Roasted Almond and Sesame Seed Loaf

Here’s a recipe for a really tasty nut roast that is a little different and a little bit more luxurious than a basic lentil loaf – perfect for a Sunday roast or supper for friends.

I found the recipe a month or two ago in a collection of vegetarian recipes published in the mid-90’s. It’s so delicious served hot with a mushroom sauce, we’ve eaten it several times since. I find it will keep for a few days wrapped in foil or cling film in the fridge and reheats nicely in the microwave.

Savoury Roasted Almond and Sesame Seed Loaf

2 tbspn olive oil
1 small onion, finely chopped
60g risotto rice
300ml vegetable stock
1 large carrot, grated
1 large leek, chopped finely
2-3 tsp sesame seeds, toasted
60g chopped or flaked almonds, toasted
60g ground almonds
90g strong Cheddar cheese, grated
2 eggs, beaten
1 tsp dried mixed herbs or fresh herbs, finely chopped
salt and pepper

Sauce
30g butter
1 small onion, finely chopped
125g button mushrooms, finely chopped
30g plain flour
300ml vegetable stock

1. Heat the oil in a deep frying pan and gently fry the onion for 2-3 minutes. Add the rice and cook for 5 minutes, stirring now and then. Add all the stock, stir whilst bringing it to the boil then leave to simmer for 15 minutes or until the rice is tender. You might need to add a little more water.

Onion and risotto rice
Simmer the onion and risotto rice in the stock

2. Put another frying pan on a gentle heat and wait until it’s hot before putting the sesame seeds and almonds in to roast. Stir constantly while they brown, taking care not to let them burn.

Dry ingredients
Put all the dry ingredients into a large bowl

3. In a large bowl, put the grated carrot, leek, cheese, eggs, mixed herbs, sesame seeds, almonds and the rice and onion mixture. Season and mix well. It should be quite moist.

almond nut roast mixture
Stir in the risotto rice and beaten egg to make a moist mixture, season with salt and pepper.

4. Pour the mixture into a lined loaf tin, firming it down with the back of a spoon. Bake in the oven for 1 hour, temperature 180ºC, until set firm and golden on top. Leave it in the tin for about 10 minutes.

almond and sesame nut roast
Just out the oven!

5. To make the sauce, melt the butter in a saucepan and gently fry the onion until golden brown. Add the mushrooms and cook for a further 2 minutes. Stir in the flour and cook for 1 minute before adding the stock a little at a time, stirring all the time to get rid of any lumps. Bring to the boil, make sure it’s smooth and season to taste.

6. Turn out the loaf and slice. Excellent served with roast potatoes and fresh green vegetables with the tasty mushroom sauce.

Roasted Almond and Sesame Seed Loaf
Roasted Almond and Sesame Seed Loaf served with green vegetables and a mushroom sauce.
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Author: Julia Moss

Hi, Thanks for looking at my profile. For work I manage our own websites about ski and mountains and tourism in France. For pleasure, I cook and like eating out, I enjoy gardening and growing my own veg and I sing in a choir. Restoring our French farmhouse is an ongoing labour of love.

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