Saturday, 22 July 2017

Christmas in July - nut roast stuffed apples

When I was a child, my mum would sometimes make us baked apples with lots of dried fruit and custard.  I've never made them as an adult, partly because I don't own an apple corer.  Please don't judge me!  I was under the mistaken impression that was the way to take out the core.  However after making these savoury nut roast stuffed baked apples for Christmas in July , the sky is the limit.

I was quite surprised to read in some recipes that you can scoop out the core with a spoon.  I did need a sturdy spoon as the first spoon I used started bending out of shape.  Above is a step by step photo of the process.  I think the advantage of an apple corer is that you don't have the stem left in the bottom of the apple.  But leaving the stem intact means the stuffing doesn't fall out of the apple.  Though I did have an apple or two that split down the side.

I was inspired to do savoury stuffed baked apples by a Vegetarian Times recipes.  However as a nut roast enthusiastic, I swapped out the quinoa for finely chopped nuts and breadcrumbs.  I kept the wild rice and brown rice.  It was a bit chunkier and crumblier than most of my nut roasts but by no means inferior.  Cutting the middle out of apples is not for huge gatherings.  Once I had stuffed six apples I baked the rest of the stuffing in a loaf with an extra spoonful of chia seeds.

The stuffed apples weren't to everyone's liking.  E said he didn't like the crispy topping.  I suspect it did not appeal so much either as he is not really into fruit.  Once everyone had their apple they were all quite happy to have a crumbly slice of loaf.  The loaf wasn't as pretty but it seemed more popular.  Though it needed a bit more binding whether an egg or a vegan flax "egg". However I suspect this one of those nut roasts that will not slice really neatly no matter how much binding.

I never got a photo of the dinner when served but I had a wonderful leftover roast dinner sandwich.  It comprised nut roast, smoked cheese, gravy, roast pumpkin, boiled brussel sprouts and tomato relish.  I cooked it under the grill.  The final slice of nut roast went into a sandwich to take to work and feel very superior about my fancy sandwich.

I am sending these stuffed apples to Meat Free Mondays.

More festive nut roast recipes on Green Gourmet Giraffe: 
Chocolate nut roast 
Cottage cheese and walnut nutloaf 
Festive nut roast parcels
Lentil and walnut roast
Parsnip, cranberry and chestnut roast
Stilton nut roast
Stuffed nut roast roulade 

Stuffed apples with wild rice, mushroom and cranberry nut roast
Adapted from the Vegetarian Times and the Vegan Society
Serves 6-12

1/2 cup uncooked wild rice
1/4 cup uncooked brown rice
1 tbsp olive oil
1 medium sized red onion, finely chopped
1 parsnip, finely diced
8 button mushrooms (a handful), chopped
2 cloves garlic, finely chopped
150g finely chopped walnuts and cashews
2 tbsp ground almonds
50g (2 slices) breadcrumbs
1/2 cup cranberries
1-2 tbsp of freshly chopped parsley and thyme
1 tbsp brandy
1 to 2 eggs or flax "eggs" (for a loaf)
1/4 cup of water, as required
12 red apples (optional)

Firstly cook wild rice for 15 minutes then add the brown rice and cook another 30 minutes.  Drain and set aside.

Fry onion and parsnip in olive oil until soft.  This took a while, at least 15-30 minutes over a medium low heat with regular stirring.  Add mushrooms and garlic cloves and fry a few minutes until mushrooms soften.  Remove from heat and add remaining ingredients except eggs, water and apples.  If you want to make a loaf add the eggs but if you are stuffing apples it is optional.  Add some water tablespoon by tablespoon until the mixture clumps together.  Check and adjust seasoning (I used about

If you wish to bake as a loaf, spoon into a lined and greased loaf tin, press down firmly with the back of a spoon, and bake for 35-45 minutes at 180 C until firm to touch and browned on top.

If you wish to stuff in apples, use a sturdy spoon to scoop out the insides of each apple leaving the core intact at the bottom and about 0.5 cm of flesh around the outside of each apple.  Stuff with as much nut roast as you can press in.  Place in an oven dish and pour 1-2 cups of water into the bottom of the dish.  Cover tightly with foil and bake at 180 C for about 45 minutes or until apples are soft to touch.

Or do as I did and make half apples and half nut roast.

On the stereo:
Write about love: Belle and Sebastian


  1. What a gorgeous recipe. I've never made baked apples like this either, in part because when it comes to dessert, they don't excite me that much relative to other options. But to have them as part of the main! What a great idea.

  2. What a pretty pretty recipe. I haven't had stuffed apples since leaving Glasgow when we had an apple tree and I would stuff the cooking apple with raisins, it was delicious. It was the only way i'd eat it stuffed - but now - yay the sky is indeed the limit. I would love to have been seated at your table for this, its a shame it was not to E's taste. Love also you nutroast sarnie - i'd feel well posh eating it too.

  3. You are the Queen of Nut Roasts Johanna and now you've become the Princess of Stuffed Apples!!! Very creative and I'm sure just as yummy!!!

  4. I love crispy bits so I think I'd really like this! And that sandwich looks very appealing.

  5. Oh I'm sure that the apples tasted wonderful. I like it that you made them savoury. I don't have an apple corer myself, but sometimes I too have been wondering whether I'd need one...

  6. We're in the middle of summer and your recipes are making me look forward to Christmas already! I love stuffed apples, but always thought of them as a sweet dish. I love the idea of using nut roast as stuffing. Bet it's warming and delicious!

  7. I love Christmas in July things! I wanted to do a whole Christmas in July theme week on the blog but with everything else going on it didn't happen but I love these stuffed apples! I've never had a stuffed apple before but just seeing these makes me long for Christmas!


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