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Ингредиенты
- 3/4 lb Unsalted peanuts
- 1 lrg Carrot, grated
- 2 med Onions, minced
- 1/2 tsp Dry thyme
- 1/2 tsp Dry sage
- 1 lrg Cooking apple, peeled and sliced
- Â Â Grnd black pepper
- 2 x Dessertspoons soya sauce
- 2 x Free-range Large eggs
- 1 x Garlic clove, crushed
- 1 x Thick slice wholemeal bread, crumbed
- Â Â Vegetable oil for cooking
- Â Â Salt
- Â Â *ONION, MUSHROOM AND CRANBERRY GRAVY***, Mushroom and
- 1 x Onion, sliced
- 1 Tbsp. Vegetarian oil
- 1/2 lb Sliced mushrooms
- 1 Tbsp. Plain flour
- 1 pt Vegetable stock
- 1 x Dessert spoon cranberry sauce
- Â Â Salt and pepper
Инструкции
- 1. Place the nuts on a baking tray and lightly roast in a cold oven. Don't over-brown. Cold and coarsely grind.
- 2. Heat oil in large pan, add in onion and garlic and cook over a low heat for 5 min.
- 3. Add in carrot, herbs and black pepper and allow to cook for a further 5 min.
- 4. Add in the apple and soya sauce, cover and leave to cook on a low heat for 10 min.
- 5. Remove pan from the heat, beat the Large eggs and add in to the pan with the grnd nuts and breadcrumbs.
- 6. Mix well and check the seasoning.
- 7. Place mix in a lightly greased loaf tin and bake uncovered for 45 min at 350 F/180 C/gas mark 4.
- 8. Allow to cold slightly before turning out. Garnish with slices of apple and sprigs of parsley.
- Gravy:Brown 1 sliced onion in a small amount of vegetable veg. oil. Add in 1/2lb sliced mushrooms, cook for a further 2 min. Add in 1tbsp flour and stir well. Add in 1 pint of vegetable stock stirring all the time. Cook till the gravy thickens.
- Add in a dessertspoon of cranberry sauce and season to taste.Follow with fresh autumn fruit trifle.
