CURRANT LOAF
Good budget stretcher to fill hungry kids. Once the fruit has soaked for a couple of hours, it does not take long to assemble the ingredients for cooking. I have left the fruit to soak over night in the fridge and cooked the loaf the next day.
Provided by Chrissyo
Categories Dessert
Time 4h
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place in a bowl 1 cup of dried mixed fruit, sugar and 1 cup cold strained tea.
- Leave this mixture for 1 to 3 hours so that the fruit will become plump.
- Stirring the fruit occasionally to ensure all the fruit is coated with the tea and sugar mixture.
- Add the self raising flour slowly, but mix the flour in thoroughly. The cake mixture will look like gravel.
- Pour into a well greased loaf tin.
- Cook in a moderate oven for approximately 45 to 60 minutes.
- Turn onto a wire rack to cool.
THE BEST MEATLOAF
We opted for an all-beef meatloaf rather than the traditional mix of beef, veal and pork because we wanted that satisfying big beef flavor. Milk adds richness and tenderizes the meat, preventing it from getting tough or dry. We also cook the onion instead of adding it raw as many recipes suggest, which imparts a welcome sweetness and eliminates that harsh raw onion flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Arrange a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil.
- Whisk the eggs, milk, Worcestershire sauce and 2 teaspoons salt in a large bowl until completely combined. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, thyme, 1/2 teaspoon salt and 1 teaspoon pepper and cook, stirring occasionally, until the onions are tender and lightly golden brown, 8 to 10 minutes.
- Add 3 tablespoons of the ketchup and cook until most of the moisture has evaporated and the mixture is thick and brick red colored, 3 to 4 minutes. Remove the skillet from the heat and let the onions cool slightly. Then add them to the beaten eggs and mix to combine.
- Add the beef to the egg and onion mixture. Break up the meat with a fork or wooden spoon, and then mix to thoroughly combine; you don't want to see any lumps of raw beef. Add the panko and mix to combine. Stir the meat vigorously with a wooden spoon for about 7 seconds; it will become more homogenous and tackier.
- Transfer the meat to the prepared baking sheet and shape into a 9-by-5-inch loaf. Smooth the top and evenly spread the remaining ketchup over top. Bake for 5 minutes, and then reduce the oven temperature to 350 degrees. Continue to bake until an instant-read thermometer inserted into the center of the loaf registers 150 degrees F, 30 to 35 minutes. Allow the meatloaf to rest for 20 minutes before slicing.
THE BEST TURKEY MEATLOAF
A slightly lighter version of the all-American classic, this satisfying meatloaf uses chicken broth and soaked panko to stay moist, and a mix of fresh herbs for flavor. It's the best turkey meatloaf you'll find!
Provided by Food Network Kitchen
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil.
- Heat the olive oil in a large skillet over medium heat. Add the onions, thyme, sage, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring often, until the onions are softened, about 10 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Stir in the Worcestershire. Remove from the heat and allow to cool.
- Add the panko to a large mixing bowl and pour over the chicken broth so the breadcrumbs soak up the liquid. Add the turkey, eggs, 2 teaspoons salt, 1/2 teaspoon pepper and the cooled onion mixture and mix well with your hands until well combined. Form the mixture into a 10-by-5-inch loaf on the foil-lined baking sheet. Coat the top and sides with the ketchup.
- Put the meatloaf in the oven and reduce the oven temperature to 350 degrees F. Bake until a thermometer inserted in the center of the loaf reads 165 degrees F, 45 minutes to 1 hour. Let cool slightly before slicing and serving.
TERIYAKI MEATLOAF
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Grease two 2-quart rectangular baking dishes with some sesame oil.
- In a small bowl, add the panko and milk and sprinkle with salt and pepper so all the panko has a chance at absorbing. In another bowl, add the meat, eggs, soy sauce, sesame seeds, mirin, fish sauce, 1 cup teriyaki sauce and 1 tablespoon sesame oil. Add the panko mixture and gently fold everything together. This is where a lot of folks mess up. DO NOT OVERMIX. Just combine gently. Split the meat mixture between the 2 prepared baking dishes, spreading evenly from edge to edge. Bake for 45 minutes.
- Top the meatloaves with the furikake and set aside to cool slightly. Meanwhile, add the butter to a small saucepan and heat until browned, about 2 minutes. Stir in the remaining 2 tablespoons teriyaki. Slice the meatloaves and top each slice with the teriyaki butter sauce.
CREAM SCONES WITH CURRANTS
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Add the butter and work it into the flour mixture with your fingers or a pastry blender, until it resembles a coarse meal. Stir in zest and currants.
- In a small bowl, beat the egg and 4 tablespoons of the cream together with a fork. Add to the flour mixture and mix with your hands until the dough just comes together. (If the dough seems dry add the extra tablespoon of cream.) Turn the dough out onto a lightly floured work surface. Pat the dough into a 6-inch round about 1-inch thick. Cut into 8 equal sized wedges. Space the scones evenly on the prepared baking sheet. Bake until golden brown, about 12 to 15 minutes. Serve warm.
TEA LOAF
Enjoy a classic, fruity cake, packed full of plump tea-infused sultanas and raisins. Slice it into thick wedges and spread with salted butter for a satisfying treat
Provided by Esther Clark
Categories Afternoon tea
Time 1h50m
Number Of Ingredients 8
Steps:
- Mix the sultanas, raisins and orange zest in a large mixing bowl. Pour over the tea and cover the bowl. Leave to sit for a minimum of 6 hours or ideally overnight to allow the dried fruit to soak up all the liquid.
- Heat the oven to 180C/160 fan/gas 4. Grease and line a 900g loaf tin. Add the eggs, flour and sugar to the soaked fruit, ensuring everything is well combined. Spoon the mixture into the tin and place in the centre of the oven for 1 hour 30 mins or until firm to the touch. Leave to cool in the tin for 15 mins before transferring to a wire rack.
- Cut into thick slices and serve with butter. To store, wrap tightly and keep in an airtight container for up to five days. The loaf will taste even better after a few days.
Nutrition Facts : Calories 279 calories, Fat 1 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.31 milligram of sodium
CURRANT & LEMON CAKE
Make and share this Currant & Lemon Cake recipe from Food.com.
Provided by Sara 76
Categories Dessert
Time 1h15m
Yield 1 large cake
Number Of Ingredients 8
Steps:
- Place currants, lemon juice, and butter in a pan and heat to melt butter.
- Cool slightly.
- Beat in eggs with a wooden spoon.
- Add sugar, rind, flour and milk. Mix well.
- Bake in a lined roasting dish at 160 C for about 1 hour.
Nutrition Facts : Calories 9702.6, Fat 359.5, SaturatedFat 217.1, Cholesterol 1735, Sodium 9915, Carbohydrate 1582.5, Fiber 84.1, Sugar 1078.5, Protein 133.5
IRISH CURRANT AND RAISIN CAKE
Provided by Nick Malgieri
Categories Cake Fruit Dessert Bake St. Patrick's Day Currant Raisin Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 8-inch cake, about 12 servings
Number Of Ingredients 11
Steps:
- 1. Set a rack in the middle of the oven and preheat to 350°.
- 2. Stir together the 2 1/4 cups flour, the baking powder, baking soda, and salt in a bowl.
- 3. In the bowl of a heavy-duty mixer, beat the butter and sugar with the paddle on medium speed until soft and light, about 5 minutes. Add the egg, beating until smooth.
- 4. Decrease the mixer speed to low and beat in half the flour mixture. Stop and scrape down the bowl and beater with a rubber spatula. Beat in the buttermilk, then the remaining flour mixture.
- 5. Give the batter a final mix with the rubber spatula.
- 6. Toss the currants and raisins with the remaining 1 tablespoon flour and fold them into the batter. Scrape the batter into the prepared pan and smooth the top.
- 7. Bake for about 45-55 minutes, or until the cake is well risen and deep gold and a toothpick inserted in the center emerges clean.
- 8. Cool in the pan on a rack for about 30 minutes, then invert the cake onto a rack and remove the pan and paper. Invert the cake onto another rack and cool completely.
- Storage: Wrap in plastic and keep at room temperature, or double-wrap and freeze for longer storage.
CURRANT CAKE
Home made currant cake
Provided by elaineoconnell
Time 1h
Yield Makes Cake
Number Of Ingredients 8
Steps:
- Preheat oven to 200ðC/400ðF/Gas 6. Lightly dust a flat baking tray with flour.
- Sieve the flour, baking powder and salt into a mixing bowl. Add the sugar and mix well.
- Rub the margarine or butter into the dry ingredients until mixture resembles breadcrumbs. Add the sultanas or raisins and mix through.
- Finally, add the egg and sufficient milk to make a soft dough, not too wet or sticky! Turn onto a lightly floured board and gently knead, just enough to bring the dough together.
- Transfer to the prepared baking tray and shape into a round 1 1/2â deep. Cut a cross on top and bake for about 40 minutes until golden brown.
SCOTTISH CURRANT SLAB
I saw this recipe on 'The People's Cookbook'. It was sent in by a Scottish lady and I believe that the recipe was her late mother's. It won its dessert heat, and quite deservedly so. It's a delicious mix of buttery pastry and currants, with a secret ingredient to keep it wonderfully moist. It's a winner in my house!
Provided by Noo8820
Categories Pie
Time 1h20m
Yield 1 pie
Number Of Ingredients 10
Steps:
- For the pastry:.
- Sift the flour and salt together. Rub in the butters. Stir in the sugar, then add the egg, mixing to a soft dough.
- Knead dough until smooth. Cover with cling film and chill for 20-30 minutes.
- For the filling:.
- Put the currants, spice and sugar into a large pan and add enough cold water to JUST cover the fruit.
- Bring to the boil, turn down the heat, and simmer gently for no more than 5 minutes.
- Remove pan from heat. Gradually add the custard paste, stirring until the fruit mixture thickens slightly (it will thicken more when cool).
- Preheat the oven to Gas 3. Grease and line a 30x18cm Swiss roll tin.
- Divide the pastry into half.
- Roll out the pastry and use to line the tin, pressing pastry over the base and the sides. Lightly brush the top edges with water.
- Spoon the fruit mixture into pastry case, spread evenly and pack well.
- Roll out the remaining pastry, slightly larger than the tin. Lay over the filling and pat down.
- Trim away the excess pastry and crimp the edges. Cut 2 slits into the middle of the pie.
- Bake for 50-60 minutes. Sprinkle the top with caster sugar while pastry is still warm.
- Serve hot or cold.
Nutrition Facts : Calories 9723.3, Fat 407.3, SaturatedFat 248.2, Cholesterol 1226.6, Sodium 3084.4, Carbohydrate 1462.4, Fiber 84.3, Sugar 639.8, Protein 135.7
TRADITIONAL MEATLOAF
My daughter hated meat loaf until I made this recipe adapted from other recipes I have read. Now she wants it once a week. I think it is the sweet topping that made the difference.
Provided by Karen From Colorado
Categories Meat
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine eggs, milk, and Worcestershire.
- Stir in crumbs, onion, parsley, salt, pepper, sage, chili powder, and garlic powder.
- Add beef and mix well using wet hands; place in a 8x4x2 inch loaf pan.
- Bake in a 350F oven for 1 1/4 hours; drain off any excess fat.
- Mix together catchup, brown sugar, and mustard; spread over meat and return to oven for 10 minutes.
Nutrition Facts : Calories 304.2, Fat 14.8, SaturatedFat 6, Cholesterol 140, Sodium 696.6, Carbohydrate 14, Fiber 0.9, Sugar 4.8, Protein 27.6
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