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
