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Cashew nut roast with herb stuffing
Artist: _
Categories: Entrees, Stuffings, Vegetarian
Yield: 1
Rating: 0
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Ingredients:
2 ozButter (or margarine -K.M.)
1 largeOnion, sliced
8 ozUnroasted cashew nuts
4 ozWhite bread, crusts removed
2 largeGarlic cloves
7 fl ozWater or light veg. stock
Salt
Freshly ground black pepper
Grated nutmeg
1 tbspLemon juice
FOR THE STUFFING
4 ozWhite breadcrumbs
2 ozButter (or margarine)
1 smallOnion, grated
1/2 tspThyme
1/2 tspMarjoram
1 ozParsley, chopped
TO GARNISH
Parsley sprigs
Lemon slices
Procedures:
1Set 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.
2Melt most of the remaining butter in a medium sized saucepan, add the onion and fry for about 10 minutes until tender but not browned.
3Remove from the heat.
4Grind 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.
5Mix all the stuffing ingredients together.
6Put half the cashew nut mixture into the prepared tin, top with the stuffing, then spoon the rest of the nut mixture on top.
7Dot with the remaining butter.
8Stand 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.
9(cover the roast with foil if it gets too brown before then).
10Cool 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.
11Decorate with sprigs of parsley and small slices of lemon, and surround with roast potatoes, if you"re serving them.
 
 
 
 

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