Mums Know Best

Week 82: Corned Beef & Onion Pie

I have been threatening to make a pie for years, long before I started teaching myself to cook on this blog.  Not counting that quiche or the flan I threw together last year – or my world famous indestructible mince pies – this is my first ever proper pie.  My pie-ginity.

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Week 72: Porkholt / Perka

So this week when it came to choosing a new recipe to cook all my wild ideas of reaching for Madha Jaffery or the Wagamama’s book were hampered by my lover having a massive stomach ache, which was caused by lashings of gin.   (more…)

Week 57: Hockey Puck Meatloaf

Its been a while since I started a post saying how I’d never had suchandsuch, and now I’m saying it again – until I made this I had never had meatloaf. Sometimes when I was growing up my mum would open a tin of corned beef and call it meatloaf, but we weren’t convinced.

The weather has finally turned autumnal here in London; I think it was the threat of one last salad finally made the temperatures plunge. And the meatloaf was pretty perfect for a cold November evening.  This is the first time I’ve used this book, it had been on the coffee table for ages and I’d assumed it was from the library. It’s not, my lover bought it cheap in Smiths.  It’s the second edition of the Hairy Bikers Mums Know Best book, the first edition served me well for many years (mostly to lean on and stuff)

To make a loaf big enough for 4-6 you will need 1kg of mince, a large red onion, 2 slices of bread, 3tbsp of tomato ketchup, 1 egg, 2 tbsp brown sauce, 1 tsp Worcestershire sauce, 50g grated Parmesan, 1 tbsp chopped oregano, 1 tbsp chopped parsley, 1 tbsp milk, salt & pepper.  The book also gives a recipe for potato salad to go with it, but my lover looked at it and said he’d make his babushka’s. If I knew the recipe I couldn’t tell you, it’s a secret and my lover would have kill us all…

meatloaf01

Its the easiest recipe to make. Put the oven on to 180c (gas 4), chop the onion and the parsley, and blitz the bread in to crumbs. In a bowl mix all the ingredients together, if it’s a bit wet add more crumbs.

meatloaf02

Line a loaf tin with some greaseproof and lob it in the oven for 50-60 minutes (slightly less if you halved the mix like I do) the centre should be firm when it comes out the oven.

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Cut off a slice or two and serve with potato salad. Then again cold the next day.

meatloaf04

My first meatloaf experience was actually pretty delicious – sort of like a beefy sausage roll with no pastry or nostrils.  It was great with the potato salad, but I guess I could be virtuous and have it with a spot of veg.  I was more puck-like cold, but some how nicer for that – it felt healthier because the fat had cooled, but I was slightly worried it would crack the plates!  This is definitely one to make again.

meatloaf05

The Hairy Bikers’ Family Cookbook Mums Still Know Best (by Si King & Dave Myres Weidenfeld & Nicolson ISBN: 978 1 4072 3380 2)

mums still know best

When does using up leftovers go to far?

Hello.  I’m still alive.

That wasn’t a dig, just a statement.  I would have posted the bits I was going to post sooner than now, but the laptop is kept all the way over there and the cookery books are only over there… I’ve been analogue for a week through pure laziness.

For this post I would like to ask when the urge to use up leftovers goes too far.  The example I would like to use is the bread and butter pudding I made the other week.

I must have brought my Sainsbury’s tiger loaf during the wrong faze of the moon or something.  I got about 2 slices off it for my lover’s lunch on the Tuesday, and when I went to cut it for Wednesday’s lunch it was a tad tough.  He text to say he’d cut his gum on the crust, and that the bread was jolly hard and I should buy new bread.

Yep, he uses ‘jolly’ in text messages.

So I looked at my 3/4 tiger loaf and decided it was far too much to throw away, and I’d get judged by the Yummies at the park if I lobbed it at the ducks (white bread makes ducks sink in West London)… So I decided the only way to use up the bread would be to make Bread & Butter Pudding with it.

breadbutterpud

I think it might have been a false economy.  Firstly, I panicked at the thought of whisking everything together by hand – and ran down to Argos and bought a whisk.  It’s not a very good whisk, and it makes a funny smell above speed 3.  Of course, then I had to go out and buy 300ml of double cream, a pint of whole milk and 6 eggs.

I spent £20.00 so as not to waste about £1.10 of bread…

It was ok, I’d never had Bread&Butter Pudding before, and this recipe from the Hairy Bikers Mum’s Know Best book was nice with the cinnamon (which I got everywhere), but I think next time I’ll just throw the bread away (or feed the ducks).  I also need a better dish – the one I found was too tall and narrow and the middle of the custard didn’t set so it was a bit soupy in the middle.

I might start making a different ‘new-old school pudding’ each month, because I’ve never really made pudding before.

Mmmm spotted dick.

Week 3. Chilli Con Carne

What to cook for week three following the success of the Spanish Bake?  Chilli of course!

For years I have been using the Coleman’s Spice mixes for Chilli, even going as far as having my mum post some out to Finland when I lived in Helsinki. This annoyed Royal Mail, my mum, and my best friend who said “don’t use a packet, Chilli’s easy, you just use…” and then reeled off a list of spices so long she had to pause for breath.

Well now I’ve made a chilli with ingredients, courtesy of the Hairy Bikers:

Hairy Bikers 1

This time, the first book they brought out:  The Hairy Bikers’ Family Cookbook, Mums know best!

I’ve got a confession.  I have owned this book for ever and had never cooked from it… I’d used it to lean on when sewing a patch into my jeans to keep it flat, so my copy has pin pricks all over the back.

It takes ages to cut everything up, and maybe I had the heat up too high, so I had to add more water part way through – so maybe I didn’t have wet enough veg?

I had never cooked with chilli peppers before, and as a baptism of fire the recipe calls for bird’s eye chillies which are the hottest my local Sainsbury’s sell.  I’m not sure if I’d want to make it with hotter ones, I get hiccups for ages after eating hot food – much to the amusement of my Lover.

Chilli Con Carne

It was really nice, I added a new spice to add to the cupboard (Cumin – never used that before) and although the recipe said it was for two, it seemed to make enough for three large-ish portions, so I froze the spare and we had it on baked potatoes.  It came out better the second time I made it.

I’ll make this a lot more during the winter – it’s warming and comforting.

The Hairy Bikers’ Family Cookbook Mums Know Best (by Si King & Dave Myres Weidenfeld & Nicolson ISBN: 978 0 29786 026 6)