Meat Loaf (Greek Style) Sweet Red Wine, Mushrooms And Baked Scalloped Potatoes.



 There is nothing like meatloaf, steaming hot gravy and baked potatoes on a cold day. Oh yes, autumn is here to stay for the next 2 months, the weather is quite cool outside, more so inside our home and since we are in a financial crisis, we are trying to delay central heating for as long as we can. We are using our fireplace and burning wood instead. Very cosy but we need a Christmas tree as well to go with it but by then we will have so much central heating we will be running around the house with T-shirts and shorts!

I checked and it looks like have already written about the meatloaf in my very early posts but this time I am adding pictures! Mushrooms and sweet red wine.
You will therefore need:
Serves 6
-  1 kg lean ground beef passed only once.
-  2 whole raw eggs.
-  6 hard boiled eggs.
-  1 big onion liquified.
-  ½ cup olive oil.
-  Salt and freshly ground black pepper.
-  1 Tbsp. oregano
For the baked potatoes.
-  1 kg potatoes, washed, peeled, and cut into ¼ inch slices.
-  1 Chili pepper cut in slices.
-  1 beef stew cub dissolved in 1 cup of water, boiled with a handful of porcini mushrooms to soften.
-  ¼ cup sweet red wine.
Method:
-  Preheat your oven to 220 degrees C.
- Combine all the above by hand except the hard boiled eggs and the potatoes (wear a surgical glove if you wish) till you get a uniform mixture. You can taste the raw meat mixture for salt, pepper, general taste and adjust.

-  Line a big oven proof dish with parchment paper, put the ground beef in middle, flatten, position the six eggs front to back as shown in the photo.

-  Cover the eggs with the meat mixture making sure the top is well covered not to crack while in the oven exposing the eggs.
-  In a big bowl put the sliced potatoes adding some olive oil, salt and pepper mixing with both your hands to coat all the potatoes with oil, salt and pepper.
-  Surround the meatloaf with the potatoes
-  Pour the cup of the dissolved beef stew cube and the mushrooms over the meat.
-  Throw in the sliced chili pepper.
-  Bake for 1¼ hours at 220 degrees C till the potatoes are crispy. Put a piece of aluminum foil over the meat so it does not burn.
Bon Appétit
Stelio



Comments

Post a Comment

Popular posts from this blog

Bamia Mafroukeh--Ladies fingers with beef or lamg -Taste of Sudan.

S udan is the largest country in Africa. Lately there was a quarrel between the North and South (Juba). The reason: Oil. Chevron and other Petroleum companies found lots of Oil reserves in the South and so the fight started. I personally visited the village of Bentu, in the South during one of my visits to Chevron Oil Company in the South. As all countries, the Sudan also has its local foods. A very popular one is Molokhia which grows only in summer. Bamia, in Arabic, lady's fingers or internationally known as Okra can be readily found all year round. Bamia Mafroukeh is a delicious food eaten with the Sudanese bread called Kisra. The term Mafroukeh is act of breaking down the bamia when it well cooked to turn it into a thick, soup. There is special wooden utensil the Sudanese use. Ingredients: - 1 kg bamia Lady's fingers or Okra. - 1 kg beef or lamb bone free. - 1/2 kg fresh tomatoes cut in quarters. - 1 big onion roughly cut. - 6 cloves of garlic finely cut. - 
Read more

Spaghetti with Portobello mushrooms, garlic, and Gorgonzola Cheese.

Image
B arilla No. 7 Spaghetti is the best type to use for this recipe because they are thick and fill your mouth very pleasantly with the ingredients. The parmesan cheese gives a general fantastic taste.   Ingredients:    Serves 5 - 500 gms Spaghetti no. 7 - 500 gms of Portobello mushrooms cubed big. - 150 gms Gorgonzola cheese room temperature. - 4 big cloves of garlic smashed and passed thru the garlic press. - 500 ml of fresh cream 35% fat. - 50 gms of fresh butter. - Salt and pepper to taste. - Ground nutmeg to taste. - Parmesan cheese. Procedure: - First make the sauce then the spaghetti. - In a small pan dissolve the Gorgonzola in the cream and keep hot. - In a big pan melt butter, add the cubed mushrooms, and saute slightly 1 minute. The mushrooms must not soften. - Add garlic and stir 1/2 minute. - At this point boil the water for the spaghetti (100 ml of water per 100 gms of spaghetti). - Add the cream/Gorgonzola mixture to the mushrooms a
Read more

Brandade de Morue - Cod / Potato Mash Gratin.

Image
T his recipe is based on Jacques Pepin's with a slight twist from myself to suit Greek taste. This recipe is for 4 persons as a starter. Ingredients : - 1 kg of salted cod fillet. - 1 kg of potatoes skinned. - 1.5 cups full fat milk. - At least 6 large cloves of garlic - 2 tsp. grated lemon zest. - 4 tsp, lemon juice. - Cayenne pepper to taste. - 1 cup of olive oil. - Freshly ground black pepper to taste - Freshly grated Parmigiano cheese. Procedure : - Preheat oven to 200 deg. C. - Skin the cod fillet and immerse into cold water and refrigerate. - Change water as many times as possible over the next 24 hours to desalinate. - Meanwhile boil the potatoes till tender (fork easily pearces potato).Peel and cut into pieces when cool. - When the cod is desalinated, cook in water by lightly simmering water until fork easily pearces the fish. Do not over cook the fish lest it becomes too hard. - Once cooled, make sure to the best of your ability to omit all the bon
Read more