Nuts.

I'm heading into super cold weather time (even in the lower Mid-Atlantic region), clearly my much-loved sisters are not (well, maybe Jodi), so what better to eat than a warm Sunday lunch sensation? Enter, the Nut Roast. After a great deal worrying that we had lost it, here is the recipe for the beloved Angela/Irish Nut Roast. Many attempt, but none can imitate its hearty, yet delicate flavor.

I've posted the imperial measurements, not metric. If you want metric (also a band, which I love), let me know.

Enjoy!


Nut Roast

2 oz of Butter
1 Onion (or Spring Onions)
2 stalks of Celery
2 cloves of Garlic
Grated zest & juice of 1 lemon
1 TBSP fresh Thyme
8 oz of Mixed Nuts (toasted & finely chopped-use your chopper.)
8 oz Brown Rice (cooked & cooled)
4 0z graded Cheddar Cheese (use the sharp kind, since it's tastier)
2 TBSP mixed fresh Herbs
2 Eggs, lightly beaten

Onion Gravy

2 oz Butter
2 lb Onions, peeled & chopped (or Spring Onions, again-if you're lame)
1 clove of Garlic (peeled & crushed)
1 TBSP chopped fresh Thyme
pinch of unbleached sugar
4 oz of Ruby Port
1 pint of low-sodium vegetable stock

Nut Roast Instructions

Melt butter in pan, add the onion, celery, garlic, lemon zest and thyme and cook until softened and transparent (about 10 minutes). Transfer this mixture into food processor and add all of the remaining ingredients. Pulse until everything is blended, then season liberally. Spoon the well-mixed & seasoned mixture into a loaf pan (about 2lb)- spray the inside AND use parchment on the bottom. Smooth over the top of the mixture and cover with more parchment, then cover with a layer of foil. Bake at 375 (190C) for 1 hour, 15 minutes, until a skewer goes in the center and comes out hott (like me).

Onion Gravy Instructions

Melt butter in a saucepan, add the garlic, onions, thyme, sugar and salt. Cook on low temperature for ~20 minutes until golden, slightly caramelized and delicious-stir and scrape bottom intermittently. Add the port and reduce by half, then stir in the stock and and simmer covered for 15 minutes. Strain into another pan, pressing through as much of the solids as possible, then keep warm.

Finishing Instructions

Leave the Nut Roast to stand in the pan for 10 minutes, then remove to a warmed plate. Serve cut in slices, with the onion gravy and roasted seasonal vegetables.

It makes me hungry just to read this-comment back with any changes or ideas you come up with.