Nutty bread sauce

Nutty bread sauce

By
From
Nathan Outlaw's Home Kitchen
Serves
4
Photographer
David Loftus

This is my version of the classic sauce to accompany poultry and game. It’s lovely with roast guinea fowl and pretty much indispensable with the Christmas turkey and roast venison.

Ingredients

Quantity Ingredient
100g blanched hazelnuts
120g good-quality white bread, crusts removed
2 garlic cloves, peeled and finely chopped
1 lemon, finely grated zest and juice
300ml olive oil

Method

  1. Preheat your oven to 180°C. .
  2. Scatter the hazelnuts on a baking tray and toast in the oven for 8 minutes until golden.
  3. Meanwhile, put the bread into a bowl, cover with water and leave to soak for 5 minutes.
  4. Blitz the toasted nuts in a food processor with the garlic and lemon zest for 30 seconds.
  5. Squeeze the bread to remove excess water, add to the processor and blitz for another 30 seconds, then scrape down the sides. Add the lemon juice and blitz briefly.
  6. Now, with the motor running, add the olive oil in a steady stream through the feeder tube. Season with salt and pepper to taste and transfer to a serving bowl. Serve at room temperature.
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