[recipe repost] Alison's Celebration Nut Roast with Lemon & Garlic Stuffing

[Guest guest]

I saw this in our files, but didn't have a clue as to how to convert it to

US measurements and since it is all in g/ml/kilo and C and such too much

trouble to go about converting. Is there an easy way to do that because it

does sound good.Americans are so ignorant of these things. LOL At least

there the yeast extract and nutmeg is in a language I know. Anyone able to

help?

linda

 

" ~ PT ~ " <patchouli_troll

 

Alison's Celebration Nut Roast with Lemon & Garlic Stuffing

- from the Cruelty Free Shop Mailout http://www.crueltyfreeshop.com.au

 

100g wholemeal breadcrumbs

225g finely ground nuts (eg. Hazels, brazils, almonds)

1 large onion, chopped

knob of margarine

1 heaped tablespoon of flour

150ml soy milk

150ml stock

1 teaspoon yeast extract or miso

1 teaspoon nutmeg

black pepper

 

Stuffing:

75g wholemeal breadcrumbs

50g melted margarine

½ small onion, grated

1 clove garlic, crushed

2 tablespoons fresh chopped parsley

rind of 1 lemon, finely grated

 

Set oven to 190 degrees Celsius. Grease and line a 1 kilo

loaf tin with a strip of greaseproof paper long enough to overhang at

either end. Grease the paper well.

 

Make the nutmeat first...

 

Fry the onion in margarine until soft. Add the flour, stir and cook

for 1 minute. Remove from heat and gradually add the milk and stock,

stirring

continuously to avoid lumps. Return to the heat and bring to the boil,

stirring

continuously until the sauce has thickened. Add the yeast extra/miso,

nutmeg

and pepper and stir well. Add the nuts and breadcrumbs to the onion sauce

and mix thoroughly to form a stiff but moist nutmeat.

 

Make stuffing...

 

Combine all the stuffing ingredients and mix well. Put half the nutmeat

into

the prepared tin and press down firmly. Pile the stuffing on top and press

down. Put the remaining nutmeat on the stuffing and smooth the top. Bake

for

1 hour until brown and firm. Cool slightly in tin. Run a knife around the

roast

then invert on to a serving plate. Remove the greaseproof paper and garnish

with parsley and lemon wedges.

 

Serve with traditional vegetables and mushroom sauce. Can be frozen

cooked or uncooked, thaw before baking.

[Guest guest]

You could quite easily convert it to ounces and fluid oz but if you

want it in cups you have the reverse problem that I have with all

your recipes which is that you are measuring by volume whilst we

measure by weight. There are conversion sites online - I only have

them from cups to grams/oz not the other way round but you should be

able to find conversion charts online that would translate from

grams to cups - you need to do that for each individual item as some

weigh heavier than others per cupful, IYSWIM.

Christie

 

, " linda " <lindai81

wrote:

>

> I saw this in our files, but didn't have a clue as to how to

convert it to

> US measurements and since it is all in g/ml/kilo and C and such

too much

> trouble to go about converting. Is there an easy way to do that

because it

> does sound good.Americans are so ignorant of these things. LOL At

least

> there the yeast extract and nutmeg is in a language I know. Anyone

able to

> help?

> linda

>

[Guest guest]

OMGoddess! Google one for your bad self, girl! *lol*

Just kidding... i will find you a quick conversion chart

while you go read 'The Ugly American', okay.

 

::::goes to google.com::::

 

Go here:

http://www.gourmetsleuth.com/conversions.htm

Then click on the 'Cooking Conversions' and a

handy-dandy calculator comes up; very cool.

 

Here is another one:

http://www.consumerchef.com/conversion_chart.html

 

~ pt ~

 

Those who wish to sing always find a song.

~ Swedish proverb

 

, " linda " <lindai81 wrote:

>

> I saw this in our files, but didn't have a clue as to how to convert it to

> US measurements and since it is all in g/ml/kilo and C and such too much

> trouble to go about converting. Is there an easy way to do that because it

> does sound good.Americans are so ignorant of these things. LOL At least

> there the yeast extract and nutmeg is in a language I know. Anyone able to

> help?

> linda

>

> " ~ PT ~ " <patchouli_troll

>

> Alison's Celebration Nut Roast with Lemon & Garlic Stuffing

> - from the Cruelty Free Shop Mailout http://www.crueltyfreeshop.com.au

>

> 100g wholemeal breadcrumbs

> 225g finely ground nuts (eg. Hazels, brazils, almonds)

> 1 large onion, chopped

> knob of margarine

> 1 heaped tablespoon of flour

> 150ml soy milk

> 150ml stock

> 1 teaspoon yeast extract or miso

> 1 teaspoon nutmeg

> black pepper

>

> Stuffing:

> 75g wholemeal breadcrumbs

> 50g melted margarine

> ½ small onion, grated

> 1 clove garlic, crushed

> 2 tablespoons fresh chopped parsley

> rind of 1 lemon, finely grated

>

> Set oven to 190 degrees Celsius. Grease and line a 1 kilo

> loaf tin with a strip of greaseproof paper long enough to overhang at

> either end. Grease the paper well.

>

> Make the nutmeat first...

>

> Fry the onion in margarine until soft. Add the flour, stir and cook

> for 1 minute. Remove from heat and gradually add the milk and stock,

> stirring

> continuously to avoid lumps. Return to the heat and bring to the boil,

> stirring

> continuously until the sauce has thickened. Add the yeast extra/miso,

> nutmeg

> and pepper and stir well. Add the nuts and breadcrumbs to the onion sauce

> and mix thoroughly to form a stiff but moist nutmeat.

>

> Make stuffing...

>

> Combine all the stuffing ingredients and mix well. Put half the nutmeat

> into

> the prepared tin and press down firmly. Pile the stuffing on top and press

> down. Put the remaining nutmeat on the stuffing and smooth the top. Bake

> for

> 1 hour until brown and firm. Cool slightly in tin. Run a knife around the

> roast

> then invert on to a serving plate. Remove the greaseproof paper and garnish

> with parsley and lemon wedges.

>

> Serve with traditional vegetables and mushroom sauce. Can be frozen

> cooked or uncooked, thaw before baking.

>