Christmas roast
(from Elyce123’s recipe box)
Wrap the cooked roast in foil and freeze for up to 1 month. Defrost in the fridge overnight and reheat in the oven to 190˚C/fan 170˚C/gas 5 for 45 minutes
Source: delicious. December 2005
Prep time: 30 minutes
Cook time: 60 minutes
Serves 6 people
Categories: December, can be frozen
Ingredients
- 3 tbsp olive oil
- 1 green pepper, very finely chopped
- 1 leek, very finely chopped
- 1 carrot, very finely chopped
- 1 onion, very finely chopped
- 1 celery stick, very finely chopped
- 300g field mushrooms, very finely diced
- 1 large egg, lightly beaten
- 200g mature Cheddar, grated
- 110g dried breadcrumbs
Directions
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Preheat the oven to 180˚C/fan 160˚C/gas 4. Heat the oil in a large frying pan over a medium heat. Add the pepper, leek, carrot, onion and celery and cook, stirring, for 8-10 minutes. Add the mushrooms and cook for 5 minutes; if they produce lots of juices, cook them out. Transfer to a large bowl.
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Fold in the egg, 150g of the cheese and 100g of the breadcrumbs. Mix well and season. Transfer to a greased, base lined 28.5 × 13 × 6cm deep loaf tin. Sprinkle with the remaining cheese and breadcrumbs. Bake for 50 minutes to 1 hour, until set and the top is golden. Cool in the tin for 5 minutes, then turn out, slice and serve with gravy.