Festive Nut Loaf

Serves 8

  • 2 tablespoons olive oil
  • 1 large onion, peeled and chopped
  • 6oz (175g) mushrooms, peeled or cleaned and chopped
  • 3 tablespoons freshley chopped parsley
  • Juice 1/2 lemon
  • 6oz (175g) cashew nuts, lightly toasted
  • 6oz (175g) roasted peanuts (I often substitute for brazil nuts)
  • 6oz (175g) walnuts
  • 1 level teaspoon mixed dried herbs
  • 6oz (175g) Cheddar chees, grated
  • 1 level tablespoon tomato puree
  • 3 eggs, medium, beaten
  • 4oz (125g) long grain brown rice (I often use basmatti), cooked and drained
  • Salt and pepper

2 and 1/2 pint loaf tin lined and greased. I use a large glass Pyrex loaf dish.

Set oven to Gas Mark 5 (375F /190C) Fan 170C

  • Heat oil in large frying pan and add onion, cook for 6 mins until softened.
  • Add mushrooms, cook until tender.
  • Add parsley and lemon juice and boild rapidly until most of liquid has evaporated.
  • Remove from heat and allow to cool.
  • Mix 1oz cashew nuts with 1 oz peanuts and sprinkle evenly in bottom of dish (this will be the nut topping when turned out).
  • Finely chop or grind remaining nuts and put in a large bowl.
  • Add mushroom mixture, the herbs, cheese, tomato puree, eggs and rice.
  • Season well and mix thoroughly together.
  • Spoon into loaf tin and spread evenly.
  • Cover with foil and bake in the centre of oven for 1 hour 20 mins or until firm. (I remove the foil towards the end so it browns nicely).
  • Remove from the oven and stand for 20mins before turning out.
  • Serve hot or cold.

Additional notes:

I often buy those bags of mixed nuts from Sainsbury’s or Tesco and use these instead of the individual ones on the list. I pick out a few cashew nuts for the topping and toast those then just gring the others together for the mix.

You can use 2 smaller loaf tins, however the cooking time will be less.

I have before now had to miss out the lemon juice if I don’t have one to hand – it didn’t spoil the recipe. I have also substituted dried parsley for fresh, but use less of the dried as it has a more intense taste.

We have before now exchanged the rice for breadcrumbs which works equally as well.

I only run a strip of greaseproof paper along the bottom and up the ends of the dish/tin to create ‘handles’ to lift out at the end. I then grease both the paper and the sides of the dish/tin. Once cooked run a knife along the sides and lift out with the greaseproof paper handles – it releases really easily.

The recipe suggests serving with mint sauce but I also love it at Christmas with apple sauce,

To freeze – wrap in foil place in a bag. I find it better to slice it first, and separate with a piece of greaseproof paper then wrap in foil so a slice can be used as required. Thaw thoroughly before using or reheating.