Luncheon loaf
Method
- Preheat oven to 190°C fan forced (210°C normal).
- Lightly oil a large, heavy-bottomed non-stick pan and gently saute the capsicum, zucchini, onion and bacon until tender and lightly browned, stirring now and again.
- Sift the flour, bicarb and baking powder into a bowl, and add the cayenne.
- In another bowl, beat the egg with the buttermilk.
- Then transfer the sautéed mixture into a large bowl and mix with the corn, parsley, basil, seasonings and the flour and egg mixture using a wooden spoon, adding a little more buttermilk if needed.
- Lightly oil a gratin (or any ovenproof) dish and spoon in the vegie and bacon mixture. Top with a layer of grated tasty cheese and a little parmesan. Cook in the oven for about 35 mins until a skewer comes out clean.
- Allow the loaf to slightly cool on a wire rack, before slicing and serving with a good dollop of tomato sauce and a simple green salad on the side.
Ingredients
- olive oil spray
- 1 red capsicum, cored, seeded & finely diced
- 1 yellow capsicum, cored, seeded & finely diced
- 1 medium zucchini, finely diced
- 1 large onion, finely diced
- 3 rindless bacon rashers, trimmed of all fat & finely diced (optional)
- 2 cups plain flour
- 1 tbsp bicarb of soda
- 1 tbsp baking powder
- a pinch of cayenne
- 1 egg
- ¾ cup low fat buttermilk
- 6 corn cobs, kernels removed
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil
- sea salt & freshly ground pepper
- grated low fat tasty cheese
- freshly grated parmesan
- fresh tomato sauce or chutney
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.