Side Pannel
Cashew Nut Roast with Herb Stuffing
Cashew Nut Roast with Herb Stuffing
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Main Dish, Vegetarian
Ingredients List
- 2 oz Butter (or margarine -K.M.)
- 1 lg Onion; sliced
- 8 oz Unroasted cashew nuts
- 4 oz White bread; crusts removed
- 2 lg Garlic cloves
- 7 fl Water or light veg. stock
- Salt
- Freshly ground black pepper
- Grated nutmeg
- 1 tb Lemon juice
Directions
FOR THE STUFFING
4 oz White breadcrumbs
2 oz Butter (or margarine)
1 sm Onion; grated
1/2 ts Thyme
1/2 ts Marjoram
1 oz Parsley; chopped
TO GARNISH
Parsley sprigs
Lemon slices
Set the oven to 200C/400F/Gas Mark 6 and line a 450 g/1lb loaf tin with a
long strip of nonstick paper; use some of the butter to grease the tin and
paper well. Melt most of the remaining butter in a medium sized saucepan,
add the onion and fry for about 10 minutes until tender but not browned.
Remove from the heat.
Grind the cashew nuts in a food processor with the bread and garlic, and
add to the onion, together with the water or stock, salt, pepper, grated
nutmeg and lemon juice to taste.
Mix all the stuffing ingredients together.
Put half the cashew nut mixture into the prepared tin, top with the
stuffing, then spoon the rest of the nut mixture on top. Dot with the
remaining butter. Stand the tin in another tin to catch any butter which
may ooze out, and bake for about 30 minutes, or until firm and lightly
browned. (Cover the roast with foil if it gets too brown before then.)
Cool for a minute or two in the tin, then slip a knife around the sides,
turn out the nut roast and strip off the paper. Decorate with sprigs of
parsley and small slices of lemon, and surround with roast potatoes, if
you're serving them.
4 oz White breadcrumbs
2 oz Butter (or margarine)
1 sm Onion; grated
1/2 ts Thyme
1/2 ts Marjoram
1 oz Parsley; chopped
TO GARNISH
Parsley sprigs
Lemon slices
Set the oven to 200C/400F/Gas Mark 6 and line a 450 g/1lb loaf tin with a
long strip of nonstick paper; use some of the butter to grease the tin and
paper well. Melt most of the remaining butter in a medium sized saucepan,
add the onion and fry for about 10 minutes until tender but not browned.
Remove from the heat.
Grind the cashew nuts in a food processor with the bread and garlic, and
add to the onion, together with the water or stock, salt, pepper, grated
nutmeg and lemon juice to taste.
Mix all the stuffing ingredients together.
Put half the cashew nut mixture into the prepared tin, top with the
stuffing, then spoon the rest of the nut mixture on top. Dot with the
remaining butter. Stand the tin in another tin to catch any butter which
may ooze out, and bake for about 30 minutes, or until firm and lightly
browned. (Cover the roast with foil if it gets too brown before then.)
Cool for a minute or two in the tin, then slip a knife around the sides,
turn out the nut roast and strip off the paper. Decorate with sprigs of
parsley and small slices of lemon, and surround with roast potatoes, if
you're serving them.
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