Mushroom, Red Pepper and Paneer Loaf

Name: Mushroom, Red Pepper and Paneer Loaf
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: Serves 4–6
Ingredients: a sprig or two of fresh tarragon, chopped; 3 tbsp tomato purée/paste; 150g/5½oz/⅔ cup full-fat cream cheese; freshly ground black pepper; 1 tsp salt; 200g/7 oz paneer cheese; 150g/5½oz/2½ cups coarse breadcrumbs, made from stale Real Bread; 3 eggs; 500g/1lb 2oz mushrooms, diced or sliced; 3 tbsp vegetable oil or butter, plus extra for greasing; 2 onions, sliced; 2 red peppers, sliced

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
1 hr 50

Appears in

Slow Dough, Real Bread

By Chris J L Young

Published 2016

About

You can adapt this recipe to use ingredients you like, or have to hand. No tarragon? Use basil or chives. No paneer? Use halloumi (and reduce the salt). If you’ve got some bacon that needs using up, stir it in, or add a handful of seeds or chopped nuts for more texture.

Ingredients

3 tbsp vegetable oil or butter, plus extra for greasing
2 onions, sliced
2

Supper
Main course
Vegetarian
Leftovers

Method

Heat 2 tablespoons of the oil in a frying pan and fry the onions until translucent, stirring occasionally. Add the peppers and fry for a few minutes more until softened.
Meanwhile, put the breadcrumbs in a large mixing bowl with the paneer. Add the cooked onions and