Having made the 1911 nutmeats, I now have to find something to do with them! Fortunately, the same book I used has a good number of recipes. Because I had the ingredients to hand, I opted for the Trumese and Rice Hash, the instructions for which read
Use boiled or steamed rice in place of potato in the preceding recipe. So, making that substitution, here’s the original recipe:
Put trumese and double the quantity of cold [cooked rice] … through food cutter, using the next coarsest cutter…. Mix carefully. Simmer without browning, chopped onion in oil. Add the mixed trumese and [rice], pour consommé or nicely seasoned gravy over and set in the oven to heat, and brown over the top….
The onion may be mixed with the trumese and potato, all put into a baking dish, nut butter stirred with a cream with consommé poured over and the hash baked for ¾-1 hour. Finely sliced celery, celery salt, or any of the sweet herbs, powdered, may be substituted for the onion. sage may be used occasionally with the onion.
Well, first impression is that that would be pretty bland, so I added one or two things to the
consommé. There’s also the problem of
nut butter, as it could mean one of two things in this period — either peanut butter as we understand it, or a solid vegetable fat made from nut oils. The former made more sense to me. Here’s what I did:
2 cups cooked brown rice, defrosted if necessary.
1 can trumese, cut into fine dice.
2 cloves garlic
1 tbl peanut butter
1 tsp vegetable stock powder, or to taste
a small amount of water
vegetable oil for frying
Preheat the oven to about 160°C. Chop the onion finely and fry gently in the oil until opaque, then add the garlic, trumese and rice. I also had the end of a carrot, so I chopped that and added it too. Give it a good stir and let it heat through. Blend together the peanut butter, water, tomato and vegetable stock until you get a medium creamy sauce. Mix it all together, transfer to a large shallow baking tin and stick it in the oven for about 40 minutes. This is what came out:
If you like crispy bits on your rice, you’ll adore this, as it’s the aforementioned crispy bits surrounding a moist centre. But it was still bland even though I’d added the tomato and used brown rice. Whilst I won’t make this exact recipe the same way again, I can see a lot of promise for the basic dish — it’s not difficult to use herbs and spices, or a more strongly-flavoured stock. It would work with tofu (go for the smoked or hazel nut varieties), or any of the commercial fake meats out there, and leftovers could be added to it as well. Using cooking rings on a baking tray would give a more refined presentation.
This amount would serve four with plenty of vegetables and maybe a sauce.