Mixed Nut Roast

28 Dec

As requested by Tracey 😉

I have always been curious about this recipe, and finally got round to making it on Christmas Eve. Having made more than enough for 2, I took some round to the veggie mother-in-law for Christmas dinner, so she wouldn’t be stuck with just mashed potato and sprouts. She assured me that she loves it, and I certainly did, so I hope you’ll give it a go too!

I like to make 4 mini loaves, but you can make one big loaf instead.

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Serves 4

  • 2 garlic cloves, chopped
  • 1 large onion, chopped
  • 50g pine nuts
  • 50g walnuts
  • 50g cashew nuts
  • 75g hazelnuts
  • 100g breadcrumbs, white or brown
  • 1 egg, beaten
  • 2 tbsp fresh thyme, chopped (or 1 tbsp dried)
  • 250ml vegetable stock
  1. Preheat the oven to 180°c. Grease your loaf tin(s). You may want to line them with greaseproof paper, but I found that I got a neater result without.
  2. Heat a frying pan and add all of the nuts. Toast for a few minutes, until they release their scent. Keep an eye on them because once they are toasted, it doesn’t take long before they burn. When they are done, set aside to cool.
  3. Now coat the pan with oil or butter, and add the garlic and onion. Cook, stirring, for about 3 minutes. Take the pan off the heat.
  4. When the nuts are cool, they all need to be ground. It is up to you whether you do this in a food processor for super-fine nuts, or if you put them in a freezer bag and bash them with a rolling pin. I prefer the latter approach – it is more therapeutic. It also leaves uneven chunks of nuts which I like. Stir the ground nuts into the saucepan with the breadcrumbs, egg, thyme, stock and seasoning.
  5. Spoon the mixture into the prepared loaf tin(s) and level the surface. Cook in the centre of the oven for 20-30 minutes (depending on mini or full-sized loaves respectively), until it is golden and a skewer inserted into the middle comes out clean.

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Not the prettiest unfortunately, but don’t be put off! I served mine with braised red cabbage made with apples and red wine, which I would recommend,  but I do think that cranberry sauce would also be a perfect match.

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