1. Place wheat in a mixing bowl and pour on the boiling water and soya sauce. Cover and let swell for 25 minutes. Grind nuts and seeds to a medium fine consistency. Mix together with the wheat. Stir in the parsley, thyme, onions, eggs and oil. Mix well and allow to stand. 2. Oil a large baking sheet and line with greaseproof paper. Form a loaf shape with the nut mixture, about 10cm wide, press firmly together and prick the top with a fork. Pour on a little oil and sprinkle with some extra nuts (optional) and cap loosely with a foil hood. Bake in oven 190?C/375F/Gas Mark 5 for 40 minutes. 3. Take off hood, baste with oil on baking sheet and continue to bake for a further 10 minutes. Place in a large serving dish, then cool, easing off the paper as you do so. Cover with the hood until ready to garnish. Sauce: 4. Cook all the ingredients except the brandy together for about 20 minutes. Add the brandy and re-heat for 30 seconds. Serve as an accompaniment.
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|Serving Size: 1 Serving (2355g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 5533 (69%)|
|Amt Per Serving||% DV|
|Total Fat 614.8g||820 %|
|Saturated Fat 62.6g||313 %|
|Monounsaturated Fat 294.6g|
|Polyunsanturated Fat 210.4g|
|Cholesterol 0mg||0 %|
|Sodium 228.8mg||8 %|
|Potassium 10044.6mg||264 %|
|Total Carbohydrate 496.9g||146 %|
|Dietary Fiber 124.4g||497 %|
|Sugars, other 372.5g|
|Protein 262.9g||376 %|
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Calories per serving: 8076
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