fatladfood

[fatladfood]

Salsa > Salsa Dancing

So says the fat boy that can't dance but would rather eat.

Salsa isn't normally what I would eat, unless it was a part of the Old el Paso meal kit, but I am very much a fan of burning food, for the right reasons of course.

This recipe is entirely made on the bbq, and to be honest, it's all the better for it.

Ingredients

1 Red Pepper

3 Tomatoes

1 Onion

1tsp Garlic Powder

Salt & Pepper

Method

First of all, get the bbq set up and roasting hot. Place an onion with skin still on, directly into the coals. We are going to make a dirty onion!

Put the grill bars onto the bbq.

Put the pepper and tomatoes above the heat and burn the skin. When I say burn the skin I mean burn it.

Keep on turning both pepper and tomatoes until they are fully burnt, usually takes 15mins for the toms and 30mins for the pepper.

After about an hour, lift out the onion and peel back the burnt skin placing it into a food processor.

Add in the skinned tomatoes and peppers, as well as the garlic powder and seasoning, and blitz it down to a salsa!

[fatladfood]

The Missing Piece.

Burgers. One of the most glorious foods, juicy, cheesy, saucy and delicious.

However, the missing piece no one remembers is the bap. The glorious Burger Bap.

I have been baking my own bread at home for over 20 years, yet I have never mastered the Burger Bap, I just can't get them the same way as the supermarket ones.

They usually turn out hard or too bready. They don't bounce, they aren't soft and fluffy. They are just hard.

Until now.

I learned a new technique to help them when baking as well as using my sour dough proving technique to bring the spring!

Bring on the Tangzhong.

The tangzhong method is an Asian technique for making yeast-leavened baked goods characterized by a highly resilient and fresh crumb and subsequently a slower staling rate.

Also known as water roux, tang zhong or just tangzhong, the method consists of pre-mixing and cooking part of the flour and the liquid (water or milk) of a bread formulation until obtaining a porridge or precooked starch gel.

This gel is then used to improve the crumb texture of sliced bread, milk rolls, butter rolls, Swiss rolls and many more.

With thanks to our friends at BakerPedia for the explanation.

Today's recipe will teach you the Tangzhong method as well as produce melt in your mouth Brioche Burger Baps.

Ingredients

For the Tangzhong

20g Strong Flour

100ml Water

For the Brioche

300g Strong Bread Flour

30g Sugar

3g Salt

7g Instant Yeast

110ml Milk

1 large egg, beaten

50g Butter, melted

Method

Add the Tangzhong ingredients to a saucepan, and mix together until no lumps remain.

Put onto a medium heated hob and mix until it comes together like a normal roux would, but allow it to thicken to almost gum consistency and then set aside.

You are better doing the next bit with a stand mixer, but I don't have one and these are the steps I followed.

Add all of the Brioche ingredients in the order they are listed (except for the butter), mixing thoroughly until it comes together.

Knead for 2 minutes, and pull together into a sticky ball.

Leave in the bowl, covered with a damp tea towel for 45 minutes. This is called the auto-lease.

Add 1tbsp oil to the dough and knead again until it starts to stick to your hand. Cover with a damp cloth and leave for an hour.

After the hour, follow step 4 again, you should note the dough should be rising as it rests.

Add the melted butter in and mix through. The dough will feel weird and quidgy, but just knead until it becomes sticky again. Leave fir another hour.

Knock back the dough by giving it a punch, put onto a lightly floured surface and cut into 6 100g balls of dough.

Tighten the dough into balls and place on a baking sheet.

Turn the oven on to 200c/400F for minimum 45mins allowing your dough balls to again double in size.

Egg wash the dough balls, put in the oven for 15mins.

Once they come out of the oven, and cool down a bit, if you press down on the top, the Bap will fully spring back.

With thanks to the Tangzhong.

#baps #Tangzhong #brioche #burger #bun #strongflour #unsalted butter #milk #water #eggs #food #bread #cookery

[fatladfood]

If only you Halloumi

This is in no way my recipe at all, but I want to keep it here some that I never lose it.

This is Buba Belfast Halloumi Fries!

Review coming soon.

Halloumi Fries, Chilli Jam & Buba House Sauce (Serves 2 or 1 very hungry person)

For the Halloumi Fries

300g Halloumi cut into batons

2 eggs, beaten

30mls full fat milk

100g dried pankro breadcrumbs

100g plain flour

For the Chilli Jam

20mls extra virgin olive oil

150g roast red peppers, skin & seeds removed

2 cloves garlic, crushed

1 cardamom pod, seeds removed & husk discarded

40g caster sugar

1 tb sp smoked paprika

30mls red wine vinegar

For the Buba House Sauce

250g Mayo

Juice & zest 1/2 a lime

2 clove garlic

10g caster sugar

5g harissa paste (or sriracha sauce as an alternative)

10g coriander

Salt to taste

To Cook

1. Firstly prepare the chilli jam, heat the olive oil in a large pot, add the garlic & cardamom seeds and cook until beginning to soften but not colour.

2. Add the remaining ingredients and stir briefly, allow to stew over a medium heat for approx 30 mins until it has reached a jammy consistency.

3. Remove from the heat and blend until smooth.

4. Make the house sauce by combining all the ingredients in a blender and blend until smooth.

5. Make the Halloumi fries by tossing in the flour, then dunk in the egg & milk mix before adding to the breadcrumbs.

6. Shake in the breadcrumbs until fully coated and remove.

7. Fry the Halloumi in hot oil until golden.

8. Drain off any excess oil before placing in a serving bowl and dress with the sauces accordingly.

Enjoy as a snack with friends or on your own in a dark corner! 

[fatladfood]

Cottage Pie

Aah, the potatoes are never ending, not that that's a bad thing.

Today I give you my cottage pie recipe, one that I've worked on, agonised over for many a year.

The mixture of silky smooth mashed potato and veluptuous minced beef is one of champions.

The best part is if your adventurous, is to add some cheese to the top.

Ingredients

1 Leek, finely sliced

1 Carrot, finely sliced

1 Red Onion, finely sliced

100g Mushrooms

3 cloves of Garlic, finely sliced

200g Potatoes

500g Lean Beef Mince

1tbsp Worcestershire Sauce

1 Oxo cube

1tbsp Butter

A splash or two of Milk

500ml Water

Directions

Pre-heat your oven to 180C/350F

1. Add the leek, carrot and onion into a large sided saucepan and fry on a medium heat for 5 minutes. Add the garlic at this stage.

2. Throw in the mince, and fry until it is all brown. Add the mushrooms and cook for 5 minutes, before adding the wash your sister sauce.

3. Place the Oxo cube into the boiling water, mix and then add to the beef mixture. Simmer for one hour, or until the sauce becomes thick.

4. Boil your potatoes until they become soft. Drain and mash with the butter and milk, until smooth. Keep aside until the beef mix is ready.

5. Add the beef mix to a casserole dish, and add the mash on top. Cook in the oven for 45 minutes, or until brown on top.

If you want to add cheese, stick it on top around 15 minutes before the end of the cooking time.

Enjoy with your favourite vegetables.

[fatladfood]

Falafel

I have written many a recipe in my time that tells you of my love for Falafel, but like most of my recipes, it continually evolves over time, with the addition of new ingredients.

So for those of you that don’t know, Falafel is made from chickpeas, and is a staple for vegetarian/vegan cooks.

I first had it when I went to dinner with one of my best friends Hakim, and immediately fell in love with it, spend copious amounts of time making it at home in order to perfect it.

The only thing I don't do at home is deep fry, and in the main Falafel is deep fried. I have instead baked it which has worked wonderfully, but with this recipe I want to achieve a bigger crunch.

Previously I would have done this by bread crumbs, but today I am going to shallow fry it on all sides to get the crunch I am looking for.

Ingredients

1 tin of drained Chickpeas

handful of Parsley, chopped

3 cloves of Garlic, chopped

1 Tomato, chopped

1 Red Onion, chopped

1tsp Onion Powder

1tsp Cumin

1tsp Coriander Seed

1tsp Oregano

1 Egg

1 slice of bread, crumbed

Directions

Pre-heat your oven to 200C/400F.

1. Add all of the ingredients bar the breadcrumbs and egg into a food processor. Pulse for a few seconds to break it down to a course crumb, that sticks together.

2. Pour the mix into a bowl and add the egg and breadcrumbs, mixing thoroughly.

3. Put a pan (I use a wok for this) onto a high heat, and fill up to about 2cms from the bottom in oil. Allow to heat for 5 minutes.

4. Lift out a small amount of the Falafel mix (I use a tablespoon), and press into a flat shape using your fingers to create the grooves.

5. Fry on both sides for a few minutes or until they are brown. Lift out of the oil and place on a baking tray.

6. Once all of them are fried, put them into an oven for 10 minutes to cook through.

Serve with pitta and salad, alongside the sauces of your choice.

#falafel

[fatladfood]

Making a hash of it

As you've likely noticed, I have had a massive glut of potatoes since the great 100 day harvest last week, and I've been trying to come up with different ways of cooking with them.

One notable absentee from my breakfast list are hash browns, or even potato cakes.

They go wonderfully with a few fried eggs, so why not give them a try the next time you have leftover potatoes to use!

Ingredients

200g Potatoes, grated

1 large Onion, grated

2 Spring Onions, chopped finely

1/2 tsp of Garlic Powder

1/2 tsp Onion Powder

1 tsp Smoked Paprika

Salt & Pepper

1 tbsp Flour

Directions

1. Add the grated potato, onion and spring onions into a bowl. Don't squeeze out the water, we need it later.

2. Cover in the spices and add the flour, mixing thoroughly. Divide the mix into two.

3. Put your frying pan on a high heat. Place the potato cake into the pan, using a spatula to push it down flat.

4. Cook on one side for 5 minutes, or until it is brown, before flipping and cooking for the same amount of time on the other side.

5. Place into the oven to cook for another 10 minutes while you do your eggs.

6. In the same frying pan place 3 eggs.

7. Cover with a lid or a chopping board as I do until they are cooked through.

Add the eggs on top of the hash browns and enjoy with a wee drop of sauce!

#hash browns #potato #potato cakes

[fatladfood]

Lets call the whole thing off...

This is in reference to the tune, and I am referencing tomatoes in general.

Just in case you didn’t realise.

I love to make different variations of tomato sauce, whether it be for pasta or gnocchi, and spend endless time and money on canned tomatoes.

It is a labour of love for me, right down to savoury and sweetness levels of each one I make, constantly thinking on how to improve it.

One ingredient I have been using a lot of recently in my tomato sauce is fennel seed, usually I do it if I am having some form of ham or sausage meatballs, but I have become accustomed to it no matter what type of pasta I am making.

This is labour of love tryout 200 probably, so I am sure there will be many others.

Ingredients

1 can of Chopped Tomatoes

500ml Chicken Stock (use vegetable stock if you like)

1tbsp Balsamic Vinegar

1 Onion, chopped finely

3 cloves of Garlic, chopped finely

7 Tomatoes, cut into quarters

1tsp Onion powder

1tsp Garlic Powder

1tsp Fennel Seed

1tsp Dried Parsley

1tsp Dried Oregano

Directions

1. Bring a high sided saucepan to a high heat and add some rapeseed oil, alongside the onions and garlic. Fry for a few minutes until the onions are translucent.

2. Add in the tomatoes (not the canned) and fry for a 5 minutes until they begin to breakdown. 

3. In a pestle and mortar, breakdown the fennel seeds, and then add the garlic powder and onion powder, mixing together thoroughly.

4. Add this to the sauce pan and coat the ingredients thoroughly in the spice mix.

5. Add in the can of tomatoes, the stock and the vinegar and bring the sauce to a boil. Reduce to a simmer.

6. Cook for at minimum one hour, but it can go for two, just make sure it doesn’t fully dry out.

7. At the end of the cook, thoroughly mix the parsley and oregano before serving, as I did with some gnocchi!

#tomato #tomato sauce #italiain #pasta #gnocchi

[fatladfood]

Gnocchi on the Door

So one of my favourite pass time is gardening, as you may have seen with the Private Gardener.

Recently I've been harvesting a lot out of the backyard, such as red onions and potatoes.

Potatoes to be fair are one of the easiest, whether you do it from seed potatoes or just regular potatoes, if you've got 100 days and some good soil it will grow really well.

Now, if you give me potatoes, I'll give you some of the best gnocchi you'll ever eat, it is a speciality of mine to be exact.

Here's my usual recipe for the occasion of fresh spuds from the garden!

Ingredients

200g Mashed Potato

150g '00' Flour 

1 Egg

Directions

1.  Add the mashed potato, flour and egg into a large mixing bowl, and combine thoroughly.

2. Break it up into two balls, and on a floured surface, roll out with your hands to a large, but thin, sausage shape.

3. Using a knife, cut out little gnocchi pieces. Cover in flour and put onto a plate for the meantime.

4. Bring a pot of water to the bowl, and turn it down so it is lightly boiling.

5. Add in the gnocchi, and then wait until they float to the top of the water.

6. Put a frying pan on a high heat and add some Rapeseed oil, or even better, butter. Fry the gnocchi on all sides and then drain on some kitchen towel.

[fatladfood]

Souvlaki Marinade

I like this a lot.

Souvlaki is Greek for marinated meat, such as chicken, pork, beef and lamb. I mostly use it on chicken if I'm honest.

I was first introduced to it on a trip to Enniskillen, were we went to a lovely Greek restaurant called Dollakis.

I remember thinking "there is a lot of oregano in these recipes", not a herb I had used much at that time outside of Italian cookery.

But the taste, it was incredible.

So I have made it ever since, either using a grill pan or on the barbecue.

This is my current marinade recipe for you to try.

Ingredients

1tsp Onion Powder

1tsl Garlic Powder

1tsp Oregano

1/2tsp Pepper

Handful of Parsley, chopped

1/2 Lemon, juiced

4tbsp Rapeseed Oil

Directions

1. Mix all of the dry ingredients together.

2. Add in the oil and lemon juice, and the parsley.

3. Mix with the chicken breast thoroughly.

Leave to marinade for 24 hours.

#souvlaki #greek #greek tumblr

[fatladfood]

Cheese instead of Roux

Lasagne is an often made thing in our house, and I make it from scratch whilst Clare makes it using store bought sauces.

There is no right or wrong, both are equally tasty in their own right but I am always wanting to perfect mine.

Recently I've seen a trend not to use white sauce, but to use ricotta or cream cheese instead.

So this recipe is for my cheese layer only, as I've posted multiple lasagne recipes over the years.

Get your cheese ready, this one is rich.

Ingredients

600g Cream Cheese

2 Eggs

50g Parmesan, grated

1 ball of Mozzarella

Directions

1. Add all of the ingredients into a bowl and mix thoroughly.

2. Add salt and pepper to taste and then use it as the cheese layer of your lasagne.

Enjoy with some garlic bread on the side!

[fatladfood]

More Mushrooms?

I have to tell you I have a thing for mushrooms, especially wild ones.

But here's the thing, you can't get them in the supermarkets which is a real shame, given how delicious they are.

Now there is nothing wrong with a button mushroom, or a dried one, but I've yearned for a proper run at the most delicious of the mushroom varieties.

So, imagine my surprise when going through Makro looking for sweets for Lucies christening, lol and behold I found them!

I was so happy that I made a rendition of my mushrooms on toast recipe, this time with the best mushrooms money could buy!

Ingredients

200g of Wild Mushrooms

1 Onion

3 cloves of Garlic

Handful of Parsley

50g Parmesan

2tbsp Double Cream

Crusty Bread

S & P

Directions

1. Chop the onion and put into a pan with a few tablespoons of butter. Cook for 5mins, then add the chopped garlic.

2. Chop up all of the mushrooms and add to the pan, cooking for 10mins until they wilt.

3. Add the cream and cook for 5mins, before adding the grated cheese and parsley.

4. Put two pieces of crusty bread into the toaster and then put them onto a plate once done.

Add the mushroom mix onto the toast and then sprinkle over more parmesan before serving.

[fatladfood]

Getting back to my best

One of the many things I struggle with is anxiety, especially in regards to worry and stress.

It was always something I have dealt with since childhood, you know stuff like being afraid to go to school and these types of things.

Within the past few years I have had a few attacks and I now take medication for it, so I can function normally but due to some issues I have recently had, I am now more anxious than I've been for a while.

My beautiful wife is a rock, my new little daughter is a beacon of light.

But I have been spending a lot of time worrying about what happens next rather than focussing on the present, which I odd for me given I'm normally quite confident in my steps.

So I need to get back in the game, for both of them, so I've been thinking on ways to get back to my best self.

A large part of that is down to my brain not being utilised enough, mostly due to my own laziness

It wanders you see, and focusses on things that haven't happened yet, allowing me to see every possible outcome. I should have been a detective really.

So I need to get back to my hobbies, my friends and most importantly my girls.

I took the first step to that on Sunday, when I got the barbecue back out, and had an enjoyable afternoon flamegrilling anything I could get on to it.

Some of the many meats sizzled was chicken drumsticks, and I used this to add to one of my best recipes, my mushroom pasta.

Now called smoked chicken & mushroom pasta.

Ingredients

5 chicken drumsticks, smoked

25g dried mushrooms

10 button mushrooms

1 onion, finely chopped

2 sprigs of thyme

200ml chicken stock

50g parmesan cheese

100g penne pasta

Directions

1. Reconstitute the friend mushrooms in hot water for 15mins. At the same time put the pasta on to boil.

2. Put a frying pan on a medium heat, add olive oil and the onion, frying for 5mins.

3. Take all of the meat off the bones and chop up into batons.

4. Add in the dried and button mushrooms and fry for 5mins. Keep moving them around the pan so they don't catch.

5. Add in the chicken and the thyme, fry for a few minutes and then add the chicken stock.

6. Allow the stock to reduce by half, usually takes around 15mins. When the pasta is cooked, drain the water and put it into the pasta pan again.

7. Once reduced, add into the pasta pan and mix thoroughly with the parmesan (leave a bit for sprinkling at the end). Mix it through thoroughly and then serve.

I can't say I'm back to my best yet, but my ladies really are worth every second of my time, and I am excited about what the future holds.

But I'm not going to take it for granted. I need to stop being lazy, and start kicking ass like I normally do 😀

#mental health #anxiety #anxious #mushroom #chicken #smoked #parmesan #stock

[fatladfood]

Bunsen Burger Review

So we went here for an evening with the work ones, and I must admit I have heard a lot about this place, but never really eaten in it.

It is very interesting to say the least. I reminded me a lot of Five Guys, in the layout, and the options.

There are only a few, hamburger, cheeseburger, double hamburger, double cheese burger being an example of their burger menu.

But is it any good I hear you ask?

Double Cheeseburger - £8.75

So I got this with all of the condiments bar tomato, as I am weird and don’t like tomato on my burgers.

But was it messy!, Plenty of napkins on hand if you need it though, which was great. The burger was super meaty, even with only one patty it would be. Not thin by any means, but not fat either, just nestling in the middle.

The bun naturally disintegrated with the sauces on the bottom, but that was half the fun in trying to cover my whole body in it. Like I said, messy.

It suffered none of the previous issues I have had with burger joints in Belfast, in that it was seasoned correctly and you could taste good quality beef.

A top contender for the best for sure.

These were great, really reminiscent of Five Guys fries. 

Hand Cut Fries - £2.50

Good and crispy, and enough there to satisfy your hungry itch.

Soda - £1.50

I am only adding this because of the price. What I got was a tin of diet coke. For £1.50. Presumably the remainder was for the paper straw that came with it.

Conclusion

So what did I really think of it?

Well, when I do a burger review for a restaurant in Belfast, I always compare it to the current best (in my opinion) in Five Guys.

It comes a really close second to be honest, I couldn’t really fault it (outside of the over priced diet coke), it was delicious and it was great fun to eat.

Score: 4 out of 5. 

A contender if Five Guys ever shuts down, or loses its consistency for the best burger in Belfast.

#burger #review #bunsen #french fries #fries

[fatladfood]

Bar + Block

Finally we managed to get out for a night on our own, to celebrate my wife's birthday, the in laws very kindly looked after Lucie for us.

This was our first night out since Lucie was born, and it was nice to be able to reconnect again, given we haven’t really stopped over the past 8 weeks (she is 8 weeks old today).

One thing that Clare was unable to have whilst she was pregnant was a medium rare steak, and so naturally she was quite excited to hear about this restaurant, given it is billed as a steakhouse.

So, I took her for her birthday, and this is what I thought of what I got.

Crispy rosemary and buttermilk chicken goujons, honey and mustard mini sausages, mini Korean style BBQ pork riblets, double cooked potato wedges, garlic flatbread and apple slaw, served with reduced fat soured cream dip.

House Sharing Block (NEW) - £13.95

A good start, if a very bland start in general.

The Chicken wasn't particularly flavourful, but they came coated in the best better I have had in a long time. Really crispy with a nice taste of rosemary running through it.

The mini sausage was a triumph though, really tasty indeed, you could really get the honey through them.

The potato wedges were okay, they weren’t seasoned at all so were really bland. 

The slaw was really nice until I hit the coriander. Now, I have a soapy mouth at the best of times, but that’s not the fault of the restaurant. I enjoyed it as it was but I didn’t eat it again on my main because it put me off a bit.

The best bit of the who,e thing was the Korean riblets. Very soft, easily came of the bone, I could have eaten them all night long.

The garlic flatbread was very nice, but I couldn’t tell you if it was home made, it seemed like a normal flatbread you would get from a shop, but it was tasty. Nice amount of garlic running through it.

Overall it was a bit bland, but there was enough their to build my appetite for the next course.

4oz rump steak, half a pork chop, half a grilled chicken breast and a giant pork sausage, served with a grilled flat mushroom, tomato, apple slaw and French fries

A mixed grill is one of my favourite things on a restaurant menu because you get to see how well they can cook so many different pieces of meat. Also, there are so many pieces of meat!

Mixed Grill - £19.95

The chicken was nicely charred, and tasted okay (it was seasoned properly) but it felt like a packed piece of meat, in that it was either processed piece of meat, or a previously frozen piece of meat.

The pork chop was bland, very thin and didn’t taste of very much but it was a nice contrast to the rest of the meat on the plate.

The sausages were the best thing on the plate actually, they were rich in flavour, and big on taste, with a real Cumberland vibe going on, very good indeed.

The rump steak, cooked to medium was tough through half of it, only becoming tender near the end. Also, it was a bit milky looking on the inside, it definitely hadn’t been aged due to the colour which was a shame, it wasn’t as good as I had hoped it would be.

Rhubarb compote and custard sponge mixed with vanilla ice cream, custard and cream

This was the best thing I ate all night, I couldn’t fault it. The bottom was cream, followed by Vanilla Ice-cream, custard and sponge and then rhubarb on the top. 

The contrast was incredible, and was served in a mason jar, so there was enough to feed the 5000.

Conclusion

You have probably read all of that and thought that I hated it. I didn’t, actually it was quite good. 

Rhubarb & Custard Sundae (NEW) - £5.95

When I review I am not only critiquing the food, but I am comparing it to other restaurants that I have been too, to see if it was better or not.

My reaction to this restaurant is mainly that it smells of a chain of restaurants, that work of frozen materials. 

I don’t mind telling you the whole meal came to £75 (including some drinks) which I felt was too much for what we got, so I couldn’t recommend it on the value for money front.

Score

3 out of 5 - Not bad, but could be much better if the meat was of a higher quality.

This may not be the case for all of the dishes, as the wife's steak looked great, but it was clear that a restaurant that sells itself on being a steakhouse, has pictures and neon's of cows and how they are carved on a butchers block, that they have missed the point in the lower quality of meat.

One last thing, the wife had a churro sundae, droll over the picture of that below.

[fatladfood]

[fatladfood]

The next two nights on the agenda will be restaurant food, looking forward to trying Bar + Block and Bunsen Burger

Your boy

[fatladfood]

A Turk out of Hell

Meatloaf, love it or hate it, is a staple in the American kitchen.

I love it in all forms, but I had never heard of a Turkey version, especially not this type of Turkey version.

But I am always up for the experimentation.

I was looking through recipes online on Monday past for Spinach, in order to use up what I have grown in the garden so far this year, and I came across a turkey and spinach meatloaf. Now, that didn’t really do it for me to be honest, but the thought of a turkey meatloaf did.

So I did more digging.

Worcestershire sauce? Red Sauce? Rosemary? Thyme?

Not initially what I would have gone for. But this recipe actually turned out to be really tasty and very flavorful.

Here is the recipe.

Ingredients

1lb Turkey Thigh Mince

100g Mushrooms

1 Onion, chopped finely

1 sprig Rosemary

1 Sprig of Thyme

6 tbsp Red Sauce (ketchup)

2 tbsp Worcestershire sauce

1 Eggs

1 slice of bread made into breadcrumbs

1 tbsp Milk

Directions

Preheat your oven to 200C / 400F

1. Put the mushrooms, onions and herbs into a food processor, and blitz down fine. Place into a heated frying pan, and fry until the mixture has reduce in liquid.

Add to a mixing bowl.

2. Add in the breadcrumbs, milk and egg and mix thoroughly.

Add in the turkey mince, Worcestershire sauce and red sauce, mixing the whole thing together thoroughly.

3. Place the mixture into a lined terrine or loaf tin.

4. Bake in the oven for 1 hour.

This was really moist and cut up really well. I added brown sauce to mine to give it a further kick, but you can add your own condiment if you wish.

I just wish I had remembered to take a photo of it before I devoured it. I was hangry though, so you know.

#meatloaf #turkey #mince #mushroom #Worcestershire #sauce #Rosemary #thyme