Chestnut Roast (Suitable for Vegetarians)
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Baking Time: 40-45 minutes
- 50g (2oz) peeled chestnuts, chopped
- 50g (2oz) Brazil nuts
- 50g (2oz) pecan nuts
- 35g (1¼oz) whole, blanched almonds
- 15g (½oz) unsalted butter
- 2 tablespoons pumpkin seeds
- 3 shallots, finely chopped
- 2 medium free range eggs
- A garlic clove, finely chopped
- 1 teaspoon soy sauce
- ½ teaspoon English mustard powder
- 2 tablespoons chopped flat-leaf parsley
- ½ tablespoon roughly chopped sage leaves, roughly chopped
- 1 x 200g tin chopped tomatoes, drained
- 75g (3oz) strong hard cheese
- 4 x 100g (4oz) mini loaf tins
- Alternatively, 1 x 450g (1lb) loaf tin.
1. Other than the chestnuts, toast all the other nuts (except the chestnuts) as well as pumpkin seeds in a dry frying pan. Place over medium heat until golden in colour. After they have cooled down, put them in a food processor and chop finely. However, ensure that you don’t end up pureeing the nuts. Melt your butter in a small frying pan, sweating the shallots as well as garlic until soft.
2. Preheat oven to 180ºC, 160ºC fan, 350ºF, gas 4. Grease your tins, lining the base as well as sides with baking parchment. Ensure you grease the parchment. In a large bowl, combine the nut mixture with the cooked shallots and remaining ingredients. Season and mix well.
3. Place the mixture into your tins. Bake for 20 minutes. Check it is cooked through with a fork or a cooking needle. Cook for a further five or ten minutes, if not cooked through. Turn out on a plate, peeling away the parchment. Serve with warm cranberry jelly.
Nut roasts freeze very well. If you make the nut roast the day ahead, you can re-heat in the microwave.
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