David’s Nut Roast and Porcini gravy

  • Serves8
  • DifficultyEasy

For the nut roast

29cm x 7cm loaf/terrine tin lined with baking paper
Rapeseed oil
10 cloves garlic, skin on
30g pumpkin seeds
30g sunflower seeds
50g hazelnuts
Sea salt and freshly ground black pepper
50g pearl barley
50g red rice
50g wild rice
1 sprig thyme – picked
350g red onion (one large or two small) – finely diced
200g celery (roughly four sticks) – finely diced
300g courgette (one large or two small) – finely diced
200g carrot (1 large or two small) – finely diced
250g chestnut mushrooms – brushed & quartered
500ml swiss bouillon stock
150g gram flour

For the porcini gravy

150g butter
6 cloves garlic – skin on
1 sprig rosemary
1 sprig thyme
3 bay leaves
2 red onions sliced
1 large dessert spoon of honey
1 large dessert spoon of honey
20g dried porcini (ground into a fine powder)
500ml swiss bouillon stock
200g fresh mushrooms of choice (chestnut are excellent if you can’t get porcini or other wild mushrooms) – sliced
Handful fresh parsley

This recipe has been passed on to me, by my old friend David. It is absolutely scrumptious! The great thing here is that as long as you stick to the ratio of nuts/seeds to veg you can use what ever you have in your fridge and cupboards – replace the courgette with squash or rice with lentils etc. You can make it in advance, portion it and freeze. It’s juicy and super flavoursome. The porcini gravy finishes this off beautifully with rich and pokey flavours and jewel like appearance.

This is good served with pomme/celeriac/parsnip puree, buttered stem broccoli and porcini gravy (recipe below).

Set your oven to 160°.

Place garlic cloves on a baking tray with a little oil. On another tray put the pumpkin and sunflower seeds and hazelnuts and pop into the oven, after 15mins pull out the nuts and seeds and put into a large bowl. Leave the garlic in for a further 10 mins or until it’s squishy and caramelised, put to one side to cool then peel and add to the bowl with the seeds. Turn the oven up to 170°.

Combine the rice’s and pearl barley, wash thoroughly and cover with water, place on the stove on a high heat, when boiling turn down to simmer and keep on heat until al dente – roughly 30-40mins. Remove from heat, drain and add to bowl with the other cooked ingredients.

While the rice is on, heat a little oil in a wide frying pan on a high heat. Fry the onion and thyme, constantly stirring until it colours but retains shape. Fish it out when golden, add to the bowl with seeds & rice’s etc and repeat with the carrot, courgette, celery and mushroom (separately). Seasoning each batch.

Give all the ingredients in the bowl a good mix, add the stock and gram flour. Season to taste. Add to your loaf/terrine tin and place on a tray in the oven for 40 – 50 mins. Take it out and cool. Once cooled down, turn it upside down on a chopping board and remove paper. Using a serrated knife, cut into 2cm slices. I’d have two slices as one portion. Oil a baking tray and place the slices on it with some seasoning and oil drizzled over the top. This is now ready to finish off. It can be done way in advance.

Put into a hot oven, 200° or more for 10 mins or until golden.

To make the porcini gravy:

Set oven to 160°.

Lubricate garlic cloves with oil and place on baking tray, put into the oven for 20 mins or until squishy and caramelised. Remove from heat and set aside.

On a medium to high heat put a heavy based wide pan on with a good glug of oil and 100g of the butter. Add the herbs and when the aromas are released (1 minute) add the onion and allow to brown on the underneath. Keep turning the onions and allowing to brown until they are really dark in colour, sweet and guey – roughly an hour.

Add the honey, garlic (I like to keep the skin on) and red wine, turn up the heat and cook off for 10 mins.

Add the dried porcini powder to your stock and add to the mix. Reduce this down for 30-45mins and season to taste.

To finish off the gravy, on a medium heat fry off the mushrooms in single layers with butter and seasoning, browning on each side. When you are ready to serve throw these on top for garnish with a little chopped parsley.

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