Nutroast

This was quite popular with some friends at a Christmas meal, this is the basic recipe plus a variation involving stuffed mushrooms (which I used for the Christmas meal). This recipe made lots, I stuffed 12 large mushrooms and had some left over to make into about 6 nutroast balls.

1 onion (finely chopped)
1 leek (finely chopped)
2 cloves of garlic (finely chopped or crushed)
350mls vegetable stock
200g mixed nuts (finely chopped)
2 slices of bread (made into bread crumbs, use a blender or grater)
Mixed herbs (to taste)
Dessert spoon of peanut butter

Gas mark 6.

-Heat some oil in a large saucepan and gently fry the onion, leek and garlic until just brown.
-Add the stock and simmer for a minute.
-Add the nuts and breadcrumbs then stir well.
-Mix in the herbs and peanut butter then cook away excess moisture (if there is any, the mixture shouldn't be completely dry).
-Press the mixture into a greased baking tray or roll into small balls (about the size of ping-pong balls) and bake until just crisp.
OR
-The nutroast mix can also be used to stuff vegetables, but remember that some vegetables (particularly mushrooms) can release liquid when cooked so it might be best to cook then on a rack with a tray underneath to catch the liquid and prevent the food from becoming soggy. Toppings can be added as well; when my nutroast stuffed mushrooms had finished cooking I topped them with some cranberry sauce and goats cheese and cooked them for an extra 5 minutes which worked well.