Millet and mushroom bake
Vegetarian suet pastry does work in the
microwave, but it should be eaten straight away rather than reheated as
the pastry tends to harden once it has cooled down.
INGREDIENTS
-
50g (2oz) millet
-
300ml (1/2 pint) boiling water
-
30ml (2 tbsp) sunflower oil
-
100g (4 oz) leeks, trimmed and diced
-
225g (8 oz) Jerusalem artichokes, diced
-
30ml (2 tbsp) chopped fresh parsley
-
10ml (2 tsp) chopped fresh rosemary
-
30ml (2 tbsp) whole wheat flour
-
150ml (1/4 pint) milk
-
Salt and black pepper
-
For the crust
-
225g (8 oz) self-raising whole wheat
flour
-
2.5ml (1/2 tsp) salt
-
50g (2 oz) solid vegetable fat
-
150ml (4 pint) milk
Method
-
Put the millet in a deep bowl and pours
over the boiling water. Cover and cook for 12 mins. (all
powers)stirring 2-3 times. Leave to stand for 4 mins then drain if
necessary.
-
2 Put the oil in a medium dish and cook
for 1 min. 600W (30 secs. 700W; 1 min. 500W). Add the leeks, stir well
then cook for 2 mins. 600W (1.5 mins. 700W; 2.5 mins. 500W), stirring
once.
-
Add the mushrooms, artichokes and herbs.
Stir well then cover and cook for 4 mins. 600W (3 mins. 700W; 5 mins.
500W), stirring once or twice.
-
Sprinkle over the flour, cook for 1 min.
600W (30 secs. 700W; 1 min. 500W), then pour over the milk and cook for
2 mins. (1.5 mins. 700W; 2.5 mins. 500W), stirring once or twice.
-
Mix in the cooked millet and season the
mixture well with salt and pepper.
-
To make the crust, mix the self-raising
flour with the salt and rub in the fat. Add the milk gradually and mix
to a soft dough.
-
Use two-thirds of the dough, rolled out
quite thinly, to line a 900ml (11/2 pint) basin. Spoon in the filling,
then cover with the remaining dough. Cover with greaseproof paper and a
plate, then cook for 9 mins. 600W (7.5 mins. 700W; 11 mins. 500W),
giving the basin a quarter turn every 2 mins. Leave to stand for 2-3
mins. Serve with a mushroom or onion sauce.
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