| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
Vegetarian |
Veg3, Vegetarian |
1 |
Servings |
INGREDIENTS
| 225 |
g |
Bulgar wheat |
| 330 |
|
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 |
|
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 |
|
Apple juice concentrate |
| 50 |
|
Water |
| 60 |
|
Brandy |
INSTRUCTIONS
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. 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
190øC/375øF/Gas Mark 5 for 40 minutes. 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 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.
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