hi foodtube I’m Anna Jones and I’m going
to show you how to make my nut roast
galette on Christmas Day I eat this with
all the trimmings it’s vegan it’s gluten
free it’s dairy free a beautiful buttery
nut crust topped with winter greens and
pesto and delicious squash we’re using
four types of nuts
here but I’m just going to get a couple
roasting so that with the butteriness
and oils coming out of them hundred
grams of pistachios here and 100 grams
of sunflower seeds and these are both
amazing when you’re eating a bit less
meat or perhaps no meat at Christmas
it’s great to have some protein because
that will fill you up so they’re just
going to go in the oven for five minutes
at 180
so a hundred grams of the toasted
pistachios here and a hundred grams of
sunflower seeds these backpack chestnuts
and there’s a hundred grams there as
well and he’s going to add a bit of
texture and moisture and they’re going
to bind this mixture together sometime
maple syrup and some olive oil
pick the leaves off straight into here
next you add the zest of a lemon
it adds freshness it’s kind of like a
third seasoning I kind of think of salt
pepper and lemon as the seasoning to use
so now I’m going to add a couple of
tablespoons of maple syrup the maple
syrup is going to bind the mixture
together it’s going to be what sort of
sets all the nuts and makes it intro
into a galette dough then you need to
add a couple of tablespoons of olive oil
this is going to help bind your mixture
as well and then the last thing is just
a pinch of salt and pepper this has all
come together now to form one delicious
buttery nutty dough and this is exactly
what you want get a sheet of greaseproof
paper pop it down on your chopping board
then tip out the galette dough onto your
first piece of greaseproof and just
press it out to form a circle and get
another piece of grease proof paper so
you want to roll it out until it’s about
half a centimeter thick so have a look
at this you can see the lovely green of
the pistachios come through there and
I’m just going to neaten it up around
the edges to make sure it’s an even
thickness so it cooks really evenly in
the oven and that’s going to go in the
oven for 15 to 20 minutes still at 180
so we’re going to get on with roasting
the squash we’re just going to use half
a squash here so scoop the seeds out of
this this bit of squash cut the squash
now in tip it’s a little sort of 1 and
1/2 centimeter slices we’re just going
to simply season this with a little bit
of salt and pepper and a little drizzle
of olive oil that goes in the oven until
it’s golden brown so now we’re going to
get on with the topping for the galette
I’ve got some red onions I’ve been
sweating away and a little bit of olive
oil with a squeeze of lemon and a pinch
of salt and pepper for about 15 minutes
I’m just going to take a few of these
onions out to put on top at the end got
some lovely cavalo narrow here some
different colored chards with the chard
you can actually eat the stalk into the
pan with the onions so I’m just going to
roughly shred these greens and then the
whole lot goes into the pan with the
onions and they’re just going to wilt
away for about 5 minutes until they’ve
softened slightly and then we’re going
to blitz them up with the rest of the
topping ingredients so we just need a
coupla sprigs of sage roughly chop that
so this whole lot the onions the greens
and the sage just need another couple of
minutes to wilt down before we get on
with everything else this is all wilted
down now and it smells absolutely
amazing you can smell the wood enos of
the sage in there you can smell the
sweetness of the onions and I know that
this topping is going to be really
really good so the final ingredient
we’re going to use here are cashew nuts
now these have been soaked overnight but
you can just soak them for a few hours
if you don’t have that long then and
we’re going to add this really nice
onion greens and sage mixture a few
tablespoons of olive oil a good pinch of
sea salt a good pinch of pepper and then
I’m
gonna add the juice for our lemon so the
lid goes on and we just give it so
that’s great one last thing you need to
add to this it’s just the couple of
handfuls of spinach so I keep the
spinach raw that way you get loads more
nutrients and also it just gives the
pesto a really lovely green color so
this is going to be an amazing topping
for the galette Wow so that’s exactly
what I was after all round the edge has
gone really buttery and lovely and
crispy you can see all the bits of
pistachio and sunflower seeds
it’s basically turned into a massive
delicious savory biscuit the squash is
perfect too it’s golden brown and
caramelized around the edges that’s
exactly what I wanted
next we’re going to pile on some of the
delicious greens topping so you can see
how creamy the cashew nuts have made
this second to last thing is the squash
I’m going to lay these beautiful boats
of squash all over the galette and
finally to crown it off remember those
onions I saved from earlier they’re kind
of deep scarlet sweet and delicious and
I’m just going to scatter those over the
top so enough of the talking I want have
a taste of this a little slice
mmm that was really delicious the
biscuit eBay’s all the flavor packed
into that pesto the sweet squash and
onions absolutely amazing might be
really really proud to put this in the
middle of my Christmas table so for more
great Christmas recipes go to
jamieoliver.com the links in the
description box if you like this give us
a thumbs up and share it with your
friends and if you haven’t subscribed
yet subscribe just up here it’s
absolutely free Merry Christmas
this and loads more healthy recipes are
in my book a modern way to eat and head
over to jamieoliver.com for even more
inspiration
to show you how to make my nut roast
galette on Christmas Day I eat this with
all the trimmings it’s vegan it’s gluten
free it’s dairy free a beautiful buttery
nut crust topped with winter greens and
pesto and delicious squash we’re using
four types of nuts
here but I’m just going to get a couple
roasting so that with the butteriness
and oils coming out of them hundred
grams of pistachios here and 100 grams
of sunflower seeds and these are both
amazing when you’re eating a bit less
meat or perhaps no meat at Christmas
it’s great to have some protein because
that will fill you up so they’re just
going to go in the oven for five minutes
at 180
so a hundred grams of the toasted
pistachios here and a hundred grams of
sunflower seeds these backpack chestnuts
and there’s a hundred grams there as
well and he’s going to add a bit of
texture and moisture and they’re going
to bind this mixture together sometime
maple syrup and some olive oil
pick the leaves off straight into here
next you add the zest of a lemon
it adds freshness it’s kind of like a
third seasoning I kind of think of salt
pepper and lemon as the seasoning to use
so now I’m going to add a couple of
tablespoons of maple syrup the maple
syrup is going to bind the mixture
together it’s going to be what sort of
sets all the nuts and makes it intro
into a galette dough then you need to
add a couple of tablespoons of olive oil
this is going to help bind your mixture
as well and then the last thing is just
a pinch of salt and pepper this has all
come together now to form one delicious
buttery nutty dough and this is exactly
what you want get a sheet of greaseproof
paper pop it down on your chopping board
then tip out the galette dough onto your
first piece of greaseproof and just
press it out to form a circle and get
another piece of grease proof paper so
you want to roll it out until it’s about
half a centimeter thick so have a look
at this you can see the lovely green of
the pistachios come through there and
I’m just going to neaten it up around
the edges to make sure it’s an even
thickness so it cooks really evenly in
the oven and that’s going to go in the
oven for 15 to 20 minutes still at 180
so we’re going to get on with roasting
the squash we’re just going to use half
a squash here so scoop the seeds out of
this this bit of squash cut the squash
now in tip it’s a little sort of 1 and
1/2 centimeter slices we’re just going
to simply season this with a little bit
of salt and pepper and a little drizzle
of olive oil that goes in the oven until
it’s golden brown so now we’re going to
get on with the topping for the galette
I’ve got some red onions I’ve been
sweating away and a little bit of olive
oil with a squeeze of lemon and a pinch
of salt and pepper for about 15 minutes
I’m just going to take a few of these
onions out to put on top at the end got
some lovely cavalo narrow here some
different colored chards with the chard
you can actually eat the stalk into the
pan with the onions so I’m just going to
roughly shred these greens and then the
whole lot goes into the pan with the
onions and they’re just going to wilt
away for about 5 minutes until they’ve
softened slightly and then we’re going
to blitz them up with the rest of the
topping ingredients so we just need a
coupla sprigs of sage roughly chop that
so this whole lot the onions the greens
and the sage just need another couple of
minutes to wilt down before we get on
with everything else this is all wilted
down now and it smells absolutely
amazing you can smell the wood enos of
the sage in there you can smell the
sweetness of the onions and I know that
this topping is going to be really
really good so the final ingredient
we’re going to use here are cashew nuts
now these have been soaked overnight but
you can just soak them for a few hours
if you don’t have that long then and
we’re going to add this really nice
onion greens and sage mixture a few
tablespoons of olive oil a good pinch of
sea salt a good pinch of pepper and then
I’m
gonna add the juice for our lemon so the
lid goes on and we just give it so
that’s great one last thing you need to
add to this it’s just the couple of
handfuls of spinach so I keep the
spinach raw that way you get loads more
nutrients and also it just gives the
pesto a really lovely green color so
this is going to be an amazing topping
for the galette Wow so that’s exactly
what I was after all round the edge has
gone really buttery and lovely and
crispy you can see all the bits of
pistachio and sunflower seeds
it’s basically turned into a massive
delicious savory biscuit the squash is
perfect too it’s golden brown and
caramelized around the edges that’s
exactly what I wanted
next we’re going to pile on some of the
delicious greens topping so you can see
how creamy the cashew nuts have made
this second to last thing is the squash
I’m going to lay these beautiful boats
of squash all over the galette and
finally to crown it off remember those
onions I saved from earlier they’re kind
of deep scarlet sweet and delicious and
I’m just going to scatter those over the
top so enough of the talking I want have
a taste of this a little slice
mmm that was really delicious the
biscuit eBay’s all the flavor packed
into that pesto the sweet squash and
onions absolutely amazing might be
really really proud to put this in the
middle of my Christmas table so for more
great Christmas recipes go to
jamieoliver.com the links in the
description box if you like this give us
a thumbs up and share it with your
friends and if you haven’t subscribed
yet subscribe just up here it’s
absolutely free Merry Christmas
this and loads more healthy recipes are
in my book a modern way to eat and head
over to jamieoliver.com for even more
inspiration
Please follow and like us: