Menu
NUT ROAST WITH CRANBERRIES
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