Meatless Monday: Cranberry and Pistachio Nut Roast
Jamie Oliver’s perfectly vegetarian Christmas dish
Remember that Christmas when Uncle Frank had a little too much spiked apple cider and ended up making the ham dance across the table in a bikini made of napkins? Yep, it’s memories like this that your family will reminisce about for years to come (and Uncle Frank will continually try to deny).
But what happens when you’re celebrating a very vegetarian holiday? Do you just have to miss out on the shenanigans of your rowdy relatives? Of course not! You can still enjoy a big family meal without the meat!
Famed British chef Jamie Oliver has a deee-licious Cranberry and Pistachio Nut Roast that your whole family will love. A mushroom risotto base is the foundation for the loaf, which is topped with gooey sweet cranberries. Celery, red onions, and garlic decorate the dish to ensure plenty of flavor and texture. But with white wine as an ingredient, we can’t promise that Uncle Frank won’t be making a napkin bikini for the roast this year!
Jamie Oliver’s Best Ever Cranberry and Pistachio Nut Roast
A small handful of dried porcini
2 tablespoons olive oil
2 celery stalks, finely chopped
2 red onions, finely chopped
2 garlic cloves, finely chopped
5 ounces risotto rice or pearl barley
3 ounces white wine
2 cups hot vegetable stock
7 ounces mixed wild mushrooms
3 1/2 ounces pistachios, toasted
3 1/2 ounces almonds, toasted
A handful of breadcrumbs from sourdough or ciabatta
4 1/2 ounces vegetarian cheddar, grated (omit to make vegan nut roast)
1 red chili, finely chopped
Grated zest of 1 lemon
2 eggs, beaten (omit to make vegan nut roast)
2 sprigs each of sage, rosemary and thyme, leaves picked and chopped
2 tablespoons soft light brown sugar
7 ounces fresh cranberries
1. Make the risotto base. Soak the dried porcini in a little boiling water. Meanwhile, heat the olive oil in a large pan over a low heat. Add the celery and onion and cook for 10 minutes, until soft and sweet. Add the garlic and cook for another minute or two.
2. Turn up the heat and add the rice. Cook for a minute or so until you hear it snap, crackle and pop, then add the wine and stir until absorbed.
3. Drain the porcini, sieve any grit from the liquid and add this to the risotto pan, stirring until absorbed. Finely chop the porcini and add to the pan.
4. Add the hot stock, a ladleful at a time, stirring each one in until it has been completely absorbed, about 20 minutes. Stir as much as you can — this is what will make it creamy. Once the rice is al dente (when you break into a grain, it should be almost cooked through but still have a white fleck in the middle), transfer to a bowl to cool.
5. Preheat the oven to 375 degrees F. Fry the wild mushrooms in a little olive oil over a medium heat for 5–10 minutes, until they are just starting to crisp. Bash the nuts into coarse pieces, or quickly pulse in a food processor.
6. Once the risotto has cooled, add all other ingredients except the sugar and cranberries, season, and mix well.
7. Butter an 8-inch loaf tin and line the bottom with greaseproof paper. Cook the sugar and the cranberries in a pan over a medium heat for 1–2 minutes, then tip into the tin and spread evenly. Pile on the nut-roast mixture and pack it down with the back of a spoon.
8. Cover the whole thing with foil and bake for 45 minutes, then remove the foil and cook for a further 15 minutes. Once it’s golden brown on top, remove the nut roast from the oven and leave to settle for 10 minutes.
9. Use a knife to loosen the tin, then place your serving platter or board on top. Cover your hand with a tea towel and courageously flip the whole lot over, then carefully lift the tin off. Serve with all the trimmings.
xx, The FabFitFun Team
Posted on December 17, 2012