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By popular request, this is the recipe for the Curried Nut Roast Marilyn provided for the AGM supper at Ledbury.
CURRIED NUT ROAST(Serves 4 people)
225g (½ lb) Hazelnuts, finely chopped (or Brazil Nuts or Walnuts)
225g (½ lb) fresh tomatoes, peeled and chopped
1 medium-sized green pepper, de-seeded and finely chopped
2 medium-sized onions, finely chopped
75g (3 oz) whole-wheat breadcrumbs
1 clove of garlic, finely chopped
1 tsp dried mixed herbs
1 tbsp mild curry powder
1 egg beaten
Salt and freshly-milled black pepper
Pre-heat the oven to 220 degrees C (425 degrees F)1lb loaf tin, lined with baking parchment loaf tin liner.
Begin by gently frying the onion and chopped pepper in a little oliveoil until they are softened, about 10 minutes.
Meanwhile mix the nuts and breadcrumbs together in a large bowl,adding the garlic, herbs and curry powder. Then stir in the onion,pepper and tomatoes, mix very thoroughly and season. Now add thebeaten egg to bind the mixture together. Finally pack the mixture intothe prepared tin and bake for 30 – 40 minutes until golden.
This can be served hot with spiced pilau rice, yoghurt and mangochutney or with a fresh tomato sauce. It is also very good served coldwith salad leaves and mango chutney and mini poppadoms.