Mini nut bakes with sticky walnuts and cranberry sauce

Recipe summaryClick image to view larger version

Mini nut bakes with sticky walnuts and cranberry sauce

Category Main course
Serves 4
Preparation 30 mins
Cooking 40 mins

Rating: Rated 0 / 5 (0 ratings)

Ingredients

  • 2 tbsp olive oil
  • 1 stick celery, chopped
  • 200g chestnut mushrooms, finely chopped
  • 2 tbsp chopped sage
  • 125g cooked mixed quinoa
  • 150g mixed nuts, e.g. walnuts, pecans, hazelnuts and Brazil nuts, roughly chopped
  • For the cranberry sauce: 100ml white wine
  • 300ml vegetable stock
  • 3 tbsp cranberry sauce
  • 50g walnut halves
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 carrot, grated
  • 1 tbsp chopped thyme
  • 1 tbsp tomato puree
  • 75g dates, chopped pomegranated seeds, to serve
  • 150ml orange juice
  • 1 tbsp cornflour
  • For the sticky nuts: 50g caster sugar

Method

Stage 1

Preheat the oven to 190C/fan 170C/gas 5. Heat the oil in a pan and cook the onion and celery for 5 minutes. Add the garlic and mushrooms and cook for 10 minutes, until softened. Stir in the carrot and sage and cook for 1 minute.

Stage 2

Remove the pan from the heat and stir in the quinoa, tomato purée, nuts and dates. Allow to cool. Spoon the mixture into individual 200ml ramekins. Cover and bake for 15 minutes.

Stage 3

Meanwhile, bring the wine to the boil and cook rapidly until reduced by two-thirds. Add the orange juice and stock and bring back to the boil,
then cook rapidly until reduced by half. Mix together 2 tablespoons of
the stock mixture with the cornflour in a small bowl to form a paste. Pour back into the pan, add the cranberry sauce and bring to the boil, stirring, until thickened.

Stage 4

To make the sticky nuts, line a baking sheet with greaseproof paper. Place the sugar in small pan and heat gently, shaking the pan occasionally until the sugar has dissolved and turned golden. Stir in the walnuts, until well coated, then quickly pour out on to the prepared baking sheet. Allow to cool.
To make the sticky nuts, line a baking sheet with greaseproof paper. Place the sugar in small pan and heat gently, shaking the pan occasionally until the sugar has dissolved and turned golden. Stir in the walnuts, until well coated, then quickly pour out on to the prepared baking sheet. Allow to cool.

Stage 5

Remove the ramekins from the oven and top with the walnuts and pomegranate seeds. Serve with the cranberry sauce.

Photos

Mini nut bakes with sticky walnuts and cranberry sauce

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Recipe author

Published by: Vegetarian Living
Recipe and styling: Liz Martin

Nutritional info

Nutritional values are per serving.

  • Calories: 674g
  • Fat: 40.5g
  • Saturated fat: 6g
  • Protein: 11.5g
  • Carbohydrates: 63g
  • Sugars: 44.5g
  • Fibre: 5.5g
  • Salt: 0.3g

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