Nut Roast and roast vegetables with Mushroom Gravy
Nut and Spinach Roast with Wild Mushroom Gravy
Serves 4
Ingredients:
For the nut roast
• 250g mixed unsalted nuts, toasted
• 25g whole unsalted cashews, toasted
• 1 onion, finely chopped
• 1 carrot, grated
• 200g can chopped tomatoes, drained
• 50g sundried tomatoes, chopped
• 100g gruyere, grated
• 1tsp dried sage
• 1tsp fresh mint, chopped
• 1tbsp curly parsley, chopped
• 1 clove garlic, crushed
• 1tsp vegetable concentrated stock
• salt and pepper
• 200g cooked fresh spinach
For the wild mushroom gravy
• 250g wild mushrooms any dirt brushed off
• 1 banana shallot, finely chopped
• 1 garlic clove
• 1tbsp plain flour
• 2tbsp soy sauce
• 300ml vegetable stock
Method
• Preheat the oven to 180˚c/gas mark4. Grease and base line a 900g loaf tin.
• Whizz all of the nuts in a processor and then mix together well with the rest of the ingredients except the spinach. Pack half of the mixture into the prepared tin, evenly spread the spinach in and then top with the rest of the nut mix. Bake in the preheated oven for 35-40 minutes.
• To make the gravy, warm a knob of butter and a tbsp olive oil in a large pan. Soften the shallot and then add the mushrooms. Cook these for about 5 minutes on a medium heat until they take on some nutty flavour from the butter. Stir in the flour and cook for a further minute. Add the stock and soy, season to taste and bubble for a good 5 minutes to cook out the flour.
• Serve the nut roast with the gravy and some roasted vegetables and potatoes.
Roasted Root Vegetables
• 2 butternut squash
• 500g Jerusalem artichokes
• olive oil salt and pepper
Cut the squash in half and take out the seeds. Cut into inch thick slices and put into a large roasting tin. Peel and half the Jerusalem artichokes, add to the tin, drizzle with olive oil, season well and roast for 35 –40 minutes.
Baked Potatoes with Chives
• 4 large baking potatoes, Carrolls Dunbar are good
• 1tbsp Malden sea salt
• 2tbsp olive oil
• 25g butter
• small bunch chives, chopped
• 100ml single cream
• 75g grated emmental
• 75g grated gruyere
Coat the potatoes in the salt and oil. Bake for about an hour until crispy and fluffy inside.
Cut the potatoes in half, scoop the flesh into a large bowl. Mix with the rest of the ingredients and season well. Pile back into the skins and bake for 10 – 15 minutes until golden and sizzling!
