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Nut roast Kiev recipe
Nut roast Kiev recipe
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Prep Time:
140 minutes
Cook Time:
45 minutes
Total Time:
185 minutes
Vegetarian Kiev with garlic-butter center, crispy panko crust, and oozy filling, baked to perfection.
Ingredients:
  • 27.30 gm olive oil
  • 1 garlic clove, finely chopped
  • 4 green shallots, thinly sliced
  • 3.75 gm smoked paprika
  • 200g carrot, peeled, finely grated
  • 200g cup mushrooms, finely chopped
  • 30.00 ml chopped fresh thyme leaves
  • 200g raw cashews, finely chopped
  • 425g can brown lentils, rinsed, drained
  • 40g (2/3 cup) panko breadcrumbs
  • 40.00 ml finely grated parmesan
  • 80g butter, at room temperature
  • 20.00 ml chopped fresh continental parsley
  • 40.00 ml coarsely grated mozzarella
  • 20.00 ml finely grated parmesan
Instructions:
  • To make the garlic-cheese butter, combine butter, garlic, parsley, and seasonings in a small bowl. Mash with a fork until well mixed, then stir in the cheeses until fully combined.
  • Lay a 20cm square foil on a clean surface, followed by a 20cm square plastic wrap. Spread butter mixture in the middle of the plastic wrap. Roll it into a 16cm log, enclosing the butter. Twist the ends to seal and chill in the fridge for 1 hour until firm.
  • Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Sauté garlic, shallot, and paprika for about 1 minute until fragrant. Add carrot and mushrooms, and cook for 5 minutes until softened and most of the liquid has evaporated. Stir in thyme, season with salt and pepper, then remove from heat. Mix in cashews and lentils, and allow to cool.
  • Combine 2 eggs and 20g (1/3 cup) breadcrumbs with the carrot mixture, mixing until fully incorporated. Allow to rest for 10 minutes.
  • Preheat the oven to 180C/160C fan forced. Line a large baking tray with baking paper. Spoon the vegetable mixture onto the tray and shape it into a 10 x 20cm loaf. Make an indent in the center of the loaf and place the butter log in it. Enclose the butter by shaping the vegetable mixture around it firmly. Chill in the fridge for 30 minutes before baking.
  • In a bowl, mix parmesan, the rest of the breadcrumbs, and the remaining oil. Lightly beat the last egg in another bowl. Brush the loaf with the beaten egg. Sprinkle the breadcrumb mixture over the loaf. Chill in the fridge for 10 minutes. Bake until golden brown, about 30 minutes.

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