Best-ever cranberry & pistachio nut roast | Vegetarian recipes | Jamie magazine (2024)

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Best-ever cranberry & pistachio nut roast

Mushrooms, chilli & risotto rice

  • Vegetarianv

Mushrooms, chilli & risotto rice

  • Vegetarianv

“Nut roast is the vegetarian’s turkey; some crave something different but for others it’s not Christmas without one. This one is different: it has a mushroom risotto base and sticky cranberries on top, a bit like a savoury upside-down cake. ”

Serves 8 to 10

Cooks In2 hours 25 minutes

DifficultyNot too tricky

Jamie MagazineChristmasThanksgivingDinner PartyFruitLeftovers

Nutrition per serving
  • Calories 413 21%

  • Fat 24g 34%

  • Saturates 5.7g 29%

  • Sugars 8.3g 9%

  • Protein 15.7g 31%

  • Carbs 28.9g 11%

Of an adult's reference intake

Best-ever cranberry & pistachio nut roast | Vegetarian recipes | Jamie magazine (3)

Recipe From

Jamie Magazine

By Anna Jones

Tap For Method

Ingredients

  • 1 small handful of dried porcini
  • 2 sticks of celery
  • 2 red onions
  • 2 cloves of garlic
  • olive oil
  • 150 g risotto rice or pearl barley
  • 100 ml white wine
  • 500 ml hot organic vegetable stock
  • 200 g mixed wild mushrooms
  • 100 g pistachios
  • 100 g almonds
  • 125 g vegetarian Cheddar cheese , (omit to make vegan nut roast)
  • 1 fresh red chilli
  • 1 lemon
  • 2 sprigs of fresh sage
  • 2 sprigs of fresh rosemary
  • 2 sprigs of fresh thyme
  • 2 large free-range eggs , (omit to make vegan nut roast)
  • 1 handful of sourdough or ciabatta breadcrumbs
  • 2 tablespoons soft light brown sugar
  • 200 g fresh cranberries

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Best-ever cranberry & pistachio nut roast | Vegetarian recipes | Jamie magazine (4)

Recipe From

Jamie Magazine

By Anna Jones

Tap For Ingredients

Method

  1. Make the risotto base first. Soak the dried porcini in a little boiling water. Trim and finely chop the celery, and peel and finely chop the onions and garlic.
  2. Heat 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.
  3. Turn 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.
  4. Drain 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.
  5. Add 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 agrain, it should be almost cooked through but still have a white fleck in the middle), transfer to a bowl to cool.
  6. Preheat the oven to 190ºC/375°F/gas 5.
  7. Fry the wild mushrooms in a little oil over a medium heat for 5 to 10 minutes, until they are just starting to crisp.
  8. Toast, then bash the nuts into coarse pieces, or quickly pulse in a food processor.
  9. Coarsely grate the Cheddar, 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.
  10. Once the risotto has cooled, add the breadcrumbs, Cheddar, chilli, lemon zest, eggs and chopped herbs, season, and mix well.
  11. Butter 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.
  12. Cover 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.
  13. Use 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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Best-ever cranberry & pistachio nut roast | Vegetarian recipes | Jamie magazine (8)

Recipe From

Jamie Magazine

By Anna Jones

Related video

Vegetarian nut roast: Anna Jones

© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Best-ever cranberry & pistachio nut roast | Vegetarian recipes | Jamie magazine (2024)

FAQs

Is nut roast good for you? ›

Nut roasts are a popular vegetarian option. They're high in calories because of the fats in nuts, although these are generally the healthier unsaturated kind. A 120g portion of nut roast contains an extra 10g of fat and 72kcal more than an average portion of roast chicken.

Can I freeze my nut roast? ›

Certainly, to freeze, allow the Nut Roast to cool and cut into slices/portions. Wrap in tin foil and freeze slices individually. The great thing is this Christmas Nut Roast can be cooked from frozen, simply pop a tin foil parcel in the oven and cook for 30 minutes at 200C / 390F.

Do Sainsbury's do a nut roast? ›

Do you enjoy the convenience of a frozen meal? If you answered yes to any of those, then our range of grills, bakes, and nut roasts might be for you.

What is the origin of the nut roast? ›

4) It's steeped in history

It appears to stem from 1908 when Florence George included two recipes for nut cutlets in her book Vegetarian Cookery.

Can you eat too many roasted nuts? ›

Because they are such a nutrient- and calorie-dense food, portion control is essential to avoid excess weight gain. More importantly, eating too many nuts can actually lead to food toxicity which can range from mild symptoms to severe illness.

Can you eat roasted nuts everyday? ›

Even though most of it is healthy fat, the calories can still add up. That's why you should eat nuts in moderation. Adults should aim to eat about 4 to 6 servings of unsalted nuts a week as part of a healthy diet. Serving recommendations for kids vary, depending on age.

Should I freeze nut roast before or after cooking? ›

Cooked roasts can also be frozen. Pre-cook and freeze them in the tin(s) you intend to re-cook them in. Let them defrost completely then place in a medium oven – about 180ºC/350ºF/Gas Mark 4 for 12-15 minutes. Take care not to overcook them the second time around – cover with baking paper if they start to catch.

How long does nut roast last in the fridge? ›

Can I make ahead? Yes, make the nut loaf, then cool, cover and refrigerate for up to two days. Reheat in the microwave: Reheat in slices in the microwave, until piping hot - about 45-60 seconds for an individual slice.

Is it OK to reheat nut roast? ›

If you try to slice it when it is very hot it may crumble. If all else fails, cook the roast before the big day. Chill down overnight, then slice into portions. These slices can be reheated in a warm oven when you're ready.

How do you cook Aldi nut roast? ›

Remove all packaging. Place on a baking tray on the middle shelf of a preheated oven for the time specified (Electric 200°C - 35-40 mins, Fan 180°C - 35-40 mins, Gas 6 - 35-40 mins).

What are the best nuts for roasting? ›

Which nuts are good for roasting? Well…all of them! Just be gentler with softer nuts like pecans, walnuts, and pistachios. They will cook faster in about five minutes.

What is a sir tip roast? ›

The sirloin tip roast (also known as round tip roast) is cut from the hindquarters, adjacent to the sirloin. The sirloin tip roast is flavorful, but like most lean cuts, it can be tough and should be braised or stewed. The sirloin tip roast can also be used for kebabs or slowly oven-roasted at a low temperature.

Why does my nut roast fall apart? ›

Why does my nut roast fall apart? One of the most common reasons for an over-crumbling nut roast is that it hasn't been packed down well enough into the baking tin. Alternatively, it can be that you have overcooked the roast. Check your oven temperature is not too high using an oven thermometer.

What does a nut roast taste like? ›

Recipes for these roasts will vary and you might find any number of other ingredients, including rice, pulses, veggies, dried fruit, and seasonings. The flavor is (not surprisingly) nutty! For those wondering, it does not generally taste like meat.

What does a nut roast contain? ›

A nut roast or roasted nut loaf is a vegetarian dish consisting of nuts, grains, vegetable oils, broth or butter, and seasonings formed into a firm loaf shape or long casserole dish before roasting and often eaten as an alternative to a traditional British style roast dinner.

Is Nut Meat good for you? ›

An Aussie favourite for 100 years, and counting! From nachos to casseroles to sandwiches, Nutmeat is one of our most versatile products. A good source of protein and iron with no artificial flavours or colours, it's a nutritious plant-based option the whole family will love.

How many calories in a nut roast? ›

Nut roast
NutrientUnit
kcal816
fat52g
saturates13g
carbs51g
4 more rows

What is the healthiest nut to eat? ›

The Top 9 Nuts to Eat for Better Health
  • Almonds.
  • Pistachios.
  • Walnuts.
  • Cashews.
  • Pecans.
  • Macadamia nuts.
  • Brazil nuts.
  • Hazelnuts.

Are roasted nuts healthier than chips? ›

Nuts are generally considered to be one of the healthiest snacks, while potato chips are often considered to be less healthy.

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