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Family meat loaf
16oz (500g) lean beef mince
16oz (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 x 60g 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 ketchup
1 teaspoon instant coffee powder
3 tablespoons Worcestershire sauce
1
1
⁄
2
tablespoons vinegar
1
1
⁄
2
tablespoons lemon juice
3 tablespoons brown sugar
1
⁄
4
cup butter
1. Place beef mince, 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 4
1
⁄
2
in x 8
1
⁄
2
in (11cm x 21cm) loaf
pan. Press almonds into top of mixture to make
a pattern.
2. Make Tomato Glaze and pour over meatloaf and
bake, basting often with glaze, for 40 minutes.
3. To make glaze, place stock, ketchup, coffee
po
wder
,
W
orcestershire sauce, vinegar, lemon
juice, 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.
Fiber favorites
continued
Carrot, apple and celery strudels
1oz (30g) butter
1 small onion, finely chopped
4
1
⁄
2
cups carrot, apple and celery pulp, strained
(see juice recipe on page 22)
8oz (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
1. Melt butter in a saucepan, add onion, cook for 2-3
minutes, or until soft, seasoning to taste.
2. Combine onion, carrot, apple and celery pulp,
cottage cheese, mint and egg in a bowl. Mix well.
3. 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
pastry, brush with butter, sprinkle with more
cheese. Repeat with last sheet of pastry.
3. Place tablespoons 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 392F
(200°C) for 20-25 minutes or until golden brown.
Parsnip, herb and polenta hot cakes
2 cups parsnip pulp, strained
1
⁄
4
cup milk
2 x 60g eggs, separated
1
⁄
4
cup polenta
1
⁄
4
cup self-raising flour
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon Cajun seasoning
1 small red capsicum, finely chopped
1 tablespoon oil
1. Combine parsnip pulp, milk, egg yolks, self-raising
flour, polenta, thyme, rosemary, Cajun seasoning
and red capsicum in a large mixing bowl. In a
separate bowl, beat egg whites until soft peaks
form, fold into parsnip mixture.
2. Heat oil in a large frying pan, drop spoonfuls of
mixture into pan. Cook for about 1 minute on each
side or until golden brown.
Serve immediately.
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