Allotments 4 All

I have always wanted to try a nut roast. Can anyone tell me where I can buy the best one or failing that give me a good tasty recipe

Sorry not an actual recipe as I tend to make things up as I go along, but the last one I made had mashed sweet potato in and it was really nice.

I just chop onion and garlic- gently fry, nuts grind in processor- often cashews, homemade breadcrumbs, sweet potato and add herbs bitof chilli and buillion powder, egg to bind and put in bread tin. the sweet potato made it a lot lighter and  i guess a few less calories!

Anne x

Thanks for that PL

We had this for christmas for the past two years. It's lovely: http://www.bbcgoodfood.com/recipes/69605/parsnip-cranberry-and-chestnut-loaf

And the filling for this makes a really nice nut roast too. Cook it in a 1lb loaf tin http://www.co-operative.coop/food/food-and-drink/Recipes/Mushroom--nut-wellington/

both are really nice cold as well!

Cheers . Have just looked at those recipes and saved them both. They look delicious

Hi Shirlton this is the one I use.  These days I wrap in puff pastry and serve as individual en-croute, can also pop a bit of Gruyere or Stilton cheese on top before wrapping in pastry.  I then serve as you would a traditional roast with all the trimmings.
Sorry its a bit detailed but it was typed out for someone who needed it.  Hope you find it useful.
Luv Susan

NUT & HERB RISSOLES
used for vegetable wellington mixture
( makes 32 rissoles )

45mls       sunflower oil
350g        onions - chopped finely
3lge         cloves garlic - crushed
350g        mushrooms - chopped, finely
330g        mixed nuts - chopped finely
330g        fresh wholewheat breadcrumbs
45mls       fresh parsley - chopped
15mls       fresh sage - chopped ( 10mls dried)
15mls       fresh rosemary - chopped  ( 10mls dried)
15mls       sparse vecon dissolved in
270mls     boiling water
                 salt & pepper
3               eggs - lightly beaten
250g         wholewheat breadcrumbs


1)                mix breadcrumbs and nuts in large bowl
2)               heat oil sweat off onions with 2.5mls salt & a few pinches
                  pepper approx 10min
3)                add garlic continue cooking 5 min
4)                add mushroom & dried herbs if using, cook until mushrooms
                    just tender approx 6/7 min
5)                add stock and fresh herbs cook 5 min
6)                add mushroom mixture to dry ingredients and mix well
7)                cover & chill  for at least 60 min
8)                portion by using ice-cream scoop
9)                dip each rissole into flour, then egg,then breadcrumbs
                    chill
10)              grill in combi, turning once
11)              can be frozen at this point
12)             very good served with tomato sauce & buckwheat salad

Thankyou Susiebelle. Have put that one in my notebook.

Ooh that sounds nice, wouldnt have thought to wrap in pastry!

This is what my Mum makes - simple but very tasty

1 medium onion
1oz butter
8oz mixed nuts
4oz wholemeal bread
Half a pint of vegetable stock
2tsp yeast extract
1tsp mixed herbs
Salt and pepper to taste

I like to use one of those packs of Christmas stuffing mixes which are meant for stuffing the Turkey and add chopped nuts to it. Then bake it in a loaf tin.

Paxo do a cranberry and chestnut stuffing which works well.

Thanks all I have some to choose from now

As above Shirl and throw in a nice piece of lamb.    :-X :-X :-X