Nut roast

Diana Lampe

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• 1-2 hours 
• Easy 
• Serves 6-8

Vegetarians need a special main course dish for Christmas and other significant occasions. I think they miss out sometimes, because people just don't know what to cook for them. Roast of nuts is the dish I always make at Christmas time for the vegetarians in my family. It fits in well with a traditional Christmas meal with all the trimmings and with salads. You will find that the meat-eaters enjoy it, too.

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Diana Lampe's roast of nuts.Photo: Graham Tidy

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Ingredients

250g raw mixed nuts of your choice (not peanuts)

2 tbsp extra-virgin olive oil

1 medium brown onion, finely chopped

1 clove garlic, crushed

1 medium carrot, grated

3 medium tomatoes, peeled, deseeded and chopped

1 cup fresh wholemeal breadcrumbs

100g gruyere or vegetarian cheddar cheese, grated

1-2 tbsp sage, rosemary and thyme, chopped

2 tbsp parsley, chopped

1/2 tsp nutmeg, freshly grated

sea salt and freshly ground black pepper

2 free-range eggs, lightly beaten

extra toasted nuts and herbs, to garnish

Method

I like to use hazelnuts, brazils, walnuts, almonds, cashews, macadamias and pecans. Instead, you could use a packet of unsalted mixed raw nuts.

Spread the nuts out on a tray and toast in the oven for about 10 minutes or until lightly browned and fragrant. When cool, chop the nuts in the food processor until well ground.

Heat the olive oil in a frypan and gently fry the onion for about 10 minutes, until soft. Add the garlic and carrot and cook for a couple of minutes and then add the tomato and seasoning. Tip the vegetables into a large mixing bowl and leave to cool.

Brush a loaf tin or terrine with oil or butter and line with baking paper. Preheat the oven to 180C fan-forced.

Add the nuts, breadcrumbs, cheese, herbs, nutmeg, seasoning and eggs to the vegetables and mix together. Tip the mixture into the prepared tin or terrine and bake in the oven for 45 to 50 minutes. Stand for 10 minutes before turning out. Garnish with extra toasted nuts and herbs - as used in the dish. Serve with vegetables and salad.

Vegetable carpaccio with salsa verde and almonds

Jill Dupleix

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• < 30 mins 
• Medium 
• Italian 
• Serves 4

Fresh, crisp and light, this is the perfect pretty summer starter or light lunch.

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Vegetable carpaccio with salsa verde and almonds.Photo: Marina Oliphant

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Ingredients

• 1 cup flat parsley leaves
• 1 cup basil or coriander leaves
• 1 garlic clove, crushed
• 1 tbsp tiny salted capers, rinsed
• 1 tbsp red wine vinegar
• 5 tbsp extra virgin olive oil
• Sea salt and pepper
• 2 small, green zucchini
• 2 small, yellow zucchini
• 4 crisp, fresh pink-skinned radish
• 2 tbsp almonds, toasted
• 2 tbsp freshly grated parmesan
• 1 tbsp pink peppercorns

Method

To make the salsa verde, whiz the herbs, garlic, capers and vinegar in a food processor until fine. With the motor running, gradually add three tablespoons of the olive oil. Taste for salt and pepper. Lighten with a dash of water or dry white wine.

Finely slice the green and yellow zucchini and the radish. Toss with the almonds in the remaining two tablespoons of extra virgin olive oil, sea salt and pepper and arrange in loose piles on four plates. Scatter with half the grated parmesan.

Spoon the salsa verde on top and finish with remaining grated parmesan and black pepper. Scatter with pink peppercorns and serve.

Roulade with spiced pumpkin, macadamia, pear and tarragon stuffing

Caroline Velik

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• < 30 mins 
• Medium 
• French

This recipe was inspired by one written by Crissy Freer. I have added my favourite Christmas stuffing and a creamy pumpkin mash, spiced with amaretti biscuits. This roulade would make a beautiful centrepiece or be equally delicious served as part of a banquet. You can make it a day ahead, then wrap in foil and gently heat in the oven before serving. A cranberry relish would be a delicious accompaniment.

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Ingredients

Photo: Marina Oliphant

• 1 tbs olive oil
• 1 leek, finely chopped
• 3tbs butter
• 1/3 cup plain flour
• 300ml milk
• 4 eggs, separated
• 1/2 cup grated cheddar cheese
• 500g pumpkin, peeled and chopped
• 6 amaretti biscuits, crushed
• 1/4 cup thickened cream
• 1/4 cup grated parmesan
• stuffing
• 30g butter
• 1 onion, finely diced
• 1 stalk celery, diced
• 100g dried pear, chopped
• 50g macadamia nuts, roughly chopped
• 1 orange, grated rind and juice
• 1-2 tbs fresh tarragon, chopped
• 4 slices multigrain bread, made into
• breadcrumbs
• salt and pepper
•  

Method

Preheat oven to 180C. Grease and line a 39 x 26cm Swiss roll pan.

To make the roulade, heat oil in large saucepan, add leek and cook gently for a few minutes. Remove from pan and set aside, then add butter to the pan and melt. Add flour and stir well to combine. Cook 1-2 minutes, stirring constantly. Add the milk slowly and keep stirring until you have a thick sauce. Remove from heat and beat in egg yolks, one at a time.

In a separate bowl, whisk egg whites until stiff peaks form. Add half the whites to the sauce, then gently fold in the remaining egg whites and add the leeks and cheddar. Pour into the prepared pan and bake 25 minutes, or until golden and puffed.

Meanwhile, make the pumpkin filling. Place the pumpkin pieces in a microwave-safe dish, add a tablespoon of water, cover with clingfilm and cook at 100% for 10 minutes, or until cooked. Remove from microwave and mash well. Add amaretti biscuits and cream. Season with salt and pepper and set aside.

To make the stuffing, melt butter in a frypan and cook onion and celery for a few minutes until softened. Add pear and macadamia nuts and stir.

Remove from heat and place in a medium bowl. Add orange juice and rind, tarragon and breadcrumbs. Mix well and season with salt and pepper.

When roulade is cooked, place a clean tea towel on the workbench and sprinkle with parmesan. Turn the roulade out onto the tea towel and peel off the baking paper.

Allow to cool for 2 minutes. Spread the spiced pumpkin over then spread the stuffing mixture on top. Use the tea towel to roll up the roulade, finishing with the seam side underneath. Remove the tea towel and place on a serving platter.

Serve with a simple garnish of watercress, blanched asparagus tips, pomegranate seeds and a drizzle of aged balsamic vinegar.