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Eating veggie » Recipes » Walnut and Pistachio Nut Roast with a Creamy Rosemary Sauce

Walnut and Pistachio Nut Roast with a Creamy Rosemary Sauce

Prep time 25 mins, cook time 1 hr 25 mins

Makes 10 servings

Suitable for Freezing

Roasted walnuts and pistachios give this main its crunchy texture, while the creamy rosemary sauce adds a finishing touch. Buckwheat gives the roast more colour and depth of flavour. Leave the roast to cool a bit before cutting, so you will get perfect slices.


Ingredients

For the first part of the nut roast

  • 3 tbsp sunflower oil
  • 125g walnuts, roughly chopped
  • 200g large spinach leaves, washed
  • 25g salted butter
  • 1 medium onion, finely chopped
  • 1 medium leek, thinly sliced
  • 2 cloves garlic, crushed
  • Salt and pepper, to taste

For the second part of the nut roast

  • 140g buckwheat flour
  • ¾ tsp bicarbonate of soda
  • A pinch of salt
  • 4 tbsp water
  • 125ml double cream
  • 2 medium free-range eggs, beaten
  • 2 tsp dried dulse or seaweed seasoning
  • 2 tsp green peppercorns in brine, drained and roughly crushed (or 1 tsp dried green peppercorns, roughly crushed)
  • ½ tsp cayenne pepper, to taste
  • ¼ tsp ground nutmeg or allspice
  • 1 small sprig rosemary, leaves picked and finely chopped
  • 3 sprigs fresh thyme, leaves picked
  • 2 tsp soy sauce
  • Black pepper, to taste

To finish the nut roast

  • 100g pistachios, roughly chopped
  • 250g cooked grains, such as spelt, freekeh or a mixture
  • 60g raisins
  • 90g pickled walnuts, chopped
  • 2 tbsp chopped fresh flat-leaf parsley
  • Salt and pepper, to taste
  • 25g salted butter, for greasing

For the creamy rosemary sauce

  • 25g salted butter
  • 1 tbsp sunflower oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 150ml vegetarian white wine
  • 1 tsp dried dulse or seaweed seasoning
  • 1-3 tsp Marmite or soy sauce
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 tbsp light brown sugar or demerara sugar
  • 1 tbsp balsamic vinegar
  • 2 tsp green peppercorns in brine, drained and roughly crushed (or 1 tsp dried green peppercorns, roughly crushed)
  • A few pinches of ground nutmeg or allspice
  • 125ml double cream

Method

  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. To make the first part of the nut roast: In a large frying pan, gently fry the walnuts in 1 tbsp sunflower oil, over a low heat, for about 10 minutes, until golden. Set aside.
  3. Using the same pan, add 1 tbsp sunflower oil and stir the spinach for 1 minute over a low heat, until it has wilted. Put the cooked spinach into a sieve over a bowl, and squeeze out any excess water using the back of a spoon. Leave it to cool and continue draining, until any remaining liquid has passed through the sieve. Roughly chop the spinach and set aside.
  4. Using the same pan again, heat 1 tbsp sunflower oil and the butter over a medium heat. Fry the onion and leek for 8-10 minutes with a lid on, stirring occasionally, until softened and lightly golden. Add the garlic and cook for another minute. Season well.
  5. To make the second part of the nut roast: In a large bowl, mix together the flour, bicarbonate of soda and pinch of salt. Gradually whisk in 4 tbsp of water, followed by the cream and eggs. Add the dulse, peppercorns, spices, rosemary, thyme, soy sauce and black pepper.
  6. To finish the nut roast: Add the wilted spinach, onion mixture, pistachios, cooked grains, raisins, pickled walnuts and flat-leaf parsley. Mix thoroughly and season to taste.
  7. Grease a 2lb/900g loaf tin with butter and line with non-stick baking parchment.
  8. Put the nut roast mixture into the tin. Bake for 45-60 minutes, covering with tin foil after 25 minutes, until the roast is golden on the top.
  9. To make the creamy rosemary sauce: In a saucepan, heat the butter and sunflower oil over a medium heat. Fry the onion, stirring regularly, for 8-10 minutes until golden. Add the garlic and cook for another minute, stirring all the time. Add the wine and turn the heat up to medium-high. Simmer for 5 minutes to reduce the wine by about a half.
  10. Add the remaining ingredients, except the cream, and mix well. Once the sauce comes back to the boil, let it simmer for 1-2 minutes and add the cream. Reduce the heat to low, cover with a lid and leave to cook for 15 minutes. Remove the rosemary and thyme sprigs then set aside.

Nutrition per serving

611 kcal

Calories

13g

Protein

46g

Fat

16g

Saturates

29g

Carbs

12g

Sugar

6.7g

Fibre

1.2g

Salt

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