Cajun Minced Roast

* or about 1 kg mixed ground spices in a small baking bowl and set aside. In a large saucepan, dissolve butter over medium heat. Add celery, onion, bell bell pepper, garlic, scallions, Tabasco, mixed herbs and Worcestershire sauce. Sauté, stirring, until very thick and sticky, about 5 min, scraping the bottom of the pot again and again to make sure nothing sticks.

Add tomato ketchup and cow’s milk, cook on stove for 2 more min, stirring occasionally.

Pull from stove and cool to room temperature.

Mix vegetable mixture, minced meat, eggs and breadcrumbs, arrange with wet hands from the quantity on a baking tray (grease beforehand) a 4 cm high loaf 10-150 mm wide and 20-300 mm long.

Bake at 160 degrees Celsius for 25 minutes, then increase the temperature to 200 degrees Celsius and bake for another 35 minutes.

Place on the table with a hot sauce as you like.

According to Paul Prudhomme’s “Louisiana Kitchen” Translated by Petra Hildebrandt Note: next time, be sure to add chipotle.

Our tip: as an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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