Naturally delicious real food.

Christmas nut roast

Nut roast does not normally conjure up the most appealing image nor taste but this simple recipe from my friend, Bushie, is as promised, easy and delicious. It doesn’t have to be saved for Christmas (although that’s when I mostly get asked for a vegetarian roast option), we enjoy it for supper with a crunchy green salad and a spicy tomato sauce.

It is packed with nuts, you can, of course vary the combination, walnuts and hazelnuts also work really well.

Hope even the non vegetarians will give it a go – you won’t be disappointed. Have a Meat Free Monday each week in 2016 and keep the environmentalists happy!

 

 

Christmas nut roast

Serves 8

100g pecan nuts

100g Brazil nuts

60g blanched almonds

2 tbsp pumpkin seeds

25g unsalted butter

5 shallots finely chopped

2 garlic cloves chopped

2 tsp Worcestershire sauce

1 tsp sherry vinegar

1 tsp English Mustard

Handful of chopped parsley

3 large eggs – beaten

150g grated red Leicestershire cheese

400g tinned tomatoes – chopped an drained.

salt and pepper

 

Jar of passata with a splash of tabasco, red peppers.

Roast the nuts and seeds in a dry frying pan until golden. Allow to cool and then finely chop in a food processor

Melt the butter in a frying pan, add shallots and garlic. Cook until soft.

Preheat oven to 180 0/c Gas 4 . Grease and line a 900g loaf tin.

In a large bowl combine the nut mixture with the cooked shallot mixture and all remaining ingredients.

Season well.

Put into the tin and cook for 40 minutes until firm and golden.

Allow to cool slightly and turn out.

Serve with a tomato sauce – I use passata cooked with a little garlic, splash of tabasco and herbs.

Decorate with sliced red pepper.

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Through The Natural Pantry I hope to share with you some of the delicious recipes discovered whilst cooking in my kitchen with produce grown in our garden and the very best natural ingredients.