[recipe repost] Luxury Nut & Seed Loaf w/Cranberry, Apple and Brandy Sauce

[Guest guest]

This one was shared with us by Elaine.

 

 

Luxury Nut & Seed Loaf with Cranberry, Apple and Brandy Sauce

 

 

225g bulgar wheat

330ml boiling water

3 x 15ml spoons soya sauce

175g pistachio nuts

175g pine nuts

225g blanched almonds

175g cashew nuts

110g hazel nuts

110g sunflower seeds

110g poppy seeds

250g onion, finely chopped

4 x 15ml spoons fresh and finely chopped parsley

2 x 15ml spoons dried thyme

4 large free range eggs, lightly whisked

4 x 15ml spoons olive oil

A little oil for pouring on roast

1. Place wheat in a mixing bowl and pour on the boiling water and

soya sauce.

Cover and let swell for 25 minutes.

Grind nuts and seeds to a medium fine consistency.

Mix together with the wheat. Stir in the parsley, thyme, onions,

eggs and oil.

Mix well and allow to stand.

2. Oil a large baking sheet and line with greaseproof paper.

Form a loaf shape with the nut mixture, about 10cm wide, press

firmly together and prick the top with a fork.

Pour on a little oil and sprinkle with some extra nuts (optional)

and cap loosely with a foil hood.

Bake in oven 190°C/375°F/Gas Mark 5 for 40 minutes.

 

3. Take off hood, baste with oil on baking sheet and continue to

bake for a further 10 minutes.

Place in a large serving dish, then cool, easing off the paper as

you do so.

Cover with the hood until ready to garnish.

 

For the sauce

275g cranberries

275g cooking apples, cored and thinly chopped

150ml apple juice concentrate

50ml water

60ml brandy

4. Cook all the ingredients except the brandy together for about 20

minutes.

Add the brandy and re-heat for 30 seconds.

Serve as an accompaniment

[Guest guest]

ditto. same question about conversion as the other.

" " ~ PT ~ " <patchouli_troll

 

 

 

This one was shared with us by Elaine.

 

 

Luxury Nut & Seed Loaf with Cranberry, Apple and Brandy Sauce

 

 

225g bulgar wheat

330ml boiling water

3 x 15ml spoons soya sauce

175g pistachio nuts

175g pine nuts

225g blanched almonds

175g cashew nuts

110g hazel nuts

110g sunflower seeds

110g poppy seeds

250g onion, finely chopped

4 x 15ml spoons fresh and finely chopped parsley

2 x 15ml spoons dried thyme

4 large free range eggs, lightly whisked

4 x 15ml spoons olive oil

A little oil for pouring on roast

1. Place wheat in a mixing bowl and pour on the boiling water and

soya sauce.

Cover and let swell for 25 minutes.

Grind nuts and seeds to a medium fine consistency.

Mix together with the wheat. Stir in the parsley, thyme, onions,

eggs and oil.

Mix well and allow to stand.

2. Oil a large baking sheet and line with greaseproof paper.

Form a loaf shape with the nut mixture, about 10cm wide, press

firmly together and prick the top with a fork.

Pour on a little oil and sprinkle with some extra nuts (optional)

and cap loosely with a foil hood.

Bake in oven 190°C/375°F/Gas Mark 5 for 40 minutes.

 

3. Take off hood, baste with oil on baking sheet and continue to

bake for a further 10 minutes.

Place in a large serving dish, then cool, easing off the paper as

you do so.

Cover with the hood until ready to garnish.

 

For the sauce

275g cranberries

275g cooking apples, cored and thinly chopped

150ml apple juice concentrate

50ml water

60ml brandy

4. Cook all the ingredients except the brandy together for about 20

minutes.

Add the brandy and re-heat for 30 seconds.

Serve as an accompaniment