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How to make Christmas nut-roast and Beery apple pie

13 December 2019


WHAT better way to keep the feast of the birth of the Prince of Peace than to feast on fruits and nuts vegan-wise rather than keep Veganuary as a post-Christmas penance? I found Barbara Boiling’s Christmas nut-roast recipe in A Taste for Peace, a 1996 compilation of recipes and reflections by Pax Christi, an international Christian peace-and-justice movement.

100g (4 oz) wholemeal breadcrumbs
40g (2 oz) cashews, ground or chopped
50g (2 oz) hazelnuts, ground or chopped
50g (2 oz) sunflower seeds, ground or chopped
1 medium apple, grated
1 medium carrot, grated
½ teaspoon chopped fresh or dried thyme
½ teaspoon chopped fresh or dried rosemary
sea salt and freshly ground black pepper
1 large onion, finely chopped
1 clove garlic, crushed
100g (4 oz) mushrooms, finely sliced
½ red pepper, chopped (optional)
½ green pepper, chopped (optional)
1 teaspoon Marmite dissolved in about ½ cup hot water
300ml (½ pint) tomato juice

Pre-heat the oven to 400°F/200°C/Gas Mark 6. Combine the breadcrumbs, nuts, seeds, grated apple and carrot, herbs, and seasoning to taste, in a large mixing bowl. Lightly sauté the onion, garlic, mushrooms, and peppers in a little oil and add to the mixture. Add the diluted Marmite and enough tomato juice to form a moist baking consistency. Place in a greased ovenproof dish or a 1kg (2 lb) loaf tin. Bake in the oven for 45-60 minutes, or until golden brown on top. Decorate with fresh herbs and slices of tomato if desired.

I’m intrigued to learn that in some places apple pies were “indispensable” at Christmas. I think the ritual of the pudding — the last-minute hunt for a sixpence (and the family row ensuing on the youngest person’s discovery of it on his plate; the dash out to the garden for the forgotten sprig of holly; setting fire to the rum before it’s poured over the pudding), and not forgetting the Stir-up Sunday rites and prayers — define the Christmas feast. But Pax Christi offers you this unattributed Beery apple pie instead.

good cooking apples, peeled, cored and sliced
sugar, to taste
rind and juice of a lemon, to taste
¼ pt hot beer with 1 teaspoon mixed spice
225g (8 oz) plain flour
100g (4 oz) margarine
1 tablespoon water
1 egg

Pre-heat the oven to 350°F/180°C/Gas mark 4. Rub the margarine into the flour, add the beaten egg and a pinch of salt. Add water if the dough is too dry. Place the apples, sugar, and lemon rind and juice in a pie dish. Roll out the pastry to cover the pie and bake until the pastry is cooked. Before serving, remove a segment of pastry and pour in hot, spiced beer.


Wed 06 Jul @ 21:46
“The Episcopal Church mourns the horrific and preventable tragedy in San Antonio.” https://t.co/tjLQ5oC5n9

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