Mum Home Recipes

This Traditional recipes I have jazz the tastebuds and spices up the recipe chicken meat loaf   This meat loaf has an intense flavour that states “absolutely delicious food on a budget just tasty wonderful with the extra flavour with sundried tomatoes.Again this is a family favorite, I like serve with a good salad in summer & in winter I serve Sweet potatoes chips & peas
500g chicken mince/ or 500g turkey mince
or 250g chicken/250g turkey mince
1 cup Fresh breadcrumbs
1 eggs1 large onion peeled
1 large carrot peeled
100g mushrooms
1 medium zucchini
1 red peppers remove the seed
1/4 cup sundried  tomatoes
2 cloves garlic
1 tablespoon smoked paprika
2 tablespoon tomato chutney
Dash tomato sauce
Dash Worcestershire sauce
1/4 cup fresh basil fresh oregano & parley chopped
freshly ground black pepper & salt
GLAZE : 1/4 cup brown sugar
1/4 cup white vinegar
2 tablespoon  tomato sauce
1 tablespoon Worcestershire sauce
2 tablespoon Tomato chutney
Method:
Make your fresh breadcrumbs in  Food Processor ,place the breadcrumbs in a bowl. In the food processor blend the sun dried tomatoes  Add to the mince,  add the onion, carrots, zucchini, mushrooms, red pepper blend all the ingredients in the food processor . Now add the fresh herbs & garlic, smoked paprika  add to the bowl. Add the remaining of the ingredients mince, eggs, tomato & Worcestershire sauce, garlic,  chutney , salt & pepper. Mix together use your hands roll into loaf put into a loaf tin and put aside
GLAZE :  Place all the ingredients in a Deep Fry Pan mix with a  Whisk, bring to boil & reduce the glaze by half or until thick. Score the top of the meat loaf with a sharp Chef’s Knife & pour the glaze over the meat loaf,
Cooking time : Place in a hot oven at 180*C (350*F) cook until brown about
1 hr.

• Chicago Metallic Professional 2-Piece Low-Fat Meatloaf Pan
• TIP : My meatloaf recipes are good as glazed meatball or rissoles .
  Just get the home brand /cheap sundried tomato.

Orange glazed chicken is so tender it melts in your mouth served with Roasted potatoes & pumpkin ,with the juices from the pan make’s a beautiful gravy just like your Nana made on the Sunday roasted.The pistachio stuffing just complements the chicken and gravy.
1 medium Chicken[1.5kg]
or  Spatchcock  4 whole size 4 or 5 chicken[bone]
5 to 8 medium potatoes peeled & cut
1 medium  sweet  potatoes peeled & cut
4 to 8 pumpkin peeled & cut
fresh greens of choice
freshly ground black pepper & salt
Olive oil
stuffing : 2 cups fresh breadcrumbs
85g pistachio nuts chopped
1 cup diced ham or bacon
1cup shallots cup
freshly ground pepper & salt
1 tablespoon butter
Glaze : 2 tablespoon brown sugar
1 tablespoon butter
1/2 cup orange juice & of 1 orange

• Preheat oven 180*C   ( 350*F )
• The stuffing: In a Deep pan saute the butter & home.Stir from time to time with a  Large Wooden Spoon when ham  or bacon is cooked take the pan off the heat add shallots allow to stand for ten minutes, add the fresh breadcrumbs add the nuts & black  pepper.The stuffing can stuffed the bird or roll in a log then wrap in foil cooked with the chicken

• The Glaze : Mix all ingredients together & bring to the boil over medium heat for 30 seconds allow to cool a little befor using  a brush the chicken or the spatchcock with the glaze in an oven to roast at the chicken 180*C cook to 1/2 hrs until cooked The spatchcock 225′c about 25 minutes, glazing again twice during cooking.
• Then roasted on baking tray Stoneware Rectangular Roaster, Blue the potatoes & pumpkin season the veges  with pepper & salt & smoked paprika & drills with the oil cooked on180′C until cooked.

• Lodge Enameled Cast-Iron 6-Quart Dutch Oven, Caribbean Blue