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January 2016

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ajali in therapy_cooking

Bramley Apple and sausage stuffing (meat pie)

By the time the turkey and the roast vegetables were well on their way to being done, I had forgotten about the stuffing and there was no space in the oven. But I had set my heart on this recipe and I'll be damned if reason gets in the way of what I want to cook! (Like the time I made pulled pork and decided to do many other trimmings and deserts and homemade mayonaisse for the side of coleslaw and it turned into a dozen recipe circus and I had to call in assistance from the very people I was Showing off catering for. Story for another time)
So this beauty was dubbed 'Meat Pie' by the Outlaws. Because it was basically a pie dish filled with meat, with bacon for pastry, and it was delicious and nearly caused a food-fight.

So what I did is, I took the recipe from this link and 'Kerried' it. Which is a new term but it involves food. My alterations made for a flavour-packed, sweet, meaty loaf which is fantastic for sandwich filling, eating cold, generally yum. I reduced the amount of sausage meat from the original recipe but I kept the other ingredients the same, which allowed the apple to come to the forefront of the taste. The added diced bacon helped season it as it cooked and added to the decadence.

Stop talking. Ok. My modified version is below.

1 small celeriac, peeled and diced (I love celeriac, a nutty, aromatic rooting type of celery)
2 medium red onion, diced
1 x 4/500g pack sausage meat
1 Bramley apple, peeled and chopped (about 325g)
100g fresh white breadcrumbs
2 tbsp chopped fresh sage
5 tbsp chopped fresh parsley, plus extra to serve (optional)
1 large egg
4 rindless streaky bacon rashers
10 rindless streaky bacon rashers
1 tbsp lemon thyme, chopped

Peel and dice celeriac and red onions, fry on low heat until soft and starting to caramelise. Take out to cool.
Meanwhile, peel, core and dice the apple. You want the pieces approximately the same size as the onion/celeriac.
Dice the four bacon rashers (I use scissors as I find it easier)
Combine the apple, sausagemeat, diced bacon, onion, celeriac, breadcrumbs, herbs, egg and seasoning. Mix well – the easiest way is to knead it together in the bowl with your hands.
For the remainder, line a 900g loaf tin or overprotective dish with 8 rashers of streaky bacon, spoon in the stuffing, lift the bacon over and cover with the last 2 rashers.
Heat oven to 180C/160C fan/gas 4 and bake the stuffing for 40-50 mins. Can be made ahead up to this point and chilled for 2-3 days.
Turn out onto a baking-parchment-lined baking tray and return to the oven (once the turkey has come out) at 220C/200C fan/gas 7 for 15-20 mins more to brown the bacon. If chilled, reheat at the lower temperature for 45 mins, covered in foil, then turn out for the extra 15 mins at the higher temperature. Allow to stand, then scatter with parsley (if you like), slice and serve.