Ingredients
For the nut roast
- 130 g (1 cup) shelled pistachios
- 250 g (2 cups) macadamias
- 300 g (2 cups) cooked chestnuts, chopped
- 2 small onions, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 100 g (3/4 cup) sun-dried tomatoes, in oil, drained
- 75 ml sunflower oil
- 2 large eggs, beaten
- 40 g (1/3 cup) cornflour, sifted
- 125 g (1 cup) gluten-free plain flour mix, sifted
- 1/2 tsp gluten-free baking powder
- whole milk, if needed
- salt
- freshly ground black pepper
For the spiced yoghurt
- 1 tbsp olive oil
- 1/2 small clove garlic, minced
- 2 tsp mild curry powder
- 250 g (1 cup) plain yoghurt
- 1/2 tsp cumin seeds, toasted
- 1/2 tsp coriander seeds, toasted
To serve
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Method
Step 1.
Preheat the oven to 180°C (160° fan). Grease and line a 20 cm (8″) springform cake tin with greaseproof paper.
Step 2.
Combine the pistachios, macadamias, chestnuts, onions, celery, garlic, sun-dried tomatoes, and some salt and pepper to taste in a food processor. Pulse several times until the nuts are evenly chopped.
Step 3.
Scrape into a bowl and add the oil, eggs, cornflour, flour mix, baking powder, and some more salt and pepper to taste. Stir thoroughly until a batter forms; add a splash of milk if too dry.
Step 4.
Turn out the batter into the cake tin and rap the tin a few times on a work surface to help settle it. Cover the tin with aluminium foil.
Step 5.
Bake for 45-50 minutes until golden on top, slightly risen, and dry to the touch; remove the foil after 20 minutes. When ready, a cake tester should come out clean from its centre.
Step 6.
Remove to a wire rack to cool in the tin.
Step 7.
For the spiced yoghurt: Heat the olive oil in a small frying pan set over a medium heat until hot. Add the garlic, fry for 20 seconds, and then add the curry powder.
Step 8.
Remove from the heat and transfer the contents of the frying pan to a bowl. Add the yoghurt, stirring thoroughly to combine. Season to taste with salt and pepper.
Step 9.
Transfer to serving pots and top with toasted cumin and coriander seeds.
Step 10.
To serve: When ready to serve, turn out the nut roast and cut into portions. Serve with the pots of spiced yoghurt and a garnish of coriander.
Serves 8
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