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Brazil nut & chestnut roast with smoky chipotle-chilli sauce (gluten-free)


Serves: 6
timePrep time: 25 mins
timeTotal time:
Brazil nut & chestnut roast with smoky chipotle-chilli sauce (gluten-free)
Photograph by Martin Poole

Brazil nut & chestnut roast with smoky chipotle-chilli sauce (gluten-free)


Serves: 6
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
639Kcal
Fat
44gr
Saturates
12gr
Carbs
44gr
Sugars
10gr
Fibre
8gr
Protein
18gr
Salt
1gr

Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes

Ingredients

  • 75g butter
  • 2 medium onions, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp each chopped rosemary leaves and thyme leaves
  • 2 tsp Marmite
  • 50ml hot vegetable stock
  • 100g red lentils
  • 1 medium egg, beaten
  • 100g Brazil nuts
  • 100g unsalted cashew nuts, roasted
  • 100g pecans
  • 100g fresh wholemeal regular or gluten-free breadcrumbs
  • 200g ready-cooked chestnuts, roughly chopped
  • 1 tsp chopped sage
For the smoky chipotle-chilli sauce
  • 1 fat garlic clove, crushed
  • 1 tbsp tomato purée
  • 1 x 400g tin chopped tomatoes
  • 2 tsp chipotle chilli paste, or to taste
  • 150ml vegetable stock
To serve
  • Sunblush or Sunsoaked tomatoes, halved
  • a few bay leaves

Step by step

Get ahead
Bake the nut roast and make the sauce up to 2 days ahead; chill both – wrap the nut roast, in its tin, in clingfilm. Bring the nut roast back to room temperature before reheating, covered with foil.
  1. For the nut roast, melt the butter in a pan, add the onions, garlic, rosemary and thyme, cover and cook gently for 10 minutes. Tip half of the mixture into a large mixing bowl and set the rest of the onions to one side for the sauce. Dissolve the Marmite in the hot stock; cool. Put the lentils into a pan and cover with plenty of cold water. Bring to the boil and simmer for just 5 minutes, then drain. Leave everything to cool.
  2. Break the egg into a small measuring jug, make up to 100ml with the cooled stock and whisk together with a fork. Put the Brazil nuts, cashews and pecans into a food processor and grind them quite finely. Add to the mixing bowl with the onions, then add the lentils, breadcrumbs, chestnuts, sage and egg-stock mixture and mix together well. Season generously with ¾ teaspoon of salt and some pepper.
  3. Preheat the oven to 180°C, fan 160°C, gas 4. Line a 900g (2lb) loaf tin about 21cm x 10cm x 7cm deep with baking paper. Pack the mixture into the tin; level the top. Bake for 50 minutes.
  4. Meanwhile, for the sauce, return the pan of onions to a medium heat and stir in the garlic. Cook briefly, then add the tomato purée, chopped tomatoes, chipotle chilli paste and stock. Leave to simmer for 20 minutes until reduced slightly. Whiz in a food processor until smooth (or use a hand-held blender); return to the pan and season to taste.
  5. Remove the nut roast from the oven and turn out onto a serving plate. Garnish with tomatoes and bay leaves and serve cut into slices, with the sauce.

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