Posted by: jacksterja | 6 May, 2008

Another Recipe

I know food month is over here at the Tea Party, but I was typing this recipe up last night for my sister, so it seemed a waste not to publish it here for the perusal of all. Even a cursory glance will reveal that this recipe is not one of my personal inventions – it has an ingredients list (with multiple measurement scales and everything!) and cooking instructions, as opposed to my rather haphazard recipe/storytelling style of describing how something is made.

I think the recipe book is called 100 Great Vegetarian Recipes. Or maybe 1000 as it’s a bit of a doorstop of a book. Anyway, it’s a relatively recent addition to my cookbook collection, but has already proved quite useful.

Petrina and I made this for Christmas lunch (pictures here, if you’re curious) – there were a couple of minor variations, plus one major one…I don’t own a loaf tin so we made individual loaves in a large size muffin tin. The leftovers also kept really well, and were an excellent breakfast option on the post-Christmas camping trip.

Anyway, that’s enough talking about the recipe. Here it actually is!

Mushroom & Mixed Nut Roast

 
30ml/2 tbsp sunflower oil, plus extra for greasing
45ml/3tbsp sunflower seeds
45ml/3tbsp sesame seeds
1 onion, roughly chopped
2 celery sticks, roughly chopped
1 green capsicum, seeded and chopped
225g/8oz/3 cups mixed chopped mushrooms
1 garlic clove, crushed
115g/4oz/2 cups fresh wholemeal breadcrumbs
115g/4oz/1 cup chopped mixed nuts
50g/2oz/1/3 cup sultanas
Small piece fresh root ginger, finely chopped
10ml/2 tsp coriander seeds, crushed
30ml/2 tbsp light soy sauce
1 egg, beaten
Salt & pepper
Celery & coriander leaves to garnish
Tomato sauce to serve

 

  1. Brush a 675g/1 ½ lb loaf tin with sunflower oil & line with greaseproof paper. Sprinkle sunflower & sesame seeds evenly over the base
  2. Preheat oven to 190 deg Celsius. Heat oil in a large frypan. Add onion, celery, capsicum, mushrooms & garlic & fry over low heat, stirring occasionally, for about 5 minutes, until onion has softened but not coloured. Remove pan from heat and set aside
  3. Mix breadcrumbs & nuts in large bowl. Tip in the contents of the frying pan, then stir in sultanas, ginger, coriander seeds, & soy sauce. Bind with egg and season to taste with salt & pepper.
  4. Press the mixture evenly onto prepared tin and bake for 45 minutes. Loosen sides of loaf with a knife, then leave to cool for 2-3 minutes. Turn out onto serving dish and garnish with celery and coriander leaves. Serve immediately with tomato sauce.
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