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

 

Sausage Rolls

My family are beasts when it comes to sausage roll. Me too, I won’t deny that I’m a feasty beasty when it comes to sausage meat wrapped in pastry. A marriage of two my my favourite foods, I prefer  a mini bite sized one or two or ten, but won’t turn down a big one. The smell of them cooking has me fixated on the oven timer, and warm from the over it’s hard to find a comfort food of equal standing. As The Crokery will be bursting at its seams this Christmas I have begun making and freezing them. Seriously no work of a lie, when we’re in full swing I can’t keep up with the demand without a little backup.

Sausage meat, beats taking the case off sausages

Sausage meat is so versatile, it can be flavoured with practically anything, so rummage in you larder  & grab what looks tasty.

Parmesan, cranberries, sage, rosemary,tomato paste, pecans, onion relish

Here are a few recipes for flavouring the sausagemeat

Herb sausage rolls

1 pound sausage meat, 3 tsp chopped fresh rosemary, 3 tsp chopped fresh sage, 2 tsp dried oregano, 1 scant tsp black pepper.

Margarhita sausage rolls

1 pound sausage meat, 2 heaped tbsp onion relish, 1 tbsp tomato paste, 25g finely grated parmesan cheese, 25g finely grated pecorino cheese.

Cran-Can sausage rolls

1 pound hot sausage meat, 50g chopped pecans, 50g chopped fresh cranberries.

METHOD

Which ever recipe you decide on, or whether you make up your own the method is the same. Chuck all the ingredients into a bowl and mix thoroughly either with you hands or a wooden spoon.

Pull off a large piece of  plastic wrap and lay it flat on the counter. Place the sausage mixture onto it in a long line. Encase in the plastic wrap, and roll to make into a skinny sausage, twist closed the ends and chill.

Roll out the pastry into a long thin rectangle. It should be between 1/8 and 1/4 inch thick.

Start rolling the sausage meat into a, well thinner sausage shape that is 1 inch in diameter and lay it onto the pastry 2 inches from the edge

When the sausage meat is length of the pastry, brush beaten egg along the edge

Roll the pastry over the sausage meat

Like this, Press the fold over edge down onto the pastry to seal it

Cut to get a straight and then press down with a fork, this is decorative and also a double seal.

Brush the top with egg

I cut the sausage rolls into 1 inch lengths

Lay them onto a parchment paper covered baking sheet and…

Pop them into the freezer until frozen.

When they are frozen I put them in a freezer bag then whip them into a 325º oven for 30 – 35 minutes