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Our Moroccan Lamb has been one of our most popular dishes for nearly a decade. Why not take a moment and see what the Hairy Bikers made of the eclectic cuisine of North Africa.
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Hazelnut & Mushroom Roast
Hazelnuts & walnuts combined with Navarra lentils, mushrooms & intense ground porcini, all encased in delicate filo pastry.
LOVE VEG
When it comes to food, no one should miss out at Christmas, but I suspect vegetarians may sometimes come off second best. As a result, my chefs have created this fantastic nut roast. We hand-make each & every one to ensure that Christmas day is a culinary treat for all. Let me know if this hits the spot on 0208 453 9890 or on the feedback form.
Preparation time: A veggie delight in 40 min
Cuisine Type: Vegetarian
Cooking Instructions
1. Preheat oven to 200˚C/180˚C fan assisted/gas mark 6.
2. Remove sleeve & film & place the foil tray directly onto the middle shelf of the oven.
3. Bake for 35-40 mins or until the pastry is golden brown.
4. Rest for 2 mins before removing from the foil and slicing to serve.
Ingredients
Cooked navarra lentils
Hazelnuts (13%)
Filo pastry (12%)
Golden breadcrumbs
Caramelised red onion
Button mushrooms (6%)
Walnut pieces (5%)
Water
Dried mixed mushrooms
Butter
Free-range egg white
Cream
Free-range egg yolk
Thyme
Salt
Garlic purée
Lemon juice
Porcini & slippery jack mushroom powder
Black pepper
Filo pastry contains: wheatflour, water, sunflower oil, salt, preservative: potassium sorbate.
Golden breadcrumbs contain: wheatflour, sugar, salt, yeast.
Caramelised red onion contains: red onion, muscovado sugar, sunflower oil.
Dried mixed mushrooms contain: oyster mushrooms, porcini mushrooms & shiitake mushrooms.
Does this recipe contain?
Milk yes
Egg yes
Sesame no
Mustard no
Shellfish no
Gluten yes
Soya no
Nuts yes
Celery no
Fish no
