Daily Cooks Challenge - recipes
Nut Loaf
The perfect way to prepare this classic veggie staple
RECIPE DETAILS
- Servings:6
- Prep time:10min
- Cook time:2hr 10min
- Dish type:Main Course
- Difficulty:Medium
- Cuisine:British
- Dietary Restrictions:
- Vegetarian
- Chef:Antony Worrall Thompson
- Programme:
- Daily Cooks Challenge
Ingredients
75g (2½ oz) brown rice
salt and black pepper
15g (½ oz) dried cepes
30g (1 oz) butter
2 carrots, grated
1 small onion, finely chopped
1 garlic clove, crushed
250g (8 oz) button mushrooms, chopped
1 tbsp rosemary, chopped
125g (4 oz) Brazil nuts, toasted and chopped
60g (2 oz) pine nuts, toasted
175g (6 oz) Cheddar, grated
1 egg, beaten
Sunflower oil for greasing
Rosemary sprigs to garnish
salt and black pepper
15g (½ oz) dried cepes
30g (1 oz) butter
2 carrots, grated
1 small onion, finely chopped
1 garlic clove, crushed
250g (8 oz) button mushrooms, chopped
1 tbsp rosemary, chopped
125g (4 oz) Brazil nuts, toasted and chopped
60g (2 oz) pine nuts, toasted
175g (6 oz) Cheddar, grated
1 egg, beaten
Sunflower oil for greasing
Rosemary sprigs to garnish
Preparation
1. Cook the rice in boiling salted water for 30-35 minutes until tender.2. Soak the cepes in a bowl of warm water for about 20-30 minutes
3. Drain the rice. Drain the cepes, pat dry and chop finely.
4. Melt the butter in a frying pan, add the carrots, onion, and garlic, and cook gently, stirring occasionally, for 5 minutes.
5. Stir in the chopped mushrooms, rice,ceps and rosemary, and cook until softened.
6. Purée the mixture in a food processor. Stir in the walnuts, Brazil nuts, pine nuts, cheese and egg. Season with salt and pepper.
7. Lightly grease the loaf tin, spoon in the mixture, and level the top. Cover with foil and bake in a preheated oven at 190ºC / 375ºF / gas mark 5 for 90 minutes, or until firm.
8. Turn out, cut into slices and garnish.
9. Serve hot.