Final Friday Feedstuffs

This is actually going to be the Final Final Friday... as the New Year approaches, am pondering some changes and this is one thing which can be 'let go'. So it might as well be festive!!!

This is a recipe from the Hamlyn All-Colour cookbook my mother gave me on successful completion of my Domestic Science O-level exam in 1975. (I think you can still get it!) Needless to say I have tweaked it a bit over the years, so it may not be faithful to the original, but it has been a favourite over the years.

Nativity Nut Bake

Ingredients;
*      200gms cashew nuts
*      200gms hazelnuts
*      200gms chestnuts
*      400gms butter beans, drained and mashed**
*      1 large carrot grated^^
*      2 eggs (have an extra on hand just in case...)
*      200gms breadcrumbs**
*      Half teaspoon salt and similar amount cracked black pepper and mixed dry herbs

Method;
Pre-heat oven to 350’F/180’C (I have seen other variations on this - up to 210' even! - and depends also on whether fan-forced... only you can know your oven, this is a guide only.)

Blitz the nuts into crumbs/semi-powder. (The original said 'bits', but my experience is that a truly slice-able loaf comes from finer nuts - do be careful not to totally pulverise though; think split pea size...) Whisk the eggs in a large mixing bowl.  Toss all the ingredients in and mix well.  All the dry ingredients should stick together sufficiently well to be able to roll into balls...ie tacky enough to hold together but not wet.  If too dry, then add some milk or the extra egg to moisten to the right consistency. If you think it is too wet, then add some more breadcrumbs.

Line a loaf tin with baking paper and lightly brush or spray with oil.  Pour the mixture in and pat down  firmly, then bang on surface to ensure air removed. Bake in oven for 45 minutes - test with skewer - you can leave it up to 60 minutes or more, no harm done! - and allow to sit for 10 minutes before removing from tin, by placing plate on top and inverting the tin.  Tap on top and then peel away the baking paper.  Carve roast at table, served with all the usual trims!

If you wish, you can make a gravy by tossing some grated onion in a little olive oil over heat, mix in some arrowroot/cornstarch then crumbling a Knorr vegetable stock cube over it and adding sufficient water to make a gravy to the consistency of your choice.



** re the beans and breadcrumbs... the beans were my substitution for three large, fresh tomatoes (not canned!), which would have been blanched in hot water and peeled then diced - this of course would alter the moisture balance so be aware. Breadcrumbs, as mentioned can be varied a bit and if using the tomato you would certainly need to bulk this up to around the 400gm mark.

^^ instead of carrot you could use a couple of stalks of celery.  If you grate it, fine, but if you dice it, saute it in a little oil first.

So, you see it is eminently adaptable!!!  Make it your own.

I hope you have enjoyed at least one or two of the recipes provided on Final Fridays; there may still be the occasional one turn up but am relieving myself of a monthly obligation (set only by myself of course!)

This was a little late for those of you celebrating Thanksgiving. Maybe next year eh?  Hope you all had a great time though.

5 comments:

  1. Crikey ..... you gotta be jokin', aye??? You call THAT a roast?? A PIG is a roast or a COW or a SHEEP or a RABBIT or a BIRD but THAT!!!! You are jokin', aye???? The Brussel sprouts look good. I LIKE brussel sprouts.
    Fair dinkum ..... Mum's as mad as you!! She's going to give THAT RUBBISH a try. There's no hope for her, either!!

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  2. It does look tasty, a lot of guys like sprouts me I'm not so keen.
    Merle...........

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  3. That sounds fantastic! I hope I can get momma to make me some.

    ReplyDelete

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