Christmas Nut Roast - Nature's Choice
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Christmas Nut Roast

17 December 2015

With Christmas around the corner we are all thinking more about food than we would usually. Planning what meals to make that will nourish our families and also tantalize our tastebuds is important and throwing in at least one dish that doesn’t use meat means you will not only prove economical but also give everyone a boost. This delicious Nut roast uses lentils and nuts for protein and will easily feed a crowd!

Ingredients:

1 tbsp olive oil, 15g butter, 1 large onion, finely chopped, 2 sticks celery, finely chopped, 2 garlic cloves, finely chopped, 200g chestnut mushrooms, finely chopped, 1 red pepper, halved, deseeded and finely diced, 1 large carrot, grated, 1 tsp dried oregano, 1 tsp smoked paprika, 100g red lentils, 2 tbsp tomato purée, 300ml vegetable stock, 100g fresh breadcrumbs, 150g mixed nuts such as walnuts, peacans, hazelnuts and Brazil nuts, roughly chopped, 3 large eggs, lightly beaten, 100g mature cheddar, grated, handful flat leaf parsley, finely chopped

For the tomato sauce

2 tbsp extra virgin olive oil

2 garlic cloves, finely sliced

1 sprig rosemary

400ml chopped tomatoes

 

Method

Preheat the oven to 180C/fan 160C/Gas 4. Line the base and sides of a 1.5 litre loaf tin with parchment paper.

Heat the oil and butter in a large frying pan and cook the onion and celery for about 5 mins until beginning to soften. Stir in the garlic and mushrooms and cook for a further 10 mins.

Stir in the red pepper and grated carrot and cook for about 3 mins then add the oregano and paprika and cook for just a minute.

Add the red lentils and tomato puree and cook for about 1 min, then add the vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. Set aside to cool.

Finally, stir in the breadcrumbs, nuts, eggs, cheese and parsley and a pinch of salt and some ground black pepper. Stir to mix well then spoon the mixture into the prepared tin and press down the surface . Cover with foil and bake for 20 mins, then remove the foil and bake for a further 10–15 mins until firm when pressed gently.

Meanwhile, to make the sauce, heat the oil very gently then add the garlic slices and rosemary sprig and heat without colouring. Pour in the chopped tomatoes and add a pinch of salt and some ground black pepper. Simmer gently for just 15 mins.

Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or plate. Remove the baking paper and cut into slices and serve with a little of the tomato sauce.

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