Yield: 1 servings
|225 grams||Bulgar wheat|
|330 millilitres||Boiling water|
|3 \N||15 ml spoons soya sauce|
|175 grams||Pistachio nuts|
|175 grams||Pine nuts|
|225 grams||Blanched almonds|
|175 grams||Cashew nuts|
|110 grams||Hazel nuts|
|110 grams||Sunflower seeds|
|110 grams||Poppy seeds|
|250 grams||Onion; finely chopped|
|4 \N||15 ml spoons fresh and finely chopped|
|\N \N||; parsley|
|2 \N||15 ml spoons dried thyme|
|4 larges||Free range eggs; lightly whisked|
|4 \N||15 ml spoons olive oil|
|\N \N||A little oil for pouring on roast|
|275 grams||Cooking apples; cored and thinly|
|\N \N||; chopped|
|150 millilitres||Apple juice concentrate|
FOR THE SAUCE
1. Place wheat in a mixing bowl and pour on the boiling water and soya sauce. Cover and let swell for 25 minutes. Grind nuts and seeds to a medium fine consistency. Mix together with the wheat. Stir in the parsley, thyme, onions, eggs and oil. Mix well and allow to stand.
2. Oil a large baking sheet and line with greaseproof paper. Form a loaf shape with the nut mixture, about 10cm wide, press firmly together and prick the top with a fork. Pour on a little oil and sprinkle with some extra nuts (optional) and cap loosely with a foil hood. Bake in oven 190øC/375øF/Gas Mark 5 for 40 minutes.
3. Take off hood, baste with oil on baking sheet and continue to bake for a further 10 minutes. Place in a large serving dish, then cool, easing off the paper as you do so. Cover with the hood until ready to garnish.
4. Cook all the ingredients except the brandy together for about 20 minutes. Add the brandy and re-heat for 30 seconds. Serve as an accompaniment.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.