This is a recipe that I have been after for some time (ie. years!), from my future business partner/assistant chef, Adam (pictured above). I have had this on many occasions in the past, and it doesn’t disappoint. I have been told to tell you that it is also great cold in sandwiches, and is worth making en masse to freeze, or to happily keep grazing on for days! This is likely to be a mainstay on the menu when I get my cafe open in the Autumn.
Serves 4 or 6 as a side.
200g chopped mixed nuts (the addition of finely chopped cashews in here works really well)
4 medium onions/8 shallots, finely chopped
250g chestnut mushrooms, finely chopped
1 red pepper, deseeded and finely chopped
1 red chilli, deseeded and finely chopped (optional)
3 tbs olive oil
50g grated breadcrumbs
2 tbs Marmite or similar yeast extract
1 tsp brown sugar
2 tbs fresh basil, roughly chopped
1 tsp dried Herbes de Provence
20ml Port or Madeira
1. Preheat the oven to 180C.
2. Sauté the onions in the oil, in a large saucepan over a very gentle heat for 10-15 minutes until transparent.
3. Add the mushrooms, chilli and pepper and cook covered for a further 10 minutes.
4. Add the sugar, port and herbs and stir to combine before adding the marmite and breadcrumbs.
5. Season well and transfer to a large (or two small) ovenproof dish and cover with aluminium foil. Bake covered for approximately 30 minutes then remove the foil and bake for. Further 10 minutes to brown.
6. Serve with a reduced garlic and tomato sauce or good onion gravy (further additional port in both is optional but desirable!)