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Christine’s Rich Mixed Nut and Seed Roast with Prunes and Apricots
112g chopped mixed nuts
50g sesame seeds
112g mixed sunflower and pumpkin seeds
3 large onions
2 cloves of garlic or to taste
112g fresh wholemeal breadcrumbs
4tbsp oil or margarine
8tbsp vegetable stock
4tbsp mushroom soya sauce or to taste
6tbsp mixed herbs
A good handful of prunes, chopped and stoned
A good handful of apricots, chopped
Finely chop the onions and garlic and cook in oil in a pan until soft and golden. Remove from heat.
Put the sesame seeds into a clean, dry frying pan and brown them over a moderate heat, shaking gently. It is a good idea to use a pan with a lid as they will pop and jump as they brown.
Process the nuts until finely ground.
Stir all the ingredients into the pan of onions and garlic but do not reheat.
Press the mixture into a lightly greased suitable ovenproof dish and bake in a preheated oven for 45 minutes at 180°C/350°F/Gas 4.
Mixed Nut and seed roast
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