Ingredients
For
the batter:
2oz porridge oats
¼ pt (150ml) water (cold)
½ oz (10g) bran
1oz plain flour
1 egg
1½ tbsp sugar
½ tbsp baking powder
1 tbsp oil
1 tbsp milk
1 tsp lemon juice
For
the filling:
5oz matured Cheddar cheese (grated)
1 small tin kidney beans
1 medium onion (chopped)
1 clove garlic (crushed)
1 small green pepper (chopped)
salt and freshly milled black pepper
1½ tbsp oil
2 good pinches cayenne pepper
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Pre-heat
the oven to gas mark 4 / 350oF / 180oC and grease a 2 pint souffle
or baking dish.
Soak
the oats in the water in a mixing bowl for about 5 minutes
to soften. Then add all the other batter ingredients to the
oats and water and mix well.
Heat
the oil in a frying pan and soften both the onion and green
pepper in it for about 5 minutes, then add the garlic and
fry for another 5 minutes. Add the beans, the seasoning and
a couple of good pinches of cayenne pepper.
Pour
half the batter into the baking dish, sprinkle half of the
cheese over and then add the bean mixture, followed by the
rest of the cheese and the remainder of the batter. Bake for
30 to 40 minutes.
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