25
Family meat loaf
Serves 4-6
500g lean beef mince
500g sausage mince
2 onions, finely chopped
1/2 cup carrot pulp, strained
1/2 cup potato pulp, strained
2 teaspoons curry powder
1 teaspoon ground cumin
1 tablespoon chopped fresh parsley
1 egg, lightly beaten
1/2 cup evaporated milk
1/2 cup beef stock
Freshly ground black pepper
2 tablespoons slivered almonds
Tomato glaze
1/2 cup beef stock
4 tablespoons tomato sauce
1 teaspoon instant coffee powder
3 tablespoons Worcestershire sauce
11/2 tablespoons vinegar
11/2 tablespoons lemon juice
3 tablespoons brown sugar
1/4 cup butter
Place beef, sausage mince, onions, carrot pulp,
potato pulp, curry powder, cumin, parsley, egg,
evaporated milk, stock and black pepper in a
bowl, mix to combine. Press mixture into a lightly
greased 11cm x 21cm loaf pan. Pour glaze
over meat loaf, sprinkle with almonds and
bake, basting often with glaze, for 40 minutes.
To make glaze, place stock, tomato sauce, cof-
feepowder, Worcestershire sauce, vinegar,
lemonjuice, sugar and butter in a saucepan and
bring to the boil over a medium heat. Reduce
heat and simmer, stirring frequently, for 8-10
minutes or until glaze reduces and thickens
slightly.
Carrot, apple and celery strudels
Serves 8:
30g butter
1 small onion, finely chopped
41/2 cups carrot, apple and celery
pulp, strained
(see juice recipe on page R3)
250g cottage cheese
2 tablespoons chopped fresh mint
1 egg, beaten
12 sheets filo pastry
60g butter, melted extra
1 cup grated fresh Parmesan cheese
Melt butter in a saucepan, add onion, cook for
2-3 minutes, or until soft, seasoning to taste.
Combine onion, carrot, apple and celery pulp,
cottage cheese, mint and egg in a bowl. Mix
well. Cut filo sheets in half, place 3 sheets on
bench, cover remaining pastry with greaseproof
paper, then a damp cloth to prevent drying. Brush
1 sheet of pastry with extra butter, sprinkle with
Parmesan cheese, top with another sheet of pas-
try, brush with butter, sprinkle with more cheese.
Repeat with last sheet of pastry. Place table-
spoons of carrot mixture on one end of pastry,
fold in sides and roll up like a swiss roll. Repeat
with remaining pastry and pulp mixture. Place
on a greased oven tray and bake at 200°C for
20-25 minutes or until golden.
