Recipe of the week: Luxury nut and seed loaf with cranberry, apple and brandy sauce
The Vegetarian Society
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Ingredients:
• 225g/8oz bulgar wheat
• 330ml/11fl oz boiling water
• 3 tbsp soya sauce
• 175g/6oz pistachio nuts
• 175g/6oz pine nuts
• 225g/8oz blanched almonds
• 175g/6oz cashew nuts
• 110g/4oz hazel nuts
• 110g/4oz sunflower seeds
• 110g/4oz poppy seeds
• 250g/9oz onion, finely chopped
• 4 tbsp fresh and finely chopped parsley
• 2 tbsp dried thyme
• 4 large free range eggs, lightly whisked
• 4 tbsp olive oil
• a little oil for pouring on roast
For the sauce:
• 275g/9 ½oz cranberries
• 275g/9 ½oz cooking apples, cored and thinly chopped
• 150ml/5fl oz apple juice concentrate
• 50ml/2fl oz water
• 4 tbsp brandy
Directions:
Place the bulgar wheat in a mixing bowl and pour on the boiling water and soya sauce. Cover and let swell for 25 minutes. Grind nuts and seeds to a medium fine consistency. Mix together with the wheat. Stir in the parsley, thyme, onions, eggs and oil. Mix well and allow to stand.
Oil a large baking sheet and line with greaseproof paper. Form a loaf shape with the nut mixture, about 10cm/4in wide, press firmly together and prick the top with a fork. Pour on a little oil and sprinkle with some extra nuts (optional) and cap loosely with a foil hood. Bake in oven 190C/375F/Gas 5 for 40 minutes. Take off hood, baste with oil on baking sheet and continue to bake for a further 10 minutes. Â
Place in a large serving dish, then cool, easing off the paper as you do so. Cover with the hood until ready to garnish. Â To make the sauce cook all the ingredients, except the brandy, together for about 20 minutes. Add the brandy and re-heat for 30 seconds. Serve as an accompaniment to the main dish.
Serves 4-6.
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