Nuts oh spicy nuts
For a vegetarian meal with a difference, try these nutty recipes
Savoury Nut Loaf
Serves 4
1 tbsp olive oil, extra for greasing
1 onion, chopped
1 leek, chopped
2 celery sticks, finely chopped
225g mushrooms, chopped
2 garlic cloves, crushed
425g can lentils, rinsed and drained
115g mixed nuts – cashew, almonds, hazelnuts finely chopped
50g flour
50g mature cheddar cheese, grated
1 egg, beaten
3-4 tbsp fresh mixed herbs, chopped
salt and pepper
l Preheat the oven to 190°C/375°F/gas mark 5. Lightly grease the base and sides of a 900g-loaf tin and line with greaseproof paper.
l Heat the oil in a saucepan; add the onion, leek, celery sticks, mushrooms and the crushed garlic. Cook gently for 10 minutes until the vegetables have softened, stirring occasionally.
l Add the lentils, mixed nuts, flour, cheese, egg and herbs. Season well and mix thoroughly.
l Spoon the mixture into the prepared loaf tin pressing the mixture down to fill in the corners. Bake uncovered for 50-60 minutes until the nut loaf is lightly brown and firm to the touch.
l Leave the loaf to cool in the tin for 5-10 minutes before turning onto a serving plate. Serve hot or cold, in slices and garnished with chives and flat leaf parsley.
Spiced Nuts
Serves 6
4 tbsp olive oil
2 tbsp Worcestershire sauce
2 tsp Tabasco
2 tsp ground cumin
2 tsp paprika
2 tsp garam masala
400g mixed nuts – hazelnuts, cashews, almonds and pecans
l Preheat the oven to 180°C/350°F/gas mark 4. Put the oil, sauces and spices into a roasting tin. Stir, then add the mixed nuts and toss together in the tin. Cook for 10 minutes, then stir, return to the oven for another 5 minutes, if necessary, until golden brown.
l Tip onto kitchen paper to remove excess grease, then sprinkle with sea salt to serve.
Caramel Nut Squares
Makes 48
For the pastry
100g/1-cup plain flour
75g/2/3cup self-raising flour
90g/3/4cup unsalted butter
30g/1/4cup light brown sugar
1small egg
1/2tsp vanilla
For the topping
90g/3/4cup unsalted butter
90g/3/4cup light brown sugar
4 tbsp golden syrup
2 tbsp tinned nestle or morphat cream
100g/1 cup Brazil nuts
100g/1cup walnuts
60g/2/3cup pecan nuts
60g/2/3cup pistachio nuts
l For the pastry, sift flours in a mixing bowl. Add butter, sugar and vanilla and beat until it resembles breadcrumbs. Mix in egg. Press pastry into base of a 37cm x 26cm swiss roll tin or a 25cm round tin to make a tart instead.
l Set the oven to 190°C/375°F/gas mark 5. For the topping, melt butter, sugar and golden syrup in a saucepan over moderate heat stirring occasionally. Increase heat and boil mixture for 2 to 3 minutes until it begins to thicken. Remove from heat and stir in nuts and cream. Pour mixture over prepared pastry base.
l Lower the temperature to 160°C/300°F/gas mark 3 and bake for 10 to 15 minutes and then cover with foil and bake for a further 10 minutes or until centre has almost set. Leave to cool in the tin before cutting.
