Recipe Archives->Vegetarian->Nut Roast 02

Nut Roast
serves 4-6

1 medium-sized onion 
1oz (25g) butter or margarine
8oz (225g) mixed nuts, ie peanuts, walnuts, cashews 
4oz (100g) wholemeal bread
1/2 pt (300ml) vegetable stock or water
2tsp (10ml) yeast extract
1tsp (5ml) mixed herbs
salt and pepper to taste

Chop onion and saute in the butter until transparent. Grind the
nuts and bread together in a liquidizer or coffee grinder until
quite fine. Heat the stock and yeast extract to boiling point, then
combine all the ingredients together and mix well - the mixture
should be fairly slack.

Turn into a greased shallow baking dish, level the surface, sprinkle
with a few breadcrumbs and bake in the oven at 180C (350F/Gas Mark
4) for 30 minutes, until golden brown. Garnish with fried onion
rings, if wished.

Variations:

Replace 1/2 the stock or water with red wine.

Put a layer of mushrooms in the baking dish.

Rissoles - Shape the mixture into 6 round cakes, coat with breadcrumbs
and fry until golden brown

Cottage pie - Add more liquid to give a loose mixture, spoon into
a dish and cover with mashed potato

Jacket eggs - Hard boil 4 free range eggs, leave to cool and shell.
Cover with nut loaf mixture then breadcrumbs, deep fry until golden
brown

Nut loaf with cheese and tomato layer - Follow the basic recipe
for nut roast, but only add 3-4 tbsp (45-60ml) of stock to give a
firm mixture.  Press half the mixture into a grease 1lb loaf tin.
Cover with 2 sliced tomatoes and 2oz (50g) grated cheese and top
with the remaining mixture.  Bake as for nut roast. Leave to cool
in the tin, then remove carefully.  Wrap in cling-wrap or greaseproof
paper and put in the refridgerator. Cut into slices.

Printable version: nut-roast02.txt.