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Nut roast Kiev

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Recipe may contain gluten, peanuts, tree nuts, milk and soy.

With a melt-in-the mouth garlic-butter centre, this vegetarian Kiev is packed full of goodness. Coated in panko breadcrumbs and oven baked, this nut roast has a crispy exterior, with an oozing inside.

17 Ingredients


  • 11/2 tbsp olive oil

  • 1 garlic clove, finely chopped

  • 4 green shallots, thinly sliced

  • 11/2 tsp smoked paprika

  • 200g carrot, peeled, finely grated

  • 200g cup mushrooms, finely chopped

  • 11/2 tbsp chopped fresh thyme leaves

  • 200g raw cashews, finely chopped

  • 425g can brown lentils, rinsed, drained

  • 3 eggs

  • 40g (2/3 cup) panko breadcrumbs

  • 2 tbsp finely grated parmesan
  • Garlic-cheese butter


  • 80g butter, at room temperature

  • 2 garlic cloves, crushed

  • 1 tbsp chopped fresh continental parsley

  • 2 tbsp coarsely grated mozzarella

  • 1 tbsp finely grated parmesan

6 Method Steps


  • Step 1

    For the garlic-cheese butter, place the butter

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    (80g butter, at room temperature), garlic (2 garlic cloves, crushed) and parsley (1 tbsp chopped fresh continental parsley) in a small bowl. Season. Use a fork to mash until well combined. Add the cheeses (2 tbsp coarsely grated mozzarella|1 tbsp finely grated parmesan) and stir until well combined.


  • Step 2

    Place a 20cm square piece of foil on a clean surface. Top with a 20cm square piece of plastic wrap. Spoon butter mixture into the centre of plastic wrap. Roll to create a 16cm log. Roll up to enclose butter mixture, twisting ends to seal. Place in the fridge for 1 hour or until firm.

  • Step 3

    Meanwhile, heat 1 tbsp of the oil (11/2 tbsp olive oil) in a large frying pan over medium-high. Add the garlic (1 garlic clove, finely chopped), shallot (4 green shallots, thinly sliced) and paprika (11/2 tsp smoked paprika). Cook, stirring, for 1 minute or until aromatic. Add carrot (200g carrot, peeled, finely grated) and mushrooms (200g cup mushrooms, finely chopped). Cook, stirring occasionally, for 5 minutes or until softened and the liquid has almost evaporated. Stir in the thyme (11/2 tbsp chopped fresh thyme leaves). Season. Remove from the heat. Stir in cashews (200g raw cashews, finely chopped) and lentils (425g can brown lentils, rinsed, drained). Set aside to cool.

  • Step 4

    Add 2 eggs and 20g (1/3 cup) breadcrumbs to the carrot mixture. Stir until well combined. Set aside for 10 minutes.

  • Step 5

    Preheat oven to 180C/160C fan forced. Line a large baking tray with baking paper. Spoon the vegetable mixture onto the tray. Press together firmly to shape into a 10 x 20cm loaf shape. Make an indent in the centre of the loaf. Unwrap the butter log and place in the indent. Shape the vegetable mixture around the butter, pressing firmly together, to enclose. Place in the fridge for 30 minutes to chill.

  • Step 6

    Combine parmesan (2 tbsp finely grated parmesan), remaining breadcrumbs and remaining oil in a bowl. Lightly beat the remaining egg in a bowl. Brush the loaf with the egg. Press the breadcrumb mixture over the loaf. Place in the fridge for 10 minutes to chill. Bake for 30 minutes or until golden brown.
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Image by Brett Stevens

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