non-meat loaf

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Keeba

non-meat loaf

I have made this lentil loaf from page 279 of Delia Smith's complete illustrated cookery course and it is absolutely delicious. However, I don't seem to be able to cut it into neat slices. It always seem to crumble and I have to spoon it on to the plate. Have you any suggestions for anything I can do to make it more likely to hold its shape?
Thank you

Keeba

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Lindsey, Food Editor

non-meat loaf

Hello Keeba,

Just a quick note to let you know that I am looking into this and will come back to you.

Many thanks

Lindsey

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Lindsey, Food Editor

For Keeba

Hello again Keeba,

I asked Delia about this and she said it has been far too long for her to remember but perhaps you could try weighting the terrine as it cools which might make it easier to cut.

Best wishes

Lindsey

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Star10

Recipe please !!!

I love this recipe and am away from home visiting friends and want to make this for them, but I cannot find it online anywhere and don't have my book with me. Is there any chance someone can post the recipe on here or tell me where I can see the recipe online. I would really appreciate it. Many thanks.
P.S. Be great if the complete cookery course was available on kindle then I could always have it with me when travelling.

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Lindsey, Food Editor

Delia's Non-Meat Loaf

Hello Star10,

Here you go….

110g dried split peas
175g green or brown lentils
570ml vegetable stock
50g butter
1 medium onion, chopped
1/2 green pepper, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
1 fat clove garlic, crushed
1/4 teaspoon cayenne
1/4 teaspoon ground mace
1 large egg, beaten
1 teaspoon fresh chopped herbs
2 tablespoons chopped parsley
salt and freshly ground black pepper

a 1lb loaf tin well greased

Start by bringing the stock to boiling point, stir in the split peas and simmer covered for about 5 minutes.

Then ad the lentils and continue to simmer, with a lid on, for a further 25 - 30 minutes until all the liquid has been absorbed and the lentils and peas are soft; then take off the heat.

Pre-heat the oven to 190C, gas mark 5.

Heat the butter in a large frying pan, add all the prepared vegetables and garlic and fry for 10 minutes or until golden. Now stir the vegetables into the lentil mixture together with the cayenne, mace, beaten egg, herbs and parsley, mix well then season to taste.

Spoon the mixture into the prepared tin, cover with foil and bake for 40 minutes.

You may want to put a weight on it at the end of the cooking time if you are going to serve it cold.

When it is cooked, slip a palette knife round the inside edge of the tin and turn out onto a warmed serving dish.

Serve hot with homemade tomato sauce or cold with pickles, chutney and salads.

Best wishes

Lindsey

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Star10

Thank you so much

Thank you so much Lindsay, I really appreciate you sending me the recipe. I'm going to make it tomorrow. Many thanks once again :)

 
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