Three great nut recipes
The ultimate nutloaf recipe
Serves 6
Takes 40 minutes to make, 1 hour in the oven, plus chilling
The problem with nutloaf is that it tastes of nuts – and not much else. So what I’ve done is add more of the ‘meatloaf’ methods, such as soaking the bread in milk, a nice crisp polenta crust and lots of flavour. Give it a try.
Ingredients:
50g fresh white bread, crusts removed and cubed
50g white breadcrumbs
1 medium egg
150ml milk
25g butter, plus extra, melted, for greasing
200g chestnut mushrooms, wiped clean and finely chopped
1 tbsp Dijon mustard
1 tsp dried thyme
1 tsp dried basil
1 tsp freshly grated nutmeg
1 onion, finely chopped
2 small celery sticks, finely chopped
Handful finely chopped fresh parsley
100g blanched hazelnuts, chopped
350g pecans, chopped
75g vegetarian Parmesan, grated
Finely grated zest of 1 lemon
1 large carrot, grated
1 tbsp Tabasco sauce
1 medium egg white, lightly beaten
Polenta, for lining the tin
Method:
1. Put the bread and breadcrumbs in a large bowl. Beat the egg and milk together in a jug, pour over the bread and set aside for 15 minutes to soften. Mash really well with a fork.
2. Meanwhile, melt the butter in a large frying pan over a medium-high heat. Add the mushrooms and cook for 3-4 minutes, until softened. Cool slightly, then add to the mashed bread, along with the mustard, dried herbs, nutmeg, onion, celery, parsley and plenty of seasoning. Mix well. Add the nuts, Parmesan, lemon zest, carrot, Tabasco and egg white and gently fold in. Cover and chill for at least 2 hours, or ideally overnight.
3. Preheat the oven to 180°C/fan 160°C/gas 4. Brush a 20cm x 13cm loaf tin with melted butter, then dust the inside all over with polenta – tap out the excess. Spoon in the nutloaf mixture, pressing it in firmly. Cover with foil and bake for 40 minutes. Remove the foil and bake for a further 20 minutes or until a skewer inserted into the centre comes out clean. Rest for 5 minutes, before turning out.
4. Thickly slice and divide between plates. Serve with buttery mash and a good-quality tomato sauce.
Nutritional info
Per serving: 755kcals, 63g fat (10.4g saturated), 19.5g protein, 30.3g carbs, 8.2g sugar, 1.3g salt
Chef's tip
Freeze it: at the end of step 2 for up to 3 months. Thoroughly defrost and continue with the recipe.
Wine Recommendation
Tip: Try this with a classy, mellow Rioja or a fine Burgundy.
Recipe by Simon Rimmer
[See also: 10 best easy baking recipes]
Walnut pie recipe
Serving instructions
Serves 8
Takes 1 hour to make, plus chilling
A warm, sweet and sexy dish that's ideal for vegetarians. Proof – as if it were needed – that walnuts are 10 times sexier than other nuts.
Ingredients:
200g caster sugar
200g walnuts, roughly broken, plus 10 extra walnut halves to decorate
100ml double cream
For the pastry:
350g plain flour
150g caster sugar
200g butter, chilled and cut into cubes
1 medium egg, lightly beaten
Method:
1. Preheat the oven to 180°C/fan160°C/gas 4. Put a large baking tray in the oven to heat – this will create a hot ‘floor’. Make the pastry. Put the flour, sugar and a pinch of salt into a processor. Add the butter and whizz until it resembles crumbs. Add the egg and briefly whizz until it comes together (add 1-2 tablespoons of cold water if it seems a bit crumbly). Turn out and briefly knead until smooth. Cut off two-thirds (wrap the remainder in cling film and chill) and thinly roll out on a floured surface. Use to line a 20cm round fluted tart tin and chill for at least 30 minutes.
2. Once the pastry has chilled, make the filling. In a non-stick frying pan, gently heat the sugar until it has dissolved. Increase the heat and cook without stirring until you get a medium caramel colour. Turn off the heat, stir in the 10 walnut halves. Remove the nuts with a slotted spoon or fork and set aside on baking paper. Add the broken walnuts to the pan with the cream. Stir then quickly transfer to the pastry case, spreading it with a wooden spoon.
3. Roll out the remaining pastry to a 20cm circle and use as a lid to top the pie (freeze the leftover). Seal the edges by pressing the pastry together with your fingers. Prick the middle with a fork. Bake for 25-30 minutes, then remove from the oven and decorate the pie with the caramel walnut halves. Bake for another 5-10 minutes until golden. Serve warm with clotted cream or vanilla ice cream.
Nutritional info
Per serving: 772kcals, 47.6g fat (19.1g saturated), 9.5g protein, 81g carbs, 47.7g sugar, 0.5g salt
Wine Recommendation
Anything with walnuts in it cries out for a good-quality sherry – pick a fine Oloroso.
Recipe by Tom Norrington-Davies
Nuts about nutty tray bake recipe
Serving instructions
Makes 24 slices
Takes 20 minutes to make and 25-30 minutes to bake, plus cooling.
You'll go nuts for this irresistible recipe. Lovely to bake for a party or just enjoy with as many cups of tea as they'll stretch to.
Ingredients:
120g dark muscovado sugar
70g butter
40g golden syrup
1 tbsp double cream
300g mixed nuts, toasted (we used cashew, walnut, macadamia and pistachio nuts)
For the base:
100g butter, melted, plus extra for greasing
225g plain flour
80g light muscovado sugar
50g plain chocolate, melted
Method:
1. Preheat the oven to 180°C/fan160°C/gas 4. Grease a deep, non-stick baking tin (about 17.5 x 27 x 4cm deep).
2. Make the base. Sift the flour and sugar into a bowl, then pour in the melted butter and chocolate. Mix well, then press evenly into the base of the cake tin. Bake for 15-20 minutes, then leave to cool slightly.
3. Meanwhile, make the topping. Put the sugar, butter and golden syrup into a pan over a medium heat. Stir often to dissolve the sugar but don’t let the mixture boil. Add the cream and mix well. Add the nuts and stir until they are covered with the sauce. Spread evenly in the tin and bake for 10 minutes. Set aside to cool, then slice and serve.
Recipe by Mitzie Wilson
