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Luxury Nut And Seed Loaf With Cranberry, Apple And Brandy Sau
Ingredients
- 225 gm Bulgar wheat
- 330 ml Boiling water
- 3 x 15 ml spoons soya sauce
- 175 gm Pistachio nuts
- 175 gm Pine nuts
- 225 gm Blanched almonds
- 175 gm Cashew nuts
- 110 gm Hazel nuts
- 110 gm Sunflower seeds
- 110 gm Poppy seeds
- 250 gm Onion, finely minced
- 4 x 15 ml spoons fresh and finely minced parsley
- 2 x 15 ml spoons dry thyme
- 4 lrg Free range Large eggs, lightly whisked
- 4 x 15 ml spoons extra virgin olive oil A little oil for pouring on roast
- 275 gm Cranberries
- 275 gm Cooking apples, cored and thinly minced
- 150 ml Apple juice concentrate
- 50 ml Water
- 60 ml Brandy
Directions
- 1. Place wheat in a mixing bowl and pour on the boiling water and soya sauce. Cover and let swell for 25 min. Grind nuts and seeds to a medium fine consistency. Mix together with the wheat. Stir in the parsley, thyme, onions, Large eggs and oil. Mix well and allow to stand.
- 2. Oil a large baking sheet and line with greaseproof paper. Form a loaf shape with the nut mix, about 10cm wide, press firmly together and prick the top with a fork. Pour on a little oil and sprinkle with some extra nuts (optional) and cap loosely with a foil hood. Bake in oven 190 C/375 F/Gas Mark 5 for 40 min.
- 3. Take off hood, baste with oil on baking sheet and continue to bake for a further 10 min. Place in a large serving dish, then cold, easing off the paper as you do so. Cover with the hood till ready to garnish.
- Sauce:4. Cook all the ingredients except the brandy together for about 20 min. Add in the brandy and re-heat for 30 seconds. Serve as an accompaniment.
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