Mushroom and Cranberry Nut Roast
This is a gorgeous alternative to the classic Christmas turkey. Vegetarian or not this dish is guaranteed to leave your guests happy. Try something new this Christmas with this flavoursome nut roast. Dish: large bowl, loaf tin 23 x 13 cm (9”x 5”).
Ingredients
- 50 gButter
- 1Medium Onion
- 1Garlic Cloves
- 150 gMixed Mushrooms
- 100 gRisotto Rice
- 100 mlsDry White wine
- 450 mlsHot Vegetable Stock
- 100 gFresh Breadcrumbs
- 150 gVegetarian Cheddar grated
- 50 gMixed nuts toasted and roughly chopped
- 2Medium Eggs
- 15 gFresh Thyme Leaves
- 15 gCurly Parsley
- 200 gFresh Cranberries
- 1 tbspCranberry Sauce
Steps
1) Place butter, onion and garlic in a large bowl and cook on HIGH MICROWAVE for 5 mins
2) Add the mushrooms and cook on HIGH MICROWAVE for 2 mins
3) Add rice, wine and stock and cook on HIGH MICROWAVE for 20-25 mins or until rice is cooked.
4) Stir in the breadcrumbs, cheese, nuts, eggs and herbs. Season with black pepper.
5) Spread the cranberries in the base of the tin and pour in mushroom mixture. For the CF7 place on base of oven, for the CS8 & CF8 place on the glass shelf in the lower shelf position and cook on CONVECTION 190ºC + GRILL 2 + SIMMER MICROWAVE for 30 mins.
6) Turn the nut roast out onto a large plate/platter and brush with the cranberry sauce.
