marzipan choc chip cookies that I had made the previous day. The house was groaning with all the food my family brought to the table. When it comes to eating, we are wealthy, if not always healthy!
Neb at Nut Roast event. Ever since using buckwheat in a salad recently, I have been smitten with the groat. It is so soft and nubbly. My dad said it reminded him of sago (well actually he said it reminded him of the stuff like fish eggs and I thought he meant caviar but we worked out he meant sago).
I decided to make a GF nut roast because I also had some rice flakes that I wanted to use. I have made a few gluten free nut roasts before. As I cooked I thought of how nuts bring a creamy rather than nutty texture to most of my nut roasts. Buckwheat groats bring a wonderful comforting softness that complements the nuts. It doesn't harden up like rice or dissolve into mush like millet.
Ricki's Sweet Potato and Kasha Burgers (kasha generally referring to buckwheat groats). While I still haven't managed to make them, they came to mind when I saw a few stray sweet potatoes in the fridge. The sweet potato added moisture more than discernible flavour.
The nut roast was a great success. It can be cut in slices if you treat it gently but it will crumble rather more easily, as I found when I used up the leftovers (recipe coming soon). I had it with roast potatoes and pumpkin, cauliflower cheese and peas, plus a spoonful of beetroot and orange chutney. Fantastic! E said it was one of his favourites of my nut roasts. He loved the texture and flavours. I found it quite strongly seasoned, but could not quite put my finger on why.
Previously on Green Gourmet Giraffe
This time last year: NCR Very Garlicky Vegetable Soup
This time three years ago: Historic Cookbooks and Retro Gratin
Buckwheat and sweet potato nut roast
175ml buckwheat groats
385g sweet potato
1 tbsp olive oil (or less)
3 cloves of garlic, crushed
1 baby carrot (or more)
1 cup finely chopped mushrooms (about 4)
1/2 cup ground hazelnuts
1/4 cup ground almonds
1 tbsp tamari
1 1/2 tsp bush spice marinade (or 1 tsp stock powder)
1/2 tsp smoked paprika
1 cup rice flakes (or oats if not GF)
1 egg (optional)
cook for about 45 min on 180 until browned and firm to touch
Cook the buckwheat according to packet directions (I rinsed mine and simmered covered for 20 minutes in 350ml boiling water).
Prick the skins of the sweet potato and bake in a hot oven for about 1 hour or until soft. You don't need to cool but it makes easier to take the skins off. Peel and mash.
Perheat oven to 180 C. Grease and line a loaf tin (mine is 13 x 22 cm) unless you are using a silicone loaf pan and even then a little baking paper in the bottom of the tin can help. NB Silicone pans are good for transporting because you can keep it in the pan overnight or on a journey, and they also are good for reheating in the microwave.
Heat olive oil in a heavy based large frypan and fry the onion, garlic, carrots and mushrooms for about 15 minutes on a medium heat. They should be fairly dry by the time they are done.
Mix cooked buckwheat, mashed sweet potato, fried vegies and remaining ingredients in a large bowl. Tip into prepared tin. Bake for about 45 minutes or until top is golden brown and the loaf is firm to touch. Serve warm. You can slice this but it is quite fragile and needs to be handled with care because it crumbles easily.
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