Credit: Maxine Clarke
We take a step back to the 70s with a retro recipe for meat roll. Don’t miss this week’s issue for a whole spread of retro dishes, including everyone’s favourite, pineapple upside down cake!
Preparation time: 30min plus 4hr chilling
- Mix the minced beef, gammon, egg, garlic, breadcrumbs, pickle and a good dash of Worcestershire sauce together with plenty ground black pepper in a medium bowl. (Use a clean hand or wear a glove).
- Pack into a greased meat roll jar or pudding basin and cover with kitchen foil folded into a pleat in the middle to allow the mix to expand, and tie with string.
- Lower into pan of boiling water making sure the water only comes half-way up the side of the jar/basin and steam for 2hr (alternatively, do this in a slow cooker).
- Once the meat roll is cooked is can be served hot or cold. To serve hot, loosen the roll around the sides with a thin knife and turn onto a plate to slice. Serve with green vegetables and boiled potatoes. Or to serve cold, stand the jar/basin in a medium bowl (to catch any juices) then place an upturned lid on top of the meat roll followed by a weight, and leave to cool overnight. This is to make sure that it is firm enough for slicing when cold.
- Serve with a simple salad and more brown pickle or in a sandwich with pickle or chutney.