Nut Roast
A
sixth of a cup/30g/1oz of margarine
2
sticks of celery, finely chopped
1
medium onion, finely chopped
1
and a half cups of hot water
1
teaspoon of yeast extract (marmite, vegemite
etc.)
3
cups/550g/16oz of ground nuts (cashews, almonds,
brazils - even peanuts do)
2
Tablespoons of flour
2
teaspoons of fresh herbs - winter savoury is
great (if using dried 1 teaspoon)
3
cups/160g/6oz of white bread crumbs
salt
and pepper to taste
Melt
the margarine (in a large pan for mixing) and
cook the celery and onion in it for a few
minutes. Mix the yeast extract into the hot water
(alternatively you could use any stock you like)
and add this to the onion and celery. Stir in the
flour, nuts, herbs, breadcrumbs and salt and
pepper and mix well. Allow to cool slightly while
you grease a loaf tin. Place the nut roast
mixture in the tin and press down well. Bake in
the oven for about 40 minutes at 180/360 then
turn out of the tin and slice. Nice served with
all the traditional trimmings.
Variations:-
you can substitute wine (red or white) or soya
milk for the water and yeast extract. A layer of
sliced mushrooms and garlic is nice. Fill with
sage and onion stuffing. You can use this mixture to stuff vegetables like peppers or large tomatoes for a different dish too.
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