Nut Roast | Vegetarian Christmas | Tesco Real Food (2024)

FAQs

What is the origin of the nut roast? ›

Believe or not, the nut roast has ancestors. It appears to stem from 1908 when Florence George included two recipes for nut cutlets in her book Vegetarian Cookery. It soon became a centrepiece at Thanksgiving and Christmas tables.

Nut roasts are a popular vegetarian option. They're high in calories because of the fats in nuts, although these are generally the healthier unsaturated kind. A 120g portion of nut roast contains an extra 10g of fat and 72kcal more than an average portion of roast chicken.

A nut roast or roasted nut loaf is a vegetarian dish consisting of nuts, grains, vegetable oils, broth or butter, and seasonings formed into a firm loaf shape or long casserole dish before roasting and often eaten as an alternative to a traditional British style roast dinner.

Iceland Festive Nut Roast 300g - Brittains Direct.

Recipe Tips

This nut roast recipe can be made ahead and kept in the fridge for up to 3 days. Cover with foil to reheat in a medium oven for 20-30 minutes.

The roast may be over-cooking in the oven slightly. Ovens vary a lot and sometimes the temperature and air circulation is very different and can have quite a big effect on what you're cooking. If the roast is cooking too much it will dry out and be crumbly. Try reducing the cooking time by 5 mins.

The nuts in this recipe make this dish high in fat. But, the fats found in most nuts make them a good source of unsaturated fat, which is good for your heart health. Nuts are also high in protein and fibre. If you're having nuts, they're better eaten unsalted.

Cooked roasts can also be frozen. Pre-cook and freeze them in the tin(s) you intend to re-cook them in. Let them defrost completely then place in a medium oven – about 180ºC/350ºF/Gas Mark 4 for 12-15 minutes. Take care not to overcook them the second time around – cover with baking paper if they start to catch.

When polyunsaturated fats are exposed to heat, as is the case with roasting, they're more likely to become damaged or oxidized. This can lead to the formation of harmful free radicals, which can damage your cells. Oxidized fat, or rancid fat, is responsible for the “off” taste and smell in some nuts.

How to warm up nut roast? ›

Yes, make the nut loaf, then cool, cover and refrigerate for up to two days. Reheat in the microwave: Reheat in slices in the microwave, until piping hot – about 45-60 seconds for an individual slice.

Which nuts are good for roasting? Well…all of them! Just be gentler with softer nuts like pecans, walnuts, and pistachios. They will cook faster in about five minutes.

1. Roasted Vegetables: A Classic Choice. Pair your nut roast with an assortment of roasted vegetables. Think carrots, parsnips, sweet potatoes, and Brussels sprouts drizzled with olive oil, seasoned with herbs, and roasted until caramelized.

Like in most of Scandinavia, the cuisine is entirely inspired by the ingredients Icelanders have around them, from the free-roaming sheep to the cod, herring, and Arctic char that splash around the cold waters. Beyond its freshness, Iceland's food is pure—with less of a focus on GMOs and artificial ingredients.

Origin. The Sunday roast originated in the British Isles, it was created in the court of King Henry VII as a meal to be eaten after the church service on Sunday. Eating a large meal following church services is common to most of Europe, but the Sunday roast variant developed unique to the British Isles.

The first appearance of roasted chestnuts is a mystery, though they were thought to signify chastity for Christians. Some believe they had already made an appearance during the 16th century as a street snack in Rome. Now, roasted chestnuts continue to remind many of the holiday season, winter, and Christmas.

Some believe that pig roasts date back to the Bronze Age, when humans discovered metals that allowed them to develop new cooking techniques. In the Middle Ages, you could find spit roasts for roasting whole animals in homes of all social classes.

Roast beef is a characteristic national dish of England and holds cultural meaning for the English dating back to the 1731 ballad "The Roast Beef of Old England". The dish is so synonymous with England and its cooking methods from the 18th century that a French nickname for the English is "les Rosbifs".