Celebration Nut Roast with Lemon and Pinenut Stuffing

Introduction

This is a combination of a couple of recipes I found on the web. I made it for Christmas day, and it worked really well. Feeds up to 12 people.

Ingredients

2 finely chopped onions
6 cloves garlic, chopped
5 medium to large mushrooms
2/3 cup puy lentils (green or brown would also be fine, I used a can to avoid precooking them)
100g pinenuts
1 lemon's zest
2 large sheets of puff pastry
1 tbsp flour
1 1/4 cups vegetable stock
1 1/2 cups of finely chopped nuts (I used macadamia, almond, hazelnuts and brazil nuts)
400g breadcrumbs
1 tbsp soy sauce
2 tbsp soy milk
1/2 tsp dried herbs, (I used thyme, oregano and some fresh sage)
1/2 tsp thyme
1 tbsp chopped sage
3 tbsp finely chopped fresh parsley
6 tbsp olive oil
Salt and pepper

Instructions

First we make the stuffing!
Saute half of the onion and garlic in olive oil until soft. As we are going to bake the whole thing later, try not to overcook anything here
Stir in the thyme and sage, then add the breadcrumbs, add the rest of the olive oil, stir through
Add the lemon zest, pine nuts and some salt and pepper to taste
Cook until it starts to brown a little, take of heat and stir through the parsley
Test the mixture, if it tastes too dry, stir through some more olive oil
Set it aside whilst we make the nut roast filling
Cook the remaining onions and garlic until a little soft (a few minutes max), then the same with the mushrooms
Sprinkle on the flour, add the stock, cook until hot
Stir in the nuts, breadcrumbs, soy sauce, lentils, herbs and seasoning
Place a sheet of pasty on an oiled baking tray,
Spoon in as much of the nut roast as possible, leaving a v shaped ditch from top to bottom for the stuffing
Put stuffing in v shaped ditch (You knew that was coming didn't you?)
Put other sheet of pastry on top, crinkle the edges with your fingers
Cover in the soy milk
Cut two stripes diagonally on the top to let some steam our whilst cooking
Bake for 25 minutes, or until pastry golden

Notes

To accompany this I made a red wine and mushroom gravy, basically using standard packet gravy, with a 1/3 cup of red wine and some finely sliced sauteed mushrooms in it

For any left over nutroast and stuffing, you can stuff mushrooms with it.

by Cameron Green (based on two other recipes)

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