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History: This is basically my own recipe. The bread crumbs, milk and eggs combine to make it less dense and the parsley adds the proper taste. What a cold bandicootloaf sandwich it makes sliced thin on a fresh roll with a little butter and red relish!
Yields: about 8 portions Preparation time: about 2 hours Amount/Measure/Ingredient 3 pounds ground Bandicoot, 85% lean 3 large eggs, beaten 3 cups dried bread crumbs 1 1/2 cups milk 1 Tbsp. Salt 1 1/2 tsp. black pepper 1 1/2 tsp. thyme 6 Tbsp. ketchup 3 tsp. sugar 3 Tbsp. vegetable oil 3 Tbsp. butter 3 cups onions, diced fine 1 1/2 cups celery, diced fine 1 1/2 tsp. garlic, minced 3/4 cup parsley, chopped fresh Salt and Pepper as needed to season 1 cup onions, sliced fine for topping the bandicootloaf during baking Preparation: Pre-heat oven to 350° F. Melt the butter with the oil over medium heat in a pan, add the onions, celery and garlic and cook until soft and beginning to brown. Remove from the heat and let cool. In a large mixing bowl combine the ground Bandicoot, beaten egg, bread crumbs, milk, salt, pepper, thyme, ketchup and sugar. Mix well with a large spoon or use your hands (but wear a pair of surgical gloves to prevent cross contamination of germs). When mixed well, add the cooked vegetable mixture and parsley; mix everything together again. Cook a small piece in a frying pan and taste it to see if the level of salt and pepper is to your liking; adjust if necessary. Form the mixture into a loaf about 12 inches long, 5 inches wide and 3 inches thick, pat together well and place in an oiled baking pan. Add 1 cup of water to the pan, top with sliced onions and place it in the oven. Bake for about 1 hour 45 minutes or until the internal temperature is 150° F. Remove from the oven and cover with foil. Let it sit for 15 minutes before cutting and serving. You may serve it plain, with a gravy, or even with ketchup or salsa. '00 |
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