Ichatefreda

Name: Ichatefreda
Ingredients: 100 g onions, peeled & finely chopped; 15 ml sunflower oil; 50 g carrots, very finely chopped; 35 g mushrooms, finely chopped; 50 g red lentils; 600 ml vegetable stock; 25 g mashed tinned red kidney beans; 35 g ground peanuts; 25 g ground hazelnuts; 30 ml shoyu (soy sauce); 15 ml lemon juice; 7 12 ml dried thyme; 5 ml dried rosemary; 1 pinch cayenne pepper; 7 12 ml mixed spice; 200 g fine oatmeal; fresh ground black pepper

17 ingredients

8 steps

Ingredients

100 g onions, peeled & finely chopped
15 ml sunflower oil
50 g carrots, very finely chopped
35 g mushrooms, finely chopped
50 g red lentils
600 ml vegetable stock
25 g mashed tinned red kidney beans
35 g ground peanuts
25 g ground hazelnuts
30 ml shoyu (soy sauce)
15 ml lemon juice
7 12 ml dried thyme
5 ml dried rosemary
1 pinch cayenne pepper
7 12 ml mixed spice
200 g fine oatmeal
fresh ground black pepper

Directions

1

Preheat the oven to 190C, 375F or Gas Mark 5.
2

Saute the onion in the oil for 5 minutes, then add the carrot and mushrooms and cook for a further 5 minutes.
3

Now add the lentils and three quarters of the stock.
4

Blend the mashed red kidney beans in the remaining stock, add these to the pan with the nuts, shoyu, lemon juice and seasonings.
5

Cook everything, well mixed together, for a further 10 to 15 minutes.
6

Then add the oatmeal, reduce the heat and simmer gently for 15 to 20 minutes, adding a little extra liquid if necessary.
7

Turn the mixture into a lightly oiled 1lb loaf tin and bake for 30 minutes.
8

Serve with mashed neeps and tatties.