Meatloaf

Ingredients

1lb of Mince

1 Egg

2 Onions

3 Slices of Bread

5 Smoked Rashers

4 Beef Oxo Cubes

3 Teaspoons of Taco Seasoning

2 Teaspoons of Ground Black Pepper

1 Teaspoon of Sage

1 Teaspoon of Basil

1 Teaspoon of Hot Chilli Powder (optional)

4 Teaspoons of Worcestershire Sauce

2 Teaspoons of Tomato Sauce

Instructions;

Put the onions,bread and rashers in a food processor and blend together using the blade attachment.

Place in a large bowl and add the mince.

Now add the oxos,sage,basil,chilli powder,ground black pepper,taco seasoning,tomato sauce and Worcestershire sauce.

Mix together with your hands until all the ingredients are blended together.You might like to wear gloves doing this step, Make a hollow in the mixture and add the beaten egg. Mix together.

On a non-stick baking tray shape the mixture into a loaf shape. Drizzle the top of the loaf with cooking oil and place in the oven at 180° for about an hour,or depending how well you like it done.

Cut the loaf to check if it is cooked and leave in the oven for another ten minutes if needed.Allow to cool for a few minutes this makes it easier to slice.

Serve with mashed potatoes and veg,enjoy:-)
American recipes use minced pork,I myself prefer minced beef.

Simple Shepherds Pie

Ingredients

 1lb of Mince

1 Onion

 2 Rashers (Optional)

1/4 Green Pepper (Optional)

1/4 Teaspoon of Hot Chilli Powder

1/4 Teaspoon of Turmeric

2 Beef Oxo Cubes

1/4 Chicken Stock Cube

1 Carrot

Dash of Worcestershire Sauce

1/4 Teaspoon of Basil

1/2 Teaspoon of Ground Black Pepper

Preparation;

 Dice the rashers, onion, carrot and pepper. Dissolve the oxos and chicken stock cube in 500mls of boiling water.

Instructions;

 Brown the mince removing and excess fat. Add the rashers, onion, pepper and carrot. Stir together.

Now add the hot chilli powder, turmeric, ground black pepper, basil and worcestershire sauce. Stir together. 

Add the stock, mix well and place in a casserole dish. Place in the oven on 180° for about 40 mins stirring half way through.

Serve with mashed potatoes and enjoy :-)

Beef Stroganoff

Ingredients

1 Slice of Round Steak

1 Onion Sliced

10 Button Mushrooms Sliced

1 Teaspoon of Tomato Puree

1 Chicken Stock Cube

1/2 Cup of Cooking Cream

2 Tablespoons of Ground Black Pepper

2 Tablespoons of White Flour

1/4 cup of Brown or White Rice

 Cooking Oil for Frying

Preparation;

Slice the round steak in thin strips.Slice the onion and mushrooms. Dissolve the chicken stock cube in 500mls of boiling water.

Instructions;

Fry the steak on a high heat until brown adding half the ground black pepper. Remove from the frying pan. Fry the onions and mushrooms. Remove from the pan.

With the frying pan on a high heat add the rest of the pepper, tomato puree and flour to the pan stirring until the flour starts turning brown. Slowly add the stock stirring so it doesn't get lumpy.

Return the steak,onions and mushrooms to the pan and simmer on low for about half hour. Alternatively place in an oven proof dish on 180° for half an hour.

Cook your rice for about 20 mins. I add half a chicken stock cube when cooking the rice for flavour.
Once cooked stir in the cream. Serve with rice or noodles and enjoy :-) 

Honey Glazed Stuffed Chicken Breast wrapped in Bacon

Ingredients

1 Chicken Breast

2 Smoked Rashers

3 Slices of Bread

1/2 an Onion

2 Teaspoons of Sage
2 Tablespoons of Honey
1oz of Butter
1/4 cup of Water

You will also need tinfoil to wrap the chicken, cut to about an inch wider than the chicken breast at each side.

Preperation:


Stuffing...
Melt the butter and add the onion and sage,simmer until the onion is soft. I prefer using real butter as I find it better for melting. Add to the breadcrumbs and mix together.

Dice the onion. With the bread make breadcrumbs,either by hand or I use a food processor with the blade attachment (much quicker). 


Chicken...

Place the chicken on the chopping board and make an incision at the side not fully cutting through.

Take the bread crumbs and stuff chicken,pressing together to close.

Place the two rashers lengthways on the tinfoil and put the chicken across about an inch from the top of the rashers. Wrap the rashers around the chicken and roll with the tinfoil to make a cylinder shape. Turn both ends of the tinfoil in so the chicken is sealed.

Place the chicken in an oven proof dish and add quarter cup of water. Place in the oven on 180° for half an hour,turning it after about fifteen minutes.

Unwrap the tinfoil and leave the chicken cook for another fifteen minutes. Remove any water left in the dish,it can be used for gravy. Cover the chicken with the honey and bake for another twenty minutes turning and basting as it cooks. Turn the oven up to 200° for the last few minutes to crisp the rasher. Once cooked leave to stand for a few minutes then slice and enjoy :-).

P.S When your slicing the chicken it may look pink around the edges.,..don't panic its only the dye off the rashers,..