Sage and Onion Roast
This Sage and Onion Roast from Mary McCartney makes a delicious meat-free Christmas dinner served with all the traditional trimmings of Brussels sprouts, parsnips and carrots.
Preheat the oven to 190°C/375°F/gas mark 5. Line a 23 cm/9 inch loaf tin (about 10 cm/4 inches deep) with greaseproof paper.
In a large frying pan over medium heat, heat the olive oil and gently sauté the chopped onions and celery for about 5-10 minutes. Stir in the pine nuts, walnuts, chestnuts, chopped sage, and the veggie mince. Sauté for a minute or two until heated through. Now add the breadcrumbs and cook for another 8-10 minutes.
Stir in the vegetable stock and cook through for a couple of minutes. Transfer the mixture to a large mixing bowl and allow it to cool for a couple of minutes. Then stir in the beaten eggs, season with salt and plenty of black pepper and mix together well.
Spoon the mixture into the lined loaf tin and push it down evenly.
Bake the terrine in the middle of the oven for 30 minutes. Then take it out of the oven and turn it upside down onto a non-stick baking tray, peeling away the baking paper. Put it back in the oven to bake for a further 30 minutes, until the outside is crisp and golden. Slice and serve.
“This is the baked terrine I like to make for Sunday lunch, served with all the traditional trimmings of roast vegetables, steamed greens, and Yorkshire puddings. Leftovers can be reheated and served midweek with gravy, steamed green beans, and a generous spoonful of horseradish on the side.”
This recipe comes from Mary McCartney’s cookbook, Food, published in 2012 by Random House. The recipe can be found on page 130.
Image copyright Mary McCartney.
Watch Mary talking about Food here.