
Roast pistachio nut loaf
( SERVES 6 )

Serves 6 10g butter ¼ cup olive oil 1 onion, peeled and diced 2 cloves garlic, crushed 7 cups wholegrain breadcrumbs (we used Vogels, with crusts removed) ½ cup toasted pistachio nuts ½
Ingredients
10 g | Butter |
¼ cup | Olive oil |
1 | Onion |
2 cloves | Garlic |
7 cups | Wholegrain breadcrumbs |
½ cup | Pistachio nuts |
½ cup | Dried cranberries |
2 Tbsp | Fresh oregano |
2 Tbsp | Fresh parsley |
2 | Eggs |
1 to taste | Salt & freshly ground pepper |
Directions
- Heat oven to 190 degC. Heat butter and oil in a saucepan, add peeled and diced onion and crushed garlic and cook over a moderate heat for 5 to 10 minutes until soft but not coloured. Remove from heat and mix in wholegrain breadcrumbs (we used Vogels, with crusts removed).
- Transfer mixture to a bowl to cool, then mix in toasted pistachio nuts, cranberries, chopped fresh herbs and lightly beaten eggs to bind the mixture. Season with salt and pepper to taste.
- Pack mixture into a lightly oiled standard loaf tin and bake for 40 minutes. Slice to serve.
Tip: This nut roast makes a great main meal for vegetarians. Mr serve it as an accompaniment alongside a meaty main course. It can also be used to stuff a chicken or turkey, if desired.
http://www.bite.co.nz/recipe/3739/Roast-pistachio-nut-loaf/
Comments
Join the conversation