Nut roast recipe

Food blogger and author Kerstin Rodgers AKA MsMarmitelover jazzes up the vegetarian Christmas staple with a few fancy nuts and plenty of tasty veggies

Serves 6

  • 250g of Jerusalem artichokes, peeled and thinly sliced
  • 1 fennel, thinly sliced
  • 5 tbsp of olive oil (enough to toss the vegetables in)
  • 500g of mixed nuts, such as pistachios and hazelnuts
  • 75ml olive oil, or enough to cover the bottom of a frying pan
  • 200g dried wild mushrooms
  • 3 small onions/shallots, diced
  • 3 cloves of garlic
  • A handful of parsley
  • 3 tbsp walnut oil
  • 150g roasted smoked almonds
  • 50g dried cranberries
  • 250g blue cheese, diced
  • 150g of macadamia nuts
  • 50g vegetarian Parmesan, finely grated

1. Pre-heat the oven to 180°C, fan 160°C, gas mark 4.

2. Put the sliced Jerusalem artichokes and fennel into a baking tray with a little olive oil, salt and pepper. Cover with foil and bake for 15-20 minutes until soft.

3. While the vegetables are baking, dry roast the pistachios and hazelnus in a frying pan over a low heat, taking care not to let them burn, then grind finely in a food processor.

4. Soak the dried wild mushrooms in hot water which just covers them, leave until soft, then drain, (keeping the water to make a mushroom gravy if you wish) and chop finely.

5. Fry the diced shallots for around five minutes until just starting to soften, then add the garlic, drained mushrooms and parsley and cook for a couple more minutes.

6. Combine the mushroom mixture and the ground nuts, adding a little walnut oil and season with salt and pepper.

7. Line the bottom of a greased 900g loaf tin with the smoked almonds and cranberries. Then add layers of the ingredients in the following order: mushroom mixture, diced blue cheese, mushroom mixture, whole macadamia nuts, mushroom mixture, roasted Jerusalem artichokes and fennel, mushroom mixture, finely grated Parmesan cheese.

8. Finally, decorate with a layer of smoked almonds and cranberries.

9. Pat the ingredients down firmly in the tin, cover with foil and put it in the oven for 20-30 minutes at 180°C, fan 160°C, gas mark 4.

10. Take it out of the oven and stick a skewer in the centre. The skewer should emerge hot.

11. Then, using a palette knife, pressing against the sides, turn out the loaf tin onto a plate.

12. Serve, in slices, with parsley and pomegranate seeds.

Recipe by food blogger and author Kerstin Rodgers

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