* Annette's own special nut roast recipe
Annette's own special nut roast
recipe
(as heard on BBC Essex Radio on 20th December 2008)
[serves 4-6]
1 medium onion
200g dried walnuts
1 x 425g tin chestnut puree
1 orange
300g wholemeal breadcrumbs
1 rounded tsp yeast extract or Vecon and ½ pint of boiling water to make stock
salt and black pepper
vegetable oil
optional garnish - diced red and green pepper on top of the nut roast when you serve, for a festive touch...
Pre-heat oven to 180 degrees C.
Chop the onion finely and lightly fry the onion in vegetable oil.
Chop or whizz the walnuts finely.
Combine the onion, walnuts, breadcrumbs, stock, salt and pepper in a bowl and mix together to make a stiff paste.
Lightly oil a medium loaf tin.
Place half of the walnut mixture in the tin and level it off.
Grate some orange zest - as much as you want - and in another bowl, mix the chestnut puree with the orange zest to form a smooth paste.
Place the chestnut paste in the tin on top of the walnut mixture, and level it off.
Add the remaining walnut mixture to the tin, on top of the chestnut paste, and level it off.
Sprinkle freshly ground black pepper on top of the top layer of the nut roast.
Bake the nut roast in the oven for 30 minutes at 180 degrees C.
Cut the nut roast into thick wedges (4 large or 6 medium) and serve hot or cold - the garnish of diced red and green pepper is optional. Serve hot with gravy or red wine sauce, and all the usual trimmings like roast potatoes, sprouts and chestnuts, carrots and parsnips, etc. Also delicious cold with chutney and salad, the next day, if there's any left!
(as heard on BBC Essex Radio on 20th December 2008)
[serves 4-6]
1 medium onion
200g dried walnuts
1 x 425g tin chestnut puree
1 orange
300g wholemeal breadcrumbs
1 rounded tsp yeast extract or Vecon and ½ pint of boiling water to make stock
salt and black pepper
vegetable oil
optional garnish - diced red and green pepper on top of the nut roast when you serve, for a festive touch...
Pre-heat oven to 180 degrees C.
Chop the onion finely and lightly fry the onion in vegetable oil.
Chop or whizz the walnuts finely.
Combine the onion, walnuts, breadcrumbs, stock, salt and pepper in a bowl and mix together to make a stiff paste.
Lightly oil a medium loaf tin.
Place half of the walnut mixture in the tin and level it off.
Grate some orange zest - as much as you want - and in another bowl, mix the chestnut puree with the orange zest to form a smooth paste.
Place the chestnut paste in the tin on top of the walnut mixture, and level it off.
Add the remaining walnut mixture to the tin, on top of the chestnut paste, and level it off.
Sprinkle freshly ground black pepper on top of the top layer of the nut roast.
Bake the nut roast in the oven for 30 minutes at 180 degrees C.
Cut the nut roast into thick wedges (4 large or 6 medium) and serve hot or cold - the garnish of diced red and green pepper is optional. Serve hot with gravy or red wine sauce, and all the usual trimmings like roast potatoes, sprouts and chestnuts, carrots and parsnips, etc. Also delicious cold with chutney and salad, the next day, if there's any left!