A large, impressive-shaped nut roast makes a good centrepiece for
a Christmas table. Use a large, shaped tin, such as an embossed or
fluted raised pie mould or shaped cake tin. This recipe quantity will
fill a 3-pint volume tin. The roast is also very good eaten cold and
is suitable for freezing. It can be made several days in advance and
kept in the tin, uncooked, in the fridge. The cooking temperature and
time is the same as that of the roast potatoes and caramelised parsnips.
350g / 12oz (3 medium) onions, finely chopped
15ml / 1tbsp soya oil
675g / 1lb 8oz mixed nuts
350g / 12oz soft white bread, crusts removed
45ml / 3tbsp tahini
45ml / 3tbsp plain wholemeal flour
180ml / 6fl oz soya milk
5ml / 1tsp white pepper
5ml / 1tsp nutmeg
2.5ml
/ ½ tsp ground
cloves
2.5ml
/ ½tsp salt
Spinach layer:
275g / 10oz frozen spinach, cooked as directed on packet and well
drained (cook with a clove of crushed garlic, if liked)
Chestnut layer:
225g / 8oz tin unsweetened
chestnut purée blended with 15g
/ ½oz melted butter
15ml / 1tbsp red wine
25g / 1oz fine breadcrumbs
salt and pepper to taste
To garnish:
175g / 6oz cranberry sauce, whole chestnuts (see Red Wine Gravy
recipe), bunch watercress
Gently fry onion in soya oil until soft. Grind nuts, bread and cooked
onion together in a food processor or coffee grinder, to a fine consistency.
Mix tahini, flour, soya milk, pepper, nutmeg, cloves and salt to a paste. Add
to the nut mixture and combine thoroughly. The mixture will be fairly stiff,
should hold together well, and be slightly sticky.
Mix together the chestnut layer ingredients until thoroughly combined.
Line tin with non-stick baking parchment. Divide nut mixture into
four, and spinach into 2.
Place mixtures in alternating layers (nut, spinach, nut, chestnut, nut, spinach,
nut). Use a plastic spatula to press each layer down very smoothly, especially
into the corners and sides of the tin.
Cook at 150°C/300°F/Gas 2 for 45 minutes, increase to 200°C/400°F/Gas
6 and cook for a further 15 minutes to give a nice crust. Turn out and decorate
top of roast with cranberry sauce and whole chestnuts.
Brush chestnuts and sides of roast with a little cranberry sauce or gravy to
give a shine. Garnish serving plate with sprigs of watercress.
Tip: If the tin or mould is a tricky shape, proceed as follows: Line
tin or mould with clingfilm. Fill with alternating coloured layers,
pressing down well as you go.
Before cooking, turn out onto a baking sheet covered with non-stick baking
parchment, or onto an oven-to-table serving plate.
Remove tin and peel oft clingfilm. Cover lightly with greaseproof paper and
remove this after 45 minutes of cooking.
Cook for a further 15 minutes uncovered to crispen the crust if necessary.
The roast will hold its shape during cooking.
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