Nut roast recipe

By November 23, 2017FOOD & DRINK, RECIPES

During the festive season with all the plump turkeys and fillets of beef on the table, it is easy to forget about the vegetarian guests. So you don’t get caught short this year we thought we’d share our delicious nut roast with you. Filled with fresh herbs, chopped nuts and mature cheddar cheese, it makes a wonderful alternative, even for the meat eaters amongst you. What’s more – a vegetarian dish has such less impact on the natural environment, it really is worth a try this year.

Christmas Nut Roast

Ingredients:

1 tbsp olive oil
50g butter
1 large onion, finely chopped
2 sticks celery, finely chopped
1 leek, finely chopped
2 garlic cloves, finely chopped
200g button mushrooms, finely chopped
1 red pepper finely diced
1 large carrot, grated
1 tsp smoked paprika
1 sprig each fresh rosemary and thyme, chopped leaves
100g Puy lentils
2 tbsp tomato purée
250ml vegetable stock
100g fresh breadcrumbs
150g nuts such as walnuts, pecans and hazelnuts, chopped
3 eggs
100g Davidstow cheddar, grated
Parsley and chives

Method:

1. Preheat the oven to 180C and Line a loaf tin with parchment paper.

2. Heat the oil and butter in a large frying pan and cook the onion, garlic, celery and leek for a few minutes until they start to soften. Add mushrooms and cook for about 10 mins.

3. Add in the red pepper, carrot and paprika and cook for a few more minutes

4. Add the lentils, tomato puree, rosemary, thyme and stock and cook for and simmer until most of the liquid has been absorbed and the mixture is fairly dry. Allow to cool.

5. Mix in the breadcrumbs, Cheddar, nuts and eggs. Season and mix. Add parsley and chives. If you want to check the seasoning, create a small patty of the mix and pan fry until cooked to taste, the adjust seasoning if needed.

6. Put the mixture in the tin and push down into the corners and pat down the top. Cover with tin foil and bake for 20 mins. Remove the foil and bake for a further 10 mins until coloured slightly and firm.

7. Allow to cool slightly in the tin, then turn out to slice.

8. Serve with all your favourite Sunday roast accompaniments.