This is a versatile and tasty meat loaf. The Peri-Peri Coat & Cook Sauce is also a very good option in place of the Sundried Tomato Sauce.
You will need:
125 g rindless streaky bacon, (optional, to line loaf tin)
1 onion, chopped
½ cup (125 ml) water
1 T (15 ml) Ina Paarman's Roast Onion Soup & Gravy Powder
2 slices white or brown bread, crusts removed, and cubed
500 g lean beef mince (or beef and pork or beef and ostrich mixed)
1 T (15 ml) Ina Paarman's Garlic Pepper Seasoning or Meat Spice
1 T (15 ml) vinegar
1 t (5 ml) sugar
1 x 200 ml Ina Paarman's Sundried Tomato Coat & Cook Sauce
Adjust oven rack to middle position. Preheat oven to 180°C.
Line a small loaf tin (21 cm x 11 cm x 6 cm) with the streaky bacon. Boil the chopped onion in the water with the Roast Onion Soup & Gravy Powder for 8 minutes, until soft. Add the cubed bread and leave to cool down a little. Mash with a fork. Place the mince in a mixing bowl. Mix in the egg, cooked onion mixture, Garlic Pepper Seasoning, vinegar and sugar with a small knife or mix lightly by hand. Spoon into the loaf tin. Smooth over the top. Pour the Sundried Tomato Sauce over the meatloaf. Bake for 50 minutes. Allow to stand for a few minutes. Run a knife down the sides of the loaf tin, turn it out onto a rectangular serving planner. The sauce will pool out around the meat loaf.
Our Peri-Peri Coat & Cook Sauce is also a very good option in place of the Sundried Tomato.
At last, I have discovered that the secret of a really smooth risotto lies in adding a creamy sauce to the cooking stock.
You will need:
1 x 200 ml Ina Paarman's Ready to Serve Mushroom Sauce
4 cups (1 litre) boiling water
3 x 25 g Ina Paarman's Liquid Beef Stock
2 T (30 ml) butter
2 T (30 ml) olive oil
1 medium onion, finely chopped
½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
1 cup (250ml) Arborio rice (or short grain rice)
½ cup (125 ml) dry white wine
250 g punnet mushrooms, sliced (portabellini are best)
2 t (10 ml) Ina Paarman's Garlic Pepper Seasoning
2 t (10 ml) lemon rind, grated
3 T (45 ml) fresh chives or parsley, finely sliced
1 clove garlic, crushed
Mix the Mushroom Sauce, boiling water and Beef Stock in a jug and keep on the side. Melt the butter and oil in a medium/large heavy based saucepan, add the onion, seasoned with Green Onion Seasoning and sauté over medium heat until the onion is wilted and golden.
Add all the rice at once and, over high heat, stir-fry for 2-3 minutes until the rice has absorbed the butter and starts discolouring. Add the wine and boil fast until reduced out.
Add all the mushrooms and stir for 1 minute only. Season with Garlic Pepper Seasoning. Now start adding the sauce/stock mixture, half a cup at a time. Keep stirring gently, over medium heat, until the stock is absorbed, before adding the next half a cup, continue like this until all the stock has been absorbed. It takes about 12-15 minutes. Switch off the stove and cover the saucepan with a lid. Mix together the lemon rind, chives and garlic. Dish the risotto into soup plates, sprinkle with chive topping and serve. I always like to have a salad on the table, dressed with our Classic Balsamic Vinaigrette, to eat with or after the risotto.
A fruity white wine, well chilled, turns this simple meal into a special occasion.
Peppery Green Pea Risotto - Use 2 cups of frozen petit pois in place of mushrooms and replace Mushroom Sauce with Pepper Sauce.
Butternut Risotto - Use 1½ cups of small diced butternut (1cm x 1cm) in place of mushrooms and replace Mushroom Sauce with our Ready to Serve Cheese Sauce. Use Liquid Chicken Stock in place of Beef Stock.