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CASHEW NUT ROAST WITH HERB STUFFING
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish Vegetables
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
-----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.
Source: Rose Elliot's Vegetarian Christmas Typed for
you by Karen Mintzias
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