I really love cookery books whether I actually use any of the recipes or not. One of the books I bought recently is "Robin McDouall's cookery book for the greedy", published in 1965. In the introduction, Mr. McDouall gives a wonderful bit of advice: "The quantities, times and temperatures I have given are not infallible: eggs vary in size, chickens vary in age, cream varies in thickness, gas varies in pressure. They are intended as a guide, not as a chemical formula. The scientist can say that sulphuric acid is H2SO4, but the cookery writer cannot describe in a similar way sponge cake. Cookery is an art, not a science." He's absolutely right. For years, Willie has been saying, rather sarcastically, that my recipes are guide sheets only! They're both right, and I'm vindicated!

Meatloaf with Bulgur Wheat

 

Ingredients: 

115g / 4oz bulgur wheat 2 tbsp chopped fresh parsley (1 tbsp dried)
285ml / ½ pt boiling chicken stock 3 medium peppers, 1 each red, green & yellow, deseeded & 2 rings cut from each, the rest finely chopped.
1 tbsp olive oil 1 clove garlic, peeled & crushed.
1 medium onion, peeled & finely chopped 1 egg, size 3, lightly beaten
450g / 1lb Caherbeg Free Range Pork Sausagemeat 2 level tbsp tomato purée
 
  1. Put the bulgur wheat and parsley in a bowl, then pour over the boiling stock. Soak for 15-20 minutes, or until all the liquid is absorbed.
  2. Meanwhile cut the pepper rings in half and arrange them in the base of a greased, non-stick, 23cmx13cm (9"x5") loaf tin, overlapping slightly.
  3. Preheat the oven to 180°C / 350°F / Gas mark 4. Heat the oil in a frying pan and sofen the chopped peppers, garlic and onion in it for 10 minutes.
  4. Stir half the beaten egg into the bulgur wheat, then mix the rest with the sausagemeat, the tomato purée and the pepper mixture in a separate bowl.
  5. Carefully spoon one-third of the sausagemeat mixture over the pepper rings, and smooth it into the corners. Spread half of the bulgur wheat mixture on top. Repeat the layers, finishing with a layer of sausagemeat. Level the top and cover with foil.
  6. Stand the loaf tin in a roasting tin holding enough hot water to come halfway up the tin. Bake in the centre of the oven for 1½ hours, or until firmly set and cooked through. Drain off any excess fat. Allow the meatloaf to cool in the tin, then cover and refrigerate overnight. 
  7. Serve the meatloaf cut into thick slices with tomatoes, celery, pickles and crusty bread.

If there is a particular recipe you would like, please get in touch as I have a lot of cookery books, which I really enjoy reading. Contact me . Also if you are looking for a particular recipe, contact me as I have lots of recipe books and might be able to help.  Looking forward to hearing from you. Avril

Archive Recipes:    Not Quite Greek Moussaka; Sausage Bar; Pastition; Bacon & Pea Soup; Cheesy Cottage Pie.