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Nut roast and chermoula roasted potatoes

Nut roast and chermoula roasted potatoes


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With Christmas just around the corner, it's time to start thinking about your savoury showstoppers. Why not try this festive nut roast recipe that's fit for the nutcracker prince? This classic winter dish uses Essential Cuisine's chermoula seasoning to create the most beautifully fluffy and crunchy roast potatoes.

Nut roast 

Ingredients 

2 large chopped onions

4 chopped carrots

4 sticks chopped celery

200g black quinoa

1litre water & 30g Essential Cuisine vegetable mirepoix glace

680g roasted mixed nuts

1.5g Sosa xanthan gum

100g dried cranberries

¼ grated nutmeg

Salt & pepper to taste 

Boyens Trennspray food release spray

Method

Preheat oven to 160 degrees.

Place nuts on a roasting tin and roast until golden.

To a pan, add oil, onions, carrots, celery and sweat down for 15 minutes.

Add quinoa to pan and combine with veg glace mix.

Cook until quinoa begins to absorb liquid.

Mix xanthan gum with a small amount of the veg glace.

Add to pan.

Add roasted nuts, cranberries, grated nutmeg and salt & pepper to taste and combine.

Grease loaf tin with grease spray and add the mixture.

Roast for 1hr on 160 degrees.

Chermoula roasted potatoes

Ingredients 

1kg Maris piper potatoes

60g Essential Cuisine Street Food Chef Chermoula seasoning

Oil 

Method

Preheat oven to 180 degrees.

Peel and cut the potatoes.

Part boil for 15 minutes.

Drain and in a bowl add oil and seasoning, coat potatoes.

Add the potatoes to a tray and roast in the oven on 180 degrees.

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