Aromatic Beef Curry And Frosted Meat Loaf
A beef stew of a different kind is the following aromatic curry.
25ml each butter and oil
2 large onions, sliced
2 tart apples, peeled and diced
15ml curry powder
2 cloves garlic, crushed
5ml each turmeric, ground cinnamon and cumin
750g boneless beef chuck, cubed
50ml mild chutney
25ml brown vinegar
15ml brown sugar
200ml tomato puree
2 bay leaves
Heat butter and oil and fry onions and apples. Add curry powder, garlic, spices and beef. When browned, turn off the heat and stir in remaining ingredients, except sultanas. Spoon into a large baking dish and bake, covered, at 160ºC for 1 hour 30 minutes. Add more water and stock if necessary, and the sultanas. Cover and bake for 30 minutes longer or until very tender. If using, swirl in cream just before serving.
Frosted Meat Loaf
It's difficult to give a meat loaf airs, but the potato 'frosting' and a homemade gravy add to the appearance and flavour of this one.
125ml quick-cooking oats
2 onions, chopped
500g minced beef
15ml Worcester sauce
25ml tomato sauce
50ml chopped parsley
1 medium-sized carrot, coarsely grated
5ml mixed dried herbs
6 medium potatoes, boiled and mashed
±100ml hot milk
1 egg yolk
Salt and pepper
Beat milk with egg, add oats and leave to soak for 10 minutes. Heat oil and fry onions until lightly browned. Mix remaining ingredients, then add fried onion and milk mixture. Combine thoroughly and pack firmly into an oiled 25 x 8 x 7cm loaf tin. Bake at 180ºC for 1 hour. Stand for about 10 minutes or until juices are re-absorbed, then unmould onto flat, warmed serving dish.