This is not a dish you often find on the menu card of restaurants in Germany or in other countries. It was known in Germany just after the war as “the poor man’s Sunday roast” – then later it ended up on many of Buffet tables at parties as part of “the spread”, only to fade over the following years slightly into the background – but never ever disappeared completely.
This happened in our house, too – up to now!
My mother used to make “Falscher Hase” (Imitation Hare) when I was little, but I never got the original recipe from her, I had to make it up from memory.
Then, when in my ‘previous life’ we lived in Trinidad + Tobago/W.I. and I had to really learn to cook good food fit for entertaining in our own Residence, it was the wife of the then American Ambassador, herself a superb cook, who taught me to make her kind of meat loaf, which I then adapted to our own personal taste.
I started, originally just as an experiment, a monthly get-together for some of us wives of Ambassadors (and/or their No 2!) and High Commissioners where we only served a typical dish of our home country – a family dish! really – and not something we would serve our official guests. To my surprise, it became a huge huge success. And every time our own British High Commissioner and his wife had to give a big buffet reception, (it was their custom to get each of the wives of our own Mission to contribute a special dish to their buffet table) I was asked (or shall I say correctly “ordered”) to make at least half a dozen of my meat loafs, of which nearly always 2 wandered into their own personal deep freezer for future use. As it turned out that the ones with plenty of garlic and hotness were the High Commissioners personal favourites – a nice compliment, really.
But, over the following years, I somehow stopped making this dish. Did we grow tired of the taste, or what. I really do not know.
And then, only the other day, my friend Heidi in Berlin mentioned “Falscher Hase” in her email and I developed this near urge to seek out my old recipe and make one for JS; so off we went shopping (again!) for the items needed and not readily available in our kitchen at that time and so, here is the result of my first “Falscher Hase” in Kerala.
I like to point out again; as always I give the details for the dish we actually have on our own table – cooked to our own personal taste. Feel free therefore to adjust any measurements and ingredients to your liking.
For this dish there are most likely as many recipes as there are families. It is an ideal dish for which to use your imagination in regards of ingredients, spices, herbs, etc. etc. Feel free to experiment – I do; quite often.
Oh – and one more thing I have to mention – we never used a hardboiled egg inside the meat, but served halved hard boiled eggs on the side at buffets, for those guests who loved their eggs.
For the Pyrex dish in the photograph I used:
750 g Mincemeat (I could only get Buffalo that day)
2 slices of stale bread, soaked in broth (from a Knorr cube) and squeezed out
1 leek (white only, very finely cut into rings)
10 garlic cloves (finely chopped)
10 green olives, chopped
3 Tbsp good tomato ketchup
2.5 tsp of Mustard (readymade)
1.5 Tbsp of Lingham’s Hot Chilli Sauce (optional)
Fair amount of chopped parsley
Fair amount of chopped chives
Pepper and ‘black salt’
1.2 Tbsp Paprika powder
1 whole egg
½ cup of stock cube broth
Make broth, soak the bread, squeeze out and keep aside.
Pre-heat your oven to 200 C.
Add all the above ingredients into a large bowl, mix well, taste and maybe adjust your spices.
If you are using a dish, like I did, for baking, make sure it’s very well-oiled or buttered (this is my preferred method)
Or, if you like, take a baking sheet, line with paper and add your mixture, shaped as a loaf, on top.
Bake in pre-heated oven for app. 1 hour. After 30 mins just add a little bit of your broth to the dish (to keep it moist).
After 1 hour check to see if it’s cooked. Switch off heat and leave inside the oven for a little while longer in order for the meat to settle.
That’s it – serve with either smooth mashed potatoes or boiled potatoes, Carrots, Peas, Cauliflower, Beans. But most importantly – ENJOY!
Thank you so much for a warm Sunday smile! Altho’ Estonian-born I grew up in a German-speaking home and can assure you we had ‘Falscher Hase’ and just under that name on probably a weekly basis 🙂 ! Mom still called it that here in Australia!!. It was soft and yummy and I loved it with the sour cream sauce on top!! Now my next one shall be copied directly from you, promise!! Up in the Baltics it was always 1/3 each of beef, veal and pork mince, fried onion instead of leek and definitely no garlic, chilli or olives: that will be fun!! Also we never put it into a dish to bake but made one or two beautifully oval-shaped loaves to crisp slightly like a loaf of bread . . . vive la difference . . .
Good morning Eha, – first of all I have 2 points I like to ask you: I can not get through to your own site, and do you have an email/fb id for me, so that I do not have to talk with you on this very official site. Thanks!!!
Now to my recipe above: I forgot to mention that the garlic cloves here are very very small, nothing like in Europe etc! – so use your own judgement how much garlic you are going to use in your loaf.
Next, you are right, my Mom too used to take 1/3 of each mince – and no olives, Lingham’s of course. (She would not have liked those 🙂 ).
Yes, I know nearly everybody “shapes” on a “Blech”, but I am used to the dish now since T & T, where I did not have a sheet for the first half of our tour. One came later with me in my luggage when returning from a couple of weeks in London. Also I find it convenient when adding some of the broth – and despite not having used bacon strips to cover the loaf, it turned out, to use your own words “….soft and yummy….”. Good luck, my friend 🙂 🙂 🙂
Simple answer !!! You cannot ‘get thru’ because I do not have a blog 🙂 ! Am still working and studying and, and, and . . . and living almost semi-rurally it simply would not work – so am a cuckoo in everyone’s nest! . . . . not that a lot of people do not know it but perhaps delete after you have taken it down . . . I could not find yours up above to send privately . . . all the best 🙂 !!! Am ‘off’ until about midday our time tomorrow . . .
thanks Eha, will be talking with you soonest via email. Hope you had a nice relaxing break. Take care.
really good recipe!
gracias. Un poco como albóndigas realmente
Falscher Hase brings back so many memories, I love your version. I always soak the bread in milk. Take care!