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Monday, 16 July 2018
Layered nut roast for Christmas in July
When we got home I was perplexed at trying to work out how to get the cinnamon sticks around a vanilla candle. Sylvia and I worked out I should put thick sticky tape on the table, line up cinnamon sticks on it and roll it around the candle. When I looked more online, I found good advice about using a rubber band to keep the sticks around the candle. The candles looked very festive, but next time I will put twine as well as ribbon and try to remember to add the rosemary or greenery before everyone arrived.
caramel fudge on Thursday. It was pretty quick to make. I left it in the fridge overnight and cut it straight from the fridge. This meant it was rather brittle and there were lots of fragments. Next time I will cut it when room temperature. Sylvia organised red and green sprinkles to put on top which looked quite festive.
Oreo Christmas Tree Pops. They were Sylvia's idea and were just served to the kids. A great success.
Sylvia brought cupcakes home from her playdate which she thought might be good for Christmas in July. I convinced her to put them in the freezer for school lunches because we had enough sweet food.
I also made gravy on Friday evening, made lemonade with excess citrus fruit, roasted some eggplant and red capsicum, and chopped up potatoes, parsnip, pumpkin and sweet potato to be left in large bowls of water until they were roasted the next day. Below is my vegie shopping list. (I had meant to also roast garlic but forgot it.)We had some leftovers of all the vegies. I love leftovers and was a bit sad that there were not many leftovers. Just enough to last us dinner that night and lunch the next day. After that there was only a good cup of gravy and a stub of nut roast.
1.7 kg potatoes
1 small wedge of pumpkin
1 large parsnip
2 red peppers
1 sweet potato
2 or 3 cups of Brussels spouts
2 onions in gravy- more than plenty
Mulled wine and home made lemonade (made by K)
Candy Cane Pizza (for the kids)
Layered nut roast
Spinach and cheese pie (made by D)
Roast vegetables - potato, pumpkin, parsnip, red pepper, eggplant, sweet potato
Steamed Brussels sprouts
Oreo Christmas Tree Pops (for the kids)
Fruit Christmas Tree
I felt a bit behind because we were still making the Christmas tree of fruit when guests arrived. I will write more about the fruity Christmas tree. I also had not set the tables and did not have enough time for many photos! Sylvia looked the party with a santa jacket on that we worked out we had bought for her in Scotland when she was 3 years old (almost 6 years ago). Her bear also squeezed into an old santa jacket.
I am sending this nut roast to Baking Crumbs.
More Christmas in July dinners on Green Gourmet Giraffe:
Christmas in July dessert cheese platter (2017)
Christmas in July lunch and fruit mince flapjacks (2016)
Stuffed nut roast for Christmas in July dinner party (2015)
Christmas in July smoky cheese and barley nut roast (2014)
Hubert the Hog’s Head (2005)
Nut roast with herb and tomato layers
Adapted from Green Gourmet Giraffe
1/2 cup hot water
1 tsp vegemite (or other yeast extract)
275g (2 cups) nuts coarsely ground
125g cheese, grated
110g breadcrumbs (about 3 ends of a loaf)
1 cup caramelised onions
1 tsp seeded mustard
1/2 tsp smoked paprika
1/2 tsp seasoning mix (or salt and pepper and herbs)
2 medium carrots, grated
Green herb filling:
6 tbsp cup cashew cream
2 bunches of parsley
1/4 cup cashew cream
1/4 cup tomato paste
1 tsp smoked paprika
Preheat oven to 180 C and line a loaf tin.
Mix hot water and vegemite and set aside. Mix nuts, cheese, breadcrumbs, caramelised onions, mustard paprika and seasoning in a large mixing bowl. Stir in vegemite water mixture. [Do not stir in grated carrots until you have made the fillings.]
Make the green filling by taking out 1/4 cup of the nut mixture and mixing with cashew cream. Then add the breadcrumbs and parsley (I blitzed the breadcrumbs and parsley together).
Make the tomato filling by mixing 1/4 cup of nut mixture with the cashew cream and smoked paprika. Then mix in the breadcrumbs.
Finally mix the grated carrot with the rest of the nut mixture.
Now arrange in the loaf tin. (If you want to make patterns on the top with the green and red, go ahead. I made holly leaves. This pattern will be at the top when you turn out the loaf.) Spoon in a little less than half the carrot nut mixture into the tin and smooth with the back of a spoon. Spread the green mixture and then the tomato mixture and now carefully spoon dollops of the carrot nut mixture and smooth out.
Bake for 45 minutes or until cooked around the edges. Wait at least 10 minutes before turning out onto a serving tray. The roast will slice well if you cool it and then reheat it on the serving tray.
If you eat it straight away it will probably be less neat to slice.
NOTES: I used cashews and a few almonds but other nuts would work here. I used dairy cheese this time but in the recipe I based the recipe on, I used vegan cheese, I would have used more cashew cream if I had had it for the green filling because it was so dense but it actually turned out soft once it cooked. If you want more contrast with the layers, use a plainer version of the nut roast without carrot and cheese. I have made a few variations of this recipe (adapted from the the Vegan Society) and it works every time. Other festive herbs such as sage, rosemary and thyme would work here. I also added a handful of curry leaves to the green layer but am not sure I would do it again.
On the Stereo:
The Best Aussie Christmas: Greg Doolan