Dinner - Roast Aubergine and Tomato Nut Roast with Macadamia Mustard Sauce recipes

Author: Harold Hughes  

This delicious festive nut roast recipe from Mary McCartney's brilliant cookbook, At My Table is the perfect vegetarian centrepiece for your Christmas day meal. A sensational recipe for an aubergine and tomato nut roast with a deliciously creamy macadamia and mustard sauce.

Festive Roast

Festive Roast
This delicious festive nut roast recipe from Mary McCartney's brilliant cookbook, At My Table is the perfect vegetarian centrepiece for your Christmas day meal. You can prepare the veggie roast mix the day before and keep it chilled in the fridge.
Provided by: Mary McCartney
Yields: 8 servings
Number of ingredients: 20
Ingredients:
  • 50g raw cashew nuts, chopped small
  • 50 raw almonds, chopped small
  • 50g sunflower seeds, roughly chopped
  • 2 tbsp tamari (for gluten-free option) or soy sauce
  • 2 tbsp light olive oil or vegetable oil, plus more for greasing the tin
  • 2 medium onions, finely chopped
  • 1 stick celery, finely chopped
  • 2 cloves garlic, finely chopped
  • 200ml tinned chopped tomatoes
  • 1 carrot, grated
  • 160g cooked puy lentils (or tinned aduki beans, drained)
  • 1 tbsp chopped fresh thyme, or 1 teaspoon dried thyme
  • 1 tbsp chopped fresh rosemary, or 1 teaspoon dried rosemary
  • 1 tbsp chopped fresh sage, or 1 teaspoon dried sage
  • 200g cooked white quinoa
  • 3 tbsp nutritional yeast flakes, or 1 tablespoon Marmite
  • 2 tbsp buckwheat flour (for gluten-free option) or plain or spelt flour
  • 50g dried cranberries (optional)
  • 2 large eggs, beaten
  • freshly ground black pepper, to taste
How to cook:
  1. Preheat the oven to 180°C/gas mark 4. Grease and line a 23 x 13cm loaf tin with greaseproof paper, then brush a little oil on the paper too. 
  2. In a dry, heavy-bottomed frying pan over a medium heat, toast the chopped cashews, almonds and sunflower seeds for 2–3 minutes until lightly browned. Add the tamari or soy sauce and toss to coat the nuts. Remove from the heat and tip the toasted nuts and seeds into a large mixing bowl. Set aside and leave to cool.
  3. In the same frying pan, heat the oil and gently fry the onions and celery for 10 minutes until golden and cooked through. Add the garlic, chopped tomatoes, grated carrot and cooked lentils (or aduki beans), mix well and sauté for a couple of minutes, then tip into the bowl containing the toasted nuts and mix together. Add the herbs and the remaining ingredients to the bowl and mix until well combined. Season with black pepper to taste.
  4. When you are ready to cook, transfer your mixture to the prepared loaf tin and bake for 30 minutes. Remove from the oven and turn out onto a baking tray. Peel off the greaseproof paper, then put the roast back into the oven for a further 15 minutes until golden and cooked through. Let it rest for 5 minutes before slicing – this will allow it to firm up slightly and make it easier to slice. Place on a serving dish and cut into slices with a sharp carving or bread knife.
Notes: The Hairy Bikers' nut roast recipe, Perfect for a vegetarian Christmas, this nut roast recipe is served with creamy mushrooms, spinach and tangy sherry-soaked cranberries.

Roast Aubergine and Tomato Nut Roast with Macadamia Mustard Sauce

Roast Aubergine and Tomato Nut Roast with Macadamia Mustard Sauce
A sensational recipe for an aubergine and tomato nut roast with a deliciously creamy macadamia and mustard sauce. Vegetarians looking for a main dish to serve on Christmas Day, look no further.
Provided by: Lee Watson
Yields: 6 servings
Number of ingredients: 33
Ingredients:
  • 2 aubergines
  • Rapeseed oil
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 large onion
  • 4 cloves garlic
  • ½ tsp ground cinnamon
  • 4 ripe tomatoes, roughly chopped
  • A handful sun-dried tomatoes, finely chopped (including any oil)
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp dried mint
  • 1 tsp dried thyme
  • 2 handfuls each walnuts, cashews, sunflower seeds, pumpkin seeds, hazelnuts, all soaked for 4 hours
  • A handful unsoaked sunflower seeds for the tin
  • 2 tbsp sultanas, soaked for 2 hours
  • A handful ground almonds
  • A big handful chickpea flour, or:
  • 2 handfuls breadcrumbs (more if needed)
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 2 large handfuls fresh parsley, finely chopped
  • For the Macadamia Mustard Sauce:
  • 2 tsp good rapeseed oil or olive oil
  • ½ a white onion, finely sliced
  • 2 big handfuls macadamia nuts, soaked for 4 hours
  • 2 ½ tsp apple cider vinegar or white wine vinegar
  • ½–1 tbsp English mustard powder (to taste)
  • 1½ tsp brown rice syrup (or other sweetener of your choice)
  • ½ tsp sea salt
  • 125ml vegetable stock or water
  • For the garnish:
  • 2 tbsp finely chopped fresh parsley
How to cook:
  1. For the nut roast: 
  2. Preheat the oven to 200°C/gas mark 6. Rub the whole aubergines with oil and place on a baking tray. Bake them for 40–45 minutes, turning them at least once, until they are very tender. Cover and set aside. When cooled, scoop out the soft insides and roughly chop. Discard the skins. Lower the oven temperature to 150°C/gas mark 2.
  3. Roast the cumin and coriander seeds in a small skillet for 1 minute, until they pop and slightly brown. Grind together in a pestle and mortar or coffee grinder. Peel the onion and garlic and blend together in a food processor. Warm ½ a tablespoon of oil in a large frying pan on a medium heat, add the blended onion and garlic, and stir and fry for 4 minutes. Add the spices – the cumin, coriander and cinnamon – and fry for 1 minute. Add the aubergine, chopped tomatoes, sun-dried tomatoes, salt and pepper, followed by the dried herbs, and cook on a high simmer for 12–15 minutes, until the tomatoes have broken down and a thickish sauce has formed. Check the seasoning.
  4. Blitz up the nuts and sultanas in a food processor until a rough crumb is formed. Put into a large bowl and mix in the rest of the ingredients, finally adding the warm tomato mixture. With your trusty wooden spoon or your hands, get it all well combined. It should be slightly dry, but definitely sticky to the touch. You should be able to form small balls with the mix. Add more flour or breadcrumbs if too wet.
  5. Sprinkle a layer of sunflower seeds in the bottom of an oiled and lined 450g loaf tin and pack in the nutty mix. Bake for 35–40 minutes, until the top is beginning to go brown and crisp. Check with a skewer – the middle should be piping hot. Once crisp, remove from the oven and allow to rest in the tin for about 5 minutes before turning out on to a wire rack.
  6. While the nut roast is in the oven, make the macadamia mustard sauce.
  7. For the macadamia mustard sauce:
  8. Warm the oil on a medium heat. Add the onions and cook for 6–8 minutes, until they are soft and sweet. Place in a food processor with the macadamias, vinegar, mustard, brown rice syrup and salt and blitz until smooth. Now drizzle in the stock, little by little, until you have a thick sauce. Keep blending until very smooth. Pour the sauce back into the pan and warm through, without boiling. It should have the consistency of double cream.
  9. To serve:
  10. Place the loaf on a warm serving platter and slice into hearty slabs. Serve with lashings of the macadamia mustard sauce, and sprinkle some fresh parsley over the top. A pile of roasted or steamed veggies rounds things off nicely.
Notes: How to cook the perfect nut roast, Mary Berry recipe nut roast. Photograph: Felicity Cloake. The parsnip, stilton and chestnut combination may taste good, but it's not

Mary Berry’s Spinach and Mushroom en Croûte

Mary Berry’s Spinach and Mushroom en Croûte
Mary Berry's vegetarian version of an en croûte is packed with spinach and mushroom and would be the perfect alternative to a nut roast this Christmas.
Provided by: Mary Berry
Yields: 6 servings
Number of ingredients: 28
Ingredients:
  • To serve 6:
  • 1 tbsp olive oil
  • ½ large onion, chopped
  • 1 garlic clove, crushed
  • 150g (5½oz) chestnut mushrooms, sliced
  • 225g (8oz) baby spinach
  • 125g (4½oz) ricotta
  • 75g (2½oz) Gruyère, grated
  • 1 egg yolk
  • dash of Tabasco
  • salt and freshly ground black pepper
  • a little plain flour, to dust
  • ½ x 500g packet ready rolled all-butter puff pastry (freeze the other half for another occasion)
  • 1 egg beaten with 1 tbsp milk
  • To serve 12:
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 250g (9oz) chestnut mushrooms, sliced
  • 450g (1lb) baby spinach
  • 200g (7oz) ricotta
  • 175g (6oz) Gruyère, grated
  • 1 egg
  • dash of Tabasco
  • salt and freshly ground black pepper
  • a little plain flour, to dust
  • 375g packet ready-rolled all-butter puff pastry
  • 1 egg beaten with 1 tbsp milk
How to cook:
  1. 1. Preheat the oven to 220°C (200°C fan/425°F/Gas 7) and put a baking sheet in the oven to get hot. Meanwhile, heat the oil in a non-stick frying pan, add the onion, and fry for 2 minutes. Lower the heat, cover with a lid, and cook for 15 minutes or until soft.
  2. 2. Add the garlic, mushrooms, and spinach and cook over a high heat for 3 minutes or until the spinach has wilted and the mushrooms have softened. Set aside to cool.
  3. 3. Meanwhile, put the ricotta, Gruyère, egg yolk (whole egg for 12), and Tabasco into a bowl, season with salt and freshly ground black pepper, and mix until combined. Stir into the cold spinach mixture.
  4. 4. Lay the sheet of pastry on a lightly floured work surface and roll it out into a 28 x 33cm (11 x 13in) rectangle (33 x 38cm/13 x 15in rectangle for 12).
  5. 5. Pile the spinach mixture into the middle, leaving a 4cm (1½in) gap around the edge. Brush the pastry with the egg mixture, then fold the ends over the fi lling and bring the sides up so they meet at the top. Crimp the ends together to seal, then brush the pastry with egg.
  6. 6. Transfer to the hot baking sheet and bake for 30 minutes (45 minutes for 12) or until golden all over. Leave to rest at room temperature for 5 minutes, then slice and serve hot.
  7. IN THE AGA:
  8. Sit the en croûte on a cold baking sheet and bake on the floor of the roasting oven for 25–30 minutes.
  9. PREPARE AHEAD:
  10. The en croûte can be made up to the end of step 5 up to 8 hours ahead. Not suitable for freezing.
Notes: Carrot and cashew nut roast, A seriously quick and easy carrot and cashew nut roast - it only Mary Berry's Nut Roast With Eggplant, Olive Oil, Salt, Freshly Ground
Write a comment: