I’m writing this post from London so it feels a bit strange but I thought I’d write this off to fill the void between my departure and my arrival. It’s going to be a long trip, 2 weeks, – again? I know, I know – it’s a luxury but I have to keep feeding my thirst and passion, WINE. I’ve been visiting different wine bars for tastings and been eating all the things I’ve missed.
Tomorrow I’ll attend Raw Wine London and I will try my best to taste and discover as much as possible and share with my readers. I’ve also squeezed a Cheese Making Course into my schedule so that I can finally tick off another item on my bucket list.
While I was getting all excited packing for the trip, my poor hubby was a bit upset that I was going away for so long. So prior to my departure, I prepared a big batch of food for me to get through my absence and he beamed with joy when he saw all the food I’d brought for him.
A meat loaf is such a great comfort food and so easy to make, and because it’s so easy to make, I haven’t posted my recipe on my blog. In my pre-Turkey time, I was making Moroccan Meat Loaf with nuts and dried fruit, but this time I made it in a new style, which hubby liked very much.
Beside the meat, people often add oats, lentils or nuts but I decided to make it as simple as possible and the most accessible item in my kitchen was buckwheat in place of breadcrumbs. I skipped eggs this time and it worked perfectly.
Hubby said that my meatloaf tasted a bit like Irish white pudding(!?) but I could guess where his comparison was coming from; the texture. But the flavours are far far from Irish pudding, bursting with lots of fragrant spices and herbs such as sumac, cumin, nutmeg, mint, zahter thyme. I added a drizzle of pomegranate molasses but it can’t be omitted.
Well, I’ll have to leave you now since I have to go to taste more wines. I hope the next post will be full of wines!
Lamb Meatloaf with Buckwheat
1kg (approx. 2 pounds) ground lamb (or half lamb and half beef)
4-5 cloves garlic
2 tsp sea salt
1 tsp of sumac+cumin+paprika
1/4 tsp freshly ground black pepper
1 tsp dried mint or fresh mint
fresh parsley, chopped
1/4- 1/2 tsp chilli flakes or cayenne (optional)
1 cup soaked or cooked buckwheat
1 Tbsp pomegranate molasses (optional)
1. Preheat the oven to 190’C(370F).
2. In a food processor, blend onion and garlic – or chop finely by hand – and add to a large bowl, along with the ground meat, spices, seasonings, and buckwheat, and mix well.
3. Transfer it into a loaf pan and bake for 50-60 mins.
*You can baste the loaf half way through the cooking or drain it off at the end and make a reduction sauce with your favourite method, eg. balsamic, pomegranate, red wine, etc.