(or what to do with our hundreds of kilo of walnuts)
Caroline came up with this recipe, which may be of interest to food combiners (as it is a pure protein meal) or to vegans, who would clearly have to leave out the eggs, although I’m not sure how that would affect the “cohesion” of this dish.
There is no recipe for the tomato sauce mentioned but I will add one soon.
What you need
- 250 g walnuts, ground
- 50 g sesame seeds
- 150 ml white wine
- 2 medium carrots, a small celeriac, a small beetroot (or other root vegetables), all grated Half to one pepper, green, yellow or red, chopped
- 1 medium onion, finely chopped
- Half a small chili pepper (optional)
- 2-3 cloves garlic
- 200 ml vegetable stock
- 2 eggs, beaten (Vegans leave this out)
What you do
Line the base of a well-greased loaf tin with greaseproof paper.
Pre-heat oven to 175 (150 if fan-assisted)
Fry chopped onions in a little oil for a few minutes until soft.
Add the wine, bring to the boil and add the grated vegetables, pepper, chilli pepper and garlic.
Add the stock.
Cook for around 10 minutes, or until there is no more liquid.
Take off the heat.
Add the ground walnuts and sesame seeds. Mix.
Add the beaten eggs and mix well.
Season to taste with pepper etc.
Press firmly in well-greased and lined loaf tin.
Bake for 45 mins to one hour, until golden on top.
Ease a knife around and turn out on to a serving dish, removing greaseproof paper.
Serve with a tasty tomato sauce and green salad (in the one on the picture there are home-grown zuchetti and elephant garlic, that Caroline brought back from the Isle of Wight (http://thegarlicfarm.co.uk/The-Garlic-Farm--Elephant-Garlic.aspx).