Brazil Nut Roast

A tasty roast whose final texture is largely determined by how finely you chop the nuts (our preference is to have them quite coarse). Note that almond or cashew nuts could be used for a variation.

  • 1 onion
  • 2oz butter
  • 2 teaspoons mixed herbs
  • 1 tablespoon plain flour
  • ¼ pint of milk
  • 2 eggs
  • 8oz chopped Brazil nuts
  • 4oz wholemeal breadcrumbs
  • Sea salt
  • Freshly ground black pepper

Chop the onion and fry it in the butter until soft but do not allow it to go brown. Add the flour and stir well. Add the milk and cook gently until thickened. Beat in the eggs, cook for 2 minutes, then add the nuts, breadcrumbs and seasoning. Put the mixture into a well-greased and non-stick paper-lined 450g (1lb) loaf tin or casserole dish. Cover with a piece of greased paper and bake for 1 hour in a pre-heated oven at 180°C (gas mark 4).

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