Saturday, 19 August 2017

Onion Meatloaf and green beans

I packed a lot of fried freeze dried onion chunks into the meatloaf and lots more fresh onions into the sauce. Such an onion delight for someone who likes onions.

I had an opened box of these dried onions sitting around for quite a while and was tempted to throw them away. But now I am happy I found a way to use them.
The green beans were bought on my today's grocery trip to France. A huge bag for just 1 €. I topped and tailed them all and with some mountain savoury from the balcony cooked them.

They were very tasty. And now I have a bag with 2/3 of all the beans sitting in the fridge for more recipes.

350 pork mince
1 egg
90 g bread crumbs
30 g dried fried onions
1 tsp paprika
1 tsp salt
1 tsp pepper
1 tsp herbes de Provence
1 shallot
2 cloves of garlic

2 tbsp olive oil
2 tbsp Ayvar
1 tsp cornstarch in water
1 bay leaf
1/2 beef stock cube
300 ml water
10 ml white wine
1 big white onion
2 blocks of  beef Jus- frozen
1 bit of fresh chili

green beans:
1 kg beans
1 bunch of savoury
1/2 cup breadcrumbs
1 tsp garlic powder
1/2 bunch fresh chives
4 tbsp butter

Get the meatloaf together and let it rest in the fridge for 30 minutes to set again.
In a pan with a lid, brown the meatloaf on all sides, add onion and bay leaf and chili and let it roast a bit.
Add water, wine and stock cube an Jus and Ayvar and bring to a boil. Add cornstarch with water, close the lid and cook for 25 min. Turn the meatloaf twice.

In the meantime clean the beans, cook them with the herbs, drain and soak in cold water for 1 minute.
Make the topping with butter, breadcumbs, garlic powder and chives. Set aside.

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