Brazil Nut Loaf Recipes

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NUT ROAST



Nut roast image

Bake a satisfying vegetarian loaf with lentils, chestnut mushrooms and cheese to go with all the classic roast dinner trimmings.

Provided by Good Food team

Categories     Dinner, Main course

Time 1h35m

Number Of Ingredients 22

1 tbsp olive oil
15g butter
1 large onion, finely chopped
2 sticks celery, finely chopped
2 garlic cloves, finely chopped
200g chestnut mushrooms, finely chopped
1 red pepper, halved, deseeded and finely diced
1 large carrot, grated
1 tsp dried oregano
1 tsp smoked paprika
100g red lentils
2 tbsp tomato purée
300ml vegetable stock
100g fresh breadcrumbs
150g mixed nuts such as walnuts, pecans, hazelnuts and Brazil nuts, roughly chopped
3 large eggs, lightly beaten
100g mature cheddar, grated
handful flat-leaf parsley, finely chopped
2 tbsp extra virgin olive oil
2 garlic cloves, finely sliced
1 sprig rosemary
400ml passata

Steps:

  • Heat the oven to 180C/ fan 160C/ gas 4 and line the base and sides of a 1.5 litre loaf tin with parchment paper.
  • Heat 1 tbsp olive oil and 15g butter in a large frying pan and cook 1 finely chopped large onion and 2 finely chopped celery sticks for about 5 mins until beginning to soften.
  • Stir in 2 finely chopped garlic cloves and 200g finely chopped chestnut mushrooms and cook for a further 10 mins.
  • Stir in 1 finely diced red pepper and 1 grated carrot and cook for about 3 mins then add 1 tsp dried oregano and 1 tsp smoked paprika and cook for just a minute.
  • Add 100g red lentils and 2 tbsp tomato purée and cook for about 1 min, then add 300ml vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. This should take about 25 minutes. Set aside to cool.
  • Finally, stir in 100g fresh breadcrumbs, 150g chopped mixed nuts, 3 lightly beaten large eggs, 100g grated mature cheddar, a handful of finely chopped flat-leaf parsley and a pinch of salt and some ground black pepper.
  • Stir to mix well then spoon the mixture into the prepared tin and press down the surface.
  • Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently.
  • Meanwhile, to make the sauce, heat 2 tbsp extra virgin olive oil very gently then add 2 finely sliced garlic cloves and 1 rosemary sprig and heat without colouring.
  • Pour in 400ml passata and add a pinch of salt and some ground black pepper. Simmer gently for just 15 mins.
  • Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or plate. Remove the baking paper and cut into slices and serve with a little of the tomato sauce.
  • To make a vegan nut roast, use an extra tbsp of oil in place of butter, no cheese and 3 tbsp egg replacer. Bake your nut roast for 1 hour. The loaf will still be soft in the middle after cooking.
  • It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve.

Nutrition Facts : Calories 816 calories, Fat 52 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium

BRAZIL NUT LOAF



Brazil Nut Loaf image

Make and share this Brazil Nut Loaf recipe from Food.com.

Provided by christineblackwood

Categories     < 4 Hours

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, chopped
1 leek, chopped
3 -4 sticks celery, chopped
2 garlic cloves, crushed
1 tablespoon wholemeal flour
1 glass white wine
6 ounces brazil nuts
2 ounces ground hazelnuts
4 ounces wholemeal breadcrumbs
1 tablespoon rolled oats
1 tablespoon chopped fresh mixed herbs (1 teaspoon dried)
3 -4 tablespoons natural yoghurt
salt and pepper

Steps:

  • Heat the oil in a shallow pan and fry the onion, leek, celery and garlic until soft.
  • Add the tablespoon of flour and cook for 1 minute then add the wine and cook on medium heat until the mixture thickens.
  • Grind 4oz of the brazil nuts finely and roughly chopped the remainder. Put these in a bowl with the hazelnuts, breadcrumbs and rolled oats. Add the onion mixture, the yoghurt and seasoning.
  • Mix well then fill a prelined loaf tin and cover with foil.
  • Cook at 175C for 50mins - 1 hour.
  • Remove from the tin and serve with roast potatoes and vegetables.

Nutrition Facts : Calories 620.5, Fat 45.7, SaturatedFat 8.6, Cholesterol 1.5, Sodium 245.6, Carbohydrate 39.1, Fiber 7.3, Sugar 6.9, Protein 13.7

BRAZIL NUT ROAST RECIPE



Brazil nut roast recipe image

A Brazil nut roast is a classic vegetarian alternative for a Sunday roast dinner. Our recipe is filling, packed with flavour, and also has plenty of health benefits.

Provided by Sue McMahon

Categories     Dinner, Lunch

Time 1h15m

Yield Serves: 6

Number Of Ingredients 14

200g Brazil nuts, chopped
30g butter
1 onion, finely chopped
2 carrots, peeled and finely chopped
1 stick celery, finely chopped
1 green chilli, deseeded and chopped
100g mature Cheddar cheese
2 medium eggs
50g fresh white breadcrumbs
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
Finely grated rind of 1 lemon
Salt and freshly ground black pepper
Vegetable gravy, to serve, optional

Steps:

  • Preheat the oven to 180°C.
  • Reserve about 2 tablespoons nuts and spread rest out on a baking sheet. Roast them in the oven for 5-10 minutes until they start to turn golden, then remove from oven.
  • Melt the butter in a frying pan and add the onion. Cook for about 5 minutes over a medium heat until it starts to soften, then add the carrot, celery and chilli to the pan and cook for a further 5-7 minutes until the vegetables soften. Tip them into a bowl.
  • Reserve about 2-3 tablespoons of the cheese. Add the rest to the vegetables, along with the nuts, eggs, breadcrumbs, parsley, thyme and lemon rind. Season well.
  • Spoon the mixture into the prepared tin and sprinkle over the reserved nuts and cheese. Bake in the centre of the oven for 35-45 minutes, or until golden brown and just firm to the touch in the centre.
  • Remove loaf from oven and leave it to cool in the tin for about 5 minutes before turning it out and slicing to serve with gravy, if you like.

Nutrition Facts : @context https, Calories 411 Kcal, Fat 35 g, SaturatedFat 13 g

BRAZIL & BANANA BREAD



Brazil & banana bread image

Often overlooked, these nuts deserve their turn in the spotlight - bake into a squidgy, soft loaf cake with fruit and coconut

Provided by Sarah Cook

Categories     Afternoon tea, Dessert

Time 1h20m

Yield Cuts into 12 slices

Number Of Ingredients 11

100ml sunflower oil , plus extra for greasing
140g caster sugar
140g plain flour
140g Brazil nut , roughly chopped
50g desiccated coconut
1 tbsp butter , diced, plus extra to serve
2 large, very ripe bananas - with black skins is ideal (about 175g peeled weight)
1 large egg , plus 1 large egg white
5 tbsp milk
½ tsp baking powder
¼ tsp ground cinnamon

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease a 900g loaf tin, then line the base and ends with a long strip of baking parchment. Stir together 2 tbsp each of the sugar, flour, nuts and coconut. Add the butter and rub together to sticky crumbs. Set aside.
  • Mash the bananas well, then stir in the sunflower oil, egg and milk. In a separate large bowl, mix half of the remaining sugar, followed by the remaining flour, nuts and coconut, then the baking powder and cinnamon.
  • Whisk the egg white to stiff peaks, add the final bit of sugar and whisk again until stiff and shiny. Stir the banana mixture into the dry ingredients, then lightly fold in the egg white mixture. Gently scrape into the tin and scatter over the crumb mixture.
  • Bake for 40 mins until a skewer poked in comes out clean, covering with foil if the bread starts to go too brown. Cool in the tin, then remove and thickly slice, eating with butter, if you like.

Nutrition Facts : Calories 299 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

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