Guest guest Posted October 26, 2008 Report Share Posted October 26, 2008 1 medium onion, chopped 25g/ 1oz butter 1 large tomato, skinned and chopped 2 medium mushrooms, chopped 1 1/2 teaspoon plain flour 150ml/ 5 fl.oz veg. stock 1 1/2 yeast extract 1 teaspoon dried mixed herbs 50g/ 2oz ground almonds 100g/ 4oz cashew nuts, ground 100g/ 4 oz wholewheat breadcrumbs 1 egg seasoning, if required 2-3 tablespoons dried breadcrumbs (for coating paper) 1. oven at 190C/375FGas Mark 5. Grease 450g/ 1lb loaf tin and line base and sides with greaseproof paper. Sprinkle paper with dried breadcrumbs. 2. Fry onion in butter for 10 mins till soft, then add tomato and mushrooms and fry for 2-3 mins. 3. Stir in flour, cook for 1-2 mins, then add stock and stir till thickened. Remove from heat and add rest of ingredients. Season, if necessary. 4. Spoon mixture into tin, level top and cover with greased foil. Bake for 45 mins, until firm in centre -- remove foil for last 15 mins. 5. Stand for 4-5 mins, invert onto serving dish. Decorate with roasted cashew nuts. PS I don't bother with the tomato, which may make it drier. To compensate you could add a little more stock, but I serve it with a white sauce with a touch of tarragon. I keep the herbs to more of a sprinkle; not more than 1/2 teaspoon. For the yeast extract, I use Marmite. I've never managed to get my bread crumbs to stick to the greaseproof paper, so I don't bother with that. At the end of the day, it's just experimenting to get a balanced flavour you like. Rick Quote Link to comment Share on other sites More sharing options...
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