Читать книгу Eating for England: The Delights and Eccentricities of the British at Table - Nigel Slater - Страница 41

Most vegetarians would now wince at the thought of a mixture of minced nuts and egg formed to resemble a lamb chop, but thirty years ago the nut cutlet (we are talking mostly Brazils here) was the height of veggie chic. If a non-meat-eater accepted an invitation to a dinner party, it was a pound to a penny they would end up with a substitute chop. The sad thing is that for all the cook’s craftsmanship and artistry, the nut cutlet was about as welcome on a vegetarian’s plate as a burned sausage.

The Brazil nut is about 63 per cent fat, 25 of which is saturated, which makes it the nut with the highest fat content. Your veggie guests may not thank you for that.

Nuts do not take well to seasoning with either herbs or spices, which leaves most recipes wanting.