Hazelnut Roast

Hazelnut Roast

 

Hazelnut Roast

This intricate recipe is from Richard Buckley the chef proprietor of one of the UK’s finest vegan restaurants – Acorn in Bath – and from his stunning recipe book Plants Taste Better.

Richards delicious Hazelnut Roast will certainly wow your non meat eating Christmas dinner guest and also makes for the perfect Sunday roast during Veganuary!

 

 

 

FOR THE NUT ROAST

1 large celeriac (celery root)

(at least 900g/2lb to give

500g (1lb 2oz) peeled)

1 large onion

2 cloves of garlic, peeled but whole

25ml (1fl oz/5 tsp) rapeseed oil

8g (¼oz/1½ tsp) sea salt

100g (3½oz/¾ cup) hazelnuts

100g (3½oz/¾ cup) cashew nuts

50g (1¾oz/1/3 cup) sunflower seeds

30g (1¼oz/¼ cup) cornflour

(cornstarch)

15g (½oz/1 tbsp) mustard

or shop-bought wholegrain

mustard

1/8 nutmeg, grated

rapeseed oil

 

FOR THE POTATO GALETTE

4 baking potatoes

1 onion, peeled

8g (¼oz/1½ tsp) sea salt

150ml (5fl oz/2/3 cup) water

rapeseed oil

 

FOR THE CIDER GRAVY

25ml (1fl oz/5 tsp) rapeseed oil

1 onion, sliced

1 leek, sliced

250g (9oz) button mushrooms,

sliced

1 turnip, peeled and sliced

4 cloves of garlic, skin on, smashed

0.5g (¼ tsp) caraway seeds

15g (½oz/1¼ tbsp) caster

(superfine) sugar

15ml (1 tbsp) cider vinegar

250ml (8½fl oz/1 cup) cider

20g (¾oz/4 tsp) tomato purée

2.5g (½ tsp) yeast extract (such

as marmite), or 5ml (1 tsp) soy

sauce)

750ml (26fl oz/3 cups) water, plus

extra for flour paste

1 bay leaf

20g (¾oz) dried mushrooms

3g (½ tsp) sea salt

cornflour (cornstarch)

 

FOR THE CELERIAC (CELERY

ROOT)

1 large celeriac (celery root) (at

least 1kg/2¼lb) or several smaller

ones, skin and roots removed

100ml (3½fl oz/scant ½ cup) cider

gravy (see above)

100ml (3½fl oz/scant ½ cup) water

3g (½ tsp) sea salt

 

FOR THE CIDER-POACHED

APPLES

150g (5½oz/¾ cup) caster

(superfine) sugar

150ml (5fl oz/2/3 cup) water

250ml (8½fl oz/1 cup) dry cider

3g (½ tsp) sea salt

3 Granny Smith apples (or other tart

variety), peeled

 

FOR THE BRUSSELS SPROUTS

1 tbsp rapeseed oil

20 Brussels sprouts, trimmed, cut in

half and outer leaves discarded

sea salt

2 tbsp garlic parsley oil

 

Preheat the oven to (fan) 160°C/180°C/350°F/gas mark 4. Prepare the garlic parsley

oil .Prepare the nut roast. Peel the celeriac (celery root) and onion and cut into 2cm

(¾-inch) chunks. Place in a large bowl along with the garlic, rapeseed oil and

3g (½ tsp) of the salt. Mix everything together, then spread out on a large baking tray

(sheet). Cover the tray with tin foil and roast the celeriac (celery root) in the oven for

30-40 minutes until soft.

 

Meanwhile, put the hazelnuts and cashews on a baking tray (sheet) and roast for

7 minutes or until golden. Put the sunflower seeds in a frying pan (skillet) with a

splash of oil and fry until dark golden. Transfer the seeds to a food processor, process

until fine crumbs, then put in a large bowl. Put the cashews and hazelnuts in the food

processor and pulse to a coarse crumb, with some lumps, then add to the sunflower

seeds. Put the onions, garlic and celeriac into the food processor and pulse to a coarse

mash. Add to the nuts and seeds and mix everything together. Add the cornflour

(cornstarch), mustard, remaining 5g (1 tsp) of salt and grated nutmeg and mix well.

Lay out a 45cm (18-inch) strip of cling film (plastic wrap), then lay another strip on

top. Spoon a quarter of the mix onto this and form into a rough sausage shape about

4cm (1½ inches) thick. Fold over the bottom edge of the cling film (plastic wrap) and

roll the mix up to form a sausage about 3cm (1¼ inches) thick. Fold the cling film

(plastic wrap) over and roll the sausage tightly in the cling film (plastic wrap). Twist

one end of the cling film (plastic wrap) to tie it closed. Squeeze the air out of the

other side and twist the other end to form a tight, round, water-tight sausage shape

with no air pockets. Tie closed. Repeat with the remaining mix to make 4 sausages

in total.

 

Bring a large saucepan of water to the boil and add the sausages. Turn down to a

simmer and cook for 20 minutes, then remove one at a time and plunge into a bowl

of ice-cold water. Once cool, transfer to the fridge for at least an hour but ideally

overnight, to firm up.

 

Make the galette. Slice the potatoes and onion very finely on a mandolin, then transfer

to a bowl with the salt. Mix well and leave for 30 minutes until soft and pliable.

Line a 900g (2lb) rectangular loaf tin (pan) with baking parchment and layer the

potatoes right up to the top. Season well. Add the measured water and cover tightly

with foil. Bake for 45 minutes or until a knife passes cleanly through the centre.

with cider apples, braised celeriac (celery root), potato galette and cider gravy.

Remove from the oven and carefully press down on the foil to compress it. Set aside

to cool, then place in the fridge for 2 hours.

 

Make the cider gravy. Heat the rapeseed oil in a large saucepan until very hot, then

add all the sliced vegetables, the garlic and the caraway seeds. Stir well and fry, stirring

occasionally, on a high heat for up to 20 minutes until it begins to take a dark colour.

While this is cooking, put the sugar in a heavy-bottomed saucepan and heat gently

until it melts and forms a golden caramel. Add the vinegar and cook until it evaporates

by half, then add the cider and stir.

 

Add the tomato purée and yeast extract to the saucepan with the vegetables. Stir well

and then cook for 5-10 minutes until a crust begins to form on the bottom of the

saucepan (do not let this burn). Deglaze the saucepan by adding the sugar and cider

mix and stir until the crust has dissolved, then bring to the boil and simmer until

the cider has reduced by half. Add the water, bay leaf, dried mushrooms and salt and

simmer for 30 minutes. Remove from the heat and leave to infuse for 30 minutes.

Make the cider-poached apples. Put the sugar, water, cider and salt into a small

saucepan and bring to the boil. Using a parisienne cutter (melon baller) scoop as many

balls of apple as you can from each apple, taking care not to get the woody core. Turn

the cider mix down to a gentle simmer and add the apple balls. Simmer very gently

until just beginning to soften, then remove from the heat and leave to cool.

Once the cider gravy has infused, strain into another saucepan, measure, and bring to

the boil. Boil to reduce the sauce to a quarter of its measured volume. Measure the

reduction. For every 250ml (8½fl oz/1 cup) of reduction, mix 10g (¼oz/1¼ tbsp) of

cornstarch (corn flour) with 20ml (4 tsp) of cold water. Mix the flour paste in and

heat gently, stirring to prevent it sticking, until it has thickened. Taste the sauce and

adjust the seasoning with salt if needed. Keep warm until needed.

 

Prepare the braised celeriac (celery root). Preheat the oven to (fan) 160°C/180°C/

350°F/gas mark 4. Cut the celeriac into 1cm (½-inch) slices, then cut these into neat

triangles or squares. Put them into a small casserole pot and pour the measured cider

gravy, water and salt over the top. Bake in the oven for 40 minutes until they are

almost melting.

 

At the same time, slice the galette into 1cm (½-inch) slices. Line a baking tray (sheet)

with baking parchment and drizzle it with rapeseed oil. Place the slices of potato

galette on it so they are covered with oil on the bottom side. Brush the top side

generously with rapeseed oil and bake in the oven for 20 minutes. After 20 minutes

turn over each slice – you want an even crispy golden brown colouring all over – and

bake for another 10 minutes.

 

Remove the cling film (plastic wrap) from the nut roast, trim off the ends and cut

into 1.5cm (½-inch) thick slices. Line a baking tray (sheet) with baking parchment

and lay the nut roast slices on it. Drizzle oil over each slice and put into the oven for

25 minutes to warm through and crisp up.

 

Heat the rapeseed oil for the Brussels sprouts in a wide saucepan and add the sprouts,

cut side down, with a generous pinch of salt. Fry until they go a dark golden colour

and then add the garlic parsley oil. Toss to evenly cover them and then turn down the

heat and gently cook for 2-4 minutes. Remove from the heat and cover the saucepan

with a lid or plate so they steam in their own juices for 4 minutes.

 

Lay 3 slices of nut roast on each of 4 large dinner plates to form a stacked line. Add a

piece of potato galette, 2 pieces of braised celeriac, 3 or 4 apple pieces and the Brussels

sprouts on each plate. Generously drizzle cider gravy over everything and serve hot.

 

 

 

 

 

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