• MOTHERHOOD
    • MEET THE MOTHER
  • STYLE
  • FOOD
    • MAMA’S NIGHT OFF
    • RECIPES
  • TRAVEL
    • CAPER GUIDES
    • MAMA HOODS
  • LIVING
Follow
The Caperberry Collective
The Caperberry Collective
  • MOTHERHOOD
    • MEET THE MOTHER
  • STYLE
  • FOOD
    • MAMA’S NIGHT OFF
    • RECIPES
  • TRAVEL
    • CAPER GUIDES
    • MAMA HOODS
  • LIVING
FOOD RECIPES

We’re Going (Hazel) Nutty Over This Recipe

Chef and Owner of Bath’s finest vegan restaurant, Acorn Restaurant, and the man behind popular recipe book Plants Taste Better brings us this delicious recipe for a meat-free roast. Whether you’re veggie, vegan, partaking in Veganuary, or not, this tasty nutty dish will be a favourite on the dinner table.  

 

Hazelnut Roast by Richard Buckley

Serves: 4

INGREDIENTS:

1 large celeriac (at least 900g/2lb to give 500g (1lb 2oz) peeled)

1 large onion

2 cloves of garlic, peeled but whole

25ml (1fl oz/5 tsp) rapeseed oil

8g (¼oz/1½ tsp) sea salt

100g (3½oz/¾ cup) hazelnuts

100g (3½oz/¾ cup) cashew nuts

50g (1¾oz/1/3 cup) sunflower seeds

30g (1¼oz/¼ cup) cornflour

15g (½oz/1 tbsp) mustard or shop-bought wholegrain mustard

1/8 nutmeg, grated

rapeseed oil

 

METHOD:

Preheat the oven to (fan) 160°C/180°C/350°F/gas mark 4. 

Peel the celeriac and onion and cut into 2cm chunks. Place in a large bowl along with the garlic, rapeseed oil and 3g of the salt. Mix everything together, then spread out on a large baking tray. Cover the tray with tin foil and roast the celeriac in the oven for 30-40 minutes until soft.

Meanwhile, put the hazelnuts and cashews on a baking tray and roast for 7 minutes or until golden. Put the sunflower seeds in a frying pan with a splash of oil and fry until dark golden. Transfer the seeds to a food processor, process until fine crumbs, then put in a large bowl.

Put the cashews and hazelnuts in the food processor and pulse to a coarse crumb, with some lumps, then add to the sunflower seeds. Put the onions, garlic and celeriac into the food processor and pulse to a coarse mash. Add to the nuts and seeds and mix everything together.

Add the cornflour, mustard, remaining 5g of salt and grated nutmeg and mix well. 

Lay out a 45cm strip of cling film, then lay another strip on top. Spoon a quarter of the mix onto this and form into a rough sausage shape about 4cm thick. Fold over the bottom edge of the cling film and roll the mix up to form a sausage about 3cm thick. Fold the cling film over and roll the sausage tightly in the cling film. Twist one end of the cling film to tie it closed. Squeeze the air out of the other side and twist the other end to form a tight, round, water-tight sausage shape with no air pockets. Tie closed. Repeat with the remaining mix to make 4 sausages in total.

Bring a large saucepan of water to the boil and add the sausages. Turn down to a simmer and cook for 20 minutes, then remove one at a time and plunge into a bowl of ice-cold water. Once cool, transfer to the fridge for at least an hour but ideally overnight, to firm up.

Remove the cling film from the nut roast, trim off the ends and cut into 1.5cm thick slices. Line a baking tray with baking parchment and lay the nut roast slices on it. Drizzle oil over each slice and put into the oven for 25 minutes to warm through and crisp up.

 

Plants Taste Better by Richard Buckley, £25 Jacqui Small. Photography is by Kim Lightbody.  

 

 

 

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at [email protected]

Inspiration/ImageCredits: Plants Taste Better by Richard Buckley, £25 Jacqui Small. Photography is by Kim Lightbody.  

  • previously

    previously

    Caper Reviews: Twilly d’ Hermès
  • up next

    up next

    Atelier VM: Delicate, Dainty & Minimalistic

Post navigation

Previous PostPrevious Caper Reviews: Twilly d’ Hermès
Next PostNext Atelier VM: Delicate, Dainty & Minimalistic
You Might Also Like
Lily Vanilli: Queen of Cakes
The Boy Who Bakes: Espresso, Cocoa Nib Banana Bread
Izy Hossack: Watercress, Leek, Cheddar & Sourdough Gratin
Sushi, Stews & Soup Supper Solutions
Kricket Soho: Modern Indian Dishes x Best British Ingredients
Jan: A Feast Fit For An Ottoman King

SEARCH

SUBSCRIBE TO OUR NEWSLETTER

ABOUT THE CAPERBERRY CO.

Founded in 2016, Caperberry is an online platform bringing you hand-picked products, fashion, food, destinations, ideas, interviews and brands that will not fail to inspire. It’s for the mums who love the world of motherhood as much as they love a good Vietnamese-Style Chicken & Noodle Salad, the ones who can’t resist a sweet little knitted baby bonnet as much as they love scrolling through eBay searching for an old Celine or a vintage wallpaper. We’re here to feed all of the above and keep your entrepreneurial streak alive and raring.

ADVERTISE WITH US

How do you reach style conscious women who love fashion, beauty, food, travel and interiors? Through us.

At The Caperberry Co. we are here to get your business noticed and dished out to the right crowd. We reach a highly engaged audience of in-the-know women on a daily basis.

If you would like find out more, please get in touch:

[email protected]

Or:

[email protected]

SIGN UP!

The Caperberry Collective
  • MOTHERHOOD
    • MEET THE MOTHER
  • STYLE
  • FOOD
    • MAMA’S NIGHT OFF
    • RECIPES
  • TRAVEL
    • CAPER GUIDES
    • MAMA HOODS
  • LIVING
© 2020 The Caperberry Collective

Got it! We use cookies to ensure you get the best experience on our website.