This is an Allegra McEvedy recipe, that convinced her that nut roast could be delicious! It was cooked by my friend Marion for a large lunch party recently and was such a hit with vegetarians and carnivores alike that several of us asked for the recipe afterwards.
It is straightforward to make, and you can prepare a lot of the ingredients ahead, so you only have to mix everything together and put it in the oven 40 minutes before you want to eat. Dare I say, this would make an excellent centrepiece for a vegetarian Christmas dinner – and fairly stress-free even for a cook who is also roasting turkey. I can also testify that any leftovers are delicious fried up with bubble and squeak!
100g almonds, skins on
100g hazelnuts, skins off
1 large leek, trimmed
150g vacuum-packed cooked chestnuts
splash of olive oil
1 heaped tbsp thyme leaves
100g Comté cheese, grated
1 eating apple, halved, cored and grated
handful of flat-leaf parsley, chopped
2 eggs, beaten
20g parmesan, grated
drizzle of extra virgin olive oil
Preheat the oven to 190ºC/fan 170ºC/Gas 5. As it’s heating lightly toast the almonds, hazelnuts and pecans on the tray for 12-15 minutes until they smell nice and nutty when you open the oven. (If you’re preparing ahead, you can roast the nuts while you’re cooking something else in the oven. Do watch them, though – I nearly burnt mine.) Tip them onto a plate to cool. Line a 450g loaf tin with buttered greaseproof paper.
Slice the leek in half lengthways, then slice finely, wash in a colander and leave to drain thoroughly. Chop the shallot.
Blitz the nuts in a food processor until you have a mixture of fine and chunky pieces. Chop the chestnuts to a similar consistency by hand, then mix it all together in a largish bowl.
Put a splash of olive oil in a wide pan over medium heat. Sweat the leek, shallot and thyme for 10-12 minutes until soft but not coloured,adding a splash of water if they start sticking. (I prepared ahead to this point, popping the nuts and cooked leek mixture in separate containers in the fridge. When you’re ready to roast, remember to pre-heat the oven.) Stir the leeks into the nuts, together with the grated Comté, apple, parsley and eggs. Season well.
Spoon the mixture into the prepared tin, packing it down as you go. Top with the grated Parmesan and a drizzle of extra virgin olive oil. Bake for 25-30 minutes, until the top looks invitingly golden. Leave to sit for 10 minutes before lifting out using the greaseproof paper and slicing thickly.
Marion served this with an amazing mushroom gravy, but I opted for tomato sauce (made as in this recipe with the addition of a fat clove of garlic minced and added a few minutes after the onions).
The roast parsnips I served as a side also went down well, converting one guest who said she didn’t like parsnips! If you haven’t already discovered their deliciousness they are really simple: cut parsnips into even sized chunks – say cut across into three, then halve the thinner bottom bits and cut the fatter end into four lengthwise. Preheat the oven to 230°C and put a roasting dish with a good slug of oil to heat in it. Steam the parsnips for 6 minutes. Carefully tip them into the hot fat and roast them for 20-25 minutes until golden brown, turning them after 10 minutes so they brown evenly.
As the nut roast is cooked at a lower temperature, I roasted the parsnips for 15 minutes while I was mixing up the nut roast, took them out and turned the oven down to 190ºC for the nut roast and then popped the parsnips back into the oven for a final 10 minutes while the nut roast was resting. All of which you can, of course, avoid if you have a second oven!