| 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.
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