Almond Sesame Nut Roast With Mushroom Onion Sauce Food

SEASONED PORK ROAST WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 425°F
• Mix all the spices together in a small bowl.
• Coat the roast with the spices, patting to keep on meat.
• Insert a meat thermometer in the roast and place the roast on a rack in a shallow baking pan.
• Roast for 15 minutes.
• Reduce the temperature to 325F and continue to roast until the center temperature registers 150F; about 1 1/2 hours.
• Allow the meat to rest for 10 minutes before carving.
• Serve with mushroom sauce.
• Mushroom sauce: Heat the oil in a medium skillet. Saute the garlic and shallot for 1 minute.
• Add the mushrooms and saute over medium-high heat for 4-5 minutes or until they start to brown.
• Add the wine and 1/2 cup of chicken stock and simmer until most of the liquid evaporates.
• Add the chicken stock and soy sauce.
• Bring to a boil.
• Stir in the cornstarch mixture and simmer for 2 to 3 minutes.
• Season with salt and pepper, if desired.

ALMOND & SESAME NUT ROAST WITH MUSHROOM-ONION SAUCE

Steps:

• Heat oil in a large skillet and fry the onion gently for 2-3 minutes. Add the rice and cook slowly for 5-6 minutes, stirring frequently.
• Add the vegetable stock, bring to a boil and then simmer for about 15 minutes, or until the rice is tender. Add a little extra water if necessary. Remove from the heat and transfer to a large mixing bowl.
• Add the carrot, leak, sesame seeds, almonds, cheese, eggs and herbs to the mixture. Mix well and season with salt and pepper. Transfer the mixture to a greased 1 lb loaf pan, levelling the surface. Bake in a preheated oven at 350-F degrees for about 1 hour, until set and firm. Leave in the pan for 10 minutes.
• To make sauce, melt the butter in a small saucepan and fry the onion until dark golden brown. Add the mushrooms and cook for a further 2 minutes. Stir in flour, cook slowly for 1 minute and then gradually add the stock. Bring to boil, stirring constantly, until thickened and blended. Season to taste.
• Turn out the nut roast, slice and serve on warmed plates with fresh vegetables, accompanied by the sauce. Garnish with sprigs of Italian parsley if desired.

SESAME ALMOND SLAW

Steps:

• Split ramen noodles in half (save the seasoning and half of the noodles for another use). Break apart remaining noodles; place in a bowl. Add the cabbage, romaine, onion, almonds and sesame seeds. , For dressing, in a jar with a tight-fitting lid, combine the vinegar, sugar, canola oil, water, sesame oil, soy sauce, salt and pepper; shake well. Add dressing to salad and toss to coat. Serve immediately.

BEEF FILETS WITH COGNAC-MUSHROOM & ONION SAUCE

Steps:

• Sprinkle beef evenly with 1/2 teaspoon salt or 1/4 teaspoon kosher salt and 1/2 teaspoon pepper.
• Brown filets in 1 tablespoon hot oil in an ovenproof or cast-iron skillet over medium-high heat 3 minutes on each side.
• Remove filets, reserving drippings in skillet.
• Melt 2 teablespoons butter in drippings over medium-high heat.
• Add yellow and red onion rings, and saute 5 minutes.
• Add green onions, shallots, mushrooms and garlic.(If more oil is needed add remaining tablespoon), saute 15 minutes or until lightly browned.
• Stir in cognac and broth; cook over medium-high heat, stirring constantly, until liquid evaporates(about 5 minutes).
• Place filets on top of onion mixture in skillet.
• Cover with aluminum foil.
• Bake at 400F for 15-20 minutes or until thermometer inserted in thickest portion of meat register 135F(medium rare).
• Remove filets from skillet, reserving onion mixture in skillet, cover filets loosely, and let stand at room temperature 10 minute.
• Cook onion mixture over medium heat, stirring constantly; 5 min or until liquid evaporates.
• Add salt and pepper to taste, if needed.
• Serve with filets.

NACHO CHEESELESS SAUCE

Steps:

• Mix water and cornstarch.
• In a blender, puree tofu, salsa, salt, turmeric, and water-cornstarch mixture. Add nutritional yeast.
• Heat oil in a skillet and make bottom of pan is coated. Pour in tofu mixture and spread to cover pan.
• Cook tofu mixture on low heat for about 5 minutes, without stirring.
• Use a wooden spoon or spatula to mix up the tofu, stirring to get a creamy consistency.
• Pour/scrape sauce into a bowl and serve with any combination of chips, beans, lettuce, and/or tomato.

COFFEE BRAISED POT ROAST WITH ONION SAUCE

Steps:

• Preheat oven to 325°F.
• In a large Dutch oven, heat 2 teaspoons olive oil over medium heat. Sauté the onions and garlic until softened, about 10 minutes. Remove from pan and set aside.
• Heat the remaining oil over medium-high heat and brown the beef on all sides. Spoon the onions around the roast and pour in the coffee and broth. Add the salt, pepper, thyme and bay leaf. Bring to a boil and cover. Put the pot into oven and cook 1 hour and 40 minutes. Baste occasionally.
• Remove the roast from pan and let rest 15 minutes.
• Remove the onions from the pan with a slotted spoon and set aside. Discard the bay leaf; degrease the liquid.
• Mash together the butter and flour.
• Bring the liquid to a boil and slowly whisk in the butter mixture. Simmer the sauce 10 minutes; it should be slightly thickened. Stir in the onions and vinegar; check the seasonings.
• Carve the roast thinly and serve with the onion sauce.

CHICKPEA AND MILLET NUT ROAST

Steps:

• Put the millet to a saucepan and add the 200ml of water and vegetable stock cube. Bring to the boil and cook for about 10 to 15 minutes, stir occasionally to prevent the millet sticking to the pan. When all the water is absorbed it is ready. (The cooked millet should be a mushy consistency, which will help the nut roast bind together) Leave the millet on the side for a few moments to cool.
• Dry roast the sunflower seeds. Heat a non-stick pan without any oil on a medium heat. Add the sunflower seeds and heat until they start to go brown.
• Dry roast the fennel seeds in a pan without oil until they start to go brown. Then grind in a pestle and mortar.
• Grind the peanuts in a pestle and mortar. However, they do not need to be ground too finely, just roughly.
• Mash the chickpeas in a large bowl and add all the ingredients together (including the millet) and mix well. Add the breadcrumbs last followed by the 3 tbsp of warm water. Mix with your hands so that the mixture binds together to form a dough.
• Press into a loaf tin (or any square or rectangular baking tin you have) Bake in the oven for 30 - 40 minutes at 180C/35F Gas mark 4 until the top starts to brown nicely.
• Turn out onto a plate and garnish with parsley and lemon. Slice and serve with onion gravy or your favourite sauce and vegetables. Of course with chips and ketchup is great too.
• N.B.
• 1. Red or white kidney beans can be used instead of chick peas.
• 2. Salted peanuts can be used, but this means that less salt should be added to the recipe as a whole.
• 3. I use a loaf tin which is 23cm x 10cm x 6cm.

QUICK AND EASY MUSHROOM & ONION SAUCE

Steps:

• Heat a large skillet on medium heat. Melt butter and add mushrooms. Cook until golden brown, about 10-15 minutes.
• Add ketchup, soup, pepper, mustard, Worcestershire sauce and whisk to combine.
• Add corn starch to water and stir to combine. Bring sauce to a boil and whisk in your water and corn starch mixture until desired thickness.
• Remove from heat and let cool for 10 minutes.