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28th Dec 2005, 22:38
At Mike Tilley's request, here is the recipe for Mrs H's delicious nut roast, from a very old 'Cranks' cook book :D
Basic recipe
1 Medium-sized onion
1oz (25g) butter or margarine
8oz (225g0 Mixed nuts ie peanuts, walnuts, cashews, etc
4oz (100g) wholemeal bread
1/2 pint (300ml) vegetable stock or water
2 tsp (10 ml) yeast extract
1 tsp (5ml) mixed herbs
Salt and pepper to taste
Chop the onion and saute in the butter until transparent. Grind the nuts and bread together in a liquidizer goblet, 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/Mark4) for 30 minutes, until golden brown. Garnish with fried onion rings, if wished.
Variation: Nut loaf with cheese and tomato layer [this is what Mrs H does for Xmas Day :D ] Follow the basic recipe for nut roast, but add only 3-4 tbsp (45-60 ml) of stock to give a firm mixture. Press half the mixture into a greased 1lb (450g) loaf tin. Cover with 2 sliced tomatoes and 2 oz (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 clingfilm or greaseproof paper and put in the refrigerator. Cut into slices [we don't do this, we have it boiling hot ... yummie :D ]
Basic recipe
1 Medium-sized onion
1oz (25g) butter or margarine
8oz (225g0 Mixed nuts ie peanuts, walnuts, cashews, etc
4oz (100g) wholemeal bread
1/2 pint (300ml) vegetable stock or water
2 tsp (10 ml) yeast extract
1 tsp (5ml) mixed herbs
Salt and pepper to taste
Chop the onion and saute in the butter until transparent. Grind the nuts and bread together in a liquidizer goblet, 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/Mark4) for 30 minutes, until golden brown. Garnish with fried onion rings, if wished.
Variation: Nut loaf with cheese and tomato layer [this is what Mrs H does for Xmas Day :D ] Follow the basic recipe for nut roast, but add only 3-4 tbsp (45-60 ml) of stock to give a firm mixture. Press half the mixture into a greased 1lb (450g) loaf tin. Cover with 2 sliced tomatoes and 2 oz (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 clingfilm or greaseproof paper and put in the refrigerator. Cut into slices [we don't do this, we have it boiling hot ... yummie :D ]