Mango and nut ring
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| 1 | Onion; finely chopped | |
| 1 | Clove garlic; crushed | |
| 125 | grams | Mushrooms; chopped (4oz) |
| 150 | grams | Fresh wholemeal breadcrumbs; (5oz) |
| 1 | 100 gram pac shelled hazelnut kernels; chopped (3.53oz) | |
| 50 | grams | Flaked almonds; (2oz) |
| 2 | tablespoons | Freshly chopped parsley |
| 2 | Mangoes; peeled and chopped | |
| 1 | Egg; size 3 | |
| 2 | tablespoons | Lemon juice |
| Salt and freshly ground black pepper | ||
Directions
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 180øC/350øF/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.