black and white

I’ve become quite enamoured of black and white photography recently, and while I can certainly shoot black and white with my digital camera or convert any colour image, it doesn’t seem quite right somehow. So I’ve dug out my old 35mm SLRs and bought myself some chemicals and film and stuff and set up a wee darkroom under the stairs.

I’ve now managed to develop 2 whole rolls of film, but of course, with no enlarger, can only peer at the negatives. We can’t have that, now can we? No we can not. So I bought one of these which will arrive tomorrow.

Next on my wish list (I’m thinking Christmas pressie for myself here) is a lovely old medium format camera.

I’m hooked.

classic meatloaf

Yeah, OK - meatloaf is stupidly easy, but I’ve messed it up in the past by not using enough meat (yes, really) or crackers. Consider this my personal aide memoire.

800g pack of mince
2 whole eggs
1/2 chopped onion or 3 chopped shallots
10 Jacobs crackers, crushed finely
salt, pepper and any other spices deemed appropriate. Oregano or rosemary next time, perhaps?

For the top:

Heat in a small saucepan:
1/2 cup ketchup
good squeeze of American mustard or 1 tsp powdered mustard
2 tablespoons brown sugar
dash of worchester sauce

Mix the meatloaf ingredients well and press into a loafpan. Cover the top with the sauce and place in a 175 degree oven for about an hour. Must be served with mash and brown gravy and the leftovers chilled and sliced for sandwiches. There’s no point if you don’t make enough for sarnies after!

This version makes 3 suppers and 3 sandwiches. Sandwiches should be served on thick white bloomer with mayonnaise. All vitally important. :)

I saw another recipe that used sausage as well, which could be rather nice. Will try this next time.

southern stir fry

Oh man, I haven’t enjoyed a meal like this in ages. This is a fairly traditional southern US meal. It’s actually cooked in 2 skillets, both with lids! This served three to bursting, though I think I’d double the juice and cornstarch next time for more sauce.

2 large baking potatoes chopped into cubes
1 head of baby cabbage, sliced thinly
1 medium onion, diced
2 rashers of bacon, chopped
6 boneless, skinless chicken breasts
1 cooking apple, sliced thinly
1 cup apple juice (or mixed apple and orange or whatever - I only had ‘exotic’ - it was lovely)
1 tablespoon malt or apple vinegar
1 tablespoon cornstarch
Salt and pepper

Cook half the chopped onion and bacon in a few tablespoons of oil in a hot skillet until soft and browned. Add the potatoes and cabbage, reduce heat and cook for around 30 to 45 minutes or until the potatoes are tender. Season to taste (though a good generous few twists of freshly ground pepper is highly recommended).

In the other skillet, cook the other half of the chopped onion and apple in oil. Once the onion is browned, remove onion and apple to a bowl and add the chicken breasts and a couple more spoonfuls of oil and cook about 4 minutes until brown on each side. Add the applejuice and vinegar and reduce the heat to medium-low and cover. Cook about 10 minutes until cooked through.

Remove the chicken to a plate. Mix the cornstarch and a tablespoon of cold juice until smooth. Add to the hot juice and cook until thick. Add reserved onion and apple slices and heat through. Serve on top of the chicken breasts.

Sauteed or boiled spinach or greens would be the thing in, say Tennessee, but a green salad was lovely as well. 

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