Here are two very easy and inexpensive buffet party recipes that are very tasty and will have people asking you for the recipes. They are two of the recipes we have used on cookery courses at the WI Cookery school at Denman College. We had a great time at the beginning of November there and we are heading back there this weekend.
Meatloaf
Preparation time 20 minutes
Cooking time about 50 minutes
Makes about 8 slices
Ingredients
100g breadcrumbs
500g pork mince
1 onion, finely chopped, use a food processor if you like it very finely chopped
2 cloves garlic, grated
1 tablespoon freshly chopped parsley
Good pinch dried sage
1 egg, beaten
Salt and pepper
6 slices of streaky bacon
Method
Preheat the oven to 190C/ fan 170C/gas 5
1.Place the breadcrumbs, pork mince, onions, garlic, herbs and seasoning in a mixing bowl and combine well.
2.Add the egg and mix well with hands, massaging the mixture.
3.Line a loaf tin with the bacon over lapping each one very slightly.
4.Spoon in the meatloaf mixture pressing firmly down with the hands. Wrap the overhanging bacon over the top to cover the meat loaf.
5.Place the loaf tin in a roasting pan and pour hot water from the kettle around the meatloaf until it reaches about half way up the sides of the tin. Unless you prefer a slightly crusty finish as I do, just place the tin on a baking sheet.
6.Place in the oven and cook for about 50-55 minutes or until the mixture has come away from the sides.
Ham hock Terrine
Cooking and preparation time 3 hours plus setting time in refrigerator.
For 4 people
2 ham hocks
2 carrots, peeled if necessary and cut into large pieces
1 onion, halved
1 stick celery, sliced
Pepper to taste I like to use plenty of black pepper for this recipe
12g gelatine
1.Put the hocks in a large lidded pan surrounded by the vegetables and pepper.
2.Pour over sufficient cold water to cover. Cover with the lid and bring to the boil.
3.Reduce the heat and simmer for 2 ½ hours or until the meat is tender.
4.Remove the hocks from the water and place to one side to cool.
5.Strain the stock into a jug to cool.
6.Meanwhile line a moistened loaf tin with a large piece of cling film and smooth out. Repeat this so you have a double layer. Leave the rest to overhang the tin.
7.Remove all the meat from the bones, tearing into strips and placing in a bowl.
8.If using leaf gelatine soak in plenty of cold water for about 5 minutes, or follow the manufacturer’s instructions on the pack. Heat about 300ml of the cooking stock in a pan until warm and add the gelatine, stirring until dissolved. Leave to cool.
9.Lay the strips of meat in the prepared tin and pack in well expelling as much air as possible.
10.Pour over the cooled stock to just cover the meat.
11.Seal the terrine with the cling film. Place another similar sized tin on top to weigh it down gently. Place in the refrigerator and leave to set. Slice when completely chilled.
