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This recipe involves a lot of chopping but is well worth the effort.
The nut roast is a rich, exciting taste - completely different to your 'average' nut roast.
200g fresh spinach leaves
250g unsalted mixed nuts
25g of unsalted cashew nuts
½ onion, finely chopped
1 carrot, grated
200g tinned tomatoes, drained and chopped
50g sundried tomatoes in olive oil, rouhly chopped
1 free-range egg, beaten
100g Emmental cheese, finely rated
½ tsp dried sage
½ tsp finely chopped fresh mint
1½ tbsp freshly chopped curly parsley
1 garlic clove, crushed
1 tsp vegetable stock concentrate
sea salt flakes
freshly ground black pepper
knob of butter for greasing tin
for the wild mushroom gravy:
knob of butter
2 tbsp olive oil
banana (long) shallot, finely diced
1 garlic clove, finely chopped
250g wild mushrooms
300ml vegetable stock
2 tbsp soy sauce
1 tbsp plain flour
1 tbsp butter
sea salt and pepper
Preheat the oven to 180°C/gas mark 4.
Blanch the spinach in boiling water, then drain it well and squeeze out all the water. Chop the spinach finely and set aside.
Put the mixed nuts and cashews in a food processor and pulse until finely chopped, but take care not to reduce them to powder.
Tip the nuts into a large mixing bowl and add the onion, carrot, tinned and sundried tomatoes, egg, cheese, sage, mint, parsley, spinach, garlic, stock and seasoning, then mix everything together well.
Grease a loaf tin with butter and pour in the mixture. Cut a piece of greaseproof paper to fit the loaf tin, grease it and lay it over the top to stop it burning. Bake in the preheated oven for about an hour until the nut roast is cooked through. Turn it out onto a plate for slicing.
While the nut roast is cooking, make the mushroom gravy. Gently heat the oil and knob of butter in a medium pan, then add the diced shallot. Sweat for five minutes or until transparent. Add the garlic and sweat for two minutes.
Add the mushrooms and cook gently for a further five minutes.
Add the stock and soy sauce, then season to taste and simmer with the lid on the pan for 10 minutes.
Mix the tablespoon of flour into the tablespoon of butter and stir into the gravy to thicken it. Serve piping hot with the nut roast.
This recipe was adapted from The Hairy Biker's Nut Roast.
Courgette muffins Nut roast
18 April 2005
Last updated 29 August 2019