This one serves three to four people, so double the quantities for a feast. The stuffing recipe will be more than enough for this. You can make the roast the day before and slice and fry on the day for speed and a more relaxed Christmas Day!
Ingredients
- 150g vital wheat gluten
- 30g ground almonds
- 2tbsps nooch
- 1 tsp garlic powder
- 1 tsp celery salt or seeds
- 1 tsp sage
- 1 tsp paprika
- 160ml hot water
- 2 tbsps soy sauce
- 1 tbsp white miso
- Stock cube or paste
Cooking broth:
- 700ml stock
- 1 tbsp barley miso
- 2 bay leaves
- A few sage leaves
- Thyme
Method
- Blend first 10 ingredients in a food processor or large bowl until smooth.
- Mix in the remaining ingredients.
- Mix well and then knead for a few minutes till it’s firm and getting stringy. You can test for seasoning at this stage. Add soy sauce or stock powder rather than straight salt.
- Press and pat out into a rectangle and lay the stuffing down the centre. Bring the edges together to create a roll, sealing it by squishing the dough together. You might need to wet the edges a bit.
- Tie with twine.
- Fry on all sides till brown.
- Wrap tightly in cheesecloth and fasten each end. Put into a casserole dish with a lid and place the cooking stock ingredients around it. Pour over the stock.
- Cover and bake at 180oC for two hours, turning every 30 minutes
By Rebecca
