Trying to persuade a picky eater to eat can sometimes be quite time-consuming and fruitless as I found out today. Yesterday I found a recipe on the Internet for Meatloaf Cupcakes I felt sure I was on to a winner. So today I went to Flitton Hill Farm Shop to buy as many of the ingredients as I could. Unfortunately for me they didn’t have any mince but they did have Breakheart Hill Farm sausage meat. This sausage meat is 75% meat and from pigs that have been reared on a free range farm in Bedfordshire.
On returning home and looking at the recipe and what I had in my cupboard it was obvious I was going to have to be creative in order to produce the meal I had promised for dinner.
Here are the ingredients I used:
2 tbsp. of Griffin Farm extra virgin rapeseed oil
1/2 Chopped Onion
3 Grated Carrots
2 Garlic Cloves
325g of baby tomatoes
1 tbsp. white wine vinegar
1 tsp. sugar
500g Breakheart Hill Farm Sausage Meat
2 pieces of old bread for breadcrumbs
2 Large Breakheart Hill Farm Free Range eggs
1 kg Flitton Hill Potatoes
5g of Butter
2 tbsp. of Milk
Bacon Bits to sprinkle on top
I put the oven on to pre-heat at 200 while I prepared the vegetables. I chopped the onion, peeled and grated the carrot and peeled the potatoes.
Then I added a tbsp. of Griffin Farm Rapeseed oil to a saucepan over a medium heat. When the oil had warmed I added the onions, the carrots and the garlic and sautéed until the onions where a light golden brown. I put to one side to cool.
Next I put the potatoes on raising the water temperature to boiling and then reducing to a simmer for 20 minutes.
Whilst the potatoes boiled I took two pieces of bread and with the hand blender reduced them to breadcrumbs.
As we didn’t have enough tomato ketchup in the fridge, and I didn’t have time to make homemade ketchup or to blanch and peel tomatoes, I made a vinegar tomato mix.
To do this I heated 1 tbsp. of Griffin Farm extra virgin rapeseed oil in a small saucepan, added the baby plum tomatoes and cooked into a pulp with the aid of a wooden spoon. I then added two tbsp. of white wine vinegar and one tsp. of sugar for sweetness and blended the contents of the pan until it was smooth.
Next I emptied the sausage meat, the carrot onions and garlic mix, the breadcrumbs, the vinegar tomato mix, and two beaten eggs into a large bowl and mixed together with a hand blender.
I then sprayed my cupcake holders with a light dusting of oil before filling them with the mixture and placing them on a baking tray and into the oven for 25 minutes.
I drained the potatoes which were now nice and soft when forked and left over the pan in a sieve for at least 5 minutes before returning them to the pan. I then added milk and butter and with my blender I made a buttery mash potato mix.
When the oven timer beeped, I removed the tray of sausage muffins from the oven, piped the mash as best as I could over the muffins, and sprinkled bacon bits on top.
As I am a recent convert to vegetarianism I confess I have no idea what the muffins tasted like but my husband and eldest daughter liked them. The two youngest being the pickiest failed to even try a fork full but raved about the left over mash. This was obviously not quite the response I had hoped for