Ingredients
FOR THE OUTER LAYER:
2
oz
butter, or vegan margarine
1
each
onion, chopped
3 1/2
oz
button mushrooms
1
teaspoon
mixed herbs
2
each
tomatoes, fresh or canned
5
oz
soft wholewheat breadcrumbs
5
oz
cashew nuts, grated
5
oz
walnuts, grated
1
tablespoon
marmite
2
tablespoon
soy sauce
1
salt
1
pepper, freshly ground
FOR THE ALMOND & LEMON LAYER:
2
oz
butter or vegan margarine
1
each
onion, chopped
8
oz
blanched almonds
4
oz
soft white breadcrumbs
2
each
lemons
FOR THE MUSHROOM pate:
1
pound
button mushrooms
1
oz
butter
3
oz
soft breadcrumbs
1
butter; for greasing tin
GARNISH:
1
lemon and tomato slices
1
parsley sprigs
Directions:
First thoroughly grease a 22-23 cm (9 to 9-1/2 inch) ring mould, 1.2 liter (2 pint) capacity with butter.
Since the basis of both nut mixtures is fried onion, you can melt the butter for both of them in a large saucepan, add both the onions and fry for 10 minutes until tender but not browned. Put half the mixture into a bowl on one side. To complete the dark/outer mixture, add the mushrooms and mixed herbs to the pan. Skin the tomatoes, if you're using fresh ones, chop and add to the saucepan, or just mash in the canned ones, without any juice. Let this mixture cook until all the liquid has gone, then remove from the heat and stir in all the remaining ingredients, and 50 ml (2 fl oz) of the water, to make a medium-soft mixture.
To complete the almond and lemon layer, grind the almonds and add to the other lot of fried onion, along with the crumbs and 200 ml (7 fl oz) water, and flavour with lemon rind and juice. If you like a really lemony mixture use the grated rind and juice of 1-1/2 lemons; if that is too much for your taste, adjust the amount accordingly, and perhaps add a tablespoonful or two more water. The mixture should be quite soft but not sloppy.
To make the mushroom pate, wash the mushrooms and chop the roughly. Melt the butter in a large saucepan, add the mushrooms and fry them, without a lid on the pan - they will soon make a great deal of liquid. Continue to cook them, uncovered, until all the liquid has gone - this may take as long as 30 minutes. Then liquidize with the breadcrumbs and season with salt and pepper.
Set the oven to 375 F.
To assemble the ring, first press the dark nut mixture into the tin, to cover the base and all the way up the sides to within about 5 mm (1/4 inch) of the top (leave this clear to allow the mixture to rise a bit as it cooks). Next, put in the white mixture, over the dark one, to cover it. Add the mushroom pate to fill the ring. When it is all in, gently press the top so that it is level, about 5 mm (1/4 inch) below the top. Cover with a piece of greased foil.
When you are ready to bake the ring, put it into the oven and bake for 1-1/4 to 1-1/2 hours, or until the ring feels firm to the touch and a skewer inserted into the middle comes out clean. Let it stand for 2-3 minutes, then loosen the edges, put a large round plate on top of it, and turn it upside down; hopefully it will come out in one piece. Fill the centre with stuffing balls, decorate the top with slices of tomato, lemon and parsley, and serve immediately.