I finally seem to be getting somewhere with that painting. It’s redone and currently being framed so I can take it to the gallery. Fingers crossed, I’ll be able to sell it.
The chicken run and coop are also almost entirely dusted and scrubbed. Next the fungicide and the wood-sealer and then it’ll be ready to set up.
Now, onto the WWW. This week I decided to make him several of his favourites. He enjoyed the meatloaf, despite the fact we were using hellmince in it, so he got some of that for his meat. He likes beansprouts and peppers, so I made him a spicy vegetable stir-fry to go with it. Some potatoes for extra starch. And, as he likes oats a lot too, I made him some oat-based biscuits, pretty much flapjacks. True love is making someone delicious food they love which you can’t share because it would make you ill and being happy they’ve got delicious food they love. :p
So, three recipes again.
Recipe 1: Meatloaf.
This recipe will work with even mince from less appreciated cuts, that’s fairly flavourless or that has minced offal mixed in for a micronutrient boost.
-500-800g of fatty mince
-1 large onion
-4 tbsp flour (any kind)
-paprika, salt, pepper, herbs, onion powder and chilli to taste
1: Put the mince in the tray. Don’t bother to grease it, it should do this itself. Take a fork. Smash the raw mince until it’s more of a paste than a mince.
2: Finely dice the pepper and onion. Mix them into the mince.
3: Add the eggs one by one and stir them in until the mass is even and thick.
4: Add the spices and stir them in.
5: Slowly sift the flour in, pausing to stir so no lumps are formed.
6: If the mix is still stiff to stir, add another egg, melted butter or water.
7: Pre-heat the oven at 200C.
8: Place the meatloaf in the oven (perhaps with a few small potatoes to bake around the side) for 15min.
9: Turn the heat down to 180C and cook the meatloaf for a further 40min.
10: Leave to rest for a few before slicing and serving.
Recipe 2: Spicy Stir-Fry.
When I first mentioned that I was making a stir-fry for the Wednesday Wok, Jon was disappointed. He commented that a “vegetable stir-fry doesn’t sound like it has much meat in it”. He warmed up to the idea when I mentioned the meat was going in separately. He also likes beansprouts a lot, so I got them for him and wanted to use them yesterday.
-1 medium-size carrot
-1 small onion
-1tsp chinese 5 spice
-2tsp mixed herbs
-paprika, chilli, salt, pepper and thyme to taste
-1 large wok or frying pan
-cutting board and knife
1: The only proper way to stir-fry carrots is to slice them finely. If you don’t have a fancy-named tool like a spiralizer or a saladshooter, then you can just use your standard hand-held potato peeler. Slice the carrot as though you were peeling it to the core. If the bits are too long, you can always shorten them by chopping them next.
2: Slice the pepper and onion into long thin strips.
3: Heat the butter in the wok/pan and add the stronger spices.
4: Add the sliced vegetables and cook on a high heat (Gas Mark 6) for 5min.
5: Lower the heat a little (Gas Mark 4 or 5) and add the beansprouts, 5 spice and herbs.
6: Cook for a further five minutes before removing the wok/pan off the heat.
Recipe 3: Chocolate Oaty Bites.
Jon likes oats. A lot. So I asked him what he’d want in a sort of flapjack. The answer was: honey, chocolate, maybe seeds and eggs if I could. Sadly, the heat at which I was working the mix meant no eggs, but the rest went in just fine.
-300g porridge oats
-1 cup warm water
-4 tbsp honey
-40g dark chocolate
-75g mixed seeds
1: Mix the oats with the warm water until a sort of chunky porridge has been made.
2: Stir-in the honey.
3: Crush the chocolate into small pieces.
4: Stir-in the chocolate and seeds.
5: Grease the baking-tray.
6: Either spread the mix out on the tray to be cut up later for square flapjacks, place it into round cupcake trays for round snacks or serve it onto the tray in tablespoonfuls to make small biscuit-like pieces.
7: Bake at 150C for 30-40min.
8: Leave to cool before eating.
And that’s what Jon got for lunch today. 🙂