… a
stuffing or a nut roast!
Long
before I realised I didn't like meat the one meal I always looked
forward to was a Sunday roast – strange I know. I loved Yorkshire
Puddings but my absolute favourite was stuffing. Over the years I've
developed my own which can be a straight forward stuffing, a nut
roast or – my personal favourite - the ultimate sandwich filling.
A
stuffing or a nut roast
170g/6oz breadcrumbs
Generous sprinkle of dried sage
80g/3oz chopped chestnuts
40g/1½oz unsalted butter
1 medium onion, finely chopped
200ml/7 fl oz boiling water
200g/7oz puréed apples
You can make stuffing balls or bake it in a loaf tin using a
cake liner. It's entirely a matter of choice – I prefer the loaf
tin/liner method and then slicing. The loaf tin measures
25x14x6.5cms, that's 10x5½x2½”.
Pre-heat oven 200fan/220c/Gas 7.
Bake for 25/30 minutes.
It freezes well too!
Photos up next.
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