Mon, 20 December 2021
1 sweet potato
300g mixed nuts, roughly chopped
2 tablespoons olive oil
1 teaspoon smoked paprika
1 white onion, finely diced
2 celery stalks, finely diced
2 carrots, grated
4 cloves garlic, crushed
1 tablespoon tomato puree
1 tablespoon miso paste/ soy sauce
Pinch of chilli flakes (optional)
50g oats
2 Eggs, lightly beaten ( 2 tablespoons ground flax and water for vegan loaf)
Salt & pepper
Handful parsley, chopped
Pre heat your oven to 200C.
Grease and line a 900g (2lb) loaf tin or terrine with parchment, leaving some to fall over the edges.
Place the whole sweet potato in the oven at 200C for 45minutes. DO NOT oil, season or pierce the skin. It makes it easier for the skin to come off.
Place the chopped nuts on a baking tray, drizzle a tablespoon of olive oil and sprinkle the smoked paprika. Season with a little salt and toss.
Roast the nuts in the oven for 4-5 minutes until golden, keep a close eye on them!
Once the sweet potato is cooked, remove from the oven; allow cooling for a few minutes and then pull the skin away from the flesh. This will happen very easily but be careful not to burn yourself.
Once you have the sweet potato flesh, mash it up and set aside to cool.
Using a large saucepan, fry the onions, celery and carrots in the olive oil over a medium heat for 10minutes.
Once the diced vegetables have started to soften, add the garlic and fry for a further 5 minutes.
Next add in the tomato puree, miso paste and some chilli (if you wish) and let this cook away with 2 tablespoons of water for 5 minutes.
In a large mixing bowl place the sweet potato, oats and eggs together and stir.
Remove the vegetables mix from the heat and add to the oat mix. Then add some salt, pepper and chopped parsley.
I like to use my hands to bind it all together.
Place the mixture in the tin/terrine. Be sure to press it down and even it out across the top, place the excess parchment over the top.
Bake in the oven for 30mins, take it out and uncover the top a little, return for a further 15 mins all at 200C.
Once cooked, allow to cool for a few minutes in the tin/terrine before turning it out on a chopping board. Wait at least 10 minutes before carving as it may fall apart a little.
Slices of this loaf freeze really well, just defrost and place in the oven or microwave to re-heat.
