Cotswold Cottage Recipes

Mock Roast (This is a family favourite)

When my mother and father emigrated to New Zealand in the fifties they had little or no money and a Sunday Roast was an unthinkable luxury as they were saving all dads wages to buy the land and build their house, so Mum came up with this recipe which is now one of the favourites of our family.

It makes a great Sunday lunch and cold is fab with a salad or even thinly sliced stuffed into pita bread with a spicy tomato chutney as a packed lunch.

As some people are having a tough time out in the world at the moment I thought this was a good time to share this recipe

500g good quality minced beef

4 rashers of prime smoked bacon (rind and fat removed)

a handful of dried onion flakes (Do not use fresh onion as it makes the meatloaf too wet )

salt and pepper to taste

1 tsp of fresh herbs (eg. parsley and rosemary or 1 tsp dried mixed good quality herbs

1 tbsp of a good homemade chutney or Branston chutney

2 tbsp of homemade tomato sauce or a good store bought one such as Heinz

1 tbsp of Worcester sauce

1 egg free range beaten

plain flour to bind

Good home made breadcrumbs or plain flour enough to coat the meat loaf

You will need a medium roasting tin and a clean dry board either dusted with plain flour or breadcrumbs

Pre heat the oven to 180 c

Place the mince in a bowl and breakup, roughly chop 2 rashers of the bacon and add to the mince.

Now add all the other ingredient except the bread crumbs and mix again.

Add the beaten egg and enough plain flour to bind.

Now with clean hands or a spatula break up the mixture and give it a good scrunching with your hands.

Now transfer the meat mixture to the board with either the breadcrumbs on it or a good dusting of plain flour.

Pat and mould the mixture into a oblong loaf a bit like a rugby ball and roll the meat loaf in the flour or breadcrumbs adding more if need to coat evenly

Place in a medium size roasting tin into the pre heated oven and cook for 40 to 45 minutes.

Remove from the oven, cover with the remaining bacon and place back in the oven for 10 to 15 minutes until the bacon is golden and the meat juices run clear.

This is great served with gravy, roast potatoes, your favourite vegetable and a homemade apple sauce or try whizzing a couple of soft kiwi fruit into the apple sauce for extra flavour.

Alternatively serve it with a mixed leaf salad and a baked potato.

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COTSWOLD COTTAGE

Cotswold Cottage Recipes