Nolts Butcher Shop Recipes

GRANDMA JENSEN'S NUTS AND BOLTS

Steps:

• Preheat an oven to 225 degrees F (110 degrees C). Combine the wheat cereal, corn cereal, rice cereal, oat cereal, cheese-flavored crackers, pretzels, and mixed nuts in a large bowl; set aside.
• Melt the butter in a saucepan over medium heat. Whisk in the garlic powder and Worcestershire sauce until evenly blended. Pour over the cereal mixture, and gently stir until the cereal is evenly coated with the seasoned butter. Spread the cereal mixture onto baking sheets.
• Bake in the preheated oven for 1 hour, stirring every 15 minutes. Allow to cool to room temperature before storing in an airtight container.

MEAT PATTIES - MEAT STUFFED PUFF PASTRY

Steps:

• Thaw frozen puff pastry but keep it chilled at all times.Tip - I fine opening up the puff pastry sheet on a baking tray and letting it chill is the best way to work with it.

NUT ROAST

Steps:

• Heat the oven to 180C/ fan 160C/ gas 4 and line the base and sides of a 1.5 litre loaf tin with parchment paper.
• Heat 1 tbsp olive oil and 15g butter in a large frying pan and cook 1 finely chopped large onion and 2 finely chopped celery sticks for about 5 mins until beginning to soften.
• Stir in 2 finely chopped garlic cloves and 200g finely chopped chestnut mushrooms and cook for a further 10 mins.
• Stir in 1 finely diced red pepper and 1 grated carrot and cook for about 3 mins then add 1 tsp dried oregano and 1 tsp smoked paprika and cook for just a minute.
• Add 100g red lentils and 2 tbsp tomato purée and cook for about 1 min, then add 300ml vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. This should take about 25 minutes. Set aside to cool.
• Finally, stir in 100g fresh breadcrumbs, 150g chopped mixed nuts, 3 lightly beaten large eggs, 100g grated mature cheddar, a handful of finely chopped flat-leaf parsley and a pinch of salt and some ground black pepper.
• Stir to mix well then spoon the mixture into the prepared tin and press down the surface.
• Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently.
• Meanwhile, to make the sauce, heat 2 tbsp extra virgin olive oil very gently then add 2 finely sliced garlic cloves and 1 rosemary sprig and heat without colouring.
• Pour in 400ml passata and add a pinch of salt and some ground black pepper. Simmer gently for just 15 mins.
• Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or plate. Remove the baking paper and cut into slices and serve with a little of the tomato sauce.
• To make a vegan nut roast, use an extra tbsp of oil in place of butter, no cheese and 3 tbsp egg replacer. Bake your nut roast for 1 hour. The loaf will still be soft in the middle after cooking.
• It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve.

NUTS AND BOLTS SNACK MIX

Steps:

• Preheat oven to 225 degrees. Combine toasted corn cereal, pretzels, and peanuts in a large bowl. Mince garlic and mash into a paste with salt. Stir together garlic paste, melted butter, Worcestershire sauce, paprika, and cayenne pepper. Pour over cereal mixture; toss to coat using a rubber spatula. Spread mixture evenly on a rimmed baking sheet. Bake, gently stirring every 20 minutes, until toasted, about 1 hour 20 minutes. Add rosemary. Bake for 20 minutes more. Let cool completely.

NUTS AND BOLTS

Steps:

• Combine cereals, pretzels and nuts. In a small saucepan, melt butter; stir in seasonings. Pour over cereal mixture; toss to coat. Spread in an ungreased 15x10-in. rimmed pan. Bake at 250° 1 hour, stirring every 15 minutes. Store in an airtight container.