Saturday, 22 December 2012

Nut roast patties


  • 40g/1¾oz dried porcini mushrooms
  • 300ml/10½fl oz hot water from the kettle
  • 150g/5oz chestnuts, cooked and peeled
  • 1 x 400g/14oz tin flageolet beans, drained
  • 100g/3½oz Macadamia nuts
  • 1 free-range egg
  • 3 tbsp honey
  • 3 tbsp soy sauce
  • 100g/3½oz breadcrumbs
  • 2 tbsp groundnut oil, plus extra for greasing

    200ml double cream

    Chopped parsley

    1. Preheat the oven to 200C/400F/Gas 6. Grease a baking tray with oil.
    2. Soak the porcini mushrooms in the water in a small bowl for ten minutes.
    3. Add the chestnut mushrooms, chestnuts, flageolet beans and macadamia nuts to a food processor. Blend for a short amount of time, until you have a rough paste with a little texture.
    4. Drain the porcini, reserving the soaking liquid (use this for another dish, like mushroom risotto or soup). Add the porcini to the food processor and blend again.
    5. Tip the contents of the food processor into a large bowl and mix in the egg, honey and soy sauce. Finally, add the breadcrumbs and stir well.
    6. Shape into patties using your hands and place onto the oiled baking tray. Bake in the oven for 25-30 minutes, but watch them carefully.

      For the sauce put the reserved mushroom liquid in a pan and reduce by half over a moderate heat. Add some chopped parsley and 200ml of double cream and season. Serve with the patties.

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