Ingredients
NUT ROAST
- • Large onion, finely chopped
- • Green pepper, finely chopped
- • Handful finely chopped mushrooms and/or celery Optional
- • Olive oil for frying
- • 2-3 cloves garlic, chopped
- • 1 teaspoon curry powder
- • Good handful of brazil nuts, chopped
- • Handful of sunflower seeds, chopped
- • Breadcrumbs (or a mixture of breadcrumbs and porridge oats) double the volume of chopped nuts
- • Small grated apple Optional
- • Generous teaspoon each of dried parsley, thyme and sage (or whatever else you
- fancy)
- • Teaspoon of vegetable bouillon powder
- • Squeeze of tomato puree
- • Salt and pepper
- • 1 egg (optional, but will make the result hold together better)
ACCOMPANYING GRAVY
- • 1 onion, finely chopped
- • Olive oil and butter for frying
- • 1 tbsp plain flour
- • Boiling water
- • ½ vegetable or mushroom stock cube, or a splash each of mushroom ketchup and soy sauce.
- • 1 tsp each dried sage and thyme
- • Mushrooms cut into quarters Optional
- • Salt and black pepper
- • Squeeze of lemon juice
Instructions
The roast
Grease a flat baking sheet.
In a large frying pan, gently fry chopped onion and pepper until soft. Add chopped mushrooms half way through this process, if using.
Add the curry powder, fry for a minute or two longer
Add the breadcrumbs and chopped nuts. If using a food processor chop the sunflower seeds until they are roughly in halves, then add the brazil nuts. Process briefly until the larger pieces are about the size of an oversized raisin.
Add herbs, seasonings, tomato puree and egg. The mixture should be capable of holding together. If it will not, add a spot of water, but be careful not to get it too wet. (It seems to work best if the breadcrumbs are really dry – been dried in the oven – as then they suck up the vegetable and stock flavour.)
Turn the roast mixture onto the greased baking sheet. Using your hands, pat into a loaf shape about 1½-2 inches tall, 3” wide. (Do not be tempted to pack it into a loaf tin instead – it can turn out soggy in the middle) Dot the top with butter or margarine.
Cook for about 45 minutes, until browned on the top and sides.
Cut into very thick slices to serve.
Gravy
Cook in a heavy saucepan-cum-casserole with a tight-fitting lid that can go on the hob and in the oven. If no such pan is available, use a heavy saucepan with a lid.
Heat sufficient oil and butter to take the onions. Fry over a very gentle heat with the lid on, stirring occasionally.
When the onions are soft and starting to show signs of colouring pay a little more attention: continue frying until the onions have caramelised, i.e. a rich dark brown but no black. If in doubt taste them periodically to make sure they don’t go over the edge. They will reduce to a spoon or two of dark crumbs in the bottom of the pan.
Add the flour. If required add a little more butter to create a roux.Add half a cup of water, then more until you have a gravy that is far more watery than you would want – it will thicken up as it cooks. There will be much fizzing and bubbling to start with.
Add the herbs, stock cube or bouillon and plenty of black pepper. Hold off the salt until the end. Toss in the mushrooms, if using.
Cover with the lid and put the casserole in the oven with the roast (or continue cooking on the hob – remember to stir every so often to prevent the bottom catching). At this stage it will be a very thin, blonde liquid with dark bits and herbs floating on the top. 45 minutes later it will have reduced down by almost a half and be thick, dark brown and savoury, but in desperate need of salt. Season well with a squeeze of lemon juice and salt.
If the gravy has become too thick add more water – water from any accompanying vegetables is best.
Notes
Cold nut roast is very good, especially in sandwiches with slices of fresh tomato
As the gravy takes a while to produce and it is inevitable that there will be nut roast left over for another day, make enough gravy for two meals – it will keep in the fridge and reheat quite happily.