Roast pistachio nut loaf
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
- 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.