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
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 )
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.