Jack Monroe’s Festive Nut Roast – WeFiFo Blog
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Recipes

Jack Monroe’s Festive Nut Roast

© Jack Monroe Recipe taken from https://cookingonabootstrap.com/2019/12/02/jack-monroes-advent-recipe-2-best-ever-festive-nut-roast-42p/

Jack Monroe's Festive Nut Roast

Print Recipe
Serves: 8

Ingredients

  • 200g mixed shelled nuts
  • 180g vacuum-packed chestnuts
  • 1 tbsp oil
  • A pinch of salt
  • 1 large onion, finely chopped
  • 4 fat garlic cloves, finely chopped
  • 6 tbsp sage and onion stuffing mix
  • 4 tbsp cranberry sauce or marmalade
  • 100ml apple or orange juice

Instructions

1

Tip the nuts and chestnuts into a large pan with a splash of oil and a pinch of salt over medium heat for a few minutes, stirring to gently toast them.

2

When the edges start to go a bit golden, quickly remove them and tip them into your blender.

3

Pulse for half a minute, shake to loosen and repeat until they are ground down. Some larger pieces remaining are fine – I like a bit of texture.

4

Tip them into a bowl and set to one side.

5

Peel and finely slice the onion and garlic and toss into the pan on low heat and a splash more oil if needed.

6

Cook for 10 minutes to soften, then transfer to a large mixing bowl.

7

Add the toasted and groundnuts, then the stuffing mix, cranberry sauce and orange juice. Stir well to combine.

8

Lightly grease a loaf tin and set the oven to 160C.

9

Transfer the mixture into the loaf tin and press down into the corners and edges.

10

Cover with foil and bake for 40 minutes, then remove the foil and turn the heat up to 180C for 20 minutes to crisp and brown the top.

Notes

This recipe is dairy and gluten free.

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1 Comment

  • Reply
    Clare Coleman
    February 23, 2020 at 9:44 am

    This is the best nut roast I’ve ever made. It is also beautifully simple to make. I needed to do a gluten free version, and was pleasantly surprised to find that gluten free sage and onion stuffing is available. Without the gluten, however, there is nothing to bind the nut roast together. A teaspoon or so of xanthan gum sorts out the problem. I also found that lining the loaf tin with baking paper makes the job of serving a great deal easier.

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