A tray of spicy tomato sauce with nut roast on the top

Incredible nut roast

Name: Incredible nut roast
Cook time: 140 min
Total time: 140 min
Yield: 8
Ingredients: 40g unsalted butter, plus extra for greasing; 100g quinoa; 150g onion squash; 1 onion; 2 cloves of garlic; 2 sticks of celery; olive oil; 200g tinned or vac-packed chestnuts; 2 sprigs of fresh rosemary; ½ teaspoon cayenne pepper; 1 pinch of sweet smoked paprika; 1 teaspoon dried oregano; 2 large field mushrooms; 1 lemon; 60g fresh breadcrumbs; 80g dried cranberries; 100g dried apricots; 100g mixed unsalted nuts, such as walnuts, cashews, hazelnuts, brazils; 4 large free-range eggs; 40g mature Cheddar cheese; SALSA ROSSA PICANTE; 2 fresh red chillies; 1 stick of cinnamon; 2 cloves of garlic; 1 small onion; ½ a bunch of fresh thyme (15g); 2 x 400g tins of quality plum tomatoes; 1 tablespoon balsamic vinegar

With salsa rossa picante

Vegetarian

2 hrs 20 mins

Not Too Tricky

serves 8

About the recipe

This is an epic nut roast, packed with nuts, fruit, spices and loads of veg, served with a spicy tomato sauce.

nutrition per serving

Calories

21%

Fat

31%

Saturates

31%

Sugars

24%

Salt

15%

Protein

27%

Carbs

17%

Fibre

of an adult’s reference intake

Recipe From

Foodtube

By Jamie Oliver

Watch

Ingredients

40g unsalted butter, plus extra for greasing

100g quinoa

150g onion squash

1 onion

2 cloves of garlic

2 sticks of celery

olive oil

200g tinned or vac-packed chestnuts

2 sprigs of fresh rosemary

½ teaspoon cayenne pepper

1 pinch of sweet smoked paprika

1 teaspoon dried oregano

2 large field mushrooms

1 lemon

60g fresh breadcrumbs

80g dried cranberries

100g dried apricots

100g mixed unsalted nuts, such as walnuts, cashews, hazelnuts, brazils

4 large free-range eggs

40g mature Cheddar cheese

SALSA ROSSA PICANTE

2 fresh red chillies

1 stick of cinnamon

2 cloves of garlic

1 small onion

½ a bunch of fresh thyme (15g)

2 x 400g tins of quality plum tomatoes

1 tablespoon balsamic vinegar

Method

Preheat the oven to 180ºC/350ºF/gas 4. Grease a 1-litre loaf tin with a little butter, then line with greaseproof paper.
Cook the quinoa according to the packet instructions, then set aside to cool.
Halve the squash, scoop out the seeds, then chop the flesh into rough 1cm chunks (you don’t need to peel the skin). Peel and roughly chop the onion. Peel and finely slice the garlic, then trim and roughly chop the celery.
Drizzle 2 tablespoons of olive oil into a large frying pan over a medium heat, then add the chopped vegetables and crumble in the chestnuts. Pick in the rosemary leaves, discarding the stalks, then toss well.
Add the cayenne, paprika and oregano. Season with sea salt and black pepper, stir well, then reduce the heat to medium-low. Cook for around 15 minutes, or until softened slightly.
Meanwhile, roughly chop the mushrooms, then add to the pan for the final 5 minutes of cooking.
Remove the pan from the heat, stir in the butter and grate in half the lemon zest. Transfer the mixture to a large bowl, then stir in the cooled quinoa, breadcrumbs, dried fruit and nuts (feel free to bash up some of the larger nuts if you prefer a less chunky consistency).
Crack in the eggs, then stir well to combine. Pop the mixture into the prepared loaf tin, then place in the hot oven for 45 to 50 minutes, or until cooked through and set.
When there’s about 30 minutes to go, make the salsa rossa. Place a roasting tray on the hob over a medium-low heat. Prick the chillies and add to the tray with a lug of olive oil and the cinnamon.
Peel and finely slice the garlic, peel and slice the onion into 8 wedges, then add them to the tray. Pick in most of the thyme leaves (save a few sprigs to one side).
Pour in the plum tomatoes and 1 tin’s worth of water, then stir well, breaking up the tomatoes with the back of a spoon. Season with salt and stir in the balsamic vinegar, then bring to the boil. Reduce the heat and simmer for around 20 minutes, or until thickened and reduced.
Once the salsa is ready, take 1 chilli out of the tray, then carefully halve, deseed and roughly chop it before returning it to the tray. Loosen the salsa with a splash of water, if needed, then pick out the extra chilli and cinnamon stick and put to one side.
Remove the nut roast from the oven, then carefully turn it out, peeling away the greaseproof paper. Pop the nut roast into the tray and grate over the cheese. Place the cinnamon stick, chilli and reserved thyme sprigs on top.
Return it to the oven for 10 to 15 minutes, or until bubbling and golden. Delicious served with mashed potato and seasonal greens.

You can easily make this ahead, and either refrigerate or freeze it.

TO FREEZE THE NUT ROAST:

Pop the nut roast mixture into the prepared loaf tin, then freeze unbaked for up to 3 months. When you’re ready to eat, defrost in the fridge the day before, then bake it as directed and continue the recipe from step 9.

TO REFRIGERATE THE NUT ROAST:

Bake the nut roast, then cool and store it tightly wrapped in the fridge for up to 3 days. To serve, turn it out, grate the cheese over the top, pour the warm salsa rosso over, and bake for the final 10 to 15 minutes, or until golden and hot through.

SALSA ROSSO:

Make the salsa rosso in a tray, then cool, cover and refrigerate it for up to 3 days, or freeze for up to 3 months. When you’re ready to serve, return it to the roasting tray and reheat on the hob until piping hot, then bake the nut roast on top for the final 10 to 15 minutes, or until bubbling and golden.

Tags

Roast Grains & pulses Vegetarian Squash Tomato Salsa Christmas Entertaining Autumn Mains Aussie Christmas Thanksgiving

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