Sun Dried Tomato Nut Roast from Jurassic Salt
Sun Dried Tomato Nut Roast from Jurassic Salt
This nut roast recipe is a tried and tested winner for vegetarian roast dinners and works perfectly at Christmas. Including the sun dried tomatoes gives a rich and heartwarming flavour that compliments potatoes and other roasted veg perfectly. This special twist also means the nut roast will never be dry or bland.
The (slight) cheat in this recipe, of including a box of shop-bought stuffing mix, makes this nut roast reliable and easy to prepare in no time at all and makes it easily adaptable to be gluten free. Chefs insistent on starting from scratch will succeed by using breadcrumbs and an assortment of winter herbs, primarily sage, but will notice they are essentially replicating the ingredients list of a 40 pence stuffing pack at a far greater cost.
As always, quality food deserves quality seasoning. This sun dried tomato nut roast needs to be well salted as the tomatoes are often fairly sweet and the nuts come as they are. So, be generous with the Jurassic Salt on this one.
Serves 6-8
Ingredients; 250g Mixed Nuts
1 Jar of Sun Dried Tomatoes
85g Sage and Onion Stuffing Mix (This Can be Gluten Free)
1 Large White Onion
4 Garlic Cloves
Handful of spinach
1 Egg
A few Generous Pinches of Jurassic salt
Method; Take a large mixing bowl in which to combine the ingredients. The nuts must be crushed, not to the size of a grain of sand but between this and a half of their original size. We find it easiest to crush the nuts in their bag by pricking a hole for air and rolling over with a rolling pin.
To remove excess oil take the sun dried tomatoes from the jar onto a kitchen towel before tearing into chunks. Place all in a bowl with the onion, diced, finely chopped garlic, and other ingredients then season generously with Jurassic Salt.
If it is on hand, add a glug of wine or port - of either colour - before making up the mixture with water until it binds into a thick paste as your would expect a stuffing to behave.
Once throughly mixed, spread the nut roast into a baking dish and cook at 180*c until dark brown. Check with by poking in a knife that the roast is cooked through before removing from the oven and serving.
