butter and dried breadcrumbs for lining loaf tin
25g (1oz) butter
1 onion, peeled and chopped
225g (8 oz) pine nuts or a mixture of pine nuts, ground almonds and cashew nuts, grated
4 tbsp milk
125g (4oz) soft, white, breadcrumbs
salt and pepper
For the stuffing:
175 (6 oz) soft breadcrumbs, white or brown
125g (4 oz) butter
grated rind and juice of 1/2 small lemon
1/2 tsp dried marjoram
1/2 tsp dried thyme
4 heaped tbsp fresh parsley, chopped
salt and pepper
2 tbsp pine nuts, lightly roasted
Set the oven to 180 C (350 F), gas mark 4. Line a 450g (1 lb) loaf tin with a long strip of silicon paper to cover the narrow sides and base of the tin; grease very well with butter and sprinkle with dried breadcrumbs. Melt the butter ina medium-sized saucepan and fry the onion for 10 minutes until soft but not browned. Take the saucepan off the heat and mix in the rest of the ingredients, seasoning well with salt, pepper, and nutmeg. Next make the stuffing by frying the breadcrumbs in the butter, adding the rest of the ingredients and then adding water until mixture is soft and moist.
To assemble the loaf, first spoon half the nut mixture into the prepared tin, then smooth the top of the mixture. Add the stuffing by spoonfuls, smooth the surface, then add the rest of the nut mixture. Smooth the surface, cover with buttered foil and bake for 1 hour. After this, remove the foil and have a look at the nutmeat; if it needs browning on top, put it back in the oven, uncovered, for a further 5-10 minutes. If possible, leave the loaf for 3-4 minutes after you take it out of the oven to ‘settle’. Then slip a knife down the sides of the loaf, turn it out of the tin onto a warm serving dish and strip off the piece of silicon paper. Garnish with the roasted nuts, parsley and lemon. Serve in slices.
This is delicious served with roast potatoes and a green vegetable or salad. Makes a good vegetarian alternative to turkey at Christmas.
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