200 g (7 oz) cooked ham (knuckle end or scraps)
100 g corned beef
fat for greasing
100 g raspings (stale bread crumbs)
1/3 cup (50 g) sultanas (golden raisins)
1 large cooking apple
1 tbsp chopped parsley
1 tsp grated lemon rind
1 pinch of ground allspice
1 pinch of grated nutmeg
salt and pepper
2 eggs
milk (optional)
100 g corned beef
fat for greasing
100 g raspings (stale bread crumbs)
1/3 cup (50 g) sultanas (golden raisins)
1 large cooking apple
1 tbsp chopped parsley
1 tsp grated lemon rind
1 pinch of ground allspice
1 pinch of grated nutmeg
salt and pepper
2 eggs
milk (optional)
method
1. Grease a loaf tin and coat it with some of the raspings (stale bread crumbs).
2. Wash the sultanas well.
3. Peel, core and grate the apple.
4. Mince the ham and corned beef, and mix with the remaining raspings (stale bread crumbs), the sultanas, apple, parsley, lemon rind, allspice, nutmeg, and seasoning.
5. Beat the eggs until liquid, and bind the mixture with the beaten egg and a little milk, if necessary.
6. Put the mixture carefully into the loaf tin and bake in a cool oven at 150°C gas mark 2, for about 40 minutes.
7. Serve hot with gravy, or cold with salad.
2. Wash the sultanas well.
3. Peel, core and grate the apple.
4. Mince the ham and corned beef, and mix with the remaining raspings (stale bread crumbs), the sultanas, apple, parsley, lemon rind, allspice, nutmeg, and seasoning.
5. Beat the eggs until liquid, and bind the mixture with the beaten egg and a little milk, if necessary.
6. Put the mixture carefully into the loaf tin and bake in a cool oven at 150°C gas mark 2, for about 40 minutes.
7. Serve hot with gravy, or cold with salad.
serving amount
serves 4 - 8
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
