Simply food

SIMPLIFOOD

Simplifood: Amazing food, simply prepared offers exactly what the title promises, with about 250 recipes diligently researched and tested over many years of cooking by the author and presented in his easy-to-follow style that both beginners and experienced cooks will find very straight forward. Most recipes are illustrated with photos by the author.

All the good ones, even bubble and squeak

The blurb continues: For more than a decade, writer, tv host and self-taught cook Nigel Napier-Andrews has regaled readers with the stories behind the recipes he publishes. In his fourth cookbook, he strips away the chaff and simply presents his all-time favourite dishes, sorted by the standard progression of a meal—such as starters, soups, salads, pasta, mains, fish, baking, puddings and more—so that all the recipes are easy to find.

Here’s the link to the publishing website for the new and fully illustrated edition of the eBook Simplifood: Amazing food, simply prepared. The second edition published in December, contains a multitude of gorgeous photos taken as the food came out of the kitchen. The first edition published in November was illustration free to make life easier for those who like to just check out the recipes, but many readers asked for the photos, so here they are.

The title is a made-up word my wonderful art director invented. Here’s how it might appear in a dictionary:

Sim.pli.food, noun. 1. Amazing food, simply prepared. 2. Any substance containing nutrients and easy to make. 3. If you just follow the d*mn*d instructions it will turn out fine. 4. When all else fails, drink wine.

As you can see, it’s a little joke.

As a special treat for readers of Gentleman’s Portion, here’s a really good comfort food recipe to get you over the holiday blahs. It’s in the book, but not published here before. BTW, there are also great recipes for roast turkey, stuffing, cranberry sauce, roast and mashed potatoes, sprouts and more in the book, as well as a tasty turkey pot pie for using up the turkey leftovers, and bubble and squeak for using up the leftover sprouts and mashed potatoes.

MEATLOAF

Shopping list

  • 500 g top quality hamburger
  • 400 g pork sausage meat (about 6 bangers)
  • 1 TBSP butter
  • 1 small onion, finely chopped
  • 50 ml whole milk
  • 60 g breadcrumbs
  • 1 egg, beaten
  • Salt and pepper
  • 2 TBSP Worcestershire sauce
  • 1 TBSP chopped fresh parsley (OR 1 tsp dried)

Glaze

  • 100 g tomato ketchup
  • 1 TBSP brown sugar
  • 2 TBSP wine vinegar

Preparation and cooking

  1. Line a 9 by 5 in loaf pan with aluminium foil, leaving plenty hanging over the edge to make removal easier.
  2. Melt butter in a pan and gently cook the onion until soft and translucent. Remove sausage meat from sausage skins. Mix together the glaze ingredients and set aside. Preheat the oven to 360°F / 180°C.
  3. Soak the breadcrumbs in the milk in a large mixing bowl. Add meats, cooked onions, egg and seasonings and mix together very well. (NOTE: Using your hands works best.)
  4. Spoon the mixture into loaf pan, smoothing the top. Glaze with half the mixture.
  5. Bake for 45 mins, then tip out any accumulated juices. Spread the rest of the glaze mixture on top and bake for another 30 mins. Rest for 10 mins, then remove to a chopping board and portion into thick slices. (NOTE: Half the recipe will serve 4, save the rest for delicious leftovers.)
  6. Serve with MASHED POTATOES and ONION GRAVY and greens of your choice.
Featured image: Meatloaf from “Simplifood: Amazing food, simply prepared.”

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This is Nigel’s 360th blog on Gentleman’s Portion. The SEARCH function at the top works really well if you want to look back and see some of his previous stories, or check under CATEGORIES, such as “Simply food.”

A Merry Christmas and a Happy New Year to all our readers.

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