This Hazelnut & Orange Nut Roast makes a delicious and flavoursome centrepiece.
This Hazelnut & Orange Nut Roast makes a delicious and flavoursome centrepiece. Ideal for Christmas or whenever you are entertaining.
Don’t skip making your own cranberry sauce as it will be so much tastier than any store-bought brand.
The addition of vegetables, quinoa and lentil make it a hearty meat-free option that will please vegetarian, flexitarian and carnivores alike.
The recipe is pretty straightforward, just make sure that once cooked you leave the nut roast to cool for 15 mins in its tin. It will be easier to cut.
Serve it with roasted vegetables such as carrots, kale, potatoes.
Hazelnut & Orange Nut Roast with Cranberry Sage Sauce [vegetarian]
- 2 saucepans
- Frying pan
- 2lb / 900g / 24 x 14cm loaf tin
- 125 g leek – white part only
- 200 g chestnut mushrooms
- 90 g quinoa
- 100 g red lentils
- 400 ml vegetable stock
- 2 Tbsp tomato paste
- 4 organic eggs
- 1 onion
- 2 garlic cloves
- 2 celery stalk
- 150 g chopped hazelnuts
- 100 g dry cranberries
- juice of 2 oranges + 1 zest
- 3 handfuls of breadcrumbs
- 1 Tbsp chopped sage
- 1/2 tsp grated nutmeg
- olive oil
FOR THE CRANBERRY SAUCE:
- 300 g fresh cranberries
- 250 ml orange juice
- zest of 1 1/2 orange
- 125 ml water
- 175 g soft brown sugar
- 2 Tbsp chopped sage
- 2 tsp dried sage
- salt & pepper
- Heat some salted water in a saucepan. When boiling add the quinoa. Cook according to packet instructions until soft (it should still have a bite).
- Drain and set aside.
- Heat some olive oil in a large frying pan.
- Add the finely chopped onion, 2 crushed garlic cloves and finely chopped celery stalks. Fry gently until soft.
- Add the very finely chopped leeks, and finely chopped mushrooms.
- Add the vegetable stock, tomato paste and lentils.
- Cook under medium high heat until the liquid has been absorbed and the lentils are cooked. Make sure you stir often so the mixture does not stick to the bottom of the pan. Add more stock if necessary.
- Preheat the oven 180°C / 350°F / Gas mark 4. Line a 2lb / 900g / 24 x 14cm loaf tin with baking paper.
- Once the lentils are cooked, add quinoa to the pan. Remove from heat.
- Add the beaten eggs, orange juice, orange zest, hazelnut, dry cranberry, 1 Tbsp chopped sage, 1/2 tsp grated nutmeg and breadcrumbs. Mix well together. If the mixture is too wet, add more breadcrumbs (you want a sticky mix).
- Pour the mixture into loaf tin. Make the top even using a spatula.
- Cook in the oven for 30 – 35 mins mins. Check it at around 20 mins and cover loosely with some foil if the top is too brown.
- In the meantime make the cranberry sauce.
- Put the fresh cranberries is a saucepan with orange juice, orange zest, water, sugar and dried sage. Cook under medium to high heat, stirring often. The cranberries will pop and the liquid will thicken.
- When done, add 2 Tbsp chopped sage and let it cool down. Season with salt, pepper and a dash of nutmeg.
- Once cooked leave the nut roast to cool in the tin for 15 mins so that it is easier to cut.
- Turn the nut roast upside down on a serving platter and decorate with some chopped hazelnut, sage and cranberries if desired.
- Serve warm with some roasted vegetables and cranberry sauce on the side.
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