Cooking with Tallyrand
RECIPE VEG - buckwheat roast (vegetarian)
125
another non meat dish from my past Nepalese trainee, quite a simple & quick dish to prepare. Essentially a version of the infamous nut roast. The Napalese word for it I did not record in my notes unfortunately, so if anyone knows it please let me know
the recipe contains white wine which I thought unusual, but was informed he would normally (at home) make it with ''roxi'' a drink made from fermented millet
it was served to me with pan fried morning glory, that had copius amounts of chilli added to to it. I have had these greens many times in Hong Kong & Singapore and love them, they are a form of spinach
| vegetable oil | sq | |
| chopped onion | 100 | gm |
| chopped sage leaves | 1 | tsp |
| chopped rosemary leaves | 1 | tsp |
| buckwheat | 100 | gm |
| chopped button mushrooms | 200 | gm |
| white wine | 100 | ml |
| vegetable stock | 200 | ml |
| chopped walnuts | 100 | gm |
| spinach | 200 | gm |
- pre-heat oven to 180C
- heat the oil in a large frying pan over a low to medium heat
- add the onion and herbs, cook gently for 3-5 minutes until softened
- add the buckwheat, stir through and cook gently for 2 minutes
- add the chopped mushrooms and stir through
- add the wine and stock and simmer gently until the buckwheat has softened (approx 20 minutes), adding more water if required
- when softened strain away any excess liquid and stir through the walnuts
- place to one side
- wash the spinach, shake dry and add to a hot pan to wilt, remove, squeeze dry and chop finely
- add to the mixture and stir to thoroughly combine
- taste and season
- lightly oil a loaf tin and press in the mixture tightly
- place in the oven and bake for approx 30 minutes until the top is crisp and loaf is form to the touch
- remove from the oven and allow to stand for 5 minutes in the tin
- turn out and serve
chef notes
nice when served drizzled with a fresh tomato sauce and a crisp side salad
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