Nut Loaf with Watercress and Red Pepper Stuffing
This is a really good dish but it takes a while to prepare a cook. Don’t be put off by how long it takes to make, give it a try you won’t regret it!!! Please leave comments telling me what you thought. It would be very much appreciated. Thank you.
- 2tbsp olive oil
- 1 onion (chopped)
- 225g pine nuts (finely chopped)
- 4tbsp milk
- 100g fresh breadcrumbs
- 2 eggs
- freshly grated nutmeg
- salt and pepper (seasoning)
- 1 bunch of watercress
- 1 red pepper (grilled, skinned and chopped)
- 2tbsp fresh parsley (chopped)
- 175g fresh breadcrumbs
- 6tbsp olive oil
- juice and finely grated zest of 1/2 a lemon
Ingredients: To Line the Mould
- knob of butter (for greasing)
- 25g dried breadcrumbs or ground almonds
Preheat the oven to 190.C/375.F/Gas mark 5. Heat the oil and cook the onion gently for 5 minutes until softened. Remove from the heat and mix well with the nuts, milk, breadcrumbs and eggs. Add nutmeg and season to taste.
For the stuffing, finely chop the watercress and combine with pepper, parsley, breadcrumbs, olive oil, lemon juice and zest and season to taste. Grease a 2lb loaf tin or two 1lb loaf tins with the extra butter and coat with the breadcrumbs or almonds. Fill the tin half full with the loaf mixture, pressing down well to evenly cover the base and reach halfway up the sides. Place stuffing on top, leaving 1cm gap at the top. Cover with the remaining loaf mixture, smoothing down to enclose filling. cover with foil and bake for 1 hour. Leave to cool slightly before turning out of mould and decorate with watercress and sliced red peppers.