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Sorry for the delay folks but I have had visitors. Here are the recipes I promised.
Cashew and mushroom nut roast
1 tblspn oil
1 small onion finely chopped
2 cloves garlic crushed
8 oz fresh cashew nuts ground in a mill
4oz breadcrumbs
1 egg
3 medium parsnips cooked and mashed with a little butter
1 tspn fresh or half a tspn dried each thyme and rosemary
1 tspn yeast extract (marmite)
Quarter pint water or stock hot
Salt and pepper
1 oz butter
8 oz mushrooms chopped and fried
Heat the oil and fry the onions and garlic until soft
Mix together the breadcrumbs and ground cashew nuts thyme and rosemary
Beat the egg and add it with the parsnips to the breadcrumb mix
Add the cooked onion and garlic and mushrooms
Dissolve the marmite in the hot water and add it to the mix
Season well
Line a 2 lb loaf tin with grease proof paper and press the mixture in. Cover with foil and bake in the oven at 180C or gas 4 for an hour. Let it stand for 10 mins before trying to remove it from the tin. Serve hot with all the usual Christmas trimmings and Mushroom and Sherry sauce or cold with Salad.
Mushroom and sherry sauce
Melt 1oz butter in a saucepan
Add 8 oz mushrooms quarterd and 1 tblspn sherry
Cook covered for 2-3mins on a high heat uncover and continue to cook until the liquid evaporates and the mushrooms are well browned.
Reduce the heat and add 4 tspn flour cook for 5-6mins stirring constantly
Add 1pint of veg stock and stirr to prevent lumps
Season to taste
Liquidize until smooth and reheat.
A lot of faff but well worth it. Can I come for Christmas lunch??
Sweet pickled Onions
Peel the onions/shallots and put on a large plate and sprinkle well with salt.
Leave at least 12hours
Wipe off all the moisture
Pack in jars with a sprig of tarragon and a piece of red or green pepper and a teaspoon of whole mixed pickling spice to each jar.
Boil the vinegar with 6oz sugar to one and a quarter pints of vinegar
Pour into the jars and cover at once.
A jam skin under the metal lid will help to stop the lids rusting. Keep until at least Boxing Day before using. I will be round about 1ish for lunch!!
Cashew and mushroom nut roast
1 tblspn oil
1 small onion finely chopped
2 cloves garlic crushed
8 oz fresh cashew nuts ground in a mill
4oz breadcrumbs
1 egg
3 medium parsnips cooked and mashed with a little butter
1 tspn fresh or half a tspn dried each thyme and rosemary
1 tspn yeast extract (marmite)
Quarter pint water or stock hot
Salt and pepper
1 oz butter
8 oz mushrooms chopped and fried
Heat the oil and fry the onions and garlic until soft
Mix together the breadcrumbs and ground cashew nuts thyme and rosemary
Beat the egg and add it with the parsnips to the breadcrumb mix
Add the cooked onion and garlic and mushrooms
Dissolve the marmite in the hot water and add it to the mix
Season well
Line a 2 lb loaf tin with grease proof paper and press the mixture in. Cover with foil and bake in the oven at 180C or gas 4 for an hour. Let it stand for 10 mins before trying to remove it from the tin. Serve hot with all the usual Christmas trimmings and Mushroom and Sherry sauce or cold with Salad.
Mushroom and sherry sauce
Melt 1oz butter in a saucepan
Add 8 oz mushrooms quarterd and 1 tblspn sherry
Cook covered for 2-3mins on a high heat uncover and continue to cook until the liquid evaporates and the mushrooms are well browned.
Reduce the heat and add 4 tspn flour cook for 5-6mins stirring constantly
Add 1pint of veg stock and stirr to prevent lumps
Season to taste
Liquidize until smooth and reheat.
A lot of faff but well worth it. Can I come for Christmas lunch??
Sweet pickled Onions
Peel the onions/shallots and put on a large plate and sprinkle well with salt.
Leave at least 12hours
Wipe off all the moisture
Pack in jars with a sprig of tarragon and a piece of red or green pepper and a teaspoon of whole mixed pickling spice to each jar.
Boil the vinegar with 6oz sugar to one and a quarter pints of vinegar
Pour into the jars and cover at once.
A jam skin under the metal lid will help to stop the lids rusting. Keep until at least Boxing Day before using. I will be round about 1ish for lunch!!
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