Recipe Review: Other than the small disaster seen above this was quite tasty. It's evenly mushroom-iness / nuttiness keeps it mild in taste. The sauce gives it a little something but I don't think there was enough so I'd make more next time.
Cooking time: > 1 hour Serves: 4 - 6
Preheat oven: 180°c / 350°f
For the roast
- 1 large brown onion, diced
- 2 cloves of garlic, crushed
- 300g mushrooms, finely chopped (we used a mix of button and swiss brown)
- 1 cup cashews
- 1 cup almonds
- ½ cup grated parmesan
- 2 eggs lightly beaten
- 2 tbsp fresh chives, chopped
For the Sauce
- ½ brown onion, finely diced
- 1 – 2 cloves of garlic (crushed or sliced, your preference)
- 1 cup tomato juice
- 1 tbsp tomato paste
- 1/3 cup water/stock
1. For the Roast – Sauté onion, garlic and mushrooms until soft.
2. Coarsely chop nuts in food processor.
3. Combine nuts, mushroom mixture, cheese, eggs, and chives in a bowl until well mixed.
4. Line loaf tin with parchment paper, press mixture into tin and bake for approximately 40 minutes until firm to the touch.
5. For the Sauce – lightly fry onion and garlic in water/stock. Add tomato paste and juice and simmer until thickened.
6. Serve sauce over sliced nut roast.
Oh when will I learn to trust my gut! "Line the baking tray Katharine!" (Did you notice the recipe doesn't even suggest greasing the tin - how could I be soooooo silly?)
I find the more complicated recipes in the Hopewood book to be poorly written, I don't think a neutral or lay person tested them (but I bought this book 4 – 5 years ago so I can't judge the current editions that might be available). I've tried to add in missing bits but apologies if it still seems disjointed.
As mentioned above I would make more sauce. Just be mindful when buying store bought tomato juice try to keep sugar per 100g to less than 7g.