- Mix all the dry ingredients together, including the seasoning
- Grate the peppers directly into the bowl to catch all the juices
- Add tomato puree. (Mixture should hold together when you gently squeeze a handful of it.)
- Line a large square cake tin (I used a silicone one; if you use metal, you should grease and line with baking parchment) with sliced tomato and olives- a bit like the pineapple and cherries in upside -down cake.
- Put the loaf mixture into the tin, press down lightly and stud the top with the quartered walnuts.
- Cook in a preheated oven at 225C until browned on top.
- Turn out onto a serving plate/tray (see photo)
- We served this with roast potatoes and parsnips (use butter ghee for a delicious change), glazed Brussels sprouts and gravy made from vegetable cooking juices and Marmite. Oh, and don't forget the home-made cranberry sauce!
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Monday, 27 December 2010
What did you have for Christmas dinner?- Walnut and red pepper roast
I wanted to have a complete change from the usual nut roast, but the rest of my family wanted one, so I invented a different version:
Walnut and Red Pepper Nut Roast
(Please note slightly better quality of pic this time: I got a camera for Christmas!)
Serves 6-8. All quantities approximate as I had no time to make notes while I worked.
400g walnuts, ground (with a few reserved and quartered)
250g ground almonds
a handful each of ground pumpkin and sunflower seeds
a handful of porridge oats
3 red peppers
coarse ground black pepper
dried herbes de Provence
3/4 tube tomato puree
a few fresh tomatoes, sliced
olives to garnish