Monday, 15 January 2018

A chilli occasion

When its cold outside and the thermometer says its 4ºC,you need cosy comfort food and a heart-warming supper.Its January and you can´t face one more slice of turkey, so you will love this meatloaf (below) and even more so the rich tomato and red wine gravy (above). The star of the show here however is the red wine, tomato and chilli  gravy, which as a side dish elevates the meatloaf to star turn culinary status.Dont stint on the wine.A cabernet sauvignon would be ideal but I used a hearty Portuguese red.The quantity of gravy will allow you plenty to bottle and keep in the fridge or freezer for the next time you want a stunning pasta sauce, or cook some calamari or octopus.

Red Wine Tomato and Chilli Gravy
1/2 cup extra-virgin olive oil
3 garlic cloves, chopped
Large Pinch red pepper flakes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1 tablespoon fresh thyme leaves
2 bay leaves
1 onion, diced
1 carrot, finely chopped
2 sticks of celery chopped
1/2 cup red wine
Two 28-ounce cans whole peeled plum tomatoes
Pinch sugar
Salt and freshly ground black pepper

Heat olive oil in a large saucepan over low heat. Saute the garlic, red pepper flakes, and herbs for 2 minutes until the herbs are fragrant and garlic is golden (but not overly brown.) Raise the heat to medium, add onion and carrot; cook for 5 minutes until they breakdown and are soft. Deglaze with red wine and reduce to evaporate the alcohol. Hand crush the canned tomatoes and add to the pot, along with its liquid. Add a pinch of sugar to cut down on the acidity from the tomatoes; season with salt and pepper. Let simmer for 30 minutes, uncovered.Blitz the gravy with a stick blender and serve hot in a gravy jug.
Minced Pork and Sage Meatloaf
If you have any left over, fry slices in a little butter till crispy on the outside.Slather some ketchup or relish on fresh white country bread and you have the makings of a sausage sandwich with a difference.Alternatively after frying it serve it with a poached egg on top



Prep Time: 15 mins
Cook Time: 45 mins
 



1 tbsp sunflower oil
1 large onion, finely diced
1 celery stalk
1 garlic clove, crushed
1 tsp flaked sea salt
1 heaped tsp dried ground sage
sprig of thyme leaves
1/2 teaspoon chilli flakes
500g/1lb 2oz pork mince
175g/6oz fresh white breadcrumbs
dash of Worcester sauce,soya sauce or molho piccante
1 tsp coarsely ground black pepper
2 medium eggs, beaten


Heat oven to 180°C and line a loaf pan with generously overlapping baking paper (using baking paper makes it easier to get the meatloaf out of the pan).Heat the oil in a small frying pan. Add onion, celery and garlic with chili flakes and a pinch of salt. Cook until translucent. Cool slightly.
Mix all ingredients together in a large bowl until well combined. Press mixture into prepared pan and fold over the baking paper on all sides to cover the top
Season with salt and pepper and bake for 45 minutes until cooked through. Remove from Slice generously and serve hot or cold.

 

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