Cranberry Nut Roast

Dec 13, 2017 | Recipes

CRANBERRY NUT ROAST

12g carbs per serve

 

This rich nutty roast with cranberries is meat free and doubles as a savoury side. It can be made ahead and warmed in the microwave or oven on the day. We used a cast iron terrine 24cm long x 7cm wide x 6cm deep.

Ingredients:

15g porcini mushrooms, dried

25g ground flaxseed

50g red onion

2 cloves (10g total) garlic, fresh

50g leek, white part only

700g mushrooms, fresh

2 teaspoons (10ml) tamari

70g sunflower seeds

50g almond meal

50g pistachio nuts

50g walnuts

50g pecan nuts

50g parmesan cheese, grated

25g dried cranberries

10g parsley, fresh

2g sage, fresh

1g thyme, fresh

3 teaspoons (5g) Italian dried herbs

½ teaspoon (3g) sea salt

1 teaspoon (2g) black pepper

1 tablespoon (20ml) coconut oil

185ml water

1 tablespoon (20ml) olive oil spray

200g cranberries, fresh or frozen

3 tablespoons sugar substitute of choice or xylitol (48g)

1 teaspoon (2g) orange zest

2 tablespoons (40ml) orange juice, freshly squeezed

 

Procedure:

  1. Preheat the oven to 180°C/350°F/gas mark 4. Grease a terrine or loaf tin well with the coconut oil.
  2. Cover the porcini mushrooms with water and soak for about 30 minutes.
  3. Pulse the onion, leek and garlic in a food processor and lightly fry in a non-stick fry pan for about 3 minutes.
  4. Pulse or chop the fresh mushrooms until diced and add to the pan.
  5. Retain some sage leaves for garnish then pulse or chop the remaining fresh herbs, add to the pan with the tamari and cook until softened. Remove from the heat.
  6. Pulse or chop all the nuts, seeds and cranberries, then add to the mix with the cheese and dried herbs.
  7. Drain the porcini mushrooms, discard the water then chop or pulse briefly and add to the mix with the flaxseed, almond meal, water, salt and pepper, mixing well.

Sauce:

  1. In a small saucepan heat the cranberries, orange juice and zest, and the sugar substitute until the juices flow.
  2. Place half the cranberry sauce into the prepared terrine and top with the nut mix, press down evenly.
  3. Bake in the oven for about 40 minutes.
  4. Turn onto a platter and garnish the top with the remaining cranberry sauce and scatter with the sage leaves.

Prep time 20 mins; total time 70 mins; Serves 6; serve weight 250g

Nutrition panel: 

per serving

energy                                                             2092.3kj

energy                                                             499.8cal

protein                                                            18g

total fat                                                           38g

saturated fat                                                  7.4g

cholesterol                                                     7.3mg

carbohydrate                                                 11.9g

sugars                                                              9.5g

dietary fibre                                                   9.6g

vitamin C                                                        15.8mg

total vitamin A equivalents                         91.6µg

sodium                                                            445.3mg

potassium                                                       893.9mg

calcium                                                            191.9mg

iron                                                                   2.9mg

 

Recipe from the new cook book: carbs by numbers low carb recipe options ─ Christmas
by Sandra Dunbar and Meg Pell, PAGE 39.

www.carbsbynumbers.com

Available from all good bookstores (softback); Kobo, Amazon and iTunes (eBook) and at www.carbsbynumbers.com

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