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Jekk Joghgobkom 16.11.2019

LENTIL, NUT AND CHESTNUT LOAF

Serves 6

Ingredients

75g butter

1 medium onion, finely chopped

1 garlic clove, crushed

1 tsp chopped rosemary leaves

1 tsp chopped thyme leaves

1 tsp yeast extract (Marmite)

50ml hot vegetable stock

100g red lentils

1 medium egg, beaten

100g Brazil nuts

100g unsalted cashew nuts, roasted

100g pecans

100g fresh wholemeal breadcrumbs

200g cooked chestnuts, roughly chopped

1 tsp chopped sage

 

Method

-          Melt the butter in a pan, add the onion, garlic, rosemary and thyme, cover and cook gently for 10 minutes; tip the mixture into a large mixing bowl; dissolve the Marmite in the hot stock; cool; put the lentils into a pan and cover with plenty of cold water; bring to the boil and simmer for just 5 minutes, then drain and leave everything to cool

-          Break the egg into a small measuring jug, make up to 100ml with the cooled stock and whisk together with a fork; put the Brazil nuts, cashews and pecans into a food processor and grind them quite finely; add to the mixing bowl with the onion, then add the lentils, breadcrumbs, chestnuts, sage and egg stock mixture and mix together well; season generously with ¾ teaspoon salt and some pepper

-          Preheat the oven to 180C/Gas4; line a 900g loaf tin about 21cm x 10cm x 7cm deep with baking paper; pack the mixture into the tin; level the top and bake for 50 minutes

-          Remove the nut roast form the oven and turn out onto a serving plate; garnish with tomatoes and serve cut into slices

 

HOBZA TAL-GHADS, LEWZ U QASTAN

Ghal 6 persuni

75g butir

Basla ta’daqs medju, mqatta’rqieq

Sinna tewm, mghaffga

Kuccarina weraq tal-klin, imqattaghin

Kuccarina weraq tas-saghtar imqattaghin

Kuccarina estratt tal-hmira ( Marmite)

50ml stokk tal-haxix, shun

100g ghads homor

Bajda ta’daqs medjun, imhabbta

100g Brazil nuts

100g cashew nuts, inkaljati

100g pecans

100g frak tal-hobz ismar, frisk

200g qastan misjur, imfarrkin

Kuccarina salvja mqatta’

 

-          Holl il-butir go tagen, zid il-basla, it-tewma, l-klin u s-saghatar, ghatti u hallih isir bilmod ghal 10 minuti; poggi t-tahlita go skutella kbira; holl il-Marmite gol-istokk shun u hallih jiksah; poggi l-ghads go borma  u ghatti b’hafna ilma kiesah; hallih jiftah jaghli u hallih itektek ghal 5 minuti biss, saffihom u halli kollox jiksah

-          Ifqa l-bajda go measuring jug u zidlu l-istokk sakemm ikollok 100ml; habbat flimkien b’furketta; poggi l-Brazil nuts, il-cashews u l-pecans go food processor u farrak sakemm ikunu tahlita fina; poggihom gol-iskutella mal-basla, imbaghad zid l-ghads, il-frak tal-hobz, il-qastan, is-salvja u l-bajda bl-istokk u hallat sew flimkien; hawwar sew bi ¾ ta’kuccarina melh u ftit bzar

-          Sahhan il-forn ghal 180C/Gas4; iksi forma tal-hobz ta’900g madwar 21cm x10cm x7cm, bil-karta tal-forn; poggi t-tahlita gol-forma u ghafasha l-isfel; sajjar ghal 50 minuta

-          Ohrog il-hobza minn gol-forn u ghaqlibha fuq platt; zejjen kif tixtieq u servi mqatta’fi slices

 

 

 

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