Lesley Posted November 15, 2005 Share Posted November 15, 2005 Nut Roast This is a recipe I've used for over 25 years. Almond Roast 4 oz ground almonds 4 oz wholemeal bread 1 oz butter Half a cup of boiling milk or tomato juice 1 Finely chopped shallot or half onion 1 medium carrot, grated Herbs - I use sage or thyme 1 beaten egg Salt and pepper Bread crumbs Break bread into pieces, place in bowl and pour on the boiling milk/tomato juice. Add butter and leave to stand while preparing carrots, shallot etc. Mash the bread with masher or fork. Add all other ingredients and mix well. Shape into a roll, roll in breadcrumbs. Roast in hot oil - Gas Mk.5 /400F/200C - 1 Hour. Serve with mint jelly and mashed potato/veg - or roast veggies - or cold with a salad. I use this to stuff marrow. You can also make rissoles with it and can substitute any other nuts. Add some finely chopped nuts instead of all ground ones. For Christmas I make my own Cranberry Sauce with orangezest and port and my own Sage and Onion stuffing with chopped dried Apricots and chopped Chestnuts. I layer the nut roast mixture with a layer of cranberry Sauce in the middle and top with a layer of Sage and Onion Stuffing. This is nice hot or cold Quote Link to comment Share on other sites More sharing options...
Lesley Posted October 23, 2008 Author Share Posted October 23, 2008 Bumped for this year's festivities...... Quote Link to comment Share on other sites More sharing options...
Mutrix Farmers Posted October 23, 2008 Share Posted October 23, 2008 sounds fab. Nut roast is usually cashews or peanuts. Quote Link to comment Share on other sites More sharing options...
Lesley Posted October 23, 2008 Author Share Posted October 23, 2008 sounds fab. Nut roast is usually cashews or peanuts. ....but this is the posh version Quote Link to comment Share on other sites More sharing options...
Plum Posted October 24, 2008 Share Posted October 24, 2008 Im going posh then this season. Does it freeze? Quote Link to comment Share on other sites More sharing options...
Tessa the Duchess Posted October 24, 2008 Share Posted October 24, 2008 This does sound nice Lesley I usually use hazelnuts and walnuts for my nut roast, but I will certainly give your 'posh' one a go Tessa Quote Link to comment Share on other sites More sharing options...
Plum Posted October 27, 2008 Share Posted October 27, 2008 Just made your nut roast and had it hot with salad. It was easy to do and tasty, so thanks. Quote Link to comment Share on other sites More sharing options...
kannie Posted November 1, 2008 Share Posted November 1, 2008 If you do rissoles, do you fry them or bake them Lesley? Does the mixture break up? It sounds lovely! Quote Link to comment Share on other sites More sharing options...
Lesley Posted November 1, 2008 Author Share Posted November 1, 2008 I bake them ...... They don't break up too much if you squash them into shape. You could also egg and crumb them and fry........they may break up less then. Quote Link to comment Share on other sites More sharing options...
eeyoreshunny Posted November 9, 2008 Share Posted November 9, 2008 Thankyou so much for this recipe, did it today for Sunday lunch and the whole family enjoyed it this will definately be on the menu for Christmas lunch Quote Link to comment Share on other sites More sharing options...
Lesley Posted November 9, 2008 Author Share Posted November 9, 2008 I'm glad you liked it I make one with a layer of home-made Cranberry and Orange sauce in the middle. It makes a great pate when cold as well. Quote Link to comment Share on other sites More sharing options...
Trish Posted November 10, 2008 Share Posted November 10, 2008 sounds amazinf thanks Lesley Quote Link to comment Share on other sites More sharing options...
little chickadee Posted November 13, 2008 Share Posted November 13, 2008 Mmm - I will have to try this and hope that I can persuade my bizarre oven ( have to put the temperate down by at leat 20 C and sometimes half the timings and it's not a fan oven - just about got the hang of it now, but I need to remember to put in hanwritten recipies whether I've used "normal" timings/ temp or the ones I've found to work in my oven!) I'm so used to nut roasts being horrible token gestures on Christmas menus (sawdust springs to mind) that I'm normally too scared to try them. I had one which made my toes curl with pleasure a couple of years ago in a restaurant though. Hopefully this will do the same! Quote Link to comment Share on other sites More sharing options...
BeckyBoo Posted March 21, 2009 Share Posted March 21, 2009 I'm going to give this a go tomorrow, my Mum is coming for Mothers Day and she's a vegetarian. She normally just has the roast without the meat but I thought we'd try this instead! I'll let you know how it went tomorrow evening BeckyBoo Quote Link to comment Share on other sites More sharing options...
BeckyBoo Posted March 22, 2009 Share Posted March 22, 2009 Not bad! I put some extra veg in - my Mum likes celery so finely chopped some of that and some mushroom and I did it with the tomato juice. In hindsight I'd whack a load of black pepper in but that's just personal taste. How easy was it to make though? I can see this being a regular on my teatime menu! BeckyBoo Quote Link to comment Share on other sites More sharing options...
Lesley Posted March 23, 2009 Author Share Posted March 23, 2009 I'm glad it was a success Beki - it's very versatile, I add all sorts of things to it! Quote Link to comment Share on other sites More sharing options...
Groovychook Posted March 23, 2009 Share Posted March 23, 2009 Glad I came across this- sounds yummy! Quote Link to comment Share on other sites More sharing options...
