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Post by Silly Yak on Feb 28, 2011 9:29:28 GMT
Nut Roast
Ingredients
100g/4oz gluten free bread for bread crumbs 250g/9oz mixed nuts 25g/1oz butter 1 onion, chopped 2 cloves garlic, chopped 2tbsp each fresh chopped herbs (flat leaf parsley, thyme, coriander and tarragon) seasoning 2tsp yeast extract dissolved in 250ml/8fl oz boiling water Optional: 2 tomatoes sliced and 50g/2oz emmenthal or gruyere (or a vegetarian alternative cheese)
Method
1. Preheat oven to 180C/350F/gas 4. 2. Place the bread in a blender and mix to coarse crumbs. Throw in the nuts and pulse until crumbs are fine and nuts still have a little texture. Pour into a bowl and set aside. 2. Melt butter, add chopped onion and garlic and sweat to soften. 3. Add herbs, onions, salt and pepper to crumb mixture. Then pour on liquid and mix. 4. Line a small 450g/1lb loaf tin with baking paper. Put in half the mixture. Slice tomato and cheese and layer. Put on remaining mixture, level with a spoon and bake in oven for 25-30 minutes or until brown on top and set. (If not using cheese and tomato, just put all the mixture in the tin). 5. Leave to stand for a few minutes before turning out onto a serving dish. Slice
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