Festive nut roast

Recipe from: 12/1/1996 12:00:00 AM
Ingredients 34
Servings 8
Time

Ingredients

  • NUT LAYER
  • 200
    g
    mixed nuts, coarsely ground
  • 100
    g
    fresh white breadcrumbs
  • 30
    ml
    sunflower oil
  • 2
    onions, finely chopped
  • 2
    stalks celery, sliced
  • 410
    g
    whole tomatoes, drained and chopped
  • 55
    g
    fresh button mushrooms, coarsely chopped
  • 30
    ml
    tomato paste
  • 2
    ml
    ground cloves
  • 5
    ml
    ground coriander
  • 5
    ml
    ground cumin
  • 2
    ml
    crushed dried chillis
  • 1
    egg, beaten
  • salt and freshly ground black pepper
  • SPINACH LAYER
  • 30
    g
    butter
  • 2
    cloves garlic, crushed
  • 1
    kg
    fresh spinach, washed, cooked and drained
  • salt and freshly ground black pepper
  • MACADAMIA LAYER
  • 15
    ml
    sunflower oil
  • 1
    large onion, finely chopped
  • 2
    sticks celery, finely chopped
  • 200
    g
    cooked, mashed sweet potato
  • 100
    g
    macadamia nuts, coarsely chopped
  • 85
    g
    dried apricots, soaked
  • 15
    ml
    fresh white breadcrumbs
  • BRAISED NUT & ONION SAUCE
  • 1
    onion, coarsely chopped
  • 50
    g
    butter
  • 100
    g
    macadamia nuts
  • 50
    g
    dried apricots, soaked in orange juice or brandy
  • 250
    ml
    vegetable stock
 

Method

 
NUT LAYER 1. Place the ground nuts and breadcrumbs together in a large bowl.
2. Heat the oil in a frying pan and cook the onions and celery for about 10 minutes or until soft and transparent. Add the mushrooms and tomatoes and cook for 5 minutes or until the moisture has evaporated. Remove from the heat, allow to cool and then add to the nut and breadcrumb mixture.
3. Add the tomato paste and dried spices and combine thoroughly. Stir in the egg to make a moist but not wet mixture. Add a little water if necessary. Season to taste and set aside.

SPINACH LAYER 4. Melt the butter in a saucepan and add the garlic. Cook over a low heat for 1 minute, then add the spinach with butter. Season to taste and set aside.

MACADAMIA LAYER 5. Heat the oil in a large saucepan, add the onion and celery and cook for 10 minutes or until soft but not brown. Add the sweet potato and cook until soft.
Remove from the heat and tip into a bowl. Add the rest of the ingredients and mix well. Set aside.

ASSEMBLY 6. Lightly oil a large loaf tin. Line the bottom of the tin with greaseproof paper. Divide the nut mixture into 4 portions.
Layer the mixtures into the tin starting with nut mixture. Then add a layer of spinach, a layer of nut mixture, the macadamia mixture, the nut mixture, the remaining spinach and end with a layer of the nut mixture. Press down each layer with a spatula, making sure that the edges are neat. Cover with lightly oiled greaseproof paper.
7. Place the tin on a baking sheet and put on the middle shelf of the oven. Bake at 180 °C for 35-40 minutes. Remove from the oven and increase the temperature to 220 °C.
8. Allow the roast to cool in the tin on a wire rack for 10 minutes. Line a baking sheet with greaseproof paper and invert the tin onto it. Remove the tin and the greaseproof paper and return to the oven for a further 10 minutes.
9. Transfer to a serving dish. Top with braised nuts and onion sauce.

NUT SAUCE 10. Sauté the onions in the butter until soft. Add the nuts and braise until lightly browned. Stir in the apricots and stock and simmer until syrupy and caramelised.

 

 

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