Winter roasts recipe for 4 people, takes only 5 mins; recipe has olive oil, butter, onion, celery, garlic clove, chestnut mushroom, red pepper, carrot, oregano, smoked paprika, red lentil, tomato puree, vegetable stock, breadcrumb, mixed nut, egg, mature cheddar, flat-leaf parsley, extra virgin olive oil, garlic clove, rosemary and passata.
Nut roast
Course: Winter roasts
Servings
4
servings
Prep time
30 mins
Ingredients
- Red Pepper: 1 red pepper, halved, deseeded and finely diced
- Flat Leaf Parsley: handful flat-leaf parsley, finely chopped
- Garlic Clove: 2 garlic cloves, finely chopped
- Extra Virgin Olive Oil: 2 tbsp extra virgin olive oil
- Olive Oil: 1 tbsp olive oil
- Onion: 1 large onion, finely chopped
- Smoked Paprika: 1 tsp smoked paprika
- Vegetable Stock: 300ml vegetable stock
- Egg: 3 large eggs, lightly beaten
- Carrot: 1 large carrot, grated
- Butter: 15g butter
- Red Lentil: 100g red lentils
- Oregano: 1 tsp dried oregano
- Tomato Puree: 2 tbsp tomato puree
- Passata: 400ml passata
- Rosemary: 1 sprig rosemary
- Celery: 2 sticks celery, finely chopped
- Breadcrumb: 100g fresh breadcrumbs
- Chestnut Mushroom: 200g chestnut mushrooms, finely chopped
- Mature Cheddar: 100g mature cheddar, grated
- Mixed Nut: 150g mixed nuts such as walnuts, peacans, hazelnuts and Brazil nuts, roughly chopped
Directions
- Heat the oven to 180C/ fan 160C/ gas 4 and line the base and sides of a 1.5 litre loaf tin with parchment paper.
- Heat 1 tbsp olive oil and 15g butter in a largefrying panand cook 1 finely chopped large onion and 2 finely chopped celery sticks for about 5 mins until beginning to soften.
- Stir in 2 finely chopped garlic cloves and 200g finely chopped chestnut mushrooms and cook for a further 10 mins.
- Stir in 1 finely diced red pepper and 1grated carrotand cook for about 3 mins then add 1 tsp dried oregano and 1 tsp smoked paprika and cook for just a minute.
- Add 100g red lentils and 2 tbsp tomato puree and cook for about 1 min, then add 300ml vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. This should take about 25 minutes. Set aside to cool.
- Finally, stir in 100g fresh breadcrumbs, 150g chopped mixed nuts, 3 lightly beaten large eggs, 100g grated mature cheddar, a handful of finely chopped flat-leaf 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 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently.
- Meanwhile, to make the sauce, heat 2 tbsp extra virgin olive oil very gently then add 2 finely sliced garlic cloves and 1 rosemary sprig and heat without colouring.
- Pour in 400ml passata 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.
- To make a vegan nut roast, use an extra tbsp of oil in place of butter, no cheese and 3 tbsp egg replacer. Bake your nut roast for 1 hour. The loaf will still be soft in the middle after cooking.
- It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve.
