When I was an impressionable teenager I became a vegetarian after watching a tv programme about factory farming. Fourteen years later, I was a backpacking vegetarian who was very hungry after travelling in Central America. Walking past a bakery in New Zealand, I spotted a delicious looking bun in the window. I asked at the counter if that was bacon on the top of the bun. 'Yes' they said. 'I'll have one' I said. And so ended my strictly vegetarian years! New Zealand turned me!
I did hang on to some of my vegetarian cookbooks though and Vegetarian Kitchen by Sarah Brown is still a firm favourite. Her cheese and lentil loaf recipe is fabulous. Easy to put together, very tasty and can be eaten hot or cold. It's a good way to use up any old ends of cheese lurking in the fridge. I usually eat it with a green salad and sliced tomatoes, sprinkled with salt and pepper to draw out their flavour. Perhaps new potatoes too. It's also good in a sandwich next day.
Cheese and Lentil Loaf
175g red lentils
350ml water
110g cheddar cheese, grated
1 onion, finely chopped
tsp dried parsley
½ tsp cayenne pepper
little lemon juice
1 large egg
3 tbsp single cream or milk
Preheat oven to gas mark 5, 375ºF, 190ºC
Rinse lentils then cook in a tightly covered pan with the water for 10-15 minutes. Check after 10 minutes to see if more water is needed. The mixture should cook to a stiff puree.
Remove from the heat and add the cheese, onion, parsley, cayenne pepper and lemon juice. Season with salt and pepper to taste.
In a separate bowl, lightly beat the egg, stir in the cream or milk and then pour the mixture over the lentils.
Grease a 1lb loaf tin, press in the lentil mixture and bake for 45 - 50 minutes until the top is golden brown and the mixture is firm to the touch.
Leave to cook for ten minutes in the tin before turning out.
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