Carrot, Millet and Almond Sandwich Spread

Today I chose a recipe from this book which I just love. I did a buffet on boxing day and this helped give me ideas and inspiration.

As I slightly amended the recipe, I can safely share it with you. I would definitely recommend the book if you like entertaining.

Approx 220g- 250g carrots, washed and grated

1 yellow onion, peeled and finely chopped

100g millet

50g ground almonds

25g dried dates, finely chopped

300ml water

1 tbsp vegetable oil

1 tbsp garam masala

1/2 tsp cumin powder

1/2 tsp paprika powder

sprinkle of black pepper to taste

Fry the onion and grated carrot for 3 minutes. Add in the spices and stir round. Add the millet, dates and water and stir well. Bring to boil, cover and simmer until the liquid has been absorbed. Check often to make sure it doesn’t boil dry. Take off the heat and stir in the ground almonds and black pepper. Transfer the mixture into a ovenproof dish and evenly press down. Bake for approx 30 mins at 180/350/Gas 4

Serve in sandwiches with salad or on crackers or similar.

This was our boxing day buffet, featuring this spread on bruschetta, chestnut cashew and apple pate stuffed in tomatoes, chickpea and cashew pate on crackers, leftover turkey roast, cranberry sauce and sage and onion stuffing balls on cocktail sticks and savoury bites. More of these recipes to follow over the next couple of weeks.

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