Italian Meatloaf over Greens - with lunch the next day..!

Summer is on us and today is the last day of school for the remaining students…school’s out! That means long days at home playing football or shopkeepers, or packed lunches for camp and day trips to the beach. What it definitely doesn’t need is hours in the kitchen when there are adventures to be had and family days to be enjoyed.

These very tasty evening dishes come with the added advantage of yielding a leftover that can be repurposed the following day into an entirely new dish for lunches than can be eaten at home, or packed to go…

What you Need…

750g Lean Minced Beef

75g Grated Carrot

75g Grated Courgette

1 Egg Beaten

1 Onion Finely Chopped

1 Clove Garlic, Crushed

1 Tablespoon Sage Leaves, Chopped

1 Tsp Dried Oregano

1 Heaped Tablespoon Tomato Purée

2 Tablespoon Worchester Sauce (or Soy If You Don’t Have Worchester)

110g Breadcrumbs (Omit if aiming for Gluten Free)

½ Tsp Paprika or Chili Flakes

½ Tsp Ground Coriander

½ Tsp Ground Cumin

12 Slices of Smoked Bacon or Pancetta

A Mix of Tomatoes, Red and Yellow Peppers, Shallots, Garlic from your fridge to make a sauce - anything that's past it salad best would be perfect here as there will be more flavour...

Salt and Freshly Ground Black Pepper

Olive Oil to Drizzle

What you Do…

Preheat the oven to 180C

Place all the ingredients in a large mixing bowl and mix thoroughly – get your hands in a give the mixture a really good kneading to ensure everything is fully incorporated and dispersed throughout.

Transfer the mix to a 2lb loaf tin and pat down until level and bake in the oven for 1 hour 30 minutes or until the meatloaf is cooked through.

Place the tomatoes, garlic, shallot on a baking tray at the bottom of the oven with a good sprinkle of sea salt and black pepper, a pinch of sugar and a drizzle of olive oil. Tray roast for 1 hour and 15 minutes under the meatloaf. Just prior to serving the meatloaf, blitz the roasted vegetables and seasoning in a blender and serve with your meatloaf over a bed of greens, or even with a baked potato which will bake nicely at the same temperature and for the same time as your meatloaf.

The Easiest Sub in the world – take a French baguette and butterfly it open along the length pushing it flat against your surface. Spread something yummy on it – Sweet Chilli, Ballymaloe Relish, Melanie Harty’s Apple, Sage & Chilli Jelly or anything else that takes your fancy. Then slice your leftover meatloaf into the middle and fold it over closed. Slice into portion sized sandwiches, then step back and call the kids…
— Hot Tips!

Sticky Toffee Puds & Butterscotch Sauce

What You Need...

200g Dried Dates pitted

300g Water

90g Softened Butter

170g Dark Brown Sugar

2 Tbls Golden Syrup

½ Tsp Vanilla Extract

2 Large Eggs

200g Self Raising Flour

1 Tsp Bicarbonate of Soda

Preheat the oven to 200C

Butter a muffin tin. Bring the prunes to the boil with the water and remove from the heat. Blitz to a puree.

Cream the Butter & Sugar, add the eggs gradually, and then add the vanilla essence, golden syrup and finally, add the flour spoon by spoon.

Add the Bicarb to the dates while still warm and quickly mix into the batter. Pour in to the moulds and bake for 16-20 minutes, depending in the size of your moulds.

What You Need for the Butterscotch Sauce...
110g butter
170g dark soft brown sugar
110g granulated sugar
285g golden syrup
225ml cream
2 teasp pure vanilla essence

Put the butter, sugars and golden syrup into a heavy-bottomed saucepan and melt gently on a low heat. Simmer for about 5 minutes, remove from the heat and gradually stir in the cream and the vanilla essence. Put back on the heat and stir for 2 or 3 minutes until the sauce is absolutely smooth.

Moroccan Chicken Tagine with Herby Cous Cous

What You Need...

2 Yellow Onions

2 Cloves Garlic

1 Chicken Stock Cube

1 Tsp Cumin Seeds

Pinch Saffron

1 Cinnamon Stick

1 Tbsp Runny Honey

Black Pepper

8-12 Chicken Thighs

1 Tbsp Preserved Lemon Paste

Handful of Black Olives

250g Hot Water

What You Do...

Slice the onions and grate the garlic and lay in the base of a tagine, or an oven proof lidded casserole. Crumble the stock cube over and follow with cumin seeds, Saffron, cinnamon stick, honey and a good grinding of black pepper. Rub the preserved lemon paste over the chicken and lay it over the top arranging neatly as this will be the presentation dish so how it looks now is how it will go to the table..!

Sprinkle the olives over the dish and pour over the boiling water – it won’t need much because the onions will release their juice and everything will render down slowly as the tagine cooks.

Place the tagine in a 150 oven for 90 mins and then removing the lid give it another 30 minutes uncovered.


What You Need for the Cous Cous...

500g Dry Cous Cous

500g Boiling Water

Bunch each of Parsley, Mint & Corriander Chopped

Juice of 1 Lemon

Salt & Pepper

Dash of Olive Oil

What You Do for the Cous Cous...

Place the dry cous cous is a large heatproof bowl and pour over the water. Cover tightly with cling film and set aside for 5-10 minutes. Using a fork, break upthe cous cous and run through the mix until you have broken up all the lumps. Squeeze over the fresh lemon juice, the olive oil, salt & pepper and then add the chopped herbs and the seeds from a pomegrante if you are using one and mix thoroughly before serving with your warm tagine.