This recipe is based on one which my mum would make at Christmas for my vegetarian aunt. Our little family are intermittent meat eaters – for financial and health reasons rather than moral or ethical ones – so I thought this would be a great approach to take for our locally-inspired Sunday roast.
This is definitely a more challenging recipe than most of my other ones, but I think you will agree that it is worth the effort even if there is more margin for error.
I went with hazelnuts rather than the walnuts listed in the original ingredients list so that I had an opportunity to try out Holmquist Orchards’ nuts. I’m excited to let you know we will be visiting there in early September, so look forward to that post.
This meal brings back such happy memories of family dinners. Family events and get-togethers are so different in different cultures. I still get serious culture shock at every Easter and Christmas here. Daddy Alsum and I have adopted December 5th as our immediate family Christmas because of his Frisian dutch heritage. Making new traditions has been a good way of blending our two cultural experiences into a unique expression of who we are as a family.
I will be serving this nut loaf roast alongside roasted local blue potatoes and baby cut carrots.
Pacific Northwest Sunday Roast
[There will be a photo, I promise. See post-script below for more info…]
What you will need:
- 2 1/2 cups/600 ml milk
- 1 onion, chopped
- 2 bay leaves
- 12 peppercorns
- 1/4 cup/55g butter
- 1/2 cup/55g flour
- 4 medium eggs, separated
- 1/2 cup/55g grated cheddar cheese
- ½ tsp freshly grated nutmeg
- 1/3 cup/50g hazelnuts
Filling and coating
- 8 oz\225g leaf spinach
- 1 tbsp oil
- 1 onion, finely chopped
- 5 medium tomatoes, pureed
- 1 tsp sugar
- 1 clove garlic, crushed
- ½ tsp dried oregano
- 3 tbsp hazelnuts, finely chopped
- 2 tbsp parsley, finely chopped
How you can do it:
- Gently heat together milk, onion, bay leaves and peppercorns.
- Remove from heat and leave on one side for at least 2 hours for the flavors to combine.
- Heat oven to 350 f/180c/160c fan/Gas mark 4. Line a 13” x 9” tin with parchment paper.
- Melt the butter for the roulade, and stir in the flour to form a roux.
- Take the roux off the heat gradually blend in the milk.
- Stirring constantly, bring the sauce back up to the boil, and cook it for a minute to thicken.
- Beat in the cheese followed by the egg yolks one at a time, then the nutmeg and hazelnuts.
- Whisk the egg whites until stiff and with a metal spoon quickly fold them into the sauce.
- Pour the mixture into the tin and cook the roulade for 25 minutes until well risen and golden brown.
- Meanwhile, sautee the onion, garlic and herbs in the oil until lightly softened.
- Stir in half the tomato with the sugar and simmer the mixture for 10 minutes.
- Steam the spinach for 5 minutes then keep warm.
- Get a clean sheet of parchment paper, and sprinkle on the hazelnuts and parsley.
- When the roulade is cooked, quickly turn it onto this sheet.
- Arrange a layer of spinach over the surface and spread with a layer of tomato mixture.
- Carefully roll up the roulade, and turn onto a serving plate and keep warm.
- Add the rest of the pureed tomato to any remaining tomato mixture, bring to the boil and serve as a sauce with the roulade after it is cut into slices.
You can serve up this hearty meal with any number of roasted or steamed local and seasonal vegetables.
If you put together this dinner, we would love to see a picture with #pacificnorthwestsundayroast and #CookingWithMummaAlsum.
P.s. I am so sorry for the recent lack of photos. I have been having some uploading issues. Also, I ordered a replacement charger for my digital slr camera battery so that I should be able to get some better imagery coming soon.