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nut roast kyiv
serves 6 | prep 55 mins (+1 hour 40 mins chilling & 10 mins resting) | cooking 30 mins V
When it comes to show-stopping vego mains, this nut roast with a buttery garlic and cheese centre is a stand-out!
11/2 tbs olive oil
4 green shallots, thinly sliced
1 garlic clove, finely chopped 11/2 tsp smoked paprika
1 large carrot, peeled, finely grated
200g cup mushrooms, finely chopped
11/2 tbs chopped fresh thyme leaves
425g can brown Lentils, rinsed, drained
200g (1 1/3 cups) natural cashews, finely chopped
3 eggs
40g (2/3 cup) panko breadcrumbs
2 tbs finely grated parmesan
garlic-cheese butter
80g butter, at room temperature
2 garlic cloves, crushed
1 tbs chopped fresh continental parsley leaves
2 tbs coarsely grated mozzarella
1 tbs finely grated parmesan
1 To make garlic-cheese butter, place butter, garlic and parsley in a small bowl. Season. Use a fork to mash until combined. Stir in mozzarella and parmesan until combined.
2 Place a 20cm square piece of foil on a clean surface. Top with a 20cm square piece of plastic wrap. Spoon butter mixture along 1 edge of plastic wrap and shape into a log about 16cm long. Roll up to firmly enclose, twisting ends to seal. Place in the fridge for 1 hour or until firm.
Meanwhile, heat 1 tbs oil in a large frying pan over medium-high heat. Add the shallot, garlic and paprika.
