Jen’s To-die-for Meat Loaf
- Beef or veal, mince
- Spicy sausages – one, contents removed from skin
- Bacon, fried crisp and crumbled
- Onion, chopped
- Celery, chopped
- 1 red pepper, chopped
- Herbs – rosemary, thyme, parsley
- Mustard sauce
- Balsamic vinegar
- 1 tsp marmalade
- 1 tsp ketchup
- 1 tsp Worcestershire sauce
- 1 egg
- Salt and pepper
- Fry the bacon, and in the remaining oil, saute the onion, celery, herbs and red pepper. Cool.
- Mix in sausage contents, meat, bacon. Add mustard, vinegar, marmalade, ketchup, Worcestershire sauce, cream, egg, breadcrumbs, salt and pepper.
- Shape into a loaf pan, bake for 30 to 40 minutes till a skewer inserted into the meatloaf comes out clean.
Kannan’s Bitter Gourd
- Bitter gourd, sliced thin
- A mix of salt, turmeric or haldi, coriander or dhaniya and cumin or jeera powders
- 1 big onion, sliced very thin
- Freshly grated coconut
- A splash of lemon juice
- Fresh coriander, chopped
- Mix the sliced bitter gourd with the mixed powders, keep aside for a half hour.
- Pan fry till almost crisp (or to the done-ness you prefer).
- Toss with the sliced onion and grated coconut.
- Stir in a dash of the lemon juice and garnish with coriander.
Veronica’s Roast Chicken with Egyptian Preserved Lemon
- 1 whole chicken, cleaned
- Salt, pepper
- A bit of chicken stock, made with a 1/4 cube (optional)
- Some of the syrup from the preserved limes
- 1 preserved lemon, 3/4 of which sliced very thin
- Remaining quarter of lemon diced fine
- Mix salt, pepper, chicken stock and syrup from the preserved lemon, drizzle over chicken and use it for basting.
- Insert sliced lemon inside the chicken.
- Stuff the diced lemon mixed with some salt and pepper, under the skin of the chicken.
- Cover and rest for a half hour.
- Uncover and roast till the skin is crisp.
* The preserved lemons can be pretty sour, so adjust according to taste and preference.
Picture of the lemons borrowed from http://thenewdaily.com.au/life/2014/08/04/pickled-lemons-with-safflower-recipe/