Nut roast with melt­ing mid­dle

A twist on the clas­sic veg­gie op­tion.

Woman's Weekly (UK) - - COOKERY -


✿ 100g (3½oz) pecan nuts

✿ 100g (3½oz) Brazil nuts

✿ 60g (2oz) blanched al­monds

✿ 2tbsp pump­kin seeds

✿ 30g (1oz) un­salted but­ter

✿ 3 small onions, finely chopped

✿ 2 gar­lic cloves, chopped

✿ 150g (5oz) Red Le­ices­ter cheese, half grated, half cut into 6 cubes

✿ 2tsp soy sauce

✿ 1tsp sherry vine­gar

✿ ½tsp English mus­tard pow­der

✿ 3tbsp chopped flat-leaf pars­ley

✿ 1tbsp thyme leaves

✿ 3 large eggs, beaten

✿ 500g can cherry toma­toes, drained

1 Grease 6 dar­i­ole moulds, lin­ing

bases and sides with bak­ing pa­per. Toast nuts and pump­kin seeds in a dry fry­ing pan, then pulse in a food pro­ces­sor un­til finely chopped.

2 Melt the but­ter in a small pan and gen­tly cook the onions and gar­lic for 5 mins. Heat the oven to 180C/ Gas 4. In a large bowl, com­bine the nut mix with the onion mix and all the re­main­ing in­gre­di­ents (ex­cept the cheese cubes). Sea­son and mix well.

3 Fill the moulds with the mix­ture to three-quar­ters full, put a cube of cheese in the cen­tre of each and cover with the rest of the mix. Bake for 30 mins then leave to cool for 5 mins be­fore turn­ing out. Serve with cran­berry sauce and fes­tive veg.

Per serv­ing

556 cals, 47g fat, 13.5g sat fat, 10g carbs

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