Tag Archives: oats

Meatloaf Rocks!

image

That’s probably the cheesiest blog title I could write isn’t it? But it is very early in the morning l, and it does convey how I feel about this yummy, versatile, easy-peasy food(conveys none of my true feelings on the singer, but that’s more about my dislike of soft rock ballads and less about the man).

If you’ve never tried to make meatloaf I would urge you to do so, even cooked(and eaten) only once you’ll fall in love. There are so many ways  to “pimp” your loaf(spices/herbs in the mix) and SO many ways to eat it(think sandwiches, a slice as a “burger”, or a snack in your hand at 3:24am, not that I’ve done that one. Ever.)!

I’d marry meatloaf if I could. See? Told you it’s power is immense!

image

 

 

Here’s what you need for two BIG loaves(you can stash one in the deep freeze so I recommend making this much):

2lb of turkey mince(you can use other meat too, go on knock yourself out!)

1 onion chopped as fine as you can manage

5 slices of white bread made into breadcrumbs(I use the shop bought “plastic” stuff here but if you’re a baker of artisan bread use that)

1/2 cup of porridge oats(I used Scottish oats from Stoats)

1 cup milk

1/2 cup mushrooms chopped small

1 cup of Parmesan grated

1/2 tsp salt

Good grinding of back pepper

4 eggs

8 slices or so of GOOD bacon(regular rashers or streaky is fine the important thing is to have good bacon. Seriously I tried inferior stuff and it was less than impressive. I used Cure & Simple’s Old Fashioned)

For the topping:

1/2 cup tomato sauce

1/2 cup BBQ sauce

1/4 cup of breadcrumbs

 

Here’s what to do:

Preheat oven to 180/350

Fry chopped onion until soft and translucent(if you’ve minced it, save time and skip this step).

Add herbs to onion.

In a large bowl put breadcrumbs and  oats, pour over milk and set aside for 5 minutes.

Put your favourite song on the CD machine/record player/iPod/gramophone and dance around the kitchen.

Next add to the breadcrumb/oat mix the mince, tip in the cheese, salt and good grinding of pepper, throw in the onions, crack in 4 eggs, do a little dance, get down tonight!

Squish together with your hands(that you’ve washed) to combine, don’t go too mad here, overworking is the enemy of a nicely textured loaf!

Form into a loaf shape.

Lay bacon over top.

Place in oven for 35-40 mins.

While the magic is happening make the topping sauce by mixing all the ingredients in a bowl. Wow, hard work right?  you deserve a cup of coffee! 🙂

Take the loaf from the oven and spread the sauce in a line down the middle(lengthways).

Put back in the oven for 15-20 mins.

After the time is up, take meatloaf(loaves) from oven. Cool a little before cutting as this makes slicing easier(the next day is even easier still)!

Serve with mash and veggies, that kind of thing.

Eat.

Go out and buy an engagement ring & hire a tux/white frock.

 

🙂

 

 

Advertisements

My “Kind of Carmelitas” *EDITED*

photo-102

I sort of stumbled upon this while searching the web, a carmelita is an oat bar with chocolate and rather obviously, as the name suggests, caramel. Poring over the photographs on Google images I knew I wanted to make them, but instead of being gooey and squishy, I needed them to be a bit more stable seeing as I wanted to pack them off with the menfolk for lunches etc.

I tweaked the recipe and the result is a bar that is quick and easy to make,  tasty AND holds up well to traveling!

 

What I used:

photo-101

Crust & Topping:

2 cups of Bisquick

1 3/4 cups of oats(I actually used Stoats Sunflower & Poppy seed Porridge-a mix of oats with sunflower, poppy, linseeds & pumpkin seeds. If you use plain old oats it will be ok, just not as awesome)

3/4 cup soft brown sugar, packed

170g butter melted(I used unsalted, you could make it salted and have Salted Carmelitas!)

 

photo-105 

Chocolate Caramel Layer:

3 Mars bars

1 oz butter

 

 

What I did:

Set your oven at 350f/175c

You will need a 9×9″ baking pan

Mix all these ingredients together

Take half of the mixture and press into your pan

Cook for about 15 mins or until golden.

Set on rack to cool slightly as you prep middle layer.

Break the Mars bars into pieces and place in a glass bowl, microwave in 20 second bursts until melted, stir together. Also you should note here, it’s kind of weird trying to mix the bars & butter together, it will look all buttery & like it’s not going to  work. I does so stuck with it, there is nothing wrong. By the way you will probably think this layer is too thin, it’s really not, trust me! 🙂

Working quickly(otherwise it will start to set) spread the Mars bar & butter mixture over your base.

Crumble the remaining oat mixture over the top(it doesn’t matter if there are gaps, in fact it’s nice!) of the choc/caramel layer, pressing it down slightly.

Bake for another 15 mins or until the top is golden.

Take from oven and cool on a rack before cutting into bars.

 

photo-103

Yum! 🙂

photo-106

 

 

 *EDIT*

I tried making these delicious bars again substituting the Mars bars for some of my favourite fudge(made locally too)! 

It was sublime! I would even go so far as to say, even better than the original version.

If you want to do as I did ad swap candy bars for fudge, just carry on as normal and when making the middle layer use 200g of chocolate fudge(Ochil Fudge Pantry’s Death by Chocolate is what I used) chopped up and softened in a pan(on the cooker) with 1tbsp double cream, then spread over crust  🙂

image

A very lovely breakfast loaf(no need to knead)!

photo-56

This recipe is super simple and inspired by one I read from celeb chef wife-turned chef herself Tana Ramsay.

It’s delicious, healthy and with the added benefit of slow releasing carbs from the oats, a filling start to the day, without being as heavy as a bowl of porridge.

photo-50

You need:

70g Apricot chopped(go for unsulphured if you like, I just couldn’t get my hands on any at the time)

70g Cranberries dried

70g Walnuts chopped

150g Caster Sugar

500g Self Raising Flour

40g Porridge Oats(I recommend Stoats!)

1 Teabag, normal black tea here!

100mls Milk

2 Eggs

1tsp salt

1tsp Baking Powder

Topping:

1 heaped tbsp Demerara sugar

2 tbsp Oats

A little cinnamon if liked

What to do:

Have ready two 2lb loaf pans(greased & lined)

Set oven to 170c/gas 3/375f

Place the fruit in  saucepan with 400mls of water and the teabag, bring to simmer. Switch off heat, stir in oats, put the lid on and leave to cool.

photo-49

In a bowl whisk eggs with sugar until foamy and leave ribbon trails in mixture(you know sometimes I don’t even bother & nobody seems to notice much difference)

Sieve the flour, baking powder and salt into the egg/sugar mix, stir to combine.photo-43

Next stir in the milk, followed by the tea soaked fruit(you’ll want to move the teabag probably before  tipping this into the flour!)

photo-44

Mix until combined and no flour is showing. At this point you may need a splash of milk extra to what I have said, you want a thick, but dropping consistency.

Spoon into your prepared loaf pans. I use paper liners as it’s quick and looks nicer, if you happen to be gifting one as I tend to do.

Sprinkle with the extra oats, demerara sugar and cinnamon and place in the oven for 1 hour or until a skewer comes out clean.

photo-45

Remove from oven. Leave five mins then transfer from pans to rack to finish cooling.

photo-46

I find the best way to eat these loaves is grilled as it makes the most delicious toast.  It does have a rather heavy texture, something I am working on improving(Tanas was the same incidentally) but once toasted golden, the taste and texture improve and it really is tasty. Honest!  Ignore this last wee bit of info, because once I have rejigged the ingredients it’s pretty much perfect now(& really good untoasted too)

*note to self “prefect recipe before posting blog”-doh! 🙂

photo-56

I have it on good authority these last a good week, but it never lasts that time in my house! FYI these loaves freeze well too!

Go forth, bake and enjoy!