Luxury nut & seed loaf with cranberry, apple & brandy sau
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 225 | grams | Bulgar wheat |
| 330 | millilitres | Boiling water |
| 3 | 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 | 15 ml spoons fresh and finely chopped | |
| ; parsley | ||
| 2 | 15 ml spoons dried thyme | |
| 4 | larges | Free range eggs; lightly whisked |
| 4 | 15 ml spoons olive oil | |
| A little oil for pouring on roast | ||
| 275 | grams | Cranberries |
| 275 | grams | Cooking apples; cored and thinly |
| ; chopped | ||
| 150 | millilitres | Apple juice concentrate |
| 50 | millilitres | Water |
| 60 | millilitres | Brandy |
Directions
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.
Sauce:
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.
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