MIXED NUT ROAST WITH HONEY CASHEW TOPPING

Yields6 Servings
 2 tbsp olive oil
 1 medium sized white onion finely chopped
 1 clove garlic finely chopped
 125 g mushrooms finely chopped
 125 g chestnuts
 175 g mixed nuts – brazils, walnuts, pecans, unblanched almonds and hazelnuts chopped
 25 g fresh brown breadcrumbs
 1 tbsp fresh coriander chopped
 1 tbsp fresh thyme leaves
 50 g vegetarian cheddar cheese grated
 2 eggs beaten
 Salt and freshly ground black pepper
For the topping
 1 tbsp butter
 50 g cashew nuts
 ½ tsp runny honey
1

Preheat the oven to 180C/Gas 4; line a 450g loaf tin with greaseproof paper; heat the oil in a large pan and add the onions; cook gently for 5 minutes, stirring often

2

Add the garlic, mushrooms and chestnuts cook gently for a further 5 minutes, stirring frequently; add the chopped nuts, mix well and stir fry for 1 to 2 minutes

3

Remove the pan from the heat and tip the nut mixture into a bowl; stir in the breadcrumbs, herbs and cheese

4

Leave to cool before adding the beaten eggs and plenty of seasoning; spoon into the prepared tin, smooth the surface; bake in the oven for about 30 minutes or until golden and firm; leave to cool in the tin for 5 minutes

5

Meanwhile heat the butter in a heavy based pan and add the cashew nuts; stir fry in the butter until golden; remove the pan from the heat and add the honey

6

Turn the nut loaf out on to a serving plate; peel away the lining paper and serve drizzled with the hot cashew glaze

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