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37
Family meat loaf
1lb (500g) lean beef mince
1lb (500g) sausage mince
2 onions, finely chopped
1
⁄
2
cup (60g) carrot pulp, strained
1
⁄
2
cup (80g) potato pulp, strained
2 teaspoons curry powder
1 teaspoon ground cumin
1 tablespoon chopped fresh parsley
1 egg, lightly beaten
1
⁄
2
cup (125ml) evaporated milk
1
⁄
2
cup (125ml) beef stock
Freshly ground black pepper
2 tablespoons slivered almonds
TOMATO GLAZE
1
⁄
2
cup (125ml) beef stock
4 tablespoons (60ml) tomato sauce
1 teaspoon instant coffee powder
3 tablespoons (45ml) Worcestershire sauce
1
1
⁄
2
tablespoons (20ml) vinegar
1
1
⁄
2
tablespoons (20ml) lemon juice
3 tablespoons brown sugar
1
⁄
4
cup (60g) butter
1. 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
meatloaf, sprinkle with almonds and bake, basting
often with glaze, for 40 minutes.
2. To make glaze, place stock, tomato sauce, coffee
powder, Worcestershire 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.
4-6
Fibre favourites
continued
36
Berry and white
chocolate mousse
8oz (200g) white chocolate
1 cup (200g) strawberry pulp
1 cup (200g) raspberry pulp
3 teaspoons gelatine dissolved in 3
tablespoons (45ml) hot water
3 egg yolks
1
1
⁄
4 cup
(300ml) carton thickened cream
1
⁄
4
cup icing sugar
2 tablespoons (30ml) Grand Marnier
1. Melt chocolate over hot water, cool, being careful
not to let it set. Combine strawberry pulp and
raspberry pulp, set aside. Combine chocolate,
gelatine mixture and egg yolks, whisk until pale
and glossy. Beat cream until soft peaks form, fold
through chocolate mixture with berry pulp and
Grand Marnier. Pour into a wetted 5 cup capacity
mould. Refrigerate several hours or overnight.
Carrot cake
1
3
⁄
4
cups (210g) plain flour
2 teaspoons (10ml) baking powder
1
⁄
2
teaspoon (2ml) nutmeg
1
⁄
2
teaspoon cinnamon
1
⁄
2
teaspoon cardamom
1
⁄
2
cup peanuts, chopped
1
⁄
2
cup sultanas
1
⁄
2
cup brown sugar, firmly packed
1
1
⁄
2
cups carrot pulp
1
⁄
2
cup (125ml) oil
2 eggs, lightly beaten
1
⁄
4
cup (55g) sour cream
1. Grease and line a 25cm x 15cm loaf pan. Sift flour
and baking powder into a large mixing bowl, add
nutmeg, cinnamon, cardamom, peanuts, sultanas,
brown sugar and carrot pulp, stir to combine. Add
eggs, oil and sour cream. Beat with electric mixer,
using medium speed until all ingredients are well
blended. Pour into loaf pan.
2. Bake at 180°C for 1 hour or until cake is cooked
when tested with a skewer. Remove from oven,
stand in cake pan for 5 minutes before inverting
out onto a wire cake rack.
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