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Name: Crown Nut Roast
Prep time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1/2 ts Salt; 1/2 ts Ground cloves; 1 ts Nutmeg; 6 fl Soya milk; 12 oz Onions; finely chopped (3; 3 tb Tahini; 1 1/2 lb Mixed nuts; ; medium); 3 tb Plain wholemeal flour; 1 ts White pepper; 1 tb Soya oil; 12 oz Soft white bread; crusts

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INGREDIENTS

1/2 ts Salt
1/2 ts Ground cloves
1 ts Nutmeg
6 fl Soya milk
12 oz Onions; finely chopped (3
3 tb Tahini
1 1/2 lb Mixed nuts
; medium)
3 tb Plain wholemeal flour
1 ts White pepper
1 tb Soya oil
12 oz Soft white bread; crusts

Servings

INSTRUCTIONS

MMMMM-----------------------SPINACH LAYER---------------------------- 10 oz Frozen spinach; cooked as -directed ; on packet and well ; drained (cook with ; a clove of crushed ; garlic, if liked)MMMMM-----------------------CHESTNUT LAYER---------------------------- 1 8 ounces tin unsweetened -chestnut pur?e blended ; with 15g / 1/2oz melted -butter 1 tb Red wine 1 oz Fine breadcrumbs Salt and pepper to tasteMMMMM-------------------------TO GARNISH------------------------------ 6 oz Cranberry sauce; whole -chestnuts ; (see Red Wine Gravy ; recipe), bunch ; watercress Gently fry onion in soya oil until soft. Grind nuts, bread and cooked onion together in a food processor or coffee grinder, to a fine consistency. Mix tahini, flour, soya milk, pepper, nutmeg, cloves and salt to a paste. Add to the nut mixture and combine thoroughly. The mixture will be fairly stiff, should hold together well, and be slightly sticky. Mix together the chestnut layer ingredients until thoroughly combined. Line tin with non-stick baking parchment. Divide nut mixture into four, and spinach into 2. Place mixtures in alternating layers (nut, spinach, nut, chestnut, nut, spinach, nut). Use a plastic spatula to press each layer down very smoothly, especially into the corners and sides of the tin. Cook at 150?C/300F/Gas 2 for 45 minutes, increase to 200?C/400F/Gas 6 and cook for a further 15 minutes to give a nice crust. Turn out and decorate top of roast with cranberry sauce and whole chestnuts. Brush chestnuts and sides of roast with a little cranberry sauce or gravy to give a shine. Garnish serving plate with sprigs of watercress. Tip: If the tin or mould is a tricky shape, proceed as follows: Line tin or mould with clingfilm. Fill with alternating coloured layers, pressing down well as you go. Before cooking, turn out onto a baking sheet covered with non-stick baking parchment, or onto an oven-to-table serving plate. Remove tin and peel oft clingfilm. Cover lightly with greaseproof paper and remove this after 45 minutes of cooking. Cook for a further 15 minutes uncovered to crispen the crust if necessary. The roast will hold its shape during cooking. NOTES : A large, impressive-shaped nut roast makes a good centrepiece for a Christmas table. Use a large, shaped tin, such as an embossed or fluted raised pie mould or shaped cake tin. This recipe quantity will fill a 3-pint volume tin. The roast is also very good eaten cold and is suitable for freezing. It can be made several days in advance and kept in the tin, uncooked, in the fridge. The cooking temperature and time is the same as that of the roast potatoes and caramelised parsnips.

NOTES

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Crown Nut Roast

1/2 ts Salt 
1/2 ts Ground cloves 
1 ts Nutmeg 
6 fl Soya milk 
12 oz Onions; finely chopped (3 
3 tb Tahini 
1 1/2 lb Mixed nuts 
  ; medium) 
3 tb Plain wholemeal flour 
1 ts White pepper 
1 tb Soya oil 
12 oz Soft white bread; crusts

MMMMM-----------------------SPINACH LAYER----------------------------     10 oz Frozen spinach; cooked as           -directed           ; on packet and well           ; drained (cook with           ; a clove of crushed           ; garlic, if liked)MMMMM-----------------------CHESTNUT LAYER----------------------------      1    8 ounces tin unsweetened           -chestnut pur?e blended           ; with 15g / 1/2oz melted           -butter      1 tb Red wine      1 oz Fine breadcrumbs           Salt and pepper to tasteMMMMM-------------------------TO GARNISH------------------------------      6 oz Cranberry sauce; whole           -chestnuts           ; (see Red Wine Gravy           ; recipe), bunch           ; watercress   Gently fry onion in soya oil until soft. Grind nuts, bread and cooked  onion together in a food processor or coffee grinder, to a fine  consistency. Mix tahini, flour, soya milk, pepper, nutmeg, cloves and  salt to a paste. Add to the nut mixture and combine thoroughly. The  mixture will be fairly stiff, should hold together well, and be  slightly sticky. Mix together the chestnut layer ingredients until  thoroughly combined.    Line tin with non-stick baking parchment. Divide nut mixture into  four, and spinach into 2. Place mixtures in alternating layers (nut,  spinach, nut, chestnut, nut, spinach, nut). Use a plastic spatula to  press each layer down very smoothly, especially into the corners and  sides of the tin. Cook at 150?C/300F/Gas 2 for 45 minutes, increase  to 200?C/400F/Gas 6 and cook for a further 15 minutes to give a nice  crust. Turn out and decorate top of roast with cranberry sauce and  whole chestnuts. Brush chestnuts and sides of roast with a little  cranberry sauce or gravy to give a shine. Garnish serving plate with  sprigs of watercress.    Tip: If the tin or mould is a tricky shape, proceed as follows: Line  tin or mould with clingfilm. Fill with alternating coloured layers,  pressing down well as you go. Before cooking, turn out onto a baking  sheet covered with non-stick baking parchment, or onto an  oven-to-table serving plate. Remove tin and peel oft clingfilm. Cover  lightly with greaseproof paper and remove this after 45 minutes of  cooking. Cook for a further 15 minutes uncovered to crispen the crust  if necessary. The roast will hold its shape during cooking.        NOTES : A large, impressive-shaped nut roast makes a good centrepiece  for a Christmas table. Use a large, shaped tin, such as an embossed  or fluted raised pie mould or shaped cake tin. This recipe quantity  will fill a 3-pint volume tin. The roast is also very good eaten cold  and is suitable for freezing. It can be made several days in advance  and kept in the tin, uncooked, in the fridge. The cooking temperature  and time is the same as that of the roast potatoes and caramelised  parsnips.

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Nutrition

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Serving Size: 1 Serving (136g)
Recipe Makes: 12 servings

Calories: 392
Calories from Fat: 296 (76%)

Amt Per Serving		% DV

	Total Fat 32.9g	44 %
	Saturated Fat 4.5g	22 %
	Monounsaturated Fat 18.9g
	Polyunsanturated Fat 7.9g
Cholesterol 0mg		0 %
Sodium 20.7mg		1 %
Potassium 404.4mg		11 %
Total Carbohydrate 18.4g		5 %
	Dietary Fiber 6g	24 %
	Sugars, other 12.3g
Protein 11.7g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 392

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