NUT ROAST WITH CRANBERRIES

Yields4 Servings
 150 g cashew nuts
 150 g hazelnuts
 125 g cooked chestnuts
 3 tbsp sunflower oil
 2 onions finely chopped
 2 celery stalks, finely chopped
 100 g breadcrumbs
 100 g cranberries
 20 sage leaves, chopped
 2 sprigs thyme, chopped
 4 sprigs parsley chopped
 Salt and freshly ground black pepper
 Juice of 1 lemon
 2 eggs, beaten
 200 g spinach
 200 g goats’ cheese
1

Preheat the oven to 180C/Gas 6; grease a 450g loaf tin; put the cashew nuts, hazelnuts and chestnuts into a dry frying pan and toast them over a moderate heat until the nuts are lightly browned

2

Put all the nuts into a food processor and pulse to coarsely chop them

3

Heat the oil in the pan and gently cook the onions and celery until soft; add the garlic, cook for another 2 minutes, then stir in the breadcrumbs; remove the pan from the heat

4

Put the onion mixture into a large bowl, add the nuts, cranberries and herbs; season with salt and pepper, then stir in the lemon juice and the eggs

5

Wash the spinach, then cook it in just the water clinging to the leaves for a few minutes until wilted; drain, then squeeze out any excess liquid

6

Spoon half the nut mixture into the loaf tin, pressing it down with the back of a spoon. Add the spinach, then spread the goats’ cheese on top of the spinach; spoon the remaining nut mixture on top

7

Pack the mixture down firmly and bake in the oven for around 30-40 minutes; leave the loaf to cool a little in the tin before turning out and serving

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