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HASLET RECIPE
8 ounces day-old white bread, in cubes/ or 7 seed bread ( Whichever you prefer)
• Milk, for soaking
• 1Kg pork mince.
• 1.5 medium onion, finely chopped
• 3 teaspoon fresh sage, chopped
• 2 teaspoon salt
2 teaspoons black pepper
1.5 Grated nutmeg
1 Teaspoon mixed spice.
5 cloves crushes garlic
Chillies seeds to your taste
Directions:
1) Soak cubed bread in enough milk to cover. When soft, squeeze out excess moisture.
2) Mix the bread, pork, onion, sage, salt, pepper, Nutmeg. Garlic and Chillies
3) After hand mixing - If you think it is required, Mince mixture in a food processor
4) Lightly grease a loaf tin
5) Place mixture in tin, pressing down firmly and evenly
6) In a preheated 180-190C oven, bake 1 1/2- 2 hours.
7) If top browns too quickly, slip aluminium foil over the tin.
Let stand in the tin 10- 15 minutes, and then turn onto a rack to cool completely.
Makes 1.2 KG of delicious Haslet.
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Last edited by Charnwood Forest on Sat Jun 30, 2012 2:34 pm, edited 1 time in total.
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