Cheese Lentil Loaf
|Butter/Margarine||1 Ounce (25 Gram)|
|Lentils||12 Ounce, cooked until tender and drained (350 Gram)|
|Grated cheddar cheese||8 Ounce, 225 gram|
|Onion||2 Medium, peeled and minced|
|Mushrooms||2 Ounce, wiped, clean and thinly sliced (50 Gram)|
|Freshly ground black pepper||To Taste|
|Ground cloves||1⁄2 Teaspoon|
|Finely chopped parsley||1 Tablespoon|
|Stale breadcrumbs||3 Ounce (75 Gram)|
|Egg||1 , lightly beaten|
|Double cream||3 Tablespoon|
1 Grease a 0-5-kg (1-lb) loaf tin with 1 tablespoon of the butter and keep aside.
2 Preheat the oven to 350 degrees Fahrenheit (180 degrees C/ Gas Mark 4).
3 In a large mixing bowl, add the lentils, cheese, onions, mushrooms, salt, pepper, cloves and parsley.Mix well.
4 Add in the breadcrumbs, egg and cream.
5 Beat until the ingredients are mixed well.
6 Into the prepared tin, pour the mixture.
7 Cut the remaining butter or margarine into small pieces.
8 Dot the top of the loaf with butter pieces.
9 Bake for 45-50 minutes, or until the loaf is firm and a skewer inserted into the centre comes out clean.
10 Turn on to a warmed serving dish.
11 Serve hot garnished with parsley along with a spicy tomato sauce.