Hazelnut and Carrot Bake
Â« lb carrots, finely grated
1 small onion, finely chopped
1clove garlic, crushed
2 oz chopped mushrooms
1 small red pepper, diced
1 tsp. dried rosemary
Â« tsp paprika
1 tsp mace
2oz olive oil
3 oz ground hazelnuts
2 oz wholemeal breadcrumbs
Â« tblsp soya flour
Â« tblsp cornflour
Â« tblsp lemon juice
Lightly steam the carrots in 1 pint water. Strain and keep the stock.
Saut‚ onions, garlic & mushroom in the oil until the onions are soft.
Add the red pepper, rosemary, mace and paprika and cook for a further 3-4 minutes.
Mash the carrots and mix them with the nuts, breadcrumbs and lemon juice.
Mix all the above ingredients together if necessary adding some carrot stock to get a moist but firm consistency.
Mix the corn flour and Soya flour to a thin paste with the some of the stock and mix well into the other ingredients.
Season with black pepper.
Grease a 1 lb loaf tin with oil and press in the mixture.
Cover the top with greaseproof paper and bake for 45 minutes in the centre of the oven 180C/350F/Gas Mark 4.
Allow to cool before turning out.