Brazil nut roast in puff pastry with cranberry sauce

Ingredients for 8 servings:

• 450 g puff pastry, frozen, thawed
• 1 egg(s) for brushing, optional
• Flour for the work surface
• 2 large onions, peeled, chopped
• 50 g butter
• 500 g Brazil nuts, finely ground
• 250 g bread(s), ground to fine fresh crumbs
• ½ tsp thyme, dried
• 3 tbsp lemon juice
• 2 eggs
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch of clove powder
• 1 pinch(s) cinnamon powder
• salt and pepper
• 250 g white bread, ground to fine fresh crumbs
• 75 g butter
• 1 tbsp lemon juice
• 1 organic lemon(s), zest
• 25 g parsley, chopped
• 1 tsp marjoram, dried
• 1 tsp thyme, dried
• 1 tbsp onion(s), grated
• salt and pepper
• 350 g cranberries, washed
• 8 tbsp water
• 2 tbsp port wine (or a little more if needed)
• 150 g sugar

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

a great vegetarian roast – for me it is part of the traditional Christmas meal

Preheat the oven to 200°C (top/bottom heat). For the nut mixture, sauté the chopped onions in the butter for about 10 minutes until soft, but do not brown. Remove the onions from the heat and add the Brazil nuts, breadcrumbs, thyme, lemon juice, eggs, nutmeg, clove powder, and cinnamon. Season the mixture with salt and pepper. For the white bread mixture, mix the white breadcrumbs, parsley, lemon zest, lemon juice, thyme and marjoram, grated onion, and butter until a soft, thick mixture forms. Season the mixture as needed. Roll out the puff pastry on a floured surface into a rectangle approximately 30 cm x 35 cm in size. Shape the white bread mixture into a log approximately 25 cm long and place it in the center of the rectangle. Pile the nut mixture on top to cover the log. Fold up the edges of the dough to enclose the nut mixture. Press the dough together and place seam-side down on a moist baking sheet. Score the top of the dough like a lattice and pierce one or two steam holes in the roast. Decorate the surface with trimmed pastry scraps and, if desired, brush with a beaten egg. Bake the roast in a hot oven for about 30 minutes until crispy. Meanwhile, to make the cranberry sauce, put the berries in a saucepan with 8 tablespoons of water. Bring everything to a boil and simmer for about 10 minutes, until the berries are soft. Add the sugar and cook gently until it has dissolved. Remove the pan from the heat, add the port wine and stir well. Serve the Brazil nut roast and the sauce immediately. Serve with julienne carrots and Brussels sprouts flavored with a little anise.