Richard Buckley’s hazelnut roast with cider gravy

Delve into the culinary world of vegan delights with Richard Buckley's Hazelnut Roast with Cider Gravy, a recipe that promises to transform your dining table into a festive feast any day of the year. This dish, hailing from the chef proprietor of Acorn, one of the UK's premier vegan restaurants, is not just a meal but a celebration of flavors, textures, and the versatility of plant-based ingredients.

Hazelnut Roast with Cider Gravy: A Culinary Masterpiece

Cultural or Historical Context

This vegan marvel is more than just food; it's a statement. Created by Richard Buckley, it encapsulates the essence of modern vegan cuisine, blending traditional cooking techniques with innovative vegan principles. It's a testament to how vegan food can be both luxurious and comforting, making it perfect for special occasions or a hearty Sunday roast.

Ingredients for the Hazelnut Roast with Cider Gravy

For the Nut Roast: Begin with a base of celeriac (celery root), onion, and garlic, mixed with a variety of nuts including hazelnuts and cashews for depth and texture. Seasonings and binding agents like cornflour, mustard, and nutmeg are added to enhance the flavors and hold the roast together.
For the Cider Gravy: A rich blend of sliced vegetables, garlic, and caraway seeds, simmered in a mix of dry cider and water, then thickened with a cornstarch mixture to achieve the perfect gravy consistency.
Additional Components: The recipe is complemented by cider-poached apples and a side of Brussels sprouts sautéed in rapeseed oil and garlic parsley oil, adding layers of sweetness and earthiness to the dish.

Preparation Instructions

Roast the Vegetables: Begin by roasting chunks of celeriac, onion, and garlic seasoned with rapeseed oil and sea salt until soft.
Prepare the Nuts and Seeds: Roast hazelnuts and cashews until golden, and fry sunflower seeds until dark golden. Process each to achieve varying textures, then combine.
Form the Roast: Mix the processed nuts and seeds with the roasted vegetable mash, seasonings, and binding agents. Shape into sausages using cling film, then simmer in water and chill to firm.
Assemble and Bake: Slice and bake the chilled sausages until crisp. Serve with the cider gravy, poached apples, and sautéed Brussels sprouts.

Storage and Reheating

The hazelnut roast can be stored in the refrigerator for up to 3 days. Reheat in the oven until warmed through. The cider gravy can be kept in the fridge and gently reheated, adding water if it's too thick.

Nutritional Information

This dish is high in fiber from the vegetables and nuts, providing a good source of vitamins and minerals. The nuts also add healthy fats and protein, making it a nutritious vegan option.

FAQ about the Hazelnut Roast with Cider Gravy

Can I make it nut-free? While nuts are a key component, you might experiment with seeds and legumes as alternatives, though the taste and texture will differ.
Is it gluten-free? As long as you use a gluten-free cornflour (cornstarch), the recipe should be gluten-free.
Can I prepare it in advance? Yes, the roast can be prepared ahead and stored in the fridge before the final baking step.

This Hazelnut Roast with Cider Gravy by Richard Buckley is a delightful exploration of vegan cooking, proving that plant-based dishes can be both elegant and satisfying. For those interested in more of Buckley's vegan culinary creations, exploring his book "Plants Taste Better" is highly recommended.