White Nut Roast with herb stuffing

White Nut Roast with herb stuffing

It's not necessarily low in points but delicious all the same! I've done this recipe for several years and it goes down really well with meat eaters and veggies alike. And unlike a lot of nut roast recipes it's light and moist and definatley special!

Serves 8 -10

1 large onion chopped
2oz butter
1 teaspoon dried thyme
1 tablespoon of plain flour
10 fl oz milk
8 oz mixed white nuts, finely ground (cashews. pine nuts or blanched almonds) I use all 3
4 oz fresh white breadcrumbs
salt and pepper
freshly grated nutmeg
2 egg whites
butter for greasing
3-4 dried breadcrumbs for coating


For the stuffing:
6 oz fresh white breadcrumbs
4 oz butter
4 tablespoons of chopped parsley
grated rind of half a lemon
2 tablespoons of grated onion
1 teaspoon each of dried marjoram and thyme
2 egg yolks

1. Pre heat oven to 190c/375f/mark 5
2. Grease a 900g/2lb loaf tin with butter and line with a strip of buttered greaseprooof paper to cover base and up sides. Sprinkle with the dried breadcrumbs.
3.Fry the onion in the butter slowly for 7-10 mins until soft. Add the thyme and flou and cook for a couple of minutes.
4. Add the milk stir till thickened then remove from heat and add the nuts breadcrumbs salt and pepper and nutmeg.
5. Whisk egg whites until stiff not dry then fold in.
6. Make the stuffing by thoroughly mixing all the ingredients together then seasoning with s and p.
7. Spoon half the nut mixture into the prepared tin in an even layer
8. With your hands, form the stuffing into a flat layer which will fit over the top of the nut mixture; put into the tin and then cover the stuffing with the remaining nut mixture.
9. Level the top, cover with buttered foil and bake for 1-11/2 hours until firm in the centre. Take off the foil and cook for a further 15 minutes to brown a little.
10. Let it stand for 4-5 mins then slip a knife around the edges and invert it on to a warm serving plate. garnish with parsley sprigs and slices of lemon.

It's a really tasty and moist nut loaf and easy to freeze