Tea Loaf
12oz self raising flour
pinch of salt
4oz sugar
4oz butter or margarine
4oz sultanas (optional)
1 egg, beaten
6 tablespoons milk
Preheat oven to 180ºC/350ºF/gas mark 4. Grease and
flour an 8 inch square tin. Sift the flour and
salt into a bowl. Add the sugar and rub in the
butter. Stir in the sultanas. Add the beaten egg
and milk, and mix to a soft consistency. Turn into
tin and bake for 30 minutes.
1½lb lean minced beef
2 onions finely chopped
salt and pepper
pinch of paprika
1 egg, beaten
garlic salt
2 x 10oz cans condensed cream of tomato soup
Preheat oven to 180ºC/350ºF/gas mark 4. Grease an
ovenproof dish with a lid. Put the minced beef,
onions, salt, pepper and paprika in a bowl, add
the beaten egg and mix well. Form the meat mixture
into balls and arrange them in the dish. Sprinkle
with pepper and garlic salt. Pour the soup over
the top. Cover the dish and cook for about 1½
hours.
Preheat oven to 190ºC/375ºF/gas mark 5. Place the
minced pork, onions, garlic, sausage-meat,
breadcrumbs, egg, herbs and salt and pepper into a
bowl and mix well. Lay the bacon rashers onto a
board and using the back of a knife, stretch the
rashers until almost doubled in length. Use to
line the base and sides of a 2lb loaf tin. Pour
the pork mixture into the lined tin and smooth the
surface. Fold the excess bacon over the top of the
pork mixture. Cover tightly with foil and place in
a roasting tin half filled with cold water. Cook
for 1½ hours. Leave to cool in the tin , then
chill overnight. Turn out then serve sliced.
1lb mashed potatoes
8oz cooked shredded cabbage
1 egg, beaten
4oz grated cheddar cheese
salt and pepper
plain flour for coating
oil for frying
Mix the potatoes, cabbage, egg, cheese, salt and
pepper. Divide and shape into eight patties. Chill
in the fridge for an hour, so it is easier to fry
them. Coat the patties in the flour. Heat ½ inch
of oil in frying pan until quite hot. Place
patties into oil and fry each side for about 3
minutes until golden and crisp.
4 thick slices ciabatta bread
1 red pepper, roasted and peeled
1 yellow pepper, roasted and peeled
4 slices Parma ham, cut into thick strips
3oz mozzarella
pinch of black pepper
tiny basil leaves, to garnish
Lightly toast the slices of ciabatta bread on both
sides until they are golden. Cut the roast peppers
into thick strips and arrange on the toasted bread
with the Parma ham. Thinly slice the mozzarella
and arrange on top. grind over pepper. Place under
a hot grill for 2-3 minutes until the cheese is
bubbling. Arrange basil leaves on top and serve.
