This is an amazing savoury dish… Seriously, you have to try it! I ate it at a fellow Hungarian (also vegetarian) foodblogger, Anna a month ago. The whole dinner with the starter, the soup, the main dish and the dessert was a feast. We ate so much until we were completely full.
The recipe comes from one of Celia Brooks Brown’s books: World Vegetarian Classics (I need to get a copy ASAP! :)). This recipe originates from Mrs. Myrtleberry who ran a B&B in Devon, England. The main adjustment was to toast the nuts, which brings out a wonderful flavour. This is rich, satisfying and chockfull of protein. Serve with a salad or steamed vegetables or mashed potato (like I did).
Mrs. Myrtleberry’s Roast
Ingredients (serves 4-6)
– 250 g mixed nuts – walnuts, almonds, cashews, hazelnuts and sesame seeds
– 1 onion, chopped
– 1 clove of garlic, chopped
– 2 organic eggs
– 400 g (1 can) peeled tomatoes, drained
– 150 g cheddar cheese, grated
– 1 tablespoon fresh parsely, finely chopped
– 1 teaspoon thyme, finely chopped
– 2 teaspoons fresh sage, finely chopped
– 1/2 teaspoon fresh mint, finely chopped
– 1 teaspoon fresh lemon juice
– 1 teaspoon mustard
– salt, pepper
Preheat the oven to 180C (350F). Grease a round form (diameter 20-22 cm) with butter, line with parchment paper then grease the paper also with butter.
Place the nuts (except sesame seeds) in a dry frying pan over medium heat. Toast, stirring gently, until golden and fragrant. Remove to a bowl and leave to cool. Whiz in a food processor until very finely chopped; the mixture should still be loose, not a purée.
In a large bowl, combine the groundnuts with the onion, garlic, herbs, tomatoes, sesame seeds, cheese, eggs, lemon juice and seasoning with salt and pepper. Mix thoroughly. Pour the mixture into the form and bake for 40-50 minutes on 180C (350F) until firm and golden brown.