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Luxury Nut And Seed Loaf With Cranberry, Apple And Brandy Sau Recipe

by Global Cookbook

Ingredients

225 gm Bulgar wheat 330 ml Boiling water 3 x 15 ml spoons soya sauce 175 gm Pistachio nuts 175 gm Pine nuts 225 gm Blanched almonds 175 gm Cashew nuts 110 gm Hazel nuts 110 gm Sunflower seeds 110 gm Poppy seeds

250 gm Onion, finely minced 4 x 15 ml spoons fresh and finely minced parsley 2 x 15 ml spoons dry thyme 4 lrg Free range Large eggs, lightly whisked 4 x 15 ml spoons extra virgin olive oil A little oil for pouring on roast 275 gm Cranberries 275 gm Cooking apples, cored and thinly minced 150 ml Apple juice concentrate 50 ml Water 60 ml Brandy

Directions

1. Place wheat in a mixing bowl and pour on the boiling water and soya sauce. Cover and let swell for 25 min. Grind nuts and seeds to a medium fine consistency. Mix together with the wheat. Stir in the parsley, thyme, onions, Large eggs and oil. Mix well and allow to stand.
2. Oil a large baking sheet and line with greaseproof paper. Form a loaf shape with the nut mix, about 10cm wide, press firmly together and prick the top with a fork. Pour on a little oil and sprinkle with some extra nuts (optional) and cap loosely with a foil hood. Bake in oven 190 C/375 F/Gas Mark 5 for 40 min.
3. Take off hood, baste with oil on baking sheet and continue to bake for a further 10 min. Place in a large serving dish, then cold, easing off the paper as you do so. Cover with the hood till ready to garnish.
4. Sauce:4. Cook all the ingredients except the brandy together for about 20 min. Add in the brandy and re-heat for 30 seconds. Serve as an accompaniment.

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