To celebrate finishing the olive harvest before Christmas, we normally have a roast meal cooked in the bread oven. As this year (2017) we had Aida a vegetarian working with us, I decided to cook the traditional roast plus a nut roast. This recipe is an adaptation of Felicity Cloake's post in the Guardian
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- 1 large sweet potato, peeled and chopped into chunks
- 1 medium-sized red cabbage
- 150g almonds
- 150g walnuts
- 40g butter
- 1 large onion, finely chopped
- 150g mushrooms, finely chopped
- 100g Manchego cheese, grated
- 100g brown breadcrumbs
- 2 tablespoons fresh sage, roughly chopped
- 1 large egg, beaten
- Extra virgin olive oil
- Cook the sweet potato in boiling, salted water until soft and mash.
- Oil a loaf tin approximately, line with foil and oil again.
- Blanch the cabbage leaves in boiling, salted water for 2 minutes. Run under cold water and then dry. Remove the central stalk so that they lie flat.
- Heat a frying pan and gently toast the chopped walnuts and almonds until they start to colour and transfer to a plate.
- Turn the heat down and add the butter. Fry the chopped onion and fry gently.
- Add the mushrooms and fry for another couple of minutes until they are concentrated.
- In a bowl, mix the nuts, onion, cheese, breadcrumbs, mushrooms, sweet potato, beaten egg and chopped sage. Season and stir well.
- Line the tin with the cabbage leaves, and spoon in the mixture, pressing it down well.
- Fold any overhanging cabbage leaves back over the top.
- Cover tightly with foil and bake for 45 minutes.
- Remove the foil from the top and put the loaf back in the oven for another 10 minutes.
Cortijo de la Plata https://cortijoblog.com/