A recipe from Beth Gardner in The Guardian.
Ingredients
- 40 g butter
- 1 onion finely chopped
- 1 garlic clove crushed
- 225 g mixed white nuts (Brazil macadamia, pine nuts, almonds) ground
- 125 g fresh white breadcrumbs
- zest and juice of 1 lemon
- 75 g sage derby cheese parmesan or vegetarian alternative, grated
- 125 g canned peeled chestnuts roughly chopped
- 1/2 390g can artichoke hearts roughly chopped
- salt and black pepper
- 1 medium egg lightly beaten
- 2 tsp each of chopped parsley sage, thyme
Servings:
Instructions
- Melt the butter in a pan and cook onion and garlic for 5 minutes until soft. Put into a large bowl.
- Add the ground nuts, breadcrumbs, lemon zest and juice, cheese, chestnuts and artichokes. Season with plenty of salt and pepper then mix in the egg. Stir in the chopped herbs. Preheat the oven to 200C/400F/gas mark 6.
- Put the mixture on to a sheet of lightly buttered foil and shape into a fat sausage, packing it tightly. Wrap in the foil and leave to cool. (At this stage, the dish can be frozen until needed.)
- Bake for 25 minutes (or 45 minutes from frozen), then unwrap slightly and cook for a further 15 minutes, or until golden brown.
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We have used this recipe for the few years at christmas.
Absolutely delicious.
Even the carnivores loved it as a side dish.