This is the finest creation of our legendary member who cooked a different
bake every time. As is usual with our recipes he made it first at
home and used up all the bits of vegetables he had left over from
other meals. The results were so good that he developed it at work
with a bit of trial and error until he settled on the combination
of nuts and vegetables that gave the best taste. This is the basic
recipe we use today. For us in the Café it is easy to use a variety
of vegetables, when you are making a hundred portions one aubergine
more or less does not matter, to reduce it back to a domestic level
is more difficult. If you cannot use exactly the same quantity of
vegetables do not panic, it will work with different combinations
so long as the total weight is the same. It is still a good recipe
for using up left-overs, any cooked veg you have can be included
in the total bulk, just add it to the mixture before it goes in
the oven. If you want to use more expensive nuts feel free, we use
peanuts as the bulk because they are cheaper, for a special occasion
you can go mad and use what nuts you want.
Ingredients - Serves 4 to 6
1lb (450g) peanuts
8oz (225g) hazelnuts or walnuts
8 oz (225g) red lentils
2oz (50g) aubergine
2 sticks celery
1 medium carrot
1 medium courgette
1 small onion
2 cloves garlic
4oz (100g) mushroom
bunch of parsley
4 oz (100g) bread crumbs
2 teaspoon oregano
1 teaspoon thyme
1 teaspoon marjoram
1 teaspoon paprika
2 tablespoon soy sauce
2 tablespoon sunflower oil
salt and pepper
Method
- First
of all wash and drain the lentils, cover with cold water and bring
to the boil then simmer until cooked.
- Grate
or chop the nuts and keep to one side.
- Wash
all the vegetables, peeling if necessary, then grate the carrot
and celery and finely chop everything else.
- Fry
the onions and garlic in a heavy pan until soft then add the mushrooms
chopped herbs, spices, seasoning and aubergine and cook gently
until the aubergine is soft. If your pan is big enough, add the
rest of the vegetables and cook on for 10 minutes, if not put
the cooked vegetables in a mixing bowl and sauté the remaining
vegetables for 10 minutes then mix together at the end.
- Stir
in the soy sauce and then add the nuts and breadcrumbs and mix
it all together evenly. The mixture should be wet but not sloppy,
if it is too dry moisten with a little vegetable stock or water.
- Put
into an oiled loaf tin and cover with foil and bake for 45 minutes
at 190°C/375°F/Gas Mark 5.
- Serve
with one of the following: Onion Gravy,
Sweet Pepper Sauce, Mushroom
Gravy or Tomato & Coriander Sauce.
- With
these different sauces you can adapt the one roast to a variety
of menus, serving it with plain boiled rice and a pepper sauce
for example, or going for the full monty with roast potatoes and
Yorkshire pudding with gravy, either way it is a rich and delicious
meal and a fitting finale to our Bake section.
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