Nut Roast

[Guest guest]

Thanks Rick, I'm definitely going to try this!

Heather

 

There are two ways to live your life. One is as though nothing is a miracle.

The other is as though everything is a miracle.

--Albert Einstein

 

 

 

 

________________________________

riseard <r.a.v.cox

 

Sunday, October 26, 2008 3:51:20 PM

Nut Roast

 

 

1 medium onion, chopped

25g/ 1oz butter

1 large tomato, skinned and chopped

2 medium mushrooms, chopped

1 1/2 teaspoon plain flour

150ml/ 5 fl.oz veg. stock

1 1/2 yeast extract

1 teaspoon dried mixed herbs

50g/ 2oz ground almonds

100g/ 4oz cashew nuts, ground

100g/ 4 oz wholewheat breadcrumbs

1 egg

seasoning, if required

2-3 tablespoons dried breadcrumbs (for coating paper)

 

1. oven at 190C/375FGas Mark 5.

Grease 450g/ 1lb loaf tin and line base and sides with greaseproof

paper. Sprinkle paper with dried breadcrumbs.

2. Fry onion in butter for 10 mins till soft, then add tomato and

mushrooms and fry for 2-3 mins.

3. Stir in flour, cook for 1-2 mins, then add stock and stir till

thickened. Remove from heat and add rest of ingredients. Season, if

necessary.

4. Spoon mixture into tin, level top and cover with greased foil.

Bake for 45 mins, until firm in centre -- remove foil for last 15

mins.

5. Stand for 4-5 mins, invert onto serving dish. Decorate with

roasted cashew nuts.

 

PS I don't bother with the tomato, which may make it drier. To

compensate you could add a little more stock, but I serve it with a

white sauce with a touch of tarragon. I keep the herbs to more of a

sprinkle; not more than 1/2 teaspoon. For the yeast extract, I use

Marmite. I've never managed to get my bread crumbs to stick to the

greaseproof paper, so I don't bother with that.

 

At the end of the day, it's just experimenting to get a balanced

flavour you like.

 

Rick