A mushroom loaf studded with attractive green and orange vegetables. Best served cold. Wonderful with boiled new potatoes.
Serves 4 - 6
Preparation Time: 20 minutes
Cooking Time: 1 1/2 hours
Herbs and Spices Required:
1/4 tsp Mild Curry Powder
1 tsp Tarragon
9 oz / 250 g mushrooms
3 carrots, peeled and cut into matchsticks
4 oz / 110 g french beans cut in half
2 oz / 50 g butter
1 onion, finely chopped
8 oz / 225 g cottage cheese
1 tsp french mustard
1 clove garlic, crushed
juice of 1/2 lemon
7 fl oz / 200 ml olive oil
salt and pepper seasoning
Herbs and Spices as listed above
Preheat oven to 180C/350F/gas mark 4
Grease 2lb loaf tin and line base with greaseproof paper. Grease the paper.
Bring a pan of water to the boil, and cook the carrots and beans until tender. Drain.
Melt the butter in a frying pan over a medium heat and fry onion until soft. Chop most of the mushrooms finely (reserve 3 or 4 for decoration). Add to the onions and cook for about 5 minutes before putting in a food processor. Blend together then add the cheese, eggs, tarragon, curry and some seasoning. Blend together.
Pour 1/3rd of the mixture into the greased and lined tin. Arrange the beans on top in rows. Add a further 1/3rd of the mushroom mixture, then arrange the carrots on top of that. Spoon the remaining mushroom mix on top.
Cover with foil, but don't seal too tightly, and stand the tin in a roasting dish. Pour in enough boiling water to come 1/2-way up the side of the loaf tin. Bake in the oven for 1 1/2 hours, or until the mushroom loaf feels set in the center (use a skewer).
When cooked, remove the tin from the water and cool completely in a refrigerator.
When ready to serve shake all the dressing ingredients together. Turn the mushroom loaf onto a plate and decorate the top with the remaining mushrooms sliced. Serve in slices with dressing spooned over.