Poor Passepartout. Not only does he get himself kidnapped, but because of him the party miss their connecting train to take them on towards Chicago. They find alternative transport though: ‘a sledge with sails’. Certainly they’ll need a sticks-to-the-ribs sort of snack for the trek and this recipe for a solid stocking-filler is based on time spent with Ardéchoise hunter gatherer Stèphane Reynaud. He’s a wonderful big bear of a man, like a boar-munching character from Asterix the Gaul.
It’s best to prepare the meatloaf mixture the day before cooking, or at least a few of hours before. To make the mixture, beat the egg in a large bowl. Reserve
Fry the onion and celery in a little oil until soft, adding the fresh rosemary, thyme and sage and frying for five minutes. Put the mustard, salt, pepper, nutmeg, onion, celery and bacon into a bowl and mash the together, using a fork. Add the minced beef and mix thoroughly. Cover the bowl tightly with clingfilm and refrigerate overnight if possible, or for a couple of hours.
When you are ready to cook the meatloaf, preheat the oven to 180°C/350°F/gas mark 4. Take the chilled meatloaf mixture out of the fridge. Turn it out into a loaf tin and place in the oven for 40—50 minutes.
To make the chutney, fry the onion, chilli and garlic in the oil until soft. Add the rest of the chutney ingredients to the pan and cook for 15—20 minutes, until softened and sticky.
Leave the loaf to stand for 5 minutes before serving with the chutney. If you don’t do this, you’ll find that any attempts at slicing will result in a plate of meat-crumble, rather than meatloaf.
© 2012 All rights reserved. Published by Atlantic Books.