Nut Roast for celebrating. Why not try this delicious mixed nut roast for Christmas or any celebratory dinner? Use your favourite nut or use a mixture of lots of your favourites. Cashew nuts work very well.
Really good when served with roasted baby potatoes and a wild mushroom gravy.
Use gluten free bread and breadcrumbs if you want a gluten free roast.
Cuisine British
Time 30 – 60 mins
Skill Level Newbie
Serves 6
Vegetarian
Ingredients
| 100g organic butter |
| 3 onions, 2 chopped (use red onions and/or white onions) |
| 250g organic mixed nuts OR nut of your choice |
| 2 to 6 garlic cloves |
| 100g wholemeal or sourdough bread |
| 1 vegetable stock cube, optional |
| 200 ml water or homemade vegetable stock |
| 1 lemon, juiced |
| 1 tsp dried thyme |
| 100g wholewheat breadcrumbs |
| 1 tsp dried marjoram |
| 1 bunch fresh parsley, reserve a few sprigs for garnish |
Method
- Pre-heat your oven to 210C / gas mark 7 or 180C / gas mark 6 if you have a fan oven.
- Prepare a loaf tin by buttering it or covering its base and sides with baking parchment.
- Melt 50g of the butter in a saucepan, add the chopped onions and fry gently for about 5 minutes.
- Make the nut mixture by grinding the nuts, bread and garlic in a food processor.
- Add the fried onions, water or stock and lemon juice and process.
- Season with freshly ground black pepper to taste and set aside.
- Make the stuffing by processing the breadcrumbs, remaining 50g butter, remaining onion, thyme, marjoram and parsley together.
- Put half the nut mixture into the prepared tin, add the stuffing and then the rest of the nut mixture.
- Bake for about 30 minutes or until firm and lightly browned. Cover the roast with aluminium foil if it browns too quickly.
- Allow to cool for a few minutes in the tin, then slip a knife around the sides and turn the nut roast out.
- Decorate with a few parsley sprigs and serve surrounded with roasted baby potatoes.
