nut loaf recipe
Just got back from an extended stay in the UK and was served nut loaf with gravy a few times which was to die for. Can't seem to find anything remotely similar in online searches and I'm already craving.... Anyone have a good recipe or able to point me somewhere? thanks!
#1 - this is the best: http://www.chezpei.com/2006/06/neatlo...
#2 - this one is very satisfying:
1 cup chopped fresh mushroom
1 onion, chopped
1/2 chopped medium green bell pepper
1 cup chopped walnuts, or sunflower seeds
1/2 teaspoon dried thyme
1/2 teaspoon marjoram
1/2 teaspoon sage
2 tablespoons soy sauce
2 tablespoons mustard, Dijon or stone ground
1 tablespoon peanut butter
1 or 2 large eggs (optional delete for vegan recipe
)1 cup cooked brown rice
1 cup wheat germ (toasted, unsweetened)
1 cup quick cooking rolled oats
1 cup cooked lentils, split peas or black-eyed peas
1 medium carrot, very finely shredded
1/2 cup catsup or thick tomato sauce to glaze loaf (optional)
Whiz the nuts and vegetables except the carrot, spices, mustard and peanut butter in a blender or food processor until very fine.Hand shred the carrot very fine with a rotary grater, the long thin strands improve the texture and appearance of the loaf.
Add the rest of the ingredients. If you do not use eggs, you may want to add a few tablespoons of the bean-cooking water. Stir together for 2 minutes with a large spoon to moisten the oatmeal and help bind it together. Pat into a greased 5 x 9-inch loaf pan, and bake in a 350° oven for 60 minutes, or until lightly browned.
Optional tomato glaze: You may wish to top the loaf with catsup after 40 minutes of cooking, then return to the oven to bake the remaining time.
Let stand for at least 10 minutes before turning out of the pan. Loosen the edges by running a table knife carefully around the edge or the pan.
-Without the optional eggs this is a vegan recipe. This recipe also makes good fried patties. You may add 1/2 cup okara (soy pulp from soy milk making).
#3 - here's another that I haven't yet tried:
1/3 cup chopped celery
1/3 cup. chopped green pepper
1/2 cup walnuts
1/2 cup cashews
1/2 cup almonds (blanched)
1 3/4 cup cooked rice
1 cup +1/2 cup grated cheese (jack and mozzerella)
1 Tbl. sage
1/2 Tbl. thyme
1 tsp. basil
1/2 tsp. salt
1 tsp. black pepper
1 1/2 cup tomato sauce
Grind nuts and combine with rice. add 1 cup of the cheese. add spices and vegetables, then 1/2 cup tomato sauce; mix well. Place in well-oiled loaf pan, cover with foil and bake at 350°F. for 50 minutes; uncover, top with remaining one cup of tomato sauce and 1/2 cup cheese; bake for 10 minutes longer.
There's a nutmeat pate in "The Vegetarian Epicure" that I've made before and liked. It's wrapped in brioche but I've done it as a loaf.
2 1/2 tbs butter
2 small cloves garlic, minced
1 chopped onion
1/4 tsp gr. cumin
1/4 tsp thyme
1/4 tsp marjoram
1/4 tsp paprika
2 tbs flour
3/4 cup vegetable broth
1/2 cup red wine
1 1/2 cups chestnuts
2 1/2 cups walnuts
1/2 cup pecans
1 cup diced celery
1 tbs Worcestershire sauce
1 tbs cognac
2 eggs lightly beaten
2 tbs chopped fresh parsley
1 tsp salt
black pepper to taste
1/2 cup breadcrumbs (more if needed)
4 oz grated Gruyere cheese
Melt butter in a medium skillet and saute onion and garlic. When onion turns transparent stir in the herbs, spices and flour. Allow to cook for a few minutes then whisk in the veg broth and wine. When it thickens remove from heat and set aside.
Process the nutmeats and celery until fine. Put in a bowl, stir in the sauce and all the remaining ingredients. Taste and correct the seasoning.
Put in an oiled loaf pan and bake for 40 minutes (more or less) at 350 degrees.