| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
Vegetarian |
Veg4, Vegetarian |
1 |
servings |
INGREDIENTS
| 3/4 |
lb |
Unsalted peanuts |
| 1 |
lg |
Carrot; grated |
| 2 |
md |
Onions; chopped |
| 1/2 |
ts |
Dried thyme |
| 1/2 |
ts |
Dried sage |
| 1 |
lg |
Cooking apple; peeled and sliced |
|
|
Ground black pepper |
| 2 |
|
Dessertspoons soya sauce |
| 2 |
|
Free-range eggs |
| 1 |
|
Garlic clove; crushed |
| 1 |
|
Thick slice wholemeal bread; crumbed |
|
|
Vegetable oil for cooking |
|
|
Salt |
|
|
***ONION; MUSHROOM AND CRANBERRY GRAVY***, Mushroom and |
| 1 |
|
Onion; sliced |
| 1 |
tb |
Vegetarian oil |
| 1/2 |
lb |
Sliced mushrooms |
| 1 |
tb |
Plain flour |
| 1 |
pt |
Vegetable stock |
| 1 |
|
Dessert spoon cranberry sauce |
|
|
Salt and pepper |
INSTRUCTIONS
CRANBERRY GRAVY
1. Place the nuts on a baking tray and lightly roast in a cool oven. Do not
over-brown. Cool and coarsely grind.
2. Heat oil in large pan, add onion and garlic and cook over a low heat for
5 minutes.
3. Add carrot, herbs and black pepper and allow to cook for a further 5
minutes.
4. Add the apple and soya sauce, cover and leave to cook on a low heat for
10 minutes.
5. Remove pan from the heat, beat the eggs and add to the pan with the
ground nuts and breadcrumbs.
6. Mix well and check the seasoning.
7. Place mixture in a lightly greased loaf tin and bake uncovered for 45
minutes at 350°F/180°C/gas mark 4.
8. Allow to cool slightly before turning out. Garnish with slices of apple
and sprigs of parsley.
Gravy:
Brown 1 sliced onion in a small amount of vegetable cooking oil. Add 1/2lb
sliced mushrooms, cook for a further 2 minutes. Add 1tbsp flour and stir
well. Add 1 pint of vegetable stock stirring all the time. Cook until the
gravy thickens.
Add a dessertspoon of cranberry sauce and season to taste.Follow with fresh
autumn fruit trifle.
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