Nutty Nut Roast recipe

This nut roast is jam-packed full of nuts and is flavoured with Worcestershire sauce, sherry vinegar and mustard, making it one of the tastiest nut roasts you'll ever make.

Ingredients

  • 400g tin tomatoes
  • 100g pecan nuts
  • 100g Brazil nuts
  • 100g blanched almonds
  • 150g strong cheddar cheese
  • 5 shallots
  • 1 tbsp. butter
  • 2 tbsp. pumpkin seeds
  • 2 cloves garlic
  • 3 eggs
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. sherry vinegar
  • 1 tsp. English mustard powder
  • 1 tbsp. chopped sage leaves
  • Small handful chopped fresh parsley
  • Salt and pepper

Directions

  1. Toast the nuts in a dry frying pan until golden brown. Whiz them in a food processor until finely chopped.

  2. Finely chop the shallots and mince the garlic cloves. Heat the butter in a frying pan and cook the shallots and garlic until softened, around five minutes.

  3. Grease a baking tin or loaf tin and preheat the oven to 180C.

  4. Combine the nuts, shallots, garlic, tomatoes, cheese, pumpkin seeds, Worcestershire sauce, sherry vinegar, eggs, mustard powder, sage leaves and parsley.

  5. Season well with salt and pepper and then press the mixture into the prepared tin.

  6. Cook the nut roast for 45 minutes or until golden, then cool slightly before cutting into slices.

If you like things a little spicier, try adding a finely chopped red chilli into the meatloaf mixture. Alternatively, you could add a few tsp. of chilli flakes.

Recipe Details:

  • Author: Laura Young.
  • Published:

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Reviews and Comments:

Nutty Nut Roast Review by Elaine Macfarlane on 30th December 2013:

Lovely recipe, and works just as well in a halogen cooker at 150 deg C.

Nutty Nut Roast Review by Elaine Macfarlane on 26th December 2013:

I haven't made it, but have eaten it, and it is delicious. I intend making my own now.

Comment by Becca on 26th November 2011:

You can get vegetarian worcestershire sauce so the recipe is fine :)

Comment by Theresa on 16th November 2011:

Worcestershire sauce is not vegetarian and so this recipe would not be suitable for vegetarians.