150g/5¼oz fresh white bread, crusts removed, cut into cubes
50g/2oz white breadcrumbs
1 medium free-range egg
150ml/5fl oz whole milk
25g/1oz unsalted butter, plus extra for greasing
200g/7oz chestnut mushrooms, finely chopped
1 tbsp Dijon mustard
1 tsp dried thyme
1 tsp dried basil
1 tsp smoked paprika
1 tsp freshly grated nutmeg
1 onion, finely chopped
2 small celery sticks, finely chopped
large handful fresh parsley, finely chopped
salt and freshly ground black pepper
100g/3½oz whole blanched hazelnuts, roughly chopped
350g/12¼oz pecans, roughly chopped
75g/2½oz parmesan cheese, or vegetarian parmesan-style grating cheese, finely grated
1 lemon, zest only
1 large carrot, grated
1 large onion, sliced and caramelised
1 tbsp Tabasco sauce
1 medium free-range egg white, lightly beaten
melted butter and polenta, to line the tin
3 tbsp olive oil
3 red peppers, deseeded and chopped
3 yellow peppers, deseeded and chopped
2 tbsp white wine vinegar
3 tsp sugar
salt and freshly ground black pepper
For the loaf, place the cubed bread and breadcrumbs into a large bowl. In a separate bowl, beat the egg and milk together, pour over the bread and set aside for 15 minutes to soften, then mash really well with a fork.
Melt the butter in a large frying pan over a medium-high heat. Add the mushrooms and sauté for 3-4 minutes, or until the mushrooms have softened. Cool slightly, then add the mashed bread, along with the mustard, dried herbs, paprika, nutmeg, onion, celery and parsley. Season well with salt and freshly ground black pepper and mix well.
Add the hazelnuts, pecans, parmesan cheese, lemon zest, grated carrot, caramelised onion, Tabasco and egg white and gently fold in. Transfer to a bowl, cover and chill for at least two hours, or ideally overnight.
Preheat the oven to 180C/350F/Gas 4.
Brush a 20 x 13cm/8 x 5in loaf tin with the melted butter and dust with some polenta. Tap out any excess.
Spoon in the nut loaf mixture, pressing it in firmly and smoothing the surface with a spatula or palette knife. Cover with tin foil and bake for 40 minutes. Remove the foil and return to the oven for a further 20 minutes, or until a skewer inserted into the centre of the loaf comes out clean. Set the cooked loaf aside to rest for five minutes, before turning out on to a board.
For the sauce, heat the oil in a large frying pan over a medium heat. Add the peppers and cook, stirring occasionally, for 12-15 minutes, until tender. Remove from the heat and allow to cool slightly, then place into a blender with the white wine vinegar and sugar and blend to a smooth consistency. Pass through a fine sieve into a small saucepan and season to taste with salt and freshly ground black pepper. Reheat if necessary.
Slice the loaf thickly and divide between six serving plates. Spoon the sweet pepper sauce over the nut loaf and serve.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Gruyère and courgette muffins
White chocolate brownies (blondies)
See more Simon Rimmer recipes
BBC © 2012 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
