Nut roast

Nut Roast, serves 6, as featured in my blog post, The BEST nut roast!

Ingredients

  • 1 tablespoon olive oil
  • 1 leek halved lengthways, then sliced
  • 1 large carrot, grated
  • 3 cloves garlic, finely chopped
  • 150g cashew nuts, coarsely chopped
  • 50g walnuts, coarsely chopped
  • 50g pine nuts
  • 400g tin cannellini beans (240g beans)
  • 1 teaspoon dried thyme
  • Salt and pepper to season
  • 2 eggs, lightly beaten

Method

  1. Preheat the oven to 190°C (Gas Mark 5 / 375°F).
  2. Heat the oil in a large frying pan, and add the sliced leek, grated carrot and chopped garlic. Cook over a medium-low heat for 5 minutes, until everything is soft and fragrant.
  3. Remove the pan from the heat, and add the nuts, cannellini beans, and thyme. Season well with salt and pepper.
  4. Add the eggs, and mix thoroughly until everything is well coated.
  5. Line a loaf tin with baking paper or foil, and grease well. Tip the nut mixture into the loaf tin, and press it down well and smooth out the top.
  6. Bake for around 1 hour, until the nut loaf is firm and golden brown.
  7. Serve with all your Sunday lunch favourites – root vegetable mash, roast potatoes, green beans, cauliflower cheese, Yorkshire puddings and lashings of gravy!

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