Celebration Nut Roast with Lemon and Pinenut Stuffing
This is a combination of a couple of recipes I found on the web. I made it for Christmas day, and it worked really well. The lentils in this recipe are assumed to be precooked.
Ingredients
2 Onion (Finely chopped)
6 cloves Garlic (Finely chopped)
5 Mushroom (Medium to large)
3⁄5 cup Puy lentils (Green or brown fine as well, if not using a can then precook)
100 grams Pinenuts
1 Lemon (We want its zest)
2 Puff Pastry (Large sheets)
1 tablespoon flour
1 1⁄4 cups Vegetable stock
1 1⁄4 cups Mixed nuts (I use macadamia, almond, hazelnuts and brazil nuts)
400 grams Breadcrumbs
1 tablespoon Soy sauce
2 tablespoons Soy milk
1 1⁄2 tablespoons Mixed herbs (I use thyme, oregano and some fresh sage)
1⁄2 teaspoon Thyme
1 tablespoon Sage (chopped)
3 tablespoons Parsley (Fresh chopped)
6 tablespoons Olive oil
1⁄2 teaspoon salt (to taste)
1⁄2 teaspoon Black Pepper (to taste)
Info
Yield
8 Servings
Preparation time
1 hour
Cooking time
0 minutes
Total time
1 hour
Instructions
Stuffing
- Saute half of the onion and garlic in olive oil until soft. As we are going to bake the whole thing later, try not to overcook anything here
- Stir in the thyme and sage, then add the breadcrumbs, add the rest of the olive oil, stir through
- Add the lemon zest, pine nuts and some salt and pepper to taste
- Cook until it starts to brown a little, take off the heat and stir through the parsley
- Test the mixture, if it tastes too dry, stir through some more olive oil
- Set it aside whilst we make the nut roast filling
Nut roast filling
- Cook the remaining onions and garlic until a little soft (a few minutes max), then the same with the mushrooms
- Sprinkle on the flour, add the stock, cook until hot
- Stir in the nuts, breadcrumbs, soy sauce, lentils, herbs and seasoning
- Place a sheet of pasty on an oiled baking tray, spoon in as much of the nut roast as possible, leaving a v shaped ditch from top to bottom for the stuffing
- Put stuffing in v-shaped ditch (You knew that was coming didn't you?)
- Put the other sheet of pastry on top, crinkle the edges with your fingers
- Cover in the soy milk
- Cut two stripes diagonally on the top to let some steam our whilst cooking
- Bake for 25 minutes, or until pastry golden
Serve with roast vegetables, peas and gravy
