Nut roast
Makes one 900g loaf tin or 2x 450g loaf tins. If using smaller loaf tin you may need to reduce cooking time to 30 mins. Cooking time for 900g loaf tin is 45mins. Preparation time 20 mins.
900g size serves 8. Per serving: 4.5g carbs, 35g fat (9.8g saturated) 393 calories
100g pecan nuts
100g Brazil nuts
60g almonds, blanched
2 tbsp pumpkin seeds
25g unsalted butter
5 shallots, peeled and finely chopped
2 cloves garlic, peeled and chopped
2 tsp Worcestershire sauce (vegetarian ones are available in health food stores)
1 tsp sherry vinegar (I will sub either red/white wine vinegar or Apple cider vinegar)
Half tsp English mustard powder
3 tbsp fresh flat-leaf parsley, roughly chopped
1 tbsp fresh sage leaves, roughly chopped
3 large free range eggs, beaten
150g Red Leicester or strong Cheddar cheese
400g tin chopped tomatoes, drained
Gently toast nuts and pumpkin seeds in a dry frying pan, over medium heat, stirring gently until golden. Allow to cool, then pulse nuts in a food processor until finely chopped. Do not let the nuts turn into a powder.
Melt the butter in a small frying pan and sweat the shallots and garlic for 5 mins or until soft.
Preheat the oven to 180C (160C fan) 350F Gas 4.
Grease the loaf tin(s), line the base with baking parchment, then grease again.
In a large bowl, mix the nuts, shallots & garlic, Worcestershire sauce, vinegar, beaten eggs, sage, parsley, mustard powder and tomatoes. season with freshly ground salt and pepper. Mix well. Scoop mixture into prepared tin(s) and bake for 45mins (900g tin) possibly only 30 mins for 450g tins or until firm and golden.
Leave to cool slightly, then turn out on serving plate and peel away baking parchment.
Notes:
The nuts can be varied e.g. walnuts, hazelnuts, whatever takes your fancy. (This could be a good way of using up uneaten leftover nuts after Christmas)
For a rich tomato sauce, to accompany the nut roast, just heat up some passata with salt, pepper and a splash or two of Tabasco. (I recommend Tarantella organic passata which already has salt added)
The nut roast can be served cold and is suitable for a cold supper or picnic, especially with tomato salad.
The nut roast can be cooled, wrapped in baking paper and foil and frozen for up to a month.
To reheat, wrap in foil, place in a hot oven for 20 mins or until warmed through.
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