| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Sainsbury2, Sainsbury’s |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 1 |
|
Onion; finely chopped |
| 1 |
|
Clove garlic; crushed |
| 125 |
g |
Mushrooms; chopped (4oz) |
| 150 |
g |
Fresh wholemeal breadcrumbs; (5oz) |
| 1 |
|
100 gram pac shelled hazelnut kernels; chopped (3.53oz) |
| 50 |
g |
Flaked almonds; (2oz) |
| 2 |
tb |
Freshly chopped parsley |
| 2 |
|
Mangoes; peeled and chopped |
| 1 |
|
Egg; size 3 |
| 2 |
tb |
Lemon juice |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
1. Heat the oil in a pan and cook the onion and garlic for 4-5 minutes,
stirring occasionally.
2. Add the mushrooms and cook for a further 2-3 minutes.
3. Stir in the breadcrumbs, hazelnuts, almonds, parsley, mangoes, egg,
lemon juice and seasoning to taste. Mix well and spoon into a greased ring
mould.
4. Place in a preheated oven 180°C/350°F/Gas Mark 4 for 1 hour.
5. Cool slightly then carefully turn out onto a plate to cool completely.
Serve chilled with a mixed green salad.
Converted by MC_Buster.
NOTES : A delicious accompaniment for any barbecue or picnic or summer
meal. Or serve as a main course with a mixed green salad.
Converted by MM_Buster v2.0l.
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