CHRISTMAS NUT ROAST WITH MUSHROOM GRAVY
Perfect for a vegetarian Christmas, this nut roast recipe is served with creamy mushrooms, spinach and tangy sherry-soaked cranberries. Equipment: You will need a 1kg/2lb 4oz loaf tin.
Provided by The Hairy Bikers
Categories Main course
Yield Serves 8-10
Number Of Ingredients 30
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6. Line the loaf tin with baking paper.
- Wash the spinach in plenty of water and put into a saucepan. Heat gently until it has wilted down, stirring a couple of times, then drain over a sieve. Leave to cool, then roughly chop.
- Put the cranberries into a small saucepan and cover with the sherry. Bring to the boil, remove from the heat and set aside until the cranberries have plumped up and absorbed most of the sherry.
- Heat the olive oil and butter in a frying pan. Add the onion and mushrooms and cook over a medium heat until any liquid coming out of the mushrooms has evaporated and the onion has softened. Add the parsnip and continue to cook until the parsnip has reduced in volume and the onion has started to caramelise. Add the garlic, dried sage, thyme and lemon zest, then cook for a couple more minutes. Remove from the heat and allow to cool slightly.
- Put the freekah or spelt into a large bowl along with the mixed nuts, chestnuts, breadcrumbs, spinach, cooked vegetables and the eggs. Season well with salt and pepper and mix thoroughly.
- Spoon into the lined loaf tin and dot over the butter. Smooth down, but do not pack too tightly. Cover with a layer of greaseproof paper and bake in the oven for about an hour or until piping hot.
- Meanwhile, to make the gravy, heat the olive oil and butter in a saucepan. Add the onion and cook for several minutes until starting to caramelise around the edges. Add the mushrooms and cook for 5 minutes, stirring regularly. Add the garlic and thyme season well and continue to cook for a couple of minutes. Turn up the heat and pour in the sherry. Allow to bubble until almost completely evaporated, then add the stock. Simmer, covered, for 10 minutes. Stir in the cream just before serving.
- To make the cranberry sauce, put the cranberries into a saucepan with orange juice and zest and the sugar. Gently heat until the sugar has dissolved then turn up the heat and simmer until the cranberries have softened and started to burst. Stir and remove from the heat - you should have a mixture of whole and broken down cranberries. Allow to cool and store in the fridge until needed.
PERFECT CRANBERRY SAUCE
For the holidays, make this Perfect Cranberry Sauce recipe from Food Network Kitchen using fresh or frozen cranberries; kick it up with orange or lemon zest.
Provided by Food Network Kitchen
Categories side-dish
Time 37m
Number Of Ingredients 0
Steps:
- Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.
CRANBERRY VODKA
This bittersweet fruity vodka is best served well chilled in shot glasses. It can also be made with other berries like blackcurrants or strawberries.
Provided by Mary Cadogan
Categories Drink
Time 10m
Yield Makes about 1 litre
Number Of Ingredients 3
Steps:
- Prick each cranberry a couple of times with a fork and layer up in a large sterilised Kilner jar with the sugar. Pour over the vodka and leave for 2 weeks, shaking the jar each day.
- Strain and decant into decorative bottles. Seal and label.
CRANBERRY HORSERADISH SAUCE
I make this for our Thanksgiving turkey dinner and freeze the remaining for use with the Christmas dinner.
Provided by Babs in Toyland
Categories Sauces
Time 10m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Chop together onion and cranberries in food processor.
- Add remaining ingredients and mix together well.
- Keep refrigerated and leftovers can be frozen.
- A zippy little replacement for regular cranberry sauce to serve with your turkey dinner.
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