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  Mixed nut and seed roast

Nut roasts are a popular dish with both vegetarians and carnivores
(so it says where we found this recipe) 

This one is moist, with a good blend of different, nutty flavours.
The tamari and herbs add the essential savouriness.

I like it cooked in a ring mould and then tipped out on to a plate to serve.
As a Christmas dish it can be decorated with strips of poached red and green peppers and the centre filled with cranberries, sprouts etc..

It can also be cooked in a pie or soufflè dish and served straight from the dish.

2oz (50g) brazil nuts
2oz (50g) hazelnuts
2oz (50g) sesame seeds
4oz100g (100g) sunflower seeds
3 large onions
1 clove garlic
4oz (125g) fresh wholemeal breadcrumbs
4tbls (60ml) oil
8tbls (120ml) vegetable stock
4tbls (60ml) tamari sauce
6tbls (90ml)) mixed chopped fresh herbs
extra oil for greasing pie or souffle dish

Heat the oven to gas mark 4/ 180°C (350°F).

Put the brazil nuts and hazel nuts into a blender or food processor and work them until they are finely ground.

Put the sesame seeds into a frying-pan with no fat and set them in a moderate heat until they brown, shaking the pan occasionally. Turn them onto a plate to cool. Mix the nuts, sesame and sunflower seeds together. Finely chop the onions and garlic.

Heat the oil in a large frying-pan on a low heat. Mix in the onion and garlic and cook until they are soft. Take the pan from the heat and mix in the nuts, breadcrumbs, stock, tamari (Shoyu) sauce and herbs. Press the mixture into a large, lightly-greased pie dish or ring mould and smooth the top. Bake in the oven for 45 minutes.

Cooking time: 1 hour 10 minutes