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Cheese & Tomato Nut Roast

September 12, 2007

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Nut Roast is something I have been thinking about making for a while. I’ve eaten ready made ones before, and possibly eaten it at a restaurant once or twice, so it’s always been in the back of my mind to conquer at home. Nut Roast is potentially very healthy and balanced, being made of nuts (protein and fibre) and vegetables. I expected the main challenge to be how to make it tasty, so I decided to experiment with the additional ingredients.

This recipe relies on cheese and tomato to add depth to the nut flavour. These additional ingredients also help to keep the roast moist throughout cooking.

Recipe for Cheese and Tomato Nut Roast
250g mixed nuts (peanuts, cashews, walnuts are the best)
50g pumpkin seeds
50g sunflower seeds
6 shallots, finely chopped
440g tin chopped tomatoes
1 egg
100g cheddar cheese
50g parmesan
½ tsp marjoram
½ tsp sage
½ tsp thyme
1 tbsp mango chutney
1 tbsp soy sauce
1 lemon, zest & juice
salt & pepper for seasoning

Place all the nuts in a large frying pan and toast gently for five minutes or so until golden. Then grind them with the seeds in a food processor until they are finely chopped but still a bit chunky, so you will still get a bite. Put all the other ingredients in a large mixing bowl and stir well until all is well combined. Then add the nuts, and stir thoroughly again, until everything is combined.

Transfer the mixture into a large silicon loaf tin. Cook on the top shelf of the oven at 180°C for 50 minutes, until the roast is firm and golden brown, remove from the oven and top with the cheddar and parmesan, then cook for another 10 minutes, or until the cheese is golden and bubbling. Leave to cool for 5 minutes, then serve.

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© Katheryn Rice 2007

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