Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, sig's mackerel oat slices. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Sig's Mackerel Oat Slices is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Sig's Mackerel Oat Slices is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook sig's mackerel oat slices using 14 ingredients and 3 steps. Here is how you can achieve it.
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The ingredients needed to make Sig's Mackerel Oat Slices:
- Prepare 2 small shallots,very finely chopped
- Prepare 2 overripe tomatoes,very finely cubed
- Make ready 150 gr canned black beans, rinsed until water is clear
- Make ready 2 clove garlic crushed
- Make ready 1 small leek or a small bunch spring onion, finely chopped
- Make ready 350 ml vegetable, chicken or beef stock
- Make ready 1 tablespoon butter (margerine)
- Get 250 gr rolled oats (porridge oats)
- Make ready 2 eggs
- Make ready 2-3 fillets smoked peppered mackerel, optional
- Prepare If vegan use smoked substitute that can be broken down
- Take 1 handful mixed chopped nuts and seeds (sunflower etc)
- Make ready 4 slices lemon
- Make ready 2-4 slices tomatoes
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Instructions to make Sig's Mackerel Oat Slices:
- Preheat oven to 180 C. Chop up the leek, tomatoes, shallotts and garlic very finely. Rinse the black beans under cold water, drain well, mix with the earlier chopped items. Add 2 large eggs, mix well.
- Add the oats, the stock (or water and stock mix). Stir well set aside for 10 minutes. Flake the seasoned mackerel fillets and mix into the oat mixture.
- Line a baking dish round or square with baking paper, sprinkke with chopped nuts and seeds of liking, add the mixture. Bake until set and golden brown. Cool down, cut into slices. Serve with tomatoes and lemons.
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