Nigella Nut Roast Recipe

Introduction

Ingredients

• 150g mixed nuts (almonds, hazelnuts, cashews, and walnuts)
• 150g breadcrumbs
• 1 onion, chopped
• 2 cloves of garlic, chopped
• 1 carrot, grated
• 1 celery stick, chopped
• 1 red pepper, chopped
• 1 tbsp olive oil
• 2 eggs, beaten
• 1 tbsp soy sauce
• 1 tsp dried thyme
• 1 tsp dried sage
• Salt and pepper to taste

Instructions

1. Preheat the oven to 180°C/160°C fan/gas mark 4.
2. Toast the mixed nuts in a dry frying pan over medium heat for 2-3 minutes until lightly browned. Transfer the nuts to a food processor and pulse until coarsely chopped.
3. In the same frying pan, heat the olive oil over medium heat. Add the chopped onion and garlic and cook for 2-3 minutes until softened.
4. Add the grated carrot, chopped celery, and red pepper to the pan and cook for 5-6 minutes until the vegetables are softened.
5. In a large mixing bowl, combine the chopped nuts, breadcrumbs, cooked vegetables, beaten eggs, soy sauce, dried thyme, dried sage, salt, and pepper. Mix well to combine.
6. Grease a 900g loaf tin with olive oil and spoon the nut roast mixture into the tin. Press the mixture firmly into the tin.
7. Bake the nut roast in the preheated oven for 45-50 minutes until golden brown and firm to the touch.
8. Remove the nut roast from the oven and let it cool for 10 minutes before slicing and serving.

Nutrition

• Calories: 320
• Protein: 12g
• Carbohydrates: 22g
• Fiber: 4g
• Fat: 22g
• Sodium: 400mg
• Potassium: 340mg
• Vitamin A: 70% DV
• Vitamin C: 70% DV
• Iron: 15% DV

Conclusion