Nut Loaf Recipe

nutloaf

 

Ingredients

Loaf
50g Cooked Quinoa
50g Cooked buckwheat
3 sticks of celery - diced
1 red pepper - diced
2 onions - diced
150 g Cooked chestnuts - chopped
100g Mixed nuts
2 large chestnut mushrooms
75 g grated cheddar cheese
2 eggs
Salt
Pepper
1 level tsp of Smoked Paprika
3 tsp of dried oregano
1 pint of vegetable stock

Sauce
100g cranberries
1 tablespoon cooked apple
1 tbls brandy
Remains of the stock used to cook the buckwheat and quinoa.

Method - Loaf
Cook quinoa and buckwheat separately in the stock. When cooked, strain and place in mixing bowl. Reserve the cooking liquid for the sauce.

Dice the vegetables and fry until soft. Place in the mixing bowl. Chop the nuts coarsely. Add them and the rest of the ingredients to the bowl.

Line a loaf tin with tin foil, add the mixture and cover. Cook in a pre-heated oven at 1900C for 30 minutes and then uncover and cook for a further 20 minutes.

Method - sauce
Simmer the cranberries and apple in the leftover stock until the sauce thickens - it does quite quickly - and the cranberries break down. Add the brandy.