PORK MEATLOAF WITH APPLE & ONION SALAD PREP 15 MINS

A sweet spin on a classic favourite!

SERVES 4 COOK 1 HOUR

1 tbsp olive oil

2 rashers rindless bacon, finely chopped

1 onion, diced

1 carrot, diced

500g pork mince

2 cups fresh white breadcrumbs 1 egg, whisked

1 tbsp Dijon mustard

20g butter, melted

APPLE & ONION SALAD

2 pink lady apples, cored, thinly sliced

1 small red onion, thinly sliced 2 tbsp egg mayonnaise

2 tbsp roughly chopped parsley

1 Preheat oven to 180°C. Lightly grease a 10x20cm non-stick loaf pan.

2 In a deep frying pan, heat oil on medium. Saute bacon, onion and carrot 4-5 mins until carrot is tender. Cool.

3 In a bowl, combine mince, half the breadcrumbs, egg, mustard and onion mixture. Season. Spoon into loaf pan, spreading evenly.

4 Combine remaining breadcrumbs and butter in a bowl. Sprinkle over mince mixture.

5 Bake 1 hour until crust is golden and meat is cooked through.

6 APPLE & ONION SALAD Combine all ingredients in a bowl. Season to taste.

7 Unmould meatloaf from pan. Slice and serve with salad.

Accompany with tomato chutney, if liked.

MAKES 6 Preheat oven to 180°C. To make lemon curd, using an egg topper, open 5 eggs. Carefully pour 3 of the eggs into a small saucepan. Separate remaining 2 eggs and add yolks into the saucepan. Reserve whites for the meringue. Reserve all eggshells for serving. Add 1 cup caster sugar and ½ cup lemon juice to the saucepan of eggs/yolks and whisk thoroughly to combine. Place over medium-low heat. Add 150g butter, one cube at a time, whisking continuously until a smooth, thick curd forms. Pour through a fine sieve into a tray. Cover and place in fridge to chill and set. Remove from fridge and transfer to a medium bowl. Whisk in 2 tbsp double cream and transfer to a piping bag. Set aside in fridge. For the soldiers, place 125g butter into a small saucepan and place over medium heat. Allow butter to melt and solids to brown. Remove from heat and pour into a bowl. Set aside to cool. Using an egg topper, open 1 egg and pour into a food processor. Reserve eggshell. Add 1½ cups plain flour, ½ cup caster sugar, 1 tsp vanilla extract and a pinch of salt along with the cooled browned butter. Pulse, adding 1-2 tsp water, until a dough forms. Shape dough into a flat disc, wrap in cling film and place into freezer for 10 mins to chill. Unwrap dough and roll out thinly (3mm) on a lightly floured board using a floured rolling pin. Trim into rectangles (1.5cm wide) and press on the surface with a fork. Transfer rectangles to a lined tray. Bake until lightly golden (14-15 mins). Remove from oven and set aside for 10 mins. Transfer to a wire rack to cool. To make Italian meringue, place 150g caster sugar and 60ml water into a small saucepan over a medium heat. Bring to the boil. At the same time, place reserved egg whites and ½ tsp cream of tartar into the bowl of a stand mixer. Whisk on low speed until foamy. While syrup is approaching temperature, increase speed of mixer and whisk whites to soft peaks. Once syrup reaches 115°C, immediately remove from heat and pour in a thin stream onto the inside of mixing bowl until all added. Reduce speed of mixer to medium and continue to whisk until meringue has cooled to room temperature. Transfer to a piping bag fitted with a star nozzle and set aside. Bring a saucepan of water to the boil. Carefully rinse eggshells in warm water and remove any remaining egg/membrane. Place into simmering water for 10 mins to sterilise. Remove from the water removing any remaining membrane. Place onto a tea towel, cut-side down, to cool. To serve, arrange eggshells into egg cups. Pipe in curd until about 80 per cent full. Pipe dots of meringue over the curd. Using a blowtorch, lightly scorch the meringue. Sprinkle lightly with fennel pollen. Serve with soldiers on the side.