Thank Goodness Nutroasts - nutritious, delicious – and versatile!
Our nutroasts can be used in traditional dishes, like the Sunday roast dinner. But you can use Thank Goodness nutroasts in lots of other ways too.
The Mediterranean is popular as a very good alternative to pâté – cook, then serve cold, perhaps with a salad, a jus or a sauce. There’s a wide range of ready-made sauces available nowadays; if you’re looking for a hot one we’d particularly recommend Adam and Marinha’s. (www.delicioussauce.co.uk).
Main courses
You can shape the raw nutroast into burgers and barbecue or shallow-fry them.
One barbecue trick is to pre-cook and wrap the burger in tinfoil
You can make superb non-sausage sausage rolls by simply wrapping the Traditional mix in puff pastry and baking.
Any of the flavours can be wrapped in puff pastry to make a Nutroast Wellington or used to create a lattice dish.
Non-sausage sausage rolls, a lattice and a pithivier, all made with the Traditional. Just brush with beaten egg and bake for 15 minutes.
An easy way to prepare your pastry for a lattice is to copy from a template like this on an A4 sheet of card or paper - or use baking parchment or greaseproof paper and place the template on the pastry.
Hot or cold, nutroast is great with a bowl of soup, as an alternative to cheese.
A slice of cooked nutroast just on its own also makes a protein-rich and highly nutritious snack at any time of the day.
For a change, prepare a tempura batter for your veg and fry slices of pre-cooked nutroast to go with them. Crisp, surprisingly light and totally flavoursome.
Leftovers can be kept in your fridge for up to a week and all the nutroasts taste good in sandwiches.
Leftovers may also be frozen, defrosted and later reheated without loss of flavour.
This also means that, as some of our customers already do, you can bake a nutroast, then slice it and freeze the slices to create quickly microwaveable individual portions.
They’re so full of flavours that some customers prefer them without sauce or gravy, but you can dress them with whatever you like; for example, some customers prefer tomato or mushroom sauce with the Luxury and some like apple or parsley sauce with the Traditional but vegetarian gravy and cranberry sauce go very well with both. A red pepper sauce complements the Mediterranean beautifully.
The Mediterranean makes a superb instant stuffing for red peppers.
And one customer told us he had eaten the Luxury as a dessert - but didn't tell us whether or not he'd served custard with it ......
If you can suggest any more ways of serving nutroasts, please let us know!
