Vegetarian Foodservice Recipe: Country roast with cranberry compote and crushed pistachio crust
Recent research shows that more than 5% of the UK population are vegetarian, that’s 3 million diners. These diners need vegetarian menu options and frequent the venues that provide vegetarian menu options.
Fry’s Family Foods help you to provide vegetarian menu options not just through delicious and nutritious vegetarian food products, with easy to follow menu ideas too.
Here’s one of our most popular recipes, Country roast with cranberry compote and crushed pistachio crust.
Cook time: 1 Hour
Serves 4 – 6
For the cranberry compote
- 200g cranberries (if frozen, simply defrost over night by leaving in the fridge)
- 100ml orange juice
- 30g caster sugar
Method
- With a sewing needle or sharp, small knife, prick each cranberry so they don’t pop whilst cooking.
- Simmer the cranberries, orange juice and castersugar in a small pan until the sugar dissolves. Add a little water- around 100ml- and continue to heat until the cranberries soften and begin to break down into a compote.
- When you have a sticky, thick consistency, take the cranberries off the heat and set aside. Ava AKA Guac & Roll – shakeguacandroll.com
For the pistachio crust
- 50g breadcrumbs
- 100g shelled pistachios, chopped down into crumb-size
- 1 tbsp fennel seeds
- 1 tbsp herbs de Provence
- Salt and pepper
Assembling the roast
- Preheat the oven to 180 degrees and grease and line a baking tray.
- Place the country roast in the middle of a baking tray and slowly pour the cranberry compote over the roast so it covers all three exposed sides (as well as tasting great, this will provide a glue for the pistachio crust to stick to).
- Now gently pat the pistachio crust mixture onto the country roast, making sure it sticks to the sides as well as the top. You can really compress it to get as much of the crust on as possible.
- With any extra crust, pat it onto the base of the roast so any juices from the cranberries will bake into the crust and make even more good stuff to share.
- Roast for thirty minutes and then check on the roast- the nuts will burn quite easily so you’ll need to keep an eye on it after this time. If it’s getting too dark, just cover in foil, then roast for a further 15-20 minutes until it’s really crisp (but not burnt!).
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