Listening to Mike del Ferro’s new album The Johannesburg Sessions
Just finished a brunch of a heap of Crispy Bacon, Payn Purdye with Maple Syrup, Grilled Boerewors and some Sriracha for some extra bite, mmm yumolicious I tell you and that cast my mind to thinking what great recipe the Klutz could find to share and with my new found love of Sriracha and the horrible visit to Franky’s Diner last night, see the review on our website, I thought I’d find a well loved American Diner recipe to share. Oh I see some are scratching their heads as to what Payn Purdye is, gotta love ye olde medieval spelling, neh! Simply put it’s French Toast, but I gotta say that a touch of Sriracha makes all the difference.
Ok so what’s it gonna be, let’s see, ok got it how’s about a tasty American style meatloaf with a bit of a twist. Here is our Beef & Bacon Meatloaf with Olives and Capers which come from the PnP website, sounds delish and look very yummolicious, and the recipe takes less than an hour to make and serves 4. Now if like me, I not an olive person, don’t leave then out just leave then on the plate. Now lets get cooking and as is said in modern Greek, Καλή όρεξη! (Kalí óreksi!) Here’s what’s needed to create the dish.
1 onion, diced
1 carrot, diced
2 celery sticks, diced
3 garlic cloves, chopped
1 drizzle olive oil
125 ml grated Parmesan
160 ml fresh breadcrumbs
60 ml pesto
1 extra large egg, beaten
500 grams lean beef mince
1 dash salt and ground black pepper, to taste
250 grams streaky bacon
2 cans chopped tomatoes
125 ml dry white wine
1 handful pitted Calamata olives
45 ml baby capers
1 Punnet of vine tomatoes
1 handful flat-leaf parsley, roughly chopped
Sauté onion, carrot, celery and garlic in oil and allow to cool
Mix with Parmesan, crumbs, pesto, egg and mince and season well
Mould into loaf shape and place in a casserole dish.
Crisscross strips of bacon over meatloaf and pour tomatoes and wine around it. Cook for 30 minutes.
Add olives, capers and vine tomatoes and cook for another 15-20 minutes.
Remove from heat and rest for 10 minutes.
Spoon off excess oil from sauce and add parsley.
Serve with pan sauce and your choice of starch, I’d use fluffy, buttery mashed potatoes, with Hubbard Squash, sautéed carrots, and peas.