|
225 g/8 oz/2 cups peanuts, finely chopped
100 g/4 oz/2 cups wholemeal breadcrumbs
50 g/2 oz/0.5 cup rolled oats
1 onion, finely chopped
1 carrot, grated
5 ml/1 tsp chopped sage
Salt and freshly ground black pepper
10 ml/2 tsp yeast extract
10 ml/2 tsp hot water
250 ml/8 fl oz/1 cup milk
25 g/1 oz/0.25 cup Cheddar cheese, grated
400 g/14 oz/1 large can of tomatoes, chopped
1 garlic clove, crushed
2.5 ml/0.5 tsp dried mixed herbs
2.5 ml/0.5 tsp sugar
|
|
Method :
Mix together the peanuts, bread-crumbs, oats, onion, carrot and sage and
season to taste. Dissolve the yeast extract in the hot water, then stir
into the nut mixture and add enough of the milk to give a soft
consistency. Turn into a greased 900 g/2 lb loaf tin (pan), sprinkle with
the cheese and bake in a preheated oven at 190°C/375°F/gas mark 5 for 45
minutes. Put the tomatoes, garlic, herbs and sugar in a saucepan, bring to
the boil and simmer for 10 minutes. Serve hot with the peanut roast. |