Autumn nut roast

Well, autumn. I have for you a recipe for a nut roast. My inspiration was a recipe from Hemsley sisters' cookbook. Perfect with frankfurter Grune sobe made from local fresh herbs or cheese sauce but the green sauce from zucchini noodels also works :) I think this has perfect taste harmony. It's rich in strong walnut and aromatic thyme mushrooms taste while the dried peaches and chesnuts make it not so heavy and intensive. And everything is connected by quinoa which make the smooth coinsistence of that dish. You will enjoy. I promise. 

PS. Of course if you aren't allergic to nuts  :)

The recipe:

Ingredients:

1st layer:

25 g butter, clarified

2 small onions, finely chopped

100 g dried apricots, chopped

200 g chesnuts (boiled, peeled and chopped)

10 sage leaves, chopped

salt and pepper to taste 

Heat the butter in a pan, add chopped onions. After few minutes throw into the apricots, chesnuts and sage. Cook it for about 5 minutes or more, mixing from time. Add some salt and pepper to taste.

Put the baking paper into the form. Then put the sticky mass from the pan to the bottom of the form. 

2nd layer:

50 ml lemon juice

1 teaspoon butter

2 large onions, finely chopped

some thyme, fresh or dried

500 g mushrooms, grated

200 g quinoa

100 ml red wine 

100 g walnuts, finely chopped

70 g brazilian nuts or pine nuts, finely chopped

100 g almond flour

a handful of fresh parsley, chopped

1 egg 

salt and pepper to taste

a clove of garlic

Heat some butter in a pan. Add some onions and cook for few minutes. Then add quinoa. Mix. Add mushrooms, lemon juice, wine, thyme and garlic. Cook for about 10 minutes or longer to reduce the liquid. Then throw into the nuts, parsley, salt and pepper. Mix. When the mixture cool a little, add an egg. Mix and then pour the mass into the form. 

Bake it in the oven for about an hour in 160 Celcius degrees. 

Buon appetit ! 

Here's the version with cheesy sauce:

And with the green sauce: