image courtesy of allrecipes.co.uk
*Part of the sizzling staffordshire menu series*
This recipe makes use of one of our larder dishes in the form of our nut roast, whilst combining elements of a more luxurious nature in the form of our nut roast. As a dish, its very filling, very nutritious and extremely tasty giving a sweet element to the palate, and is pleasing year round.
You will need (per serving):
2 slices of our cashew & butternut squash roast
2 or 3 tbsp slow roast tomato salsa
1 tbsp cranberry sauce / cranberryjelly
100g goats cheese, rind still intact
5 small shallots, halved
tsp brown sugar
handful shredded spring cabbage (blanched)
salt and pepper to taste
The doing bit:
take the 2 slices of nut roast, smear with the cranberry sauce. Slice the goats cheese and apply atop the nut roast slices. Place in hot oven (about 180C) on a greased baking tray and allow to cook.
Whilst your nut roast warms up nicely, in a pan add a small amount of oil. Heat up and add the shallots and cook until coloured then place on a very low heat and add the sugar and allow to melt and glaze the shallots. By this point the shallots should be soft. Place lid on the pan and take from the heat and allow to rest. These shoudl keep warm whilst you warm up the rest.
In another pan add the butter and melt. Add the cabbage and cook until soft, season with salt and pepper.
Remove the nut roast from the oven when the goats cheese has coloured and the nut roast is piping hot. Serve on a bed of the spring cabbage, decorate the plate with the shallots surrounding, and serve the tomato salsa on the side.