Buffaloaf!

At The Croakery this is our signature Thanksgiving dish . Neither Cobra Commander nor myself are big turkey fans so when we first moved here and hosted our first Thanksgiving we thought it’d fun to have a meaty feast with no Turkey in sight. On the menu there were wild boar sausages, venison welling and buffaloaf. Buffaloaf has been a staple ever since.

What is this buffaloaf, it’s meatloaf made from buffalo mince.Nothing too fancy, just a twist on a classic!

Buffaloaf!

Let’s get cooking’

2lb Buffalo mince

1 Medium onion white

1 Tsp olive oil

1Tbsp sugar

1/2 Medium apple

1 1/4 Cups fresh cranberries

1 Egg

1/4 Breadcrumbs

1 1/2 Packets of bacon

1 Tbsp dried oregano

1 Tbsp fennel seeds

1 Tbsp dried rosemary

1 Tbsp dried thyme

1 Tbsp mustard powder

2 Tsp Roasted cumin

2 Tsp salt

1 Tsp pepper

2 Tbsp honey

5 Tbsp ketchup, I usually split these 3tbsp of cranberry ketchup and 2 tbsp of regular

1/4 Cup Worcestershire sauce

Parchment paper

A 2lb loaf pan

A baking sheet

 

Pre heat the oven to 380°F

Put the mince into a bowl and break up with a fork.

Heat the olive oil in  a small frying pan over medium high heat. Finely chop the 1/2 the onion,  add to the pan, cook for around 5 minutes until the onion is softened. Reduce the heat to medium and sprinkle over the sugar and stir. Cook for a further 5 minutes. Allow to cool a little and add to the bowl with the mince.

Leave the skin on and grate the apple and other onion half into the mixing bowl. Stir this thoroughly.

Roughly chop the cranberries and stir those in also.

Sprinkle in all the dry spices and herbs.

Beat the egg before adding this and the rest of the wet ingredients to the meat.

Finally add the breadcrumbs.

You can go in and get your hands dirty and use them to mix with, or a wooden spoon also works.

At this stage I like to wipe out and reheat the pan used to caramelise the onion and cook a little of the mixture for a taste test.

Lay the parchment paper sheet flat on the counter. You need to have a big enough piece to fit inside the loaf pan and over hang a little.

Weave the rashers, lay 7 in a row so that the short ends are facing you and the length running away from you. Working left to right weave another rasher over one then under the next,  over then under until you get to the other side. With the second rasher, again working left to right weave under the first, then over the second, under then over all the way to the end. Continue with alternating over and under until you reach the botton, anout 8 or 9 rashers.

 

 

Gently lift the parchment paper and ease it into the loaf pan. Spoon in the buffalo mixture, pack it in tightly until it’s all in there. Fold over the loose ends of the bacon.

Line a baking sheet with foil and place the loaf pan on it.

Pop it into the oven on the lower rack and cook for 90 minutes.

Leave the oven on and turn up to 425°F

After 90 minutes remove from the oven and let sit for a further 20 minutes.

Take the loaf pan off the baking tray and sit on a flat surface. Place the baking tray on top of the pan, apply a good amount of pressure and do this quickly and carefully, flip the pans over.

Now the buffaloaf is resting on the baking sheet. Remove the loaf pan and carefully peel off the parchment paper.

Return to the oven for 20 minutes until the bacon browns, I check on the buffaloaf and baste with any juices every 5 minutes or so.

Buffaloaf

Serve with your favourite sides. This is also great cold as left overs, served with pickled onions and crusty bread.

F

 

Bacon Basil Sandwich

Thick slices of smoky bacon, delicate peppery basil leaves and creamy avocado come together in the sandwich to make every bite just heavenly. Make a meal out of it and serve with crisps or chips. I think this has to be my most favourite sandwich, I’m salivating just typing this up! It’s not just the combination of flavours, but the contrast of textures that makes this sandwich so satisfying to munch.

So grab these ingredients and get to making it; Bread, Mayo, Bacon, Basil leaves, Small onion, Lettuce leaves, Avocado and Salt & Pepper.

Bacon Basil Sandwich

Look at the crumb on that!!

Take your bread and slice it. If you know anything about us then you know the love we have for a home made boulé. Feel free to lightly toast you bread if that’s your preference.

Bacon Basil Sandwich

The prefect strip barely a whisper of fat

Everybody has their own way of cooking bacon, but this is how I cook mine. I lay the strips on to  a cooling rack, which has been placed over a baking tray, and then I grill it. I find that the rashers stay flat cooking it this way.

Bacon Basil Sandwich

Sorry, just had to get a closer look a those rashers

This bacon is from Mountain Products Smokehouse, and I think it’s fab-U-lous!!

OK, back to the sandwich, I am constantly side tracked.

If you want your onions cooked, now is the time to do it.

Bacon Basil Sandwich

Just a dollop

My condiment of choice this time is mayo, I think I’ve also made this sandwich with mustard too, both yummy options.

Bacon Basil Sandwich

Spread it thinly or thickly it's up to you

Check your bacon, and turn it for crispy perfection on both sides.

Bacon Basil Sandwich

I just can't get enough

I’ve sliced up half an avocado, I thought about using more, but decided that would be greedy.

Bacon Basil SandwichA little sprinkling of salt , just enough to draw the flavour of the avocado out.

Bacon Basil Sandwich

Slightly charred

I like to keep the small boiler onions around as they are the right amount for one. Depending on my mood I’ll either cook them or have them raw in this sandwich.

Bacon Basil Sandwich

Delicate in appearance, bold in taste

One or two leaves aren’t enough for me..

Bacon Basil SandwichI like to taste them in every bite.

The star of the showMinimal shrinkage, minimal curling. I slice each rasher in half and pile it high. All that’s left to do is add some lettuce and top it off with the other slice of bread.

Bacon Basil Sandwich

Sandwich Perfection

Go get your chops round this!!!!