Give my delicious nut roast a go for Christmas super yummy and easy! 60 g raw walnuts 60 g raw flaked almonds 60 g raw whole almonds 60 g raw pine nuts 100 g raw brazil nuts 1 garlic clove ½ onions, chopped 1 large tomato, chopped 1 egg, optional, leave out if you want the nut roast vegan 1 lemon, juiced 1 tbsp brown rice vinegar 1/8 tsp ground ginger 1/8 tsp ground allspice 1/4 tsp ground coriander 1/4 tsp umeboshi plum sauce 15 g parsley, chopped 3 tbsp butter, use vegan butter if you want the nut roast vegan 3 large portobello mushrooms, chopped Method: 1. Preheat the oven to 170C/150c fan/gas 3 and line a 23cm loaf tin with baking paper. 2. Blitz the nuts, garlic, onion, tomato and egg, if using, together in a food processor until roughly chopped then tip out into a bowl. Add the lemon juice, brown rice vinegar, ginger, allspice and ground coriander, plum puree and half of the parsley and mix together thoroughly. 3. In a frying pan, add the butter, remaining parsley and chopped mushrooms and gently sauté until the mushrooms are lovely and soft. 4. Tightly pack the nut mixture into the prepared tin and then pour the mushrooms over the top. Bake in the preheated oven for 25 minutes. Remove from the oven and serve straightaway.
Posted on: Wed, 24 Dec 2014 10:56:39 +0000
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