Nutty Roast

 

Not that it has got to do with anything, but I made this while listening to Abel Korzeniowski's ”A Single Man” soundtrack, my favourite being ”And Just Like That”. Great film, but the book is even greater. It couldn't be otherwise, since Christopher Isherwood, the writer of ”A Single Man”, was a friend of ”another splendid bugger”, W.H. Auden.

So, let's get to it.

Difficulty: difficult.

Kitchen tools:

- cutting board;

- knife;

- vegetable peeler;

- grater;

- rolling pin;

- pan;

- cooking machine;

- bowl;

- spatula;

- food storage box (or anything else to give shape to your roast);

- plate;

- tablespoon;

- teaspoon;

- paper towels.

Duration: 1.15 h.

Serves: 4.

You need:

- 225 g of walnuts (including some brazil nuts, coarsely ground);

- 1 carrot (grated);

- 1 onion (chopped);

- 2 cloves of garlic (chopped);

- 100 ml of water;

- 100 g of bread crumbs;

- 1 teaspoon of cumin seeds;

- 8 tablespoons of olive oil;

- 150 ml of grapes oil (for frying);

- salt and pepper to taste.

Method:

1. Get in the mood.

2. Thank the ingredients for giving you energy.

3. Place a pan on the fire and when it is hot, add 2 tablespoons of olive oil.

4. Chop the onion and the garlic.

5. Cook the onion and the garlic on a low heat until the onion is translucent.

6. Meanwhile, peel and grate the carrot.

7. Add it to the pan together with the cumin seeds.

8. Cook them until tender is the carrot.

9. Coarsely cut the nuts.

10. Place some paper towels (long enough to blanket the nuts) on the cutting board and put the nuts over.

11. Cover them and, using the rolling pin, try to make them thinner, rolling the pin towards the four corners of their world.

12. Place the nuts in a bowl.

13. Add the vegetables from the pan, the breadcrumbs, 5 tablespoons of olive oil and the water. Season with salt and pepper.

14. Persuade them to get together.

15. Place a pan over a moderate fire and pour the grapes oil.

16. Oil a food storage box with one tablespoon of olive oil.

17. Place the nutty mix in the box so you give it a shape.

18. Place it on a plate.

19. Carefully slide it in the pan and roast it for 10 min on each side.

20. Be careful with the flipping over. I drained the oil, set it aside, placed the plate over the pan, flipped it over and replaced the oil and the nuts in the pan.

21. Get it out from the pan and place it on a plate covered with some paper towels, to absorb the oil.

    

22. Enjoy it with some potatoes, some steamed carrots and some Brussels sprout!

23. You might consider some pickles since it is kind of an oily dish.