| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Eggs | Vegetarian | Veg3, Vegetarian | 1 | servings |
INGREDIENTS
| 225 | g | Bulgar wheat |
| 330 | ml | Boiling water |
| 3 | 15 ml spoons soya sauce | |
| 175 | g | Pistachio nuts |
| 175 | g | Pine nuts |
| 225 | g | Blanched almonds |
| 175 | g | Cashew nuts |
| 110 | g | Hazel nuts |
| 110 | g | Sunflower seeds |
| 110 | g | Poppy seeds |
| 250 | g | Onion; finely chopped |
| 4 | 15 ml spoons fresh and finely chopped | |
| ; parsley | ||
| 2 | 15 ml spoons dried thyme | |
| 4 | lg | Free range eggs; lightly whisked |
| 4 | 15 ml spoons olive oil | |
| A little oil for pouring on roast | ||
| 275 | g | Cranberries |
| 275 | g | Cooking apples; cored and thinly |
| ; chopped | ||
| 150 | ml | Apple juice concentrate |
| 50 | ml | Water |
| 60 | ml | Brandy |
INSTRUCTIONS
FOR THE SAUCE 1. Place wheat in a mixing bowl and pour on the boiling water and soya sauce. Cover and let swell for 25 minutes. Grind nuts and seeds to a medium fine consistency. Mix together with the wheat. Stir in the parsley, thyme, onions, eggs and oil. Mix well and allow to stand. 2. Oil a large baking sheet and line with greaseproof paper. Form a loaf shape with the nut mixture, about 10cm wide, press firmly together and prick the top with a fork. Pour on a little oil and sprinkle with some extra nuts (optional) and cap loosely with a foil hood. Bake in oven 190°C/375°F/Gas Mark 5 for 40 minutes. 3. Take off hood, baste with oil on baking sheet and continue to bake for a further 10 minutes. Place in a large serving dish, then cool, easing off the paper as you do so. Cover with the hood until ready to garnish. Sauce: 4. Cook all the ingredients except the brandy together for about 20 minutes. Add the brandy and re-heat for 30 seconds. Serve as an accompaniment. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“No one knows the pain of rejected love like Jesus”