Nut Roast


Nut Roast

Difficulty Medium
Total Time 1 hr 15 mins
Servings 4

Ingredients

  • 50 g butter
  • 1 onion diced
  • 1 leek shredded
  • 1 carrot grated
  • 3 garlic cloves chopped
  • 100 g chestnut mushrooms chopped
  • 100 g puy lentils cooked
  • 180 g cooked chestnuts roughly chopped
  • 100 g mixed nuts chopped
  • 30 g dried cranberries or apricots chopped
  • 100 g brown bread torn into small pieces
  • 100 g vegetable stock
  • 4 tbsp Baxters Caramelised Onion Relish
  • 1 orange zested
  • grating of nutmeg
  • 2 eggs beaten
  • 2 parsnips thinly sliced
  • 2 carrots thinly sliced
  • salt & pepper

Baxters Ingredients

http://baxtersfoods.com.au/product/baxters-caramelised-onion-relish/

Preperation

  • Heat the butter in a large pan and sweat the onion, leek, carrot and garlic until soft, this should take about 10 minutes.
  • Meanwhile, preheat the oven to 180°C/gas mark 4.
  • Add the mushrooms and cook through, then lentils, chestnuts, mixed nuts, cranberries, bread, chutney and stock.
  • Leave to simmer until the stock is completely absorbed, then flavour the mixture with orange zest, nutmeg, salt and pepper.
  • Fold the beaten eggs through the mixture.
  • Line a loaf tin with baking paper and brush with oil.
  • Layer the carrot and parsnip into the tin then pack in the veg mix.
  • Top with more carrot and parsnip.
  • Place in the oven and cook for 35–45 minutes, until browned and slightly crisp on the outside.
  • Slice and serve immediately.