Nutty Harvest Loaf

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Nutty Harvest Loaf

 

2tbsp butter plus extra for greasing

2 and 2/3 cups diced mealy potatoes

1 med onion chopped

2 garlic cloves, crushed

1 cup unsalted peanuts

1 and 1/3 cups fresh white bread crumbs

1 egg beaten

2 tbsp chopped fresh cilantro

2/3 cup vegetable bullion

1 cup sliced mushrooms

1 and 3/4 oz (50 g) sun dried tomatoes in oil, drained and sliced

salt and pepper to taste

 

 

Sauce

2/3 cup sour cream

2 tsp tomato paste

2 tbsp clear honey

2 tbsp chopped fresh cilantro

 

Grease 1lb loaf pan (450 g)

Boil potatoes for 10 mins until cooked through, drain well then mash and set

aside

 

Melt half of the butter in a skillet. Add the onion and garlic, cook gently for

2-3 mins

Finely chop the nuts or  process them in a food processor for 30 secs with the

bread crumbs

 

Mix the chopped nuts and bread crumbs into the potatoes with the egg, cilantro

and vegetable bullion.

Stir in the onion and garlic. Salt and pepper to taste and mix well.

 

Melt the remaining butter in the skillet. Add the sliced mushrooms and cook for

2-3 mins

 

Press half of the potato mixture into the base of the loaf pan. Spoon the

mushrooms on top and sprinkle

with the sun-dried tomatoes. Spoon the remaining mixture on top and smooth the

surface.

 

Cover with aluminum foil and bake in a pre-heated oven 350F/190C for one hour or

until firm to the touch.

 

Mix the sauce ingredients together. Cut the loaf into slices and serve with the

sauce.

 

This recipe is from Greatest Ever Potato Cookbook.  I made some alterations. I

used vegetable broth, not bullion.  I used much more more garlic and cilantro

than the recipe called for and I also added some cayenne pepper.  I also did not

care too much for the sauce, it was too sweet for me, but I really liked the

loaf and will experiment with other sauces in the future.