This hearty loaf is sure to win Dad over. If not, the figs will do the trick. Make up a platter of his favourite bits using crusty bread and blue cheese, or even pickles and cheddar. Cook this the day before, as the flavours are always better the next day.
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, sliced
- 1 tsp each fennel and caraway seeds, and celery salt
- 400g pork mince
- 400g chicken mince
- 1 tbsp parsley, chopped
- 5-6 rashers streaky bacon
- Nutty walnut bread and blue cheese for serving.
- 10 dried figs, cut five in half to release the seeds
- ¼ cup sherry
- ¼ cup water
- ¼ cup maple syrup
1 Heat the oil in a medium frying pan and saute the onion, garlic, seeds and salt for 4-5 minutes over a low heat until soft and fragrant.
2 In a large bowl, combine the pork and chicken mince with the onion, and mix well with the hands. Season and add the parsley.
3 Line a loaf tin widthwise with the bacon slices, letting them overhang. Fill with the mince mixture and press down firmly. Fold over the bacon strips to enclose the meat.
4 Cover the loaf tin with foil and place in a roasting pan. Fill halfway up the sides of the tin with hot water (like a water bath) and cook for 30 minutes, then remove the foil and cook a further 15-20 minutes until golden. Leave to rest for 1 hour. Serve with your favourite cheese, pickles or drunken figs.
5 For the figs, combine them with sherry, water and maple and simmer over a gentle heat for 8-10 minutes until syrupy
About Jo Wilcox
"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nzmore of this author