Could anyone tell me what the recipe is called, where you make up a filling
with minced steak, and you stuff it into hollowed out bread and bake it. A
recipe would be good too if anyone has it.

Thanks
Jen

Jen wrote:
> Could anyone tell me what the recipe is called, where you make up a filling
> with minced steak, and you stuff it into hollowed out bread and bake it. A
> recipe would be good too if anyone has it.
>
> Thanks
> Jen

It must be an Aussie thing; I've never heard of it.

N.

Nancy1 wrote:
> Jen wrote:

> > Could anyone tell me what the recipe is called, where you make up a filling
> > with minced steak, and you stuff it into hollowed out bread and bake it. A
> > recipe would be good too if anyone has it.
> >
> > Thanks
> > Jen
>
> It must be an Aussie thing; I've never heard of it.

sounds ilke typical medieval thing to me, maybe adding that search term
would help

For recipes though, I suspect it was a case of put whatever youve got
in there.


NT

"Nancy1" > wrote in message
ups.com...
> Jen wrote:
>> Could anyone tell me what the recipe is called, where you make up a
>> filling
>> with minced steak, and you stuff it into hollowed out bread and bake it.
>> A
>> recipe would be good too if anyone has it.
>>
>> Thanks
>> Jen
>
> It must be an Aussie thing; I've never heard of it.
>
> N.
>

lol doesn't sound like any Aussie thing I ever heard of!

M in Oz

Jen wrote:
>
> Could anyone tell me what the recipe is called, where you make up a filling
> with minced steak, and you stuff it into hollowed out bread and bake it. A
> recipe would be good too if anyone has it.
>
> Thanks
> Jen

Did you mean keema naan?

"Arri London" > wrote in message
...
>
>
> Jen wrote:
>>
>> Could anyone tell me what the recipe is called, where you make up a
>> filling
>> with minced steak, and you stuff it into hollowed out bread and bake it.
>> A
>> recipe would be good too if anyone has it.
>>
>> Thanks
>> Jen
>
> Did you mean keema naan?

I just googled that, and no, it's not that. Thanks anyway It was made
with cob loaf I think, with minced steak and tomatoie type of filling. I
made it once many, many years ago, and my husband used to have it sometimes
as a kid. Our families had very little in common, so it wouldn't have been
one shared between our families or anything, so it can't be that rare.

I guess I'll just make it up as I go, and see what happens. My husband is
of an English and Irish heritage, since he grew up with it, it might be from
one of those countries.

Jen

"Jen" > wrote in message
...
>
> "Arri London" > wrote in message
> ...
>>
>>
>> Jen wrote:
>>>
>>> Could anyone tell me what the recipe is called, where you make up a
>>> filling
>>> with minced steak, and you stuff it into hollowed out bread and bake it.
>>> A
>>> recipe would be good too if anyone has it.
>>>
>>> Thanks
>>> Jen
>>
>> Did you mean keema naan?
>
> I just googled that, and no, it's not that. Thanks anyway It was made
> with cob loaf I think, with minced steak and tomatoie type of filling. I
> made it once many, many years ago, and my husband used to have it
> sometimes as a kid. Our families had very little in common, so it
> wouldn't have been one shared between our families or anything, so it
> can't be that rare.
>
> I guess I'll just make it up as I go, and see what happens. My husband is
> of an English and Irish heritage, since he grew up with it, it might be
> from one of those countries.
>
> Jen
>Hi Jen
I hope this isn't too late - I knew I had the recipe, but couldn't remember
where!

See below
Regards thistle down.

SURPRISE LOAF (a Robert Carrier Recipe)



1 large crusty sandwich loaf, unsliced.

75g butter

1 large onion, finely chopped

50g mushrooms, finely chopped

225gr ham diced

125gr back bacon, diced

450gr cooked chicken, diced

¼ tsp each of mace, dried tarragon & dried thyme

1 tbls freshly chopped parsley

salt & freshly ground pepper

1 med size egg, beaten

2 hardboiled eggs sliced.



1. Heat oven to 200C/400F. Cut 15 mm or 1/2ins off the top or the loaf
lengthwise. Carefully remove the soft bread inside, but leave 15mm or 1/2
ins all around the inside to keep the shape of the loaf intact. Reserve
45ml/3tbs of the soft bread (save the rest for making crumbs)

2. Melt 50g butter. Brush the inside & outside of the loaf and its lid
with it.

3. Put the lid on the loaf, place on a baking sheet & bake 8-10 mins
until golden.

4. Melt the remaining butter in a frypan, add the onion & sauté for 7
mins.

5. Add the mushrooms & cook for further 3-4 mins, then transfer the
mixture to a large bowl, including any butter in the pan.

6. Add the diced ham, bacon, & chicken, then stir in the mace & herbs,
Tear the reserved bread into small pieces & add them to bowl. Season
lightly with Salt & Pepper, then bind the mixture with the beaten egg,
stirring well.

7. Put half the mixture into the loaf case, then arrange the sliced hard
boiled eggs along the middle, from one end to the other,. Cover with the
remaining mixture pressing well down.

8. Cover the loaf with its lid, then wrap it in heavy duty foil and bake
it in the centre of the oven for 1 hour.

9. Remove the loaf from the oven and let it cool in the foil. Refrigerate
(overnight, it wished) and cut into thick slices to serve.

"thistledown" > wrote in message
...
>
> "Jen" > wrote in message
> ...
>>
>> "Arri London" > wrote in message
>> ...
>>>
>>>
>>> Jen wrote:
>>>>
>>>> Could anyone tell me what the recipe is called, where you make up a
>>>> filling
>>>> with minced steak, and you stuff it into hollowed out bread and bake
>>>> it. A
>>>> recipe would be good too if anyone has it.
>>>>
>>>> Thanks
>>>> Jen
>>>
>>> Did you mean keema naan?
>>
>> I just googled that, and no, it's not that. Thanks anyway It was made
>> with cob loaf I think, with minced steak and tomatoie type of filling. I
>> made it once many, many years ago, and my husband used to have it
>> sometimes as a kid. Our families had very little in common, so it
>> wouldn't have been one shared between our families or anything, so it
>> can't be that rare.
>>
>> I guess I'll just make it up as I go, and see what happens. My husband
>> is of an English and Irish heritage, since he grew up with it, it might
>> be from one of those countries.
>>
>> Jen
>>Hi Jen
> I hope this isn't too late - I knew I had the recipe, but couldn't
> remember where!
>
> See below
> Regards thistle down.
>
> SURPRISE LOAF (a Robert Carrier Recipe)
>
>
>
> 1 large crusty sandwich loaf, unsliced.
>
> 75g butter
>
> 1 large onion, finely chopped
>
> 50g mushrooms, finely chopped
>
> 225gr ham diced
>
> 125gr back bacon, diced
>
> 450gr cooked chicken, diced
>
> ¼ tsp each of mace, dried tarragon & dried thyme
>
> 1 tbls freshly chopped parsley
>
> salt & freshly ground pepper
>
> 1 med size egg, beaten
>
> 2 hardboiled eggs sliced.
>
>
>
> 1. Heat oven to 200C/400F. Cut 15 mm or 1/2ins off the top or the loaf
> lengthwise. Carefully remove the soft bread inside, but leave 15mm or 1/2
> ins all around the inside to keep the shape of the loaf intact. Reserve
> 45ml/3tbs of the soft bread (save the rest for making crumbs)
>
> 2. Melt 50g butter. Brush the inside & outside of the loaf and its lid
> with it.
>
> 3. Put the lid on the loaf, place on a baking sheet & bake 8-10 mins
> until golden.
>
> 4. Melt the remaining butter in a frypan, add the onion & sauté for 7
> mins.
>
> 5. Add the mushrooms & cook for further 3-4 mins, then transfer the
> mixture to a large bowl, including any butter in the pan.
>
> 6. Add the diced ham, bacon, & chicken, then stir in the mace & herbs,
> Tear the reserved bread into small pieces & add them to bowl. Season
> lightly with Salt & Pepper, then bind the mixture with the beaten egg,
> stirring well.
>
> 7. Put half the mixture into the loaf case, then arrange the sliced
> hard boiled eggs along the middle, from one end to the other,. Cover with
> the remaining mixture pressing well down.
>
> 8. Cover the loaf with its lid, then wrap it in heavy duty foil and
> bake it in the centre of the oven for 1 hour.
>
> 9. Remove the loaf from the oven and let it cool in the foil.
> Refrigerate (overnight, it wished) and cut into thick slices to serve.
>
>

Thanks for that, it's not the one but I'll keep it for making another time.

Jen
>
>
>
>
>
>

"Jen" > wrote in message
news
>
> "thistledown" > wrote in message
> ...
>>
>> "Jen" > wrote in message
>> ...
>>>
>>> "Arri London" > wrote in message
>>> ...
>>>>
>>>>
>>>> Jen wrote:
>>>>>
>>>>> Could anyone tell me what the recipe is called, where you make up a
>>>>> filling
>>>>> with minced steak, and you stuff it into hollowed out bread and bake
>>>>> it. A
>>>>> recipe would be good too if anyone has it.
>>>>>
>>>>> Thanks
>>>>> Jen
>>>>
>>>> Did you mean keema naan?
>>>
>>> I just googled that, and no, it's not that. Thanks anyway It was made
>>> with cob loaf I think, with minced steak and tomatoie type of filling.
>>> I made it once many, many years ago, and my husband used to have it
>>> sometimes as a kid. Our families had very little in common, so it
>>> wouldn't have been one shared between our families or anything, so it
>>> can't be that rare.
>>>
>>> I guess I'll just make it up as I go, and see what happens. My husband
>>> is of an English and Irish heritage, since he grew up with it, it might
>>> be from one of those countries.
>>>
>>> Jen
>>>Hi Jen
>> I hope this isn't too late - I knew I had the recipe, but couldn't
>> remember where!
>>
>> See below
>> Regards thistle down.
>>
>> SURPRISE LOAF (a Robert Carrier Recipe)
>>
>>
>>
>> 1 large crusty sandwich loaf, unsliced.
>>
>> 75g butter
>>
>> 1 large onion, finely chopped
>>
>> 50g mushrooms, finely chopped
>>
>> 225gr ham diced
>>
>> 125gr back bacon, diced
>>
>> 450gr cooked chicken, diced
>>
>> ¼ tsp each of mace, dried tarragon & dried thyme
>>
>> 1 tbls freshly chopped parsley
>>
>> salt & freshly ground pepper
>>
>> 1 med size egg, beaten
>>
>> 2 hardboiled eggs sliced.
>>
>>
>>
>> 1. Heat oven to 200C/400F. Cut 15 mm or 1/2ins off the top or the loaf
>> lengthwise. Carefully remove the soft bread inside, but leave 15mm or
>> 1/2 ins all around the inside to keep the shape of the loaf intact.
>> Reserve 45ml/3tbs of the soft bread (save the rest for making crumbs)
>>
>> 2. Melt 50g butter. Brush the inside & outside of the loaf and its
>> lid with it.
>>
>> 3. Put the lid on the loaf, place on a baking sheet & bake 8-10 mins
>> until golden.
>>
>> 4. Melt the remaining butter in a frypan, add the onion & sauté for 7
>> mins.
>>
>> 5. Add the mushrooms & cook for further 3-4 mins, then transfer the
>> mixture to a large bowl, including any butter in the pan.
>>
>> 6. Add the diced ham, bacon, & chicken, then stir in the mace & herbs,
>> Tear the reserved bread into small pieces & add them to bowl. Season
>> lightly with Salt & Pepper, then bind the mixture with the beaten egg,
>> stirring well.
>>
>> 7. Put half the mixture into the loaf case, then arrange the sliced
>> hard boiled eggs along the middle, from one end to the other,. Cover
>> with the remaining mixture pressing well down.
>>
>> 8. Cover the loaf with its lid, then wrap it in heavy duty foil and
>> bake it in the centre of the oven for 1 hour.
>>
>> 9. Remove the loaf from the oven and let it cool in the foil.
>> Refrigerate (overnight, it wished) and cut into thick slices to serve.
>>
>>
>
> Thanks for that, it's not the one but I'll keep it for making another
> time.
>
> Jen
>>
>>Jen, have you considered using mince only, instead of the other meats? -
>>just make sure that you whatever you decide to do, mix with the beaten
>>egg to hold it together. Add onion, a bit of bacon, veg of your choice
>>(not starchy potato) peas,beans, herbs, etc. - Whatever you chose, try and
>>make up the weight of the ingredients suggested for the quantity of meats.

P.S. if you do just use mince make sure that it is drained of all fat off
before you do the rest. Unfortunatly, bought mince can be very fatty. You
dont have to put the cooked eggs in - Just use your'e choice of meat & vegs
etc.

YOU CAN DO IT! USE YOUR IMAGINATION!

Thistledown
>>
>>
>
>

On Tue, 03 Jan 2006 11:23:27 GMT, "Jen" >
wrote:

>Could anyone tell me what the recipe is called, where you make up a filling
>with minced steak, and you stuff it into hollowed out bread and bake it. A
>recipe would be good too if anyone has it.

You're reminding me of the Two Fat Ladies Shooter's Sandwich. Is it
anything like this?:

http://www.recipezaar.com/130572

Tara

"Tara" > wrote in message
...
> On Tue, 03 Jan 2006 11:23:27 GMT, "Jen" >
> wrote:
>
>>Could anyone tell me what the recipe is called, where you make up a
>>filling
>>with minced steak, and you stuff it into hollowed out bread and bake it.
>>A
>>recipe would be good too if anyone has it.
>
> You're reminding me of the Two Fat Ladies Shooter's Sandwich. Is it
> anything like this?:
>
> http://www.recipezaar.com/130572
>
> Tara

It is similar to that, but it has minced steak in the middle, with other
stuff. And it's baked in the oven. Thanks

On Tue, 03 Jan 2006 11:23:27 GMT, "Jen" >
wrote:

>Could anyone tell me what the recipe is called, where you make up a filling
>with minced steak, and you stuff it into hollowed out bread and bake it. A
>recipe would be good too if anyone has it.
>
>Thanks
>Jen
>
I had something along those lines in Canada. It was a chilli type
concoction, served in a bread bowl. I can't remember what they called
it.

Kathy in NZ

"Jen" > wrote in
:

> Could anyone tell me what the recipe is called, where you make up a
> filling with minced steak, and you stuff it into hollowed out bread
> and bake it. A recipe would be good too if anyone has it.
>
> Thanks
> Jen

I don't know whether you'll find what you need, but if you Google for
"stuffed bread" you'll get lots of hits on similar-sounding things.

SallyW

"SallyW" > wrote in message
88.18...
> "Jen" > wrote in
> :
>
>> Could anyone tell me what the recipe is called, where you make up a
>> filling with minced steak, and you stuff it into hollowed out bread
>> and bake it. A recipe would be good too if anyone has it.
>>
>> Thanks
>> Jen
>
> I don't know whether you'll find what you need, but if you Google for
> "stuffed bread" you'll get lots of hits on similar-sounding things.
>
> SallyW


I tried that but couldn't find it, it brought up alot of stuffed crust
pizzas though.>

"Jen" > wrote in news:kKXuf.170095$V7.25013
@news-server.bigpond.net.au:

>
> "SallyW" > wrote in message
> 88.18...
>> "Jen" > wrote in
>> :
>>
>>> Could anyone tell me what the recipe is called, where you make up a
>>> filling with minced steak, and you stuff it into hollowed out bread
>>> and bake it. A recipe would be good too if anyone has it.
>>>
>>> Thanks
>>> Jen
>>
>> I don't know whether you'll find what you need, but if you Google for
>> "stuffed bread" you'll get lots of hits on similar-sounding things.
>>
>> SallyW
>
>
> I tried that but couldn't find it, it brought up alot of stuffed crust
> pizzas though.>
>
>
>

I just did it with -pizza added and got about 10,000 fewer results. Good
luck with your quest!

SallyW

"Jen" > wrote in message
...
> Could anyone tell me what the recipe is called, where you make up a
> filling with minced steak, and you stuff it into hollowed out bread and
> bake it. A recipe would be good too if anyone has it.
>
> Thanks
> Jen
>
Do you mean something like this?
Remember Roseann? She had that loose meat restaurant.
http://www.momsview.com/discus/messages/135/7142.html
--
Trish

~~The hand that rocks the cradle rules the world.~~

In article >, "~hunee~" > wrote:

> "Jen" > wrote in message
> ...
> > Could anyone tell me what the recipe is called, where you make up a
> > filling with minced steak, and you stuff it into hollowed out bread and
> > bake it. A recipe would be good too if anyone has it.
> >
> Do you mean something like this?
> Remember Roseann? She had that loose meat restaurant.
> http://www.momsview.com/discus/messages/135/7142.html

I've seen them called Sloppy Joes.

--
Chookie -- Sydney, Australia
(Replace "foulspambegone" with "optushome" to reply)

"In Melbourne there is plenty of vigour and eagerness, but there is
nothing worth being eager or vigorous about."
Francis Adams, The Australians, 1893.

"Jen" > wrote in message
...
> Could anyone tell me what the recipe is called, where you make up a
> filling with minced steak, and you stuff it into hollowed out bread and
> bake it. A recipe would be good too if anyone has it.
>
> Thanks
> Jen
>

I've made this once before but the recipe I used was not exactly this one.
From memory I got it in an old WW cookbook called Summertime or something
like that.
It didn't have a heck of a lot in it and I no longer have that one.

What I do remember about the one I made was that it used mince that was
already cooked (still hot) and you didn't re-bake anything - the loaf was
already done and the mince was done, you just assembled it.

Also, I remember that you had to flatten it down with something for a while
then tie it with string - flattening it helped the flavours permeate.

It wasn't as flash as the picture or the description and I only made it
once. It was Picnic Cob or something like that, not an Italian loaf and
that's why it was in the Summertime book.
HTH
Hoges in WA


This is from Women's Weekly
Italian Picnic Loaf
Loaf is best assembled a day ahead.
INGREDIENTS


1 medium round Italian loaf
1 tablespoon bottled Italian dressing
1 medium young eggplant, sliced
2 tablespoons olive oil
2 medium tomatoes, sliced
1 tablespoon shredded fresh basil
425g can artichoke hearts, drained, halved
1 tablespoon bottled Italian dressing, extra
125g mortadella, sliced
1 tablespoon sliced black olives
125g Jarlsberg cheese



METHOD


Cut a thick slice from top of loaf, scoop out centre crumbs, leaving a thick
wall. (Use crumbs for another purpose.) Brush inside of loaf with dressing.
Place eggplant on an oven tray, brush both sides with oil and grill until
tender, turning once, cool. Arrange eggplant in loaf, press down firmly, top
with tomato and sprinkle with basil. Cover with artichokes and dressing. Top
with mortadella, olives and cheese and press filling down firmly. Replace
top of loaf and tie loaf securely with white string.
Wrap loaf firmly in foil or plastic wrap, refrigerate overnight.

Serves 4 to 6.