Wednesday, April 1, 2009

Irish Meatloaf and Colcannon

This recipe has taken some research, I am trying to reproduce the one and only meatloaf I have ever liked. I interrogated the cook at an Irish Pub to get the recipe, but all I got were the secret ingredients( I hope I can remember all of them), and I have to put it together! So this is attempt 1:

Irish Meatloaf
1 carrot
2 ribs celery
1 onion
4 cloves garlic
1 lb ground turkey
1 lb ground lamb
2 eggs
1 t thyme
1/2 t Worcestershire sauce
1/4 c raisins
celery salt
fennel seeds
whole grain mustard
1/2 c rolled oats
3 slices of brown rice bread soaked in guiness and beef bullion

Finely chop vegetables and garlic, saute.
Mix all ingredients together and press into a loaf pan.
Bake 375F 45min, baste.

Baste/Sauce:
1/2 c ketchup?
2 T whole grain mustard
1/2 c guiness
1/2 c balsamic vinegar

Serve with colcannon and mushrooms sauteed in guiness sauce.


Colcannon
1/2 bunch kale
1/2 head cabbage
4 potatoes
1 onion
milk

Cook kale and cabbage in boiling salted water until tender but not overcooked. Drain very well and chop finely. Meanwhile, cook the potatoes, and while they are cooking chop onions and simmer them in milk or cream for about 7 minutes. Drain the potatoes, season and mash them well, then stir in the cooked onions and milk, adding a little more milk if needed. Finally blend in the finely chopped kale and cabbage. Heat and brown the entire mixture gently, then pile in a warmed dish. Make a small well in the center and pour in the melted butter.