Tag Archives: Nut roast

Recipe of the Week – 28th December 2015 – Vegan Nut Roast

  
I thought that I would finish this year of recipes on a classic. I made this for the cafe last week and due to demand decided to make it vegan (often nut roasts are bound together with eggs and sometimes with cheese, but I found this had a really good consistency without either). I served this with a rich smokey tomato sauce for an extra level of taste. Enjoy and Happy New Year everyone!

Serves 6

Ingredients

4 tbs extra virgin olive oil

2 large onions, finely chopped

3 cloves of garlic, crushed

3 large carrots, grated

2 courgettes, grated

2 sticks celery, finely chopped

1 large red pepper, deseeded and finely diced

200g mixed chopped nuts

400g cashews, finely chopped (I used a food processor)

300ml good quality vegetable stock from bouillon 

200ml red wine

1 x 400g can of chopped tomatoes

1 tbs Herbes be Provence

1 tsp ground cumin

Small handful each of fresh coriander and basil

Salt and pepper to taste

For the Tomato Sauce;

1 x 400g can of chopped tomatoes

1 medium onion, peeled and finely grated

1 tsp soy sauce

1 tsp sweet smoked paprika


Method

1. Add the oil to a large saucepan and gently simmer the onions and crushed garlic for 10 minutes.

2. Add the diced pepper, celery, chopped nuts, grated carrot and courgette to the mixture and stir well to combine. 

3. Preheat the oven to 200C.

4. Simmer the mixture gently for a further 10 minutes before adding all the remaining ingredients.

5. Mix all the ingredients together well and place in a large casserole dish lined with baking paper.

6. Place in the oven for 30 minutes, checking occasionally to ensure that the top does not burn.

7. Meanwhile, add the remaining can of tomatoes to a small saucepan together with the grated onion,  paprika and soy sauce, and simmer gently for 10 minutes.

8. Serve the nut roast in slices topped with a tablespoon of the tomato sauce, and some fresh bread or mixed vegetables.

Recipe of the Week – 29th December 2014 – Courgette and Cashew Nut Roast

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At this time of the year, I always feel the need to start experimenting with nut roast and nut/vegetable loaf recipes, even though I have managed to get away with doing the big entertaining this Christmas! I love cashews so this vegan variation on a classic recipe worked really well for me. I found the combination of the the moistness of the grated courgettes and the flour worked really well in the absence of eggs. Happy New Year everyone!

Serves 6

Ingredients

150g red split lentils, rinsed
2 medium courgettes, roughly grated
400ml good quality vegetable stock from bouillon
150g unsalted cashew nuts
3 tbs olive oil
1 large onion, finely chopped
2 cloves of garlic, crushed
2 bay leaves
1 red pepper, deseeded and chopped
100g mushrooms, finely chopped
1 tbs lemon juice
100g wholemeal breadcrumbs
50g plain flour
3 tbs fresh parsley, roughly chopped
Salt and pepper to taste

Method

1. Add the lentils, stock and bay leaves to a large saucepan, bring to the boil then simmer covered for 15 minutes. Discard the bay leaves and keep warm.

2. While the lentils are cooking, lightly toast the cashew nuts in a non-stick frying pan for 1 minute. Place in a food processor and roughly chop.

3. Preheat the oven to 200C and grease and line two medium or one large loaf tins.

4. In the frying pan, add the oil and gently sir fry the onion, garlic, pepper and mushrooms, until tender. Add the grated courgette and fry for 2 further minutes.

5. In a large mixing bowl add the vegetables, cashew nuts, lentils, grated breadcrumbs, flour, lemon juice and parsley and stir well to combine. Season well.

6. Pour the mixture into the tin or tins and cover with a rectangle of tin foil. Bake the loaf for 30 minutes, then remove the foil and bake for a further 30 minutes. Remove from the oven and allow to cool slightly before serving.

7. Serve in slices with a rich tomato and paprika sauce, or with a good vegetable gravy. Serve with roasted vegetables or a green salad.

Recipe of the Week – 13th October 2014 – Completely Improvised Nut Roast!

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This morning, on my day off from cooking at the Cafe, I decided to do some cooking experimentation at home instead! This proved to be very simple to make and certainly soon got polished off for Sunday dinner. I prefer nut roasts well done (some would say overdone!), so I would suggest that you adjust the baking time accordingly if you don’t like it as crispy as this.

Serves 4

Ingredients

2 large onions, peeled and finely chopped
4 tbs olive oil
2 garlic cloves, crushed
1 green pepper, deseeded and finely diced
2 carrots, peeled and grated
1 large courgette, grated
50g each of the following nuts; cashews, hazelnuts, walnuts, pecan nuts, all chopped finely or chopped in a food processor
100g ground mixed nuts
50g breadcrumbs
1 tbs yeast extract (eg. marmite)
2 tsp Herbes de Provence
1 tbs sweet chilli sauce
1 tbs soy sauce

Method

1. Preheat the oven to 220C.

2. Sauté the onion in the olive oil in a large saucepan until soft.

3. Add the garlic, carrot and courgette and simmer gently for five minutes.

4. Add the rest of the ingredients, stir well, and simmer gently for 10 minutes to combine.

5. Place the mixture in a lightly oiled casserole dish, cover with tin foil and bake for 20-25 minutes until brown.

6. Serve with a tomato and paprika sauce and sautéed potatoes.

Recipe of the Week – 8th July 2013 – Adam’s Luxury Nut Roast!

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This is a recipe that I have been after for some time (ie. years!), from my future business partner/assistant chef, Adam (pictured above). I have had this on many occasions in the past, and it doesn’t disappoint. I have been told to tell you that it is also great cold in sandwiches, and is worth making en masse to freeze, or to happily keep grazing on for days! This is likely to be a mainstay on the menu when I get my cafe open in the Autumn.

Serves 4 or 6 as a side.

Ingredients

200g chopped mixed nuts (the addition of finely chopped cashews in here works really well)
4 medium onions/8 shallots, finely chopped
250g chestnut mushrooms, finely chopped
1 red pepper, deseeded and finely chopped
1 red chilli, deseeded and finely chopped (optional)
3 tbs olive oil
50g grated breadcrumbs
2 tbs Marmite or similar yeast extract
1 tsp brown sugar
2 tbs fresh basil, roughly chopped
1 tsp dried Herbes de Provence
20ml Port or Madeira

Method

1. Preheat the oven to 180C.
2. Sauté the onions in the oil, in a large saucepan over a very gentle heat for 10-15 minutes until transparent.
3. Add the mushrooms, chilli and pepper and cook covered for a further 10 minutes.
4. Add the sugar, port and herbs and stir to combine before adding the marmite and breadcrumbs.
5. Season well and transfer to a large (or two small) ovenproof dish and cover with aluminium foil. Bake covered for approximately 30 minutes then remove the foil and bake for. Further 10 minutes to brown.
6. Serve with a reduced garlic and tomato sauce or good onion gravy (further additional port in both is optional but desirable!)