Tuesday 27th September 2011
Mum & I catered my wedding. It was a buffet for 60 guests & between us we made a whole dressed salmon, a roast turkey, a gammon ham, new potatoes, tossed green salad, tomato & onion salad, coleslaw, rice salad, sausage plait, vegetarian plait (a.k.a. nut roast), chicken & asparagus pie, tuna and sweetcorn quiche, mushroom & stilton quiche, spinach quiche, profiteroles, lemon flan & strawberries & cream.
Mum used to make the nut roast for Christmas dinner back when I was a vegetarian. She found it in a Family Circle magazine in 1985 & still pulls out the same magazine cutting every time she makes it. In fact, a few years ago it got so tattered that my Dad laminated it. It’s an heir loom now, that’ll be passed down the generations.
On the day, we presented our smorgasbord of delights on the trestle tables, laid the dining tables in the cream & gold place settings & had a large drink.
*Note to self: Don’t cater my own wedding next time. 😉
Thankfully, Dad was on the ball & remembered to put name cards on the food. Although it was obvious to us what it all was, maybe it wasn’t to others.
But unfortunately where people had wanted to cut themselves a slice of pie or quiche, the name tags had been taken off & so it was unclear what everything was. Not too much of a problem if you ate everything but a big problem if you didn’t like a particular ingredient or worst still you were allergic to it.
Well, that’s exactly what happened. The wife of an old school friend took a great big mouthful of the nut roast before realising. She spent the the next few hours leaning over the toilet bowl while her husband rubbed her back.
We can smile about it now but at the time it was terrible, for her. She was very gracious about the whole ordeal though. But was slightly bristled by my brother’s comment.
“You’d think if you saw something saying ‘vegetarian’, there’d be a good chance it’d have nuts in it though love.”
Real charmer my brother. 😉
2 tbsp oil
75 grm brazils
75 grm cashews
75 grm unsalted peanuts
175grm whole meal bread crumbs
2 tbsp chopped sage
few drops tabasco
salt n’ pepper
3 tbsp tomato puree
150 mil vegetable stock
450 gr puff pastry
Heat oil in pan. Fry onions & leek for 5 minutes. Finely grind the nuts in a food processor. Spread the out on a baking sheet and toast under the grill for 3 minutes maximum. Mix the onions &leek with the nuts, breadcrumbs, sage, tabasco & seasoning. Dissolve puree in vegetable stock. Stir into dry ingredients with 1 beaten egg to bind mixture. Heat oven to 220°C. Roll out pastry 30 x 38 cm. Spoon filling down centre of pastry leaving a border 11.5cm on long side and 6.5 cm at short ends. Cut out 4 squares at corners for decoration. Beat remaining egg and brush on pastry edges. Fold short sides over filling then long sides. Turn parcel over so seam is underneath. Put baking sheet into oven to heat up. Put on decoration and brush with egg. Bake for 30 min or until golden brown.