Nut Loaf recipe Christie: THANK YOU!!!!!!!!!!!!!!!

[Guest guest]

Hi Christie,

That was really kind that you took time to post this for me so fast.

Thank you. I might need to use different nuts because I never seen

Brazil nuts except in the can of mixed nuts. I never heard a the

millet flakes. Can I use another kind? Does any member know about

them?

Thank you again, Paul

 

 

, " christie_0131 "

<christie0131@g...> wrote:

>

> Hi Paul

> This is the roast I made this year. I've made it a number of times

> and it has always been a success.

>

> Brazil & cashew nut roast with chestnut stuffing

>

> 3 oz (75g) butter or margarine

> 1 medium sized onion, finely chopped

> 1 garlic clove, crushed

> 5 sticks of celery, finely chopped

> 6oz (175g) brazil nuts, finely ground

> 6oz (175g) cashew nuts, toasted and finely ground

> 2oz (50g) millet flakes

> 2oz (50g) wholemeal breadcrumbs

> 4oz (100g) potato or parsnip, cooked and mashed

> 2 Tbsp chopped parsley

> 1 tsp dried sage

> Half tsp dried oregano

> Quarter tsp ground ginger

> Quarter tsp cayenne pepper

> Half tsp curry powder

> Rind and juice of half lemon

> 1 lightly beaten egg

> Vegetable stock or white wine to mix

> Salt and pepper to taste

> 8 oz chestnut puree

>

> Heat butter in a small saucepan and cook onion until transparent.

> Add garlic and celery and cook for a further minute. Remove from

> heat and put in a large bowl with the rest of the ingredients

except

> the chestnut puree. Mix well to give a firm consistency. Press half

> the mixture into a greaseproof paper-lined 2lb loaf tin, spread on

> the chestnut puree evenly over it and then top with the remaining

> mixture. Bake in the oven at 190C (375F/Gas Mark 5) for 45 minutes

> to an hour, until golden brown.

>

>

> Tomato and mushroom sauce

>

> 1 lb mushrooms, sliced

> 1 clove of garlic, minced

> 2 Tbsp butter

> 1 Tbsp olive oil

> 1 Tbsp tomato puree

> quarter cup of hot water

> 1 tsp chopped parsley

> 2 Tbsp dry red or white wine

>

> Saute garlic and mushrooms in butter and olive oil. Add hot water,

> tomato paste, parley and wine, season to taste and simmer until

> ready.

>

> , " paulvatoloco "

> <paulvatoloco> wrote:

> >

> >

> > Do you have a recipe for nut loaf? That sounds good to me.

> > Thanks, Paul

>

[Guest guest]

Hi Paul

This was quick to post because I had posted it to another group

before Christmas. I think that most any nuts would do - I have

substututed crushed mixed nuts in the past. I would think that oat

flakes might do instead of millet. You can also improvise with the

stuffing layer - I couldn't find chestnut puree one year and used a

layer of mushrooms and chopped walnuts instead which was lovely. Do

let us know how you get on.

Christie

 

, " paulvatoloco "

<paulvatoloco> wrote:

>

> Hi Christie,

> That was really kind that you took time to post this for me so

fast.

> Thank you. I might need to use different nuts because I never seen

> Brazil nuts except in the can of mixed nuts. I never heard a the

> millet flakes. Can I use another kind? Does any member know

about

> them?

> Thank you again, Paul

>

>