Timbales with pine nuts are a flavour packed vegetarian option that is a bit different! These little vegetarian roasts are rich and nutty with a zesty kick from lemon and fresh flavour from the herbs. The name timbales comes from the metal dish that they are traditionally cooked in. We’ve used regular metal rings, which are easy to find, to mimic the traditional timbale cooking dish. This French dish can be baked as a hot dish, or prepared from cold ingredients, using the timbale dish as a mould. Timbales are so versatile, and can be made using meat or fish, or can be vegetarian. Our timbales with pine nuts are the perfect thing to serve for a vegetarian dish with a touch of French sophistication. These timbales don’t have to be limited to a Christmas dinner or Sunday roast. Why not try serving them with some roasted root vegetables, or just a simple side salad for a light vegetarian lunch option.
- 1tbsp olive oil
- ½ small onion, chopped
- ½ leek, washed and chopped
- 1 clove garlic, crushed
- 30g fresh white breadcrumbs
- 35g pine nuts, whizzed in a blender until ground
- finely grated zest and juice of ½ lemon
- ½tbsp each chopped fresh sage and thyme
- ½tbsp egg yolk
- sage leaves to garnish
Heat the oven to 180C. Heat oil in a large pan, add the onion and leek and cook gently for 8 mins, stirring until softened. Add the garlic and cook for a couple of mins. Cool, then tip into a large bowl.
Add the breadcrumbs, pine nuts, lemon zest and juice,sage and thyme and season with salt and ground black pepper. Add egg yolk and mix together.
Place eight 5cm rings on a parchment lined tray and spoon in the pine-nut mixture. Top each timbale with a sage leaf and cook for 15-20 minutes, until golden.
You can use muffin tins, lined with muffin cases, instead of plain rings