This recipe is a delicious alternative to meat and always makes me feel as though I could be a successful vegetarian. Unfortunately I really enjoy meat too, so only eat free range sustainable meat, anyway, hopefully you'll love this nut roast too!
Ingredients
1 tbsp olive oil
1 small onion, chopped
100g mixed white nuts, such as pine nuts, almonds, hazelnut, walnuts and brazil, ground in a processor
2 garlic cloves, crushed
Grated zest and juice of 1/2 lemon
50g fresh white or brown breadcrumbs
400g freshJerusalem Artichokes, peeled and roughly chopped
1 tbsp chopped fresh sage, plus 4 extra leaves
1 egg white
METHOD
Work out your timings first and take into account all your other roast veg.
How to make nut roast:
1. Preheat the oven to 200°C/ fan180°C/gas 6. Heat 1 tablespoon olive oil in a pan and gently fry the onion for 5-6 minutes, stirring, until softened but not browned. Add the nuts, garlic, lemon zest and juice, breadcrumbs and artichokes. Season with salt and freshly ground black pepper and add the sage and egg white. Stir to mix well.
2. Tip the mixture into the centre of a large sheet of baking paper and shape into a fat sausage, packing tightly. Scatter over 4 sage leaves, then wrap it tightly in the paper and put into a roasting tin.
3. Roast for 20 minutes, then unwrap the paper on the nut roast, so it can brown in the oven. If it has stuck, don't worry about unwrapping it, it will not serve as neatly but will still be delicious. Roast for a further 15-ish minutes.
Serve with loads of yummy roast veg and enjoy with friends and family :-)
Ingredients
1 tbsp olive oil
1 small onion, chopped
100g mixed white nuts, such as pine nuts, almonds, hazelnut, walnuts and brazil, ground in a processor
2 garlic cloves, crushed
Grated zest and juice of 1/2 lemon
50g fresh white or brown breadcrumbs
400g freshJerusalem Artichokes, peeled and roughly chopped
1 tbsp chopped fresh sage, plus 4 extra leaves
1 egg white
METHOD
Work out your timings first and take into account all your other roast veg.
How to make nut roast:
1. Preheat the oven to 200°C/ fan180°C/gas 6. Heat 1 tablespoon olive oil in a pan and gently fry the onion for 5-6 minutes, stirring, until softened but not browned. Add the nuts, garlic, lemon zest and juice, breadcrumbs and artichokes. Season with salt and freshly ground black pepper and add the sage and egg white. Stir to mix well.
2. Tip the mixture into the centre of a large sheet of baking paper and shape into a fat sausage, packing tightly. Scatter over 4 sage leaves, then wrap it tightly in the paper and put into a roasting tin.
3. Roast for 20 minutes, then unwrap the paper on the nut roast, so it can brown in the oven. If it has stuck, don't worry about unwrapping it, it will not serve as neatly but will still be delicious. Roast for a further 15-ish minutes.
Serve with loads of yummy roast veg and enjoy with friends and family :-)
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