PORK CHOPS WITH POTATO CHUTNEY PARCELS

Pork is a great barbecued.  We usually just marinade it, but this recipe goes a step further by wrapping the marinades pieces in foil and adding potatoes and chutney.  I don’t think it really matters which cut of pork you use and if you don’t want to barbecue you can always cook it in the oven.

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CURRY MEATLOAF

This meatloaf is a bit of a change from the standard mince steak/sausage meat combination.  It has a sweet curry flavour which makes it just that bit different and it’s good hot or cold.

Curry Meatloaf

SAVOURY LUNCHEON SLICE

Mum used to make this slice to take on picnics or to family gatherings.  We always ate it cold and it was delicious.  I don’t think Corn & Bacon Spread is available anymore, but that’s OK as Mum didn’t put it in anyway.

Savoury Luncheon Slice

 

SAVOURY LUNCHEON SLICE

  • 250g shortcrust or puff pastry
  • 500g sausage meat
  • ½ cup chopped bacon
  • 1 chopped medium onion
  • 1 dessertspoon worcestershire sauce
  • 1 tablespoon tomato sauce
  • 2 cups cooked rice
  • ¼ cup fruit chutney
  • 2 thinly sliced tomatoes
  • salt & pepper
  • 1 tin Masterfoods Corn & Bacon Spread – optional
  • Milk for glazing

Mix together sausage meat, bacon, onion, chutney, tomato sauce, and worcestershire sauce.  Add rice, season well.  Mix well.  Line a lightly greased lamington tin with pastry.  Place half of the meat mixture on base spreading evenly over the pastry.  Spread the corn and bacon spread over the meat and then top with sliced tomatoes, salt and pepper.  Cover with remaining meat mixture.  Wet the edges of the extra pastry and place on top of pie to form a lid.  Trim edges and pinch together to seal pastry.  Glaze with milk and bake in a hot oven (220o) for 45-50 minutes.