It’s nut roast season and here’s a recipe for a veggie, stunningly meat-free Christmas version from our good friend Steve, AKA The Circus Gardener. Don’t forget the gravy!
- 180g kale
- 200 g cooked chestnuts
- 60 g quinoa
- 70 g hazelnuts, ground coarsely
- 70 g cashew nuts, ground coarsely
- 70 g Cheddar cheese, grated
- 1 onion, finely chopped
- 1 celery stick, finely chopped
- 1 carrot, peeled and finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp extra virgin olive oil
- 1 tsp sea salt
- 1 tbsp fresh rosemary leaves, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 free-range egg
- 250g puff pastry
- 1 free-range egg, beaten, to glaze
- Steam the kale for 5 minutes or until tender. Drain, cool and chop finely. Set to one side.
- Cook the quinoa according to the packet instructions. Drain, cool and set to one side.
- Heat the olive oil in a pan over medium heat. When the oil is hot, add the onion and cook for 5 minutes until soft and translucent. Add the garlic, carrot and celery and cook for 5 minutes, stirring every so often, or until the carrot and celery are tender. Remove from the heat and set to one side.
- Place the chestnuts in a large mixing bowl and crush roughly with a potato masher or a wooden spoon. Add the kale, quinoa and the onion, celery and carrot mixture, along with the sea salt, cashew nuts, hazelnuts, rosemary, parsley and Cheddar. Finally, add the egg and mix to combine the ingredients—place in the fridge for 30 minutes to firm up.
- Pre-heat the oven to 180°C (350°F, gas mark 4). Roll out the puff pastry into an oblong shape, about ¼ cm in thickness. Remove the kale and nut roast mixture from the fridge and place lengthways in the centre of the pastry. Cut strips in the pastry every 2 cm, running out from the edge of the filling to the pastry edge. Fold the two ends of the pastry over the filling, then bring the strips of pastry over the top in alternating, overlapping layers along the length.
- Brush with the beaten egg and place in the preheated oven for 30-35 minutes or until the pastry has become golden brown.
Tips: To make this vegan, replace the egg with ground flaxseed and a little water to bind, and glaze with any plant-based milk.