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Friday 26 November 2010

Veggie Christmas: Nut Loaf

I was a vegetarian for a lot of my late teens and early twenties. I was even a vegan for about a year (it was the lack of cheese that ultimately destroyed my willpower). I still don't really eat a lot of meat and I am very partial to a good nut roast.

This nut loaf is always a hit, even with my non-vegetarian friends. It is moist, nutty and deliciously filling. If you have a food processor then whip it out to help with the chopping and you can get this recipe made up in a matter of minutes! I prefer to leave some of the nuts quite roughly chopped for a nice crunchy texture but if you prefer a smoother texture then simply chop then more finely.

I like to serve my nut loaf with a mushroom sauce so have included the recipe for that too. If you like mushrooms give it a try, if not then don't worry the nut loaf is lovely and moist and flavoursome all by itself!

I can also verify that following some, *ahem*, research this morning that this nut loaf is still lovely and moist and tastes just as good the following day. The things I do for you guys!

Nut Loaf (serves 8 - 10)

You will need:
  • Large knob of butter
  • 1 small onion
  • 2 celery sticks
  • 2 cloves garlic
  • 285g mixed shelled nuts, roughly chopped (I used brazil nuts, almonds, cashew nuts, hazelnuts & walnuts)
  • 115g fresh breadcrumbs
  • 170g cooked and peeled chestnuts, roughly chopped
  • 115g mature cheddar, grated
  • 3 eggs, beaten
  • Lemon juice
  • Fresh parsley
  • Salt
  • Black pepper

Make it!

1. Preheat oven to 180C/350F/Gas Mark 6.

2. Melt butter and add finely chopped onion, celery and garlic. Cook over a low heat until soft and translucent. Set aside to cool.

3. Add all the remaining ingredients into a large bowl, seasoning with lemon juice, parsley, salt and black pepper to taste. Mix well until all the ingredients are combined.

4. Put the mixture into a greased 2lb loaf tin, place in oven and cook for 50 minutes.

5. Remove from oven and leave to cool slightly. Serve sliced and with mushroom sauce, see below, if you fancy it!

Mushroom Sauce

You will need:
  • Large knob of butter
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 225g mushrooms (use whatever you fancy - I used chestnut mushrooms)
  • 75ml dry white wine or sherry
  • 150ml creme fraiche
  • Fresh parsley
Make it!

1. Melt butter in pan and add finely chopped onion and garlic. Cook over a low heat until soft and translucent

2. Add roughly chopped mushrooms and cook for a minute or two.

3. Add wine/sherry and cook until the liquid is reduced by about fifty percent.

4. Add creme fraiche and cook until the sauce is combined and thickened

5. Add chopped fresh parsley and season with salt and black pepper to taste.

1 comment:

  1. Could you translate to us measuring....and could you substitute chestnuts....don't think Ican find cooked chestnuts or even chestnuts for that matter. My husband and daughter are vegetarians....and this sounds delish. Thank you.


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