In light of my recent investigations into vegetarian Christmas food, I decided to have a go at the traditional nut roast.
You will need:
- Butternut squash
- 100g Breadcrumbs
- 1 Leek
- White Wine 100ml
- Lemon 1/2 Juice and Zest
- 1 Parsnip
- 1 Onion
- 4 Cloves Garlic
- Roast Cashew Nuts 250g
- Assorted herbs – we used sage, cumin, cayenne Pepper, coridaner and chili.
- Egg 2
1) Roast the Cashews, squash and parsnip (on separate roasting trays) – we added some chili.
2) Fry the leeks and onion in some olive oil – add the roast squash – pour in the wine and add the sage, cumin, coriander and cayenne. Put to one side.
3) Grind the roast cashews – process the roast parsnips – and mix the two together.
4) Get the squash, leek and onion mix. Add the breadcrumbs, the eggs, cashew/parsnip mix, and mix it all together really well. You want a sticky consistency. If it’s looking a bit dry you can add some more wine.
5) Season with salt and pepper, and spoon the mix in to a loaf tin. Bake this in the oven for about 60 minutes until brown.
*Make sure you have a blender before you attempt this recipe. We added the cashews whole, and although the recipe still worked, it meant that the loaf didn’t bind together very well.
For more delicious recipes from the Ethical Chef, visit the website.