Walnutandriceloafwithchivesauce Recipes

WALNUT AND RICE LOAF WITH CHIVE SAUCE

Steps:

• Turn on oven at 180°C (350°F).
• Melt butter in a frying pan and saute carrots for 2 mins, add cumin and stir well.
• Add spring onions and mushrooms and cook, stirring, for another 2 mins, then remove from heat.
• Stir together the beaten eggs, tomato puree, cheese, walnuts, parsley, salt & pepper.
• Combine with the rice and cooked vegetables and mix thoroughly, then taste and adjust seasoning if required.
• Generously grease a 28 x 12 cm (11 x 4 1/2 in) loaf tin and line base with greased grease-proof paper.
• Pack the mixture in well, being careful to to fill the corners.
• Bake in pre-heated oven for 50-60 mins or until firm.
• Cool slightly before turning out or cutting individual slices.
• To Make Chive Sauce:.
• In a small stainless steel or other non-aluminium saucepan bring to the boil the wine, spring onions, citrus peel and citrus juice and continue boiling uncovered until reduced to about 1/4 cup (2 fl oz) in volume.
• Strain into a bowl, allow to cool slightly, then beat in the soft butter, a small piece at a time.
• Stir in the chives and season to taste with salt & pepper.
• If you feel the flavour is too sharp, stir in a little thickened cream.

WALNUT LOAF

Steps:

• Toast the bread slices either in the toaster or on a baking sheet placed under the broiler. Let cool.
• Preheat the oven to 375 degrees F. Generously butter a 9 by 5-inch loaf pan, then line the bottom with waxed paper and butter the paper.
• Tear up the toasted bread slices and make crumbs out of them in a food processor. Place in a large bowl.
• Process the walnuts until finely ground and mix into the bread crumbs. Combine the eggs and onions in the processor and process until fine but not liquefied. Stir into the bread crumbs. Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture. Stir into the loaf mixture along with the poultry seasoning, salt, and pepper. Mix this all very well until evenly moistened. (The mixture may be prepared to this point and refrigerated up to 8 hours in advance.) Scrape it into the prepared loaf pan and smooth over the top. Cover the loaf with foil.
• Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry. Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it. Unmold the loaf onto a platter and remove the waxed paper. Let the loaf cool 20 minutes or so before slicing it. It's best to serve the loaf warm and the gravy hot.
• Melt the butter in a medium-size saucepan over medium heat. Add the mushrooms and saute until brown, about 7 minutes. Stir in the flour; it will become very pasty. Cook this roux for 2 minutes, stirring constantly. It will stick to the bottom of the pan a little bit; that's okay.
• Stir in the stock, wine, soy sauce, and pepper, and bring to a boil. Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan. Serve in a sauceboat.

MUSTARD AND CHIVE SAUCE

Steps:

• Melt the butter in a small pan and stir in the flour.
• Remove from the heat and stir in the mustard.
• Return the pan to the heat and gradually incorporate the milk, beating with a spoon as it comes up to a boil.
• Season with salt and pepper and let simmer gently, uncovered, for 10-15 minutes.
• This cooks the flour and thickens the sauce.
• Stir in the chives, adding a touch of soup stock or water if it seems too thick.
• Spoon over slices of ham.