Ham and Cheese Picnic Loaf with Mustard Sauce
|
Cooking time: 75 minutes for menu Cooking schedule: see below for "menu" instructions |
Since it's a holiday I will make everything in the morning and serve, as a cold picnic, anytime.
This will serve 4 as is; 6 if you add some fruit and bread. For a larger crowd everything can be easily doubled - and you could add some salami to the pasta salad. If you double the Picnic Loaf only increase the eggs to 3. Happy Picnic!
Ham and Cheese Picnic Loaf with Mustard Sauce Time: 75 minutes
This makes enough for 2 meals - 1 hot and 1 cold picnic....or 2 picnics....or sandwiches
16oz ground beef (500gr mince)
3 - 4 oz (100gr) Prosciutto or other dry-cured ham, 4 - 5 slices
2 eggs
1/3 cup bread crumbs 3 oz, (90gr)
1/3 cup red wine (or beef stock), 3 oz (90ml)
1 tbs Worcestershire sauce
1/2 tsp garlic powder
2 tbs snipped fresh chives
2 tbs
chopped fresh parsley
4 - 5 oz cheddar
Chop the Prosciutto. Cut cheddar into 3/8" (1cm) cubes. Snip/chop the herbs. In a large bowl lightly beat eggs with a fork. Add the bread crumbs, wine, eggs, Worcestershire sauce, herbs, and ham, mix well. Add the beef and mix well. Add the cheese and mix lightly, distributing evenly. Shape into a loaf and place in large baking dish (or pack into a 9 X 5 (22.5 x 12.5cm) loaf pan). Bake at 400 F (200C) for 1 hour. Let rest at least 15 minutes before cutting. (If using loaf pan, after cooling slightly, unmold it.) Serve warm or cold, sliced, with mustard sauce on the side.
Mustard Sauce Time: 10 minutes
1/4 cup sugar
1/4 cup milk
1/4 cup plain white or cider vinegar
2 tbs dry mustard
1 egg
pinch salt
2 tbs butter
Crack the egg into the top of a double boiler and whisk until beaten. Add sugar, milk and mustard, whisk well. Cook over simmering water for about 5 minutes, until sugar and mustard are dissolved and mixture is hot, stirring occasionally. Add vinegar and continue to cook until thick. Remove from heat, stir in butter and salt. Refrigerate. Good with almost everything and keeps a long time.
Italian Pasta Salad Time: 35 minutes
1 red onion
1 cup green olives (or black, or kalamata, whatever you like)
4 oz mushrooms
2 stalks celery
1 1/2 cups cherry tomatoes
1 green pepper
2 cups bite-size pasta, farfalle, elbow macaroni, fusilli, shells
1 tbs olive oil
Italian Vinaigrette
Cook pasta according to package instructions. When done, drain, put into a large bowl and toss with olive oil. Slice celery, cut cherry tomatoes in half, and chop pepper. Add all three to pasta and toss lightly. Peel and quarter the onion and slice thinly. Clean mushrooms and slice. Cut olives in halves or thirds. Put onions, mushrooms and olives in another bowl and add vinaigrette. Allow to marinate for 1 - 3 hours. Combine marinated vegetables with pasta; toss well. Refrigerate until ready to serve.
Italian Vinaigrette Time: 10 minutes
1 tbs Dijon mustard
2 tbs white wine tarragon vinegar
2 tbs lemon juice
8 - 10 tbs olive oil, the good stuff
1 clove garlic, minced
2 tsp snipped fresh chives
2 tsp chopped fresh oregano
2 tsp chopped fresh basil
2 tsp chopped fresh marjoram
Place mustard, vinegar, garlic and lemon juice in a small bowl and whisk to combine. Slow add olive oil, whisking constantly, to combine. When all oil is in and emulsified, add herbs.
top of page
Cooking Schedule: 75 minutes |
Cut olives
|
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
