Pepper, mushroom and nut roast


This is based on the mushroom and cashew nut roast in eat well spend less, the book that I won, I just changed the ingredients by adding peanuts, roasted red peppers and increasing the bread mainly. I used salted cashews and peanuts, so there is no need to add salt. I did shake them in a colander first, so that it wasn't too salty.

My version

Oil to fry
1 onion
splash of balsamic vinegar
185 g mushrooms
160 g roasted red peppers
125 g cashews
75 g peanuts
2 tsps yeast extract
80 g homemade breadcrumbs
Separately chop the onion, mushrooms, red peppers. Grind the nuts and then the bread to make crumbs. Heat oil and fry the onion, adding a splash of balsamic vinegar. Add the mushrooms, roasted red peppers and nuts and cook for a few minutes. Add the yeast extract, stir to mix. Take off the heat and then the breadcrumbs and stir well. Put into a loaf pan and bake at 180C. Gas 4 for 30 minutes approx.

Can be made in advance or even frozen uncooked.

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