Hazelnut & Cashew Roasted Loaf with a Wild Mushroom sauce
February 5, 2014
Beautiful roasted hazel and cashew nuts infused with malt, served with a wild mushroom sauce. Simple, quick and delicious. I first tasted this at Poulstone Court and loved it! so I asked the cook for her recipe. Not only did they gladly give me the recipe they gave me a whole book, really cool - The Poulstone Court Cookery Book. I use it often. It's full of inspiring ideas.
- Prep: 20 mins
- Cook: 1 hr
- Yields: 6
To make the Loaf - Chop the nuts up either in a food processor or by hand (how roughly you chop them really depends on the texture you wish to have for your loaf). Mix with the breadcrumbs and the herbs. Sauté the chopped onions in a little oil until softened, add a splash of worcestershire sauce and the malt extract to coat and flavour the onions. Finely grate the carrots, combine all together to a moist consistency and season to taste. Grease a flan dish or loaf tin, add the mix and level off. Add a few whole nuts to decorate the top and bake in a pre heated oven 180c for 40 mins or until golden and brown.
As the loaf is baking you can make the simple sauce - Chop the mushrooms, add to a pan with the stock and the bay leaf and gently simmer for 10 mins until the mushrooms have softened. Whizz them up with a stick blender, you choose the consistency, roughly blended, some mushrooms added later sliced or even whole, it's up to you. (I would love to keep the beautiful mushrooms whole but alas my daughter loves the flavour and not whole mushrooms! She has said from a small child that they are slimy and have eyelashes! so whizz them up it is for me!!!!) Add the cream and season.
Remove the loaf from the oven and the tin and serve with the beautiful sauce. I served it today accompanied with a creamy mashed potato, steamed broccoli and green beans and scattered with fresh parsley leaves.
This dish is also ideal as the filling and mushroom pate for a delicious Nutty Wellington.... Give it a try!