Cranberry & Pistachio Nut Roast

By Jen Booker

January 10, 2018

Jamie Oliver recipe, this is so moist and yummy with all the usual roast trimmings

  • Yields: 4

Ingredients

1 small handful of dried porcini

2 sticks of celery

2 red onions

2 cloves of garlic

olive oil

150 g risotto rice

100 ml white wine

500 ml hot organic vegetable stock

200 g mixed wild mushrooms

100 g pistachios

100 g almonds

125 g vegan cheese

1 fresh red chilli

1 lemon

2 sprigs of fresh sage

2 sprigs of fresh rosemary

2 sprigs of fresh thyme

2 chia or flax eggs

1 handful of ciabatta breadcrumbs

2 tablespoons soft light brown sugar

200 g fresh cranberries

Directions

1Make the risotto base first. Soak the dried porcini in a little boiling water.

2Trim and finely chop the celery, and peel and finely chop the onions and garlic. (I use a blender)

3Heat a drizzle of oil in a large pan over a low heat. Add the celery and onion, and cook for 10 minutes, until soft and sweet. Add the garlic and cook for another minute or two.

4Turn up the heat and add the rice. Cook for a minute or so until you hear it snap, crackle and pop, then add the wine and stir until absorbed.

5Drain the porcini, sieve and discard any grit from the liquid and add to the risotto pan, stirring until absorbed. Finely chop the porcini and add to the pan.

6Add the hot stock, a ladleful at a time, stirring each one in until it has been completely absorbed, about 20 minutes. Stir as much as you can – this is what will make it creamy. Once the rice is al dente (when you break into a grain, it should be almost cooked through but still have a white fleck in the middle), transfer to a bowl to cool.

7Preheat the oven to 190ºC/375°F/gas 5.

8Fry the wild mushrooms in a little oil over a medium heat for 5 to 10 minutes, until they are just starting to crisp.

9Toast, then bash the nuts into coarse pieces, or quickly pulse in a food processor.

10Coarsely grate the cheese, finely chop the chilli and finely grate the lemon zest. Pick and roughly chop all the herb leaves. In a small bowl, beat the eggs.

11Once the risotto has cooled, add the breadcrumbs, Cheddar, chilli, lemon zest, eggs and chopped herbs, season, and mix well. Add all the other ingredients and mix well.

12Butter a 20cm loaf tin and line the bottom with greaseproof paper. Cook the sugar and the cranberries in a pan over a medium heat for 1 to 2 minutes, then tip into the tin and spread evenly. Pile on the nut-roast mixture and pack it down with the back of a spoon.

13Cover the whole thing with foil and bake for 45 minutes, then remove the foil and cook for a further 15 minutes. Once it’s golden brown on top, remove the nut roast from the oven and leave to settle for 10 minutes.

14Use a knife to loosen the tin, then place your serving platter or board on top. Cover your hand with a tea towel and courageously flip the whole lot over, then carefully lift the tin off. Serve with all the trimmings.

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