Sunday, 21 January 2018

Smoked Cheddar Cheese Nut Roast

I have lots of flavoured cheddar cheese in the fridge from Christmas and the New Year.  We have been snacking on them in the evening with crackers, but I have also decided to incorporate some of it into our cooked meals.

This is a Smoked Cheddar Cheese Nut Roast that I made to accompany Sunday Veggie Roast Dinner. 
D is never excited by nut roasts.  So to please him I told him he would also get some mock meat slices on his plate (left over from a previous meal).   This Smoked Cheese Nut Roast recipe comes from Green Gourmet Giraffe.  Johanna's version is vegan. 
Wow this was a flavourful nut roast.  

It was very textual too. I changed it just a little, but they are not worth mentioning really.  Adding a red pepper for colour and upping the smoked paprika and Smoked cheddar cheese and finally because it just seemed right, I had to use the Outback Spirit Tasmanian Pepper Salt seasoning that Johanna sent me last year all the way from Australia.



I have also bookmarked to make Johanna's Cinnamon Banana Doughnut Muffins but D was not too keen on my Banana Muffins with Cocoa Crumble, so I have postponed them for another time.  However, I did make Johanna's Mum's Banana Cake (not pictured), it was very good. 

I have quite a lot of nut roast left over, so if anyone has any ideas what to do with it - please share. 

Smoked Cheddar Cheese Nut Roast
Ingredients
100ml hot water
1 teaspoon Marmite or Vegemite (I had both and actually used Vegemite)
2 medium carrots, peeled and grated
1/2 red pepper, chopped small
125g smoked cheese, grated
230g mixed nuts (walnuts, cashews and Brazil nuts) coarsely ground in food processor
110g fresh brown breadcrumbs (2 butt ends of a loaf of sliced bread)
2 spring onions, chopped
1 teaspoon seeded mustard
1/2 or 1 teaspoon smoked paprika
1/2 teaspoon seasoning mix or salt, pepper and herb mix (I used Outback Spirit Tasmanian Pepper Salt )
Method
Stir the Marmite or Vegemite into the hot water and set aside.
Transfer all the remaining ingredients into a large bowl , stir well to combine.
Then stir in the Marmite/Vegemite flavoured water until well combined.
Transfer into a loaf tin and smooth down.
Bake for 30 - 40 minutes on gas mark 4/180oc.
Remove from the oven and allow to cool, before slicing.
However, I did take Johanna's advice and served it the following day to, as it sliced better.
Recipe from Green Gourmet Giraffe adapted via The Vegan Society.  

8 comments:

  1. Glad you enjoyed this nut roast - I took a part of nut roast leftover from Christmas from the freezer this week and used the leftovers on a pizza which I love - still got a little there. I am sorry D is not so keen on the nut roast but at least it means more for you :-)

    ReplyDelete
    Replies
    1. I really did, it was very tasty. I will have to keep in mind that it freezes well. Yes, always more for me.

      Delete
  2. Mmm, that's a saver - sounds delicious!

    ReplyDelete
  3. I love nut roast and this looks particularly good. I have now found and followed GGGiraffe, the recipes look amazing.

    ReplyDelete
    Replies
    1. Thank you so much Pam. I absolutely love GGG blog and hope you will too.

      Delete
  4. This looks like a delicious nut roast..... I love Johanna's recipes too! x

    ReplyDelete

If you’ve tried one of my recipes, Please let me know by leaving a comment below or tagging me social media with @SeasonalShaheen.

Thank You