Does anyone have a good recipe for a tasty nut roast cannot find a decent one?!
Answers: Thanking you in anticipation.
Try the following
Luxury nut and seed loaf with cranberry, apple and brandy sauce
225g/8oz bulgar wheat
330ml/11fl oz boiling water
3 tbsp soya sauce
175g/6oz pistachio nuts
175g/6oz pine nuts
225g/8oz blanched almonds
175g/6oz cashew nuts
110g/4oz hazel nuts
110g/4oz sunflower seeds
110g/4oz poppy seeds
250g/9oz onion, finely chopped
4 tbsp fresh and finely chopped parsley
2 tbsp dried thyme
4 large free range eggs, lightly whisked
4 tbsp olive oil
a little oil for pouring on roast
For the sauce:
275g/9?oz cranberries
275g/9?oz cooking apples, cored and thinly chopped
150ml/5fl oz apple juice concentrate
50ml/2fl oz water
4 tbsp brandy
Method
1. Place the bulgar wheat in a mixing bowl and pour on the boiling water and soya sauce. Cover and let swell for 25 minutes.
2. Grind nuts and seeds to a medium fine consistency. Mix together with the wheat. Stir in the parsley, thyme, onions, eggs and oil. Mix well and allow to stand.
3. Oil a large baking sheet and line with greaseproof paper.
4. Form a loaf shape with the nut mixture, about 10cm/4in wide, press firmly together and prick the top with a fork.
5. Pour on a little oil and sprinkle with some extra nuts (optional) and cap loosely with a foil hood.
6. Bake in oven 190C/375F/Gas 5 for 40 minutes.
7. Take off hood, baste with oil on baking sheet and continue to bake for a further 10 minutes.
8. Place in a large serving dish, then cool, easing off the paper as you do so. Cover with the hood until ready to garnish.
9. To make the sauce cook all the ingredients, except the brandy, together for about 20 minutes. Add the brandy and re-heat for 30 seconds. Serve as an accompaniment to the main dish.
Nut Roast
250g mixed nuts, (walnuts, hazelnuts, sesame seeds, almonds, cashews)
100g shallot, finely chopped
400g tinned chopped tomatoes, drained
1 organic egg, beaten
100g Gruyère, or mature cheddar cheese, grated
0.5 tsp dried thyme
0.5 tsp dried sage
0.5 tsp dried mint
1 tbsp Parsley, finely chopped
1 tsp Marmite, or other yeast extract blended with 1 tsp boiling water
1 tsp freshly squeezed lemon juice
1 pinch salt and fresh ground black pepper
1 cube butter, for greasing tin
Method
1. Place the nuts in a dry frying pan over a moderate flame. Toast, stirring gently, until golden and fragrant, taking care not to burn. Remove to a bowl and leave to cool.
2. Whizz in a food processor until thoroughly ground.
3. Preheat the oven to 180C/gas 4. Generously grease a loaf tin with butter.
4. In a large bowl, combine the ground nuts with all remaining ingredients. Mix very thoroughly.
5. Scoop the mixture into the prepared tin and bake for 45 minutes to 1 hour, until firm and golden. Cool slightly, then turn out.
Nut Roast
1lb (450g) peanuts
8oz (225g) hazelnuts or walnuts
8 oz (225g) red lentils
2oz (50g) aubergine
2 sticks celery
1 medium carrot
1 medium courgette
1 small onion
2 cloves garlic
4oz (100g) mushroom
bunch of parsley
4 oz (100g) bread crumbs
2 teaspoon oregano
1 teaspoon thyme
1 teaspoon marjoram
1 teaspoon paprika
2 tablespoon soy sauce
2 tablespoon sunflower oil
salt and pepper
Method
First of all wash and drain the lentils, cover with cold water and bring to the boil then simmer until cooked.
Grate or chop the nuts and keep to one side.
Wash all the vegetables, peeling if necessary, then grate the carrot and celery and finely chop everything else.
Fry the onions and garlic in a heavy pan until soft then add the mushrooms chopped herbs, spices, seasoning and aubergine and cook gently until the aubergine is soft. If your pan is big enough, add the rest of the vegetables and cook on for 10 minutes, if not put the cooked vegetables in a mixing bowl and sauté the remaining vegetables for 10 minutes then mix together at the end.
Stir in the soy sauce and then add the nuts and breadcrumbs and mix it all together evenly. The mixture should be wet but not sloppy, if it is too dry moisten with a little vegetable stock or water.
Put into an oiled loaf tin and cover with foil and bake for 45 minutes at 190°C/375°F/Gas Mark 5.
Heres my favourite from Cranks recipe book, very yummy!
1 med onion
25g butter
225 g mixed nuts
100g wholemeal bread
300ml veg. stock
10ml yeast extract
5ml mixed herbs
salt and pepper to taste.
Chop and fry onion in butter
grind nuts and bread until fine. Heat stock and yeast extract to almost boiling,then combine all ingredients together and mix well.Turn into greased loaf tin bake for 30 mins.
Really yummy with a homemade tomato and chilli sauce and new potatoes.
6 months ago
1 vegetarian beef stock cube
1 tablespoon vegetable oil or corn oil
2 garlic cloves
1 carrot, grated
1 celery rib
12 ounces cashew pieces
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 cup white wine
1/2 cup panko
Heat the oil in the pan, add the garlic, salt and stock cube stirring for abount 1-2 minutes.
Add half the wine and dissolve the stock.
Add the carrot and chopped celery, cook for 5 minutes.
Add the cashews and remaining wine. Heat for 10 minutes. Stir in the panko or breadcrumbs.
Taste the mixture before adding the salt and pepper. Adjust these to your taste.
Bake in oven at 325F for 30 minutes.
recipe 2: Nut Roast Recipes
1 vegetarian beef stock cube
1 tablespoon vegetable oil or corn oil
2 garlic cloves
1 carrot, grated
1 celery rib
12 ounces cashew pieces
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 cup white wine
1/2 cup panko
Heat the oil in the pan, add the garlic, salt and stock cube stirring for abount 1-2 minutes.
Add half the wine and dissolve the stock.
Add the carrot and chopped celery, cook for 5 minutes.
Add the cashews and remaining wine. Heat for 10 minutes. Stir in the panko or breadcrumbs.
Taste the mixture before adding the salt and pepper. Adjust these to your taste.
Bake in oven at 325F for 30 minutes.
recipe 3; Roast Pumpkin, Feta and Pine Nut Pasty
800 g fresh pumpkin, skin removed and cut into 1cm 1/2inch thick slices
2 tablespoons olive oil
3 garlic cloves, crushed
4 sheets butter puff pastry, cut into 15cm squares
100 g marinated feta
3 tablespoons oregano leaves, roughly chopped
2 tablespoons pine nuts, toasted
1 egg yolk
1 tablespoon milk
1 tablespoon sesame seeds
sea salt, to sprinkle
Preheat the oven to 220c place pumpkin on a baking tray and toss with olive oil garlic and salt and pepper.
Roast in oven for 40 minutes or until cooked and golden.
Remove and allow to cool.
Evenly divide the pumpkin among the four pastry squares, placing in the centre.
Top with oregano, feta and pine nuts. Drizzle with a little of the feta marinating oil.
Bring 2 of the diagonally opposite corners together and pinch to seal along the edges.
The base will be square the top will be a pyramid shape.
Twist the top to seal where the four corners meet.
Place the egg yolk and milk in a small bowl and whisk with a fork to make an egg wash for the pastry.
Place the pasties on a baking tray and brush with the egg wash.
Sprinkle with sesame seeds and sea salt and bake for 15 minutes or until golden brown.