Black garlic and clementine nut roast

Black garlic and clementine nut roast
  • Serves icon Serves 6
  • Time icon Hands-on time 25 min. Oven time 40-45 min

Nut roasts get such a bad rep for being dry and tasteless, when they should be anything but! This isn’t just any old nut roast. The tangy umami of black garlic is perfectly matched by the sweet, zesty clementines for a treat of a veggie centrepiece.

If this recipe has reignited your love for nut roast, check out our maple-glazed parsnip and chestnut loaf, too.

Nutrition: Per serving

Calories
346kcals
Fat
17g (2.3g saturated)
Protein
11g
Carbohydrates
35g (15g sugars)
Fibre
6.1g
Salt
0.8g
Calories
346kcals
Fat
17g (2.3g saturated)
Protein
11g
Carbohydrates
35g (15g sugars)
Fibre
6.1g
Salt
0.8g

Ingredients

  • 1 red onion
  • 1 celery stick
  • 1 carrot
  • 3 garlic cloves
  • 2 tbsp olive oil
  • 100g button mushrooms
  • 6 black garlic cloves, mashed to a paste with a drop of water (or 2 tsp black garlic paste) – see Know-how
  • 100g cooked puy or green lentils
  • 180g cooked chestnuts, roughly chopped
  • 100g mixed nuts, chopped
  • 30g dried cranberries
  • 100g fresh breadcrumbs
  • 2 clementines
  • 150ml vegetable stock
  • Pinch freshly grated nutmeg
  • 1 tbsp finely chopped rosemary leaves
  • 1 tbsp finely chopped thyme leaves
  • 2 medium free-range eggs

For the clementine and red onion gravy

  • Dash olive oil
  • ½ red onion, finely chopped
  • 1 tbsp red wine vinegar
  • 1 tbsp sugar
  • 3 thyme sprigs
  • 250ml vegetable stock
  • 1 clementine

Specialist kit

  • 900g loaf tin

Method

  1. Roughly chop the onion, celery, carrot and garlic, then whizz in a food processor until finely chopped (you could finely chop by hand if you prefer). Put 1 tbsp oil in a large frying pan over a medium heat and, once hot, add the chopped vegetables with a pinch of salt and cook for 8 minutes. Chop the mushrooms finely (in a food processor or by hand), then add those with the rest of the oil. Cook for 5 minutes more, then season again with a little salt.
  2. Stir the black garlic paste into the vegetables, then add the lentils, chestnuts, mixed nuts, cranberries and breadcrumbs. Finely grate in the zest of both clementines, then add the juice of 1 (reserve the other zested clementine for the gravy). Pour in the stock and simmer until the liquid has all been absorbed.
  3. Meanwhile, line the loaf tin with baking paper and heat the oven to 170ºC fan/gas 5. Remove the nut roast mix from the heat and stir in the nutmeg, herbs and eggs, seasoning well with salt and pepper. Pour the mixture into the loaf tin and smooth the top, then bake for 40-45 minutes until crisp and browned.
  4. Meanwhile, make the gravy. Add a dash of oil to a small frying pan and fry the red onion for 5 minutes over a medium heat. Squeeze the juice of the reserved zested clementine into the pan and add the vinegar, sugar and thyme. Leave to bubble and reduce for a few minutes, then pour in the stock and reduce for 8 10 minutes or until thickened to a gravy-like consistency. Segment the final clementine by slicing off the peel, then cutting out each segment, avoiding the white pithy membrane between each piece. Taste and season the gravy with salt and pepper, then add the clementine segments and serve hot with the sliced nut roast.

delicious. tips

  1. Black garlic is fermented garlic, which tastes wildly different from regular garlic. It’s soft and chewy in texture with a sweet, tangy flavour almost reminiscent of treacle. You can buy it in bulbs or as a paste; either will work in this recipe.

Recipe By

Pollyanna Coupland

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