Ingredients:
150g crushed mixed nuts (chopped is fine)
8-10 toasted chestnuts, roasted (grilling or dry frying in a wok works a bit faster though), and chopped.
450g wholemeal breadcrumb.
1 large onion grated.
3 clove garlic finely chopped
2tsp sage
Half tsp sage.
Pinch oregano
Pinch cumin
1tbsp lemon juice
200g butter or veg lard
100g chickpeas, soaked and cooked or half a tin.
Salt & Pepper to taste
(note: for a more summery taste add an extra tbsp. of lemon juice, replace sage with dill and add a sprig of mint for a sharper, more summery flavour.)
Equipment:
Mixing bowl
Small Saucepan
Measuring jug
Oven proof dish, reasonable size, or two smaller ones (why not free some, it freezes well, just drizel a little oil on if reheating)
Method:
Mix nuts, peanuts, chestnuts, Chickpeas and sage, set to one side.
Mix onion, garlic and other herbs/spices & breadcrumb.
Melt butter in a small saucepan; combine the two mixtures and add the butter, stirring to ensure even distribution.
Leave to stand for half an hour so more to let the flavours are fully infused. Note mixture should be quite moist, sticky but not wet.
Grease oven proof dishes thickly and spoon mixture in, pressing down firmly to the mixture is tightly packed.
Bake in oven on 180-200 Degrees Celsius (depending on if you have fan assisted oven etc.
Until golden brown, (if knife comes out of the middle clean it’s ready)
Garnish with fresh chopped parsley and a knob of butter.
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