Christmas Nut Roast
Hi FoodTube
I'm Anna Jones and I'm gonna show you how to make my nut roast galette
on Christmas day I eat this with all the trimmings. It's vegan
it's gluten-free, it's dairy free. A beautiful
buttery nut crust topped with winter greens and pesto
and delicious squash. We're using four types of nuts
here but I'm just gonna get a couple roasting so that all the butteryness and the
oils start coming out them. 100 grams of pistachios here
and 100 grams of sunflower seeds now these are both amazing when you're eating a bit less meat
or perhaps no meat at Christmas it's great to have some protein because that will fill you up
So they're just going to go in the oven for 5 minutes at 180
So I've got 100 grams of the toasted pistashios here and 100 grams of sunflower seeds
These vac packed chestnuts and there's 100 grams there as well
and these are gonna add a bit of
texture and moisture and they're gonna bind this mixture together.
some thyme and maple syrup and some olive oil
Pick the leaves off straight into here, next you add the zest of a lemon
It adds freshness, it's kind of like a third seasoning, I kind of think of
salt pepper and lemon as the seasonings to use. So now I'm going to add
a couple of tablespoons of maple syrup. The maple syrup
is gonna bind the mixture together it's going to be what sort of sets
all the nuts and makes it into a galette dough
then you need to add a couple of tablespoons of olive oil
this is going to help bind your mixture as well
and then the last thing it's just a pinch of salt and pepper
This has all come together now
to form one delicious buttery nutty dough
and this is exactly what you want. You get a sheet of greaseproof paper
Pop it down on your chopping board
Then tip out the galette dough
onto your first piece of greaseproof and just press it out
to form a circle then get another piece of greaseproof paper
So you want to roll it out until it's about half a centimetre thick
So have a look at this you can see the lovely green of
the pistachios come through there and I'm just going to neaten it up
around the edges to make sure it's an even thickness so it cooks
really evenly in the oven and that's going to go
in the oven for 15 to 20 minutes still at 180
So we're gonna get on with roasting the squash. We're just going to use half a squash here
so scoop the seeds out of this
this bit of squash. Cut the squash now into, into little sort of
one and a half centimetre slices
We're just gonna simply season this with a little bit
of salt and pepper and a little drizzle of olive oil
That goes into the oven until its golden brown
So now we're gonna get on with the topping for the galette
I've got some red onions that have been sweating away in a little bit of olive oil
With a squeeze of lemon and a pinch of salt and pepper for about 15 minutes
I'm just gonna take a few of these onions out to put on top
at the end. I've got some lovely cavolo nero here
Some different coloured chards, with the chard
you can actually eat the stork. Into the pan
with the onions. So I'm just going to roughly shred
these greens and then the whole lot
goes into the pan with the onions and they're just gonna wilt away
for about five minutes until they've softened slightly
and then we're gonna blitz them up with the rest of the topping ingredients
So we just need a couple of sprigs of sage
roughly chop that. So this whole lot, the onions
the greens and the sage just need another couple of minutes to wilt down
before we get on with everything else. This is all wilted down now
and it smells absolutely amazing, you can smell the woodiness of the sage in there
You can smell the sweetness of the onions and I know that this topping is going to be
really really good so the final ingredient that we're going to use here
are cashew nuts. Now these have been soaked overnight
but you can just soak them for a few hours if you don't have that long
And pop those in and we're going to add this really nice
onion, greens and sage mixture
a few tablespoons of olive oil. A good pinch of sea salt
A good pinch of pepper and then I'm just going to add
the juice of a lemon
So the lid goes on and we just give it a quick blitz
So that's looking great, one last thing
you need to add to this, is just a couple of handfuls of spinach. So I keep the spinach raw
so that way you get loads more nutrients and also it just gives
the pesto a really lovely green colour so this is going to be an amazing topping
for the galette. Wow so that's exactly
What I was after, all around the edge has gone really buttery and crispy, you can see all the bits of
pistachios and sunflower seeds and it's basically turned into a massive delicious
savoury biscuit, the squash is perfect too
its golden brown and caramlised around the edges, that's exactly what I wanted.
Next we're going to pile on some of the delicious green topping
so you can see how creamy the cashew nuts have made this
Second to last thing is the squash
I'm going to lay they beautiful boats of squash
all over the galette. And finally to crown it off, remember those onions I saved from earlier
they're kind of deep scarlet, sweet and delicious and I'm just gonna scatter those over
the top
So enough of the talking, I'm going to have a taste of this
a little slice
Hmm, that is really delicious
the biscuity base, all the flavour packed into that pesto
the sweet squash and onions absolutely amazing
And I'd be really, really proud to put this in the middle of my Christmas table
So for more great Christmas recipes
go to jamieoliver.com, the links in the description box
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