Well, this recipe has taken a long time to crack!
It’s an update on the nut roast that traditionally has graced the table alongside the traditional Sunday meat roast. If you’re going for a traditional Christmas lunch, this is a lovely dish to complement the usual suspects.
Lightly spiced with cinnamon, ginger and turmeric and crunchy from roasted hazelnuts, you could serve slices of this with gravy or a simple tomato sauce. Use whatever type of mushrooms you prefer, though we recommend using a mix.
- 1cup - uncooked quinoa (to yield 3 cups cooked)
- 0.5 - red onion, finely chopped
- 1 - stick celery, finely chopped
- 300g - mushrooms, roughly chopped
- 0.5tsp - ground cinnamon
- 0.5tsp - ground ginger
- 0.5tsp - ground turmeric
- 150g - roasted hazelnuts, roughly chopped
- 2 - large eggs
- sage leaves & butter for the garnish (optional)
- Preheat the oven to 200 degrees Celsius.
- In a saucepan, cover the quinoa with 2 cups of cold water. Bring to the boil, then cover with a lid, turn the heat down to low, and simmer for 15 minutes until all the water has been absorbed.
- Take the saucepan off the heat and keep covered while you prepare the rest of the ingredients.
- In a large frying pan over medium heat, fry the onions and celery in a little olive oil until soft.
- Add the mushrooms and ground spices and keep cooking until the mushrooms have completely softened.
- Leave aside for five minutes to cool.
- In a large bowl, combine the quinoa, the softened vegetables, hazelnuts and two eggs.
- Press the mixture firmly into a loaf pan approximately 25cm by 11cm.
- Bake for 40 minutes until brown and firm on top.
- To garnish, fry sage leaves in a tablespoon of butter until crisp. Scatter on top of the loaf and serve