Vegetarian Nut Roast: made with chestnuts and cranberries
Prep time: 1h 35 min
Can be frozen
For the nut roast:
1 cup cashews
1 3/4 cups hazelnuts
2 cups cooked ready-to-eat chestnuts, chopped
2 small onions, chopped
3 stalks celery, chopped
2 cloves garlic, minced
1/3 cup olive oil
2 large eggs, beaten
1/3 cup cornstarch, sifted
1 cup all-purpose flour, sifted
1/2 tsp baking powder
freshly ground black pepper
For the cranberry sauce:
3 cups cranberries
2/3 cup sugar
1 orange, juice and zest, finely grated
1 large cinnamon stick
1. Preheat the oven to 180°C (160° fan) | 350F | gas 4. Grease and line a 900 g | 2 lb loaf pan with parchment paper.
2. Combine the cashews, hazelnuts, chestnuts, onions, celery, garlic, and some salt and pepper in a food processor. Pulse until finely chopped.
3. Scrape into a bowl and add the oil, eggs, cornstarch, flour, baking powder, and more salt and pepper to taste.
4. Beat well until a batter forms. Scrape into the prepared loaf pan and rap the pan on a work surface to help settle the batter. Cover the pan with aluminum foil.
5. Bake for 45-50 minutes until golden on top, slightly risen, and dry to the touch, removing the foil after about 20 minutes. When ready, a cake tester should come out clean from its center. Remove to a cooling rack as you prepare the sauce.
6. For the cranberry sauce: Combine all the ingredients for the sauce in a heavy-based saucepan with 100 ml warm water. Cook over a moderate heat, stirring occasionally, until the sugar has dissolved.
7. Cover with a lid and continue to cook over a slightly reduced heat until the cranberries are very soft and jammy, about 15 minutes, stirring from time to time.
8. Remove from the heat and discard the cinnamon stick. Scrape the contents of the pan into a clean food processor. Blend on high until smooth. Pass the sauce through a fine sieve into a jug.
9. To serve: Turn out the nut loaf onto a serving platter. Pour some of the sauce on top and garnish with thyme sprigs. Serve with the remaining sauce on the side.