nut roast recipe please

[Guest guest]

That nut roast recipe sounds like something I would love to try! Did I miss it

and could someone please post it. Thanks so much!

 

Shawna

 

 

 

 

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[Guest guest]

Shawna,

Here is the Crown Nut Roast Recipe Terry sent in.

 

God's Peace,

Gayle

 

Crown Nut Roast

A large, impressive-shaped nut roast that makes a good centerpiece for a

holiday table. Use a large, shaped tin, such as an embossed or fluted

raised pie mould or shaped cake tin. This recipe quantity will fill a

three-pint volume tin. The roast is also very good eaten cold and is

suitable for freezing. It can be made several days in advance and kept in

the tin, uncooked, in the fridge.

 

Nut Layer:

12 oz. (3 medium) onions, finely chopped

1 tbsp. oil

1 lb. 8 oz. mixed nuts

12 oz. soft white bread [i use wheat], crusts removed

3 tbsp. tahini

3 tbsp. whole wheat flour

6 oz. soy milk

1 tsp. white pepper

1 tsp. nutmeg

½ tsp. cloves

½ tsp. salt

 

Spinach Layer:

10 oz. package frozen spinach, cooked as directed and well drained

 

Chestnut Layer:

8 oz. unsweetened chestnut puree blended with ½ oz. melted butter [i use oil

or soy margarine]

1 tbsp. red wine

1 oz. fine bread crumbs

salt and pepper to taste

 

Gently sauté onion in oil until soft. Grind nuts, bread, and cooked onion

together in a food processor or coffee grinder, to a fine consistency.

 

Mix tahini, flour, soy milk, pepper, nutmeg, cloves, and salt to a paste.

 

Add to the nut mixture and combine thoroughly. The mixture will be fairly

stiff, should hold together well, and should be slightly sticky.

 

Mix together the chestnut layer ingredients until thoroughly combined. Line

the baking tin with non-stick parchment paper. Divide nut mixture into four

equal parts, and spinach into two parts.

 

Place mixtures in alternating layers (nut, spinach, nut, chestnut, nut,

spinach, nut). Use a plastic spatula to press each layer down very

smoothly, especially into the corners and sides of the tin.

 

Cook at 300 degrees for 45 minutes, increase to 400 degrees and cook for an

additional 15 minutes to give a nice crust. [My oven runs a bit cool, so I

test it and give it more time if necessary. You want it to be baked well

all the way through.]

 

My Modifications:

This recipe is pretty easy to modify. Plus, the original recipe used British

units like grams and mls., and called for the oven temperature in gas marks.

The americanized instructions above have worked well for me. Here are my

other alterations:

 

I like to lighten up the nut layers by reducing the mixed nuts to 16 oz. (2

cups) and adding 2 chopped colored peppers to the onions as they are

sautéing. Then I withhold the onion/pepper sauté from the food processor

when I grind the nuts and bread, adding the sautéed onion and pepper to the

final mix in order to preserve some of the color and texture of the peppers.

 

I have found that it's difficult to find unsweetened chestnut puree in cans,

so I either roast my own fresh chestnuts and puree them (very time

consuming) or order whole, cooked, peeled chestnuts from a place like

Williams-Sonoma. Sometimes supermarkets carry them in the meat department

during the holidays for people who want them to use in turkey stuffing.

 

I double the amount of spinach, using two packages instead of one, because I

like spinach and I think the green is pretty when the roast is cut. Be sure

to drain the spinach very well - you want it as dry as possible.

 

I bake the roast in a straight-sided ceramic soufflé dish, but you can use

any baking dish that will produce a nice effect when the roast is unmolded

and turned upside down. I grease the dish and then insert the parchment

paper on the bottom and sides, first cutting it and doing a bit of trimming

to make it fit the dish (the butter or margarine makes the paper stick to

the dish better). The recipe says that you can use a mold with a " tricky "

shape by first lining it with Saran Wrap and then filling it with the

alternating layers, pressing down well as you go. Before cooking, turn out

onto a baking sheet covered with parchment paper, or onto an oven-to-table

serving plate. Then remove the tin and peel off the Saran Wrap, cover the

roast lightly with parchment paper, and bake for 45 minutes. Remove the

paper and bake for an additional 15 minutes. The roast will hold its shape

during baking.

 

I turn the roast upside down onto a pretty platter and then garnish it with

roast vegetables. I also serve it with mushroom gravy.

[Guest guest]

Thank you so much Gayle for forwarding the recipe and taking the time to add

your own modifications and suggestions for presentation. It really does sound

impressive, I can't wait to try it!!

 

Thanks again

Shawna

 

 

 

 

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[Guest guest]

Shawna,

I wish I could take credit for the wonderful modifications, etc... on this

yummy recipe but alas - it was Terry who wrote all that. She did a super

job with everything. I used her modifications and got to benefit from her

hard work at my Christmas dinner. Thanx again, Terry!

 

God's Peace,

Gayle