Friday, December 26, 2008

Nut roast

This is quite a simple standard vegetarian dish. It is not an exact science. I don't use a recipe for this- I just make it up as I go along, but here I will attempt to represent what i made for Xmas day dinner as my contribution to a huge feast including many roasted vegetables, sauces and gravy.
This version is Vegan.

I bought whole nuts for this, which I was going to chop/ blend, but I thought they had been eaten by the children and managed with only ground and flaked ones. Chopped mixed nuts are fine, but I prefer hazels or almonds.

Ingredients:
Nuts: 200g ground hazlenuts
100g flaked Almonds
(or ground almonds and chopped hazlenuts or... basically 12oz nuts)
1 cup oats
1 slice bread, crumbed (if not stale, lightly toast, leave to cool, then grate)
I onion, finely chopped
2 sticks celery finely chopped
6 mushrooms finely chopped
1 carrot, grated
sunflower oil
Juice and grated rind of 1 lemon
herbs- mixed, or pref, fresh, eg, thyme, small amounts of sage, rosemary
1/2 pint stock made with:
water
Soy sauce- 2-3 dessert spoons
Boillion/stock cube
yeast extract (Marmite)
Seeds for topping- eg sesame, sunflower, pumpkin
optional- cranberries for decoration

In large pan fry onions, celery and mushrooms in oil for about 5 minutes.
Turn off heat and add all other ingredients, the stock last, making sure the mixture is moist and sticky but not runny.
Press into a baking tin or loaf tin
Top with generous amount of seeds
Bake in moderate oven for about an hour to 1 1/2 hours, till firm and seeds start to brown. If in loaf tin, it may need longer and covering with foil so top doesnt burn.

Urm... that's it, i think... never written it down before...
I like it with roast potatoes and parsnips and gravy and cranberry sauce. You can eat it cold in sandwiches if there is any left over.
Quantities- the feast was for 12 but I need to make this much to fill the heart-shaped tin! And it keeps for days.

Just adapted this for someone who doesn't eat nuts- using red lentils...

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