Easy winter dinners
Meatloaf with fig glaze
SERVES 6 PREP AND COOK TIME 1 HOUR
2 slices (90g) white bread
½ cup (125ml) milk
1 tablespoon extra virgin olive oil
1 medium (120g) carrot, chopped finely
1 trimmed (100g) celery stick, chopped finely
3 (75g) shallots, chopped finely
2 cloves garlic, crushed
1kg minced pork and veal (see Test Kitchen tips, below)
1 tablespoon finely chopped fresh marjoram leaves
⅓ cup (110g) fig jam
½ cup (115g) glacé ginger
1 tablespoon boiling water
CARAMELISED SHALLOTS
30g butter
8 (200g) shallots, halved
¼ cup (60ml) dry red wine
6 fresh bay leaves
1 Preheat oven to 200°C (180°C fan-forced). Line a large oven tray with baking paper.
2 Place bread and milk in a large bowl; stand for 10 minutes or until milk is absorbed.
Meanwhile, heat oil in a large saucepan over medium-high heat; cook carrot, celery, shallots and garlic for 5 minutes or until soft.
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