Store cupboard challenge

tiff

Hi Filigree, can you give us your recipe for meatloaf please? I wouldnt even know where to start.

mink35

Thanks all - have made meatballs in tomato/basil/garlicy-type sauce. Wouldn't have minded the burgers and chips but we had chips Wednesday and you know what they say about too much of a good thing... ;D

elona

Mink

You could have had salad or baked potato.

vanoonoo

Hi Filigree, can you give us your recipe for meatloaf please? I wouldnt even know where to start.

same as that - never made it and have some mince in the freezer ....

on another note - I cheated AGAIN today. went and bought a few bits in tesco mainly frozen veg and a bag of spuds bad i am - sorry

new menus coming soon! (curry tonight that we didnt have in the week )

mink35

Mink

You could have had salad or baked potato.

with burgers!

Yeah I know really - but not got jacket spuds in and there would have been a riot if I'd only served salad with burgers! ::) ;D

Squidgy

We had burgers on their own last week.

(But only because I didn't realise how much they would shrink when I cooked them - they were huge when I made them!)

filigree_2

Hi Filigree, can you give us your recipe for meatloaf please? I wouldnt even know where to start.

I dropped my meatloaf recipe book behind the fridge! Luckily it's pretty easy to make so I can remember the recipe.

1.5 lb minced meat - I use whatever is on special offer, turkey and pork worked well together
about 1/2 pack of streaky bacon
small onion finely chopped
2 slices bread made into crumbs (good way to use up stale bread)
1 beaten egg

While you're preparing the ingredients, soak the breadcrumbs in a splash of Worcester sauce, or you could use a bit of meat stock, leftover gravy etc. Something moist and tasty anyway.

Put the mince, onion, egg and moistened breadcrumbs into a bowl, add herbs, pepper and garlic to taste. Mix together thoroughly.

Stretch the bacon rashers. You do this by laying them on a chopping board and carefully running the back of a knife along the rasher, which gets longer and thinner. Use the rashers to line a 2lb loaf tin.

Put the meat mixture into the tin, cover it loosely with a bit of foil. Cook it in a medium hot oven, gas mark 4 or 5, about 180 Celsius. It doesn't matter too much, you can tuck it into the oven while you cook a casserole to save fuel costs!

Cook for about an hour. Remove the foil, you'll see a fair bit of fat in the tin. Pour the fat off for use another time (makes nice roast potatoes). Put the loaf back in the oven to crisp up a bit on top.

You can serve it with gravy and roast potatoes as a cheap alternative to a roast joint, you can slice it when it's cold and have it in sandwiches or salad. Reheat it thoroughly in a tomato sauce and serve on pasta as a slight change from spag bol.

That's just a general guideline, you can experiment a bit to find the best recipe for you.

tiff

Ok, I'm scraping the barrel now. I need to do a shop on Thursday and start my personal February challenge. I now have in the freezer 2 big bags frozen peas, 2 packs liver, 2 x 1llb portions cooked pork, oven chips, 1 chicken and mushroom pie, 4 salmon fishcakes, Quorn mince and maybe a few other things that I cant think of at the moment. Yesterday I cooked a chicken from the freezer and we had a roast dinner. Tonight is chicken curry with the leftover chicken and Bombay potatoes.

Can someone give me some inspiration for the cooked pork please? Not curry as we're having it tonight. Thanks

elona

In the slow cooker recipes thread there was a nice recipe for pork with peppers and tomatoes that you could serve with potatoes, noodles etc.

Sarahsaver

pea soup is lovely, as for the pork have you got any noodles so you could do a chow mein and therefore use the pork and the peas, or else if you have eggs make a foo yung which is like scrambled egg with meat and peas in it, chinese style flavourings. Or rissoles, dont have a recipe but it would be a doddle to find one, or make one up! Ooh why not curry? there are so many different foods under the name of 'curry' one is fron Goa and is called sorpatel, but its made with liver as well as the meat, the more offal the better. It is delicious. Proper vindaloo - or vindhalo (? spelling) is made with pork and actually uses quite a bit of another old style ingredient - VINEGAR!
See how long you can go without shopping - you would be surprised!