté for 2 minutes. Add the spice mixture in and stir this together.
- Drain the bread and add it to the onion and garlic mixture. Set the milk aside, as this will be used later.
- Add the meat into the mixture and stir. Add salt and pepper.
- Add parsley, raisins, dried apricots and almonds. Sauté for a few minutes and then turn off the heat.
- Pour the meat mixture into a rectangular pan and firmly pack the meat with the back of a spoon.
- Beat 4 eggs into the remaining milk. Cover the meatloaf with the egg and milk mixture. Place this into the oven for 40 minutes.
- Serve hot with plain or curry-flavoured basmati rice.