Brazil and Cashew Nut Roast with Chestnut Stuffing
80
80
Ingredients
| 2 | tablespoons |
margarine
|
|
| 1 | medium |
onions
finely chopped |
|
| 1 | each |
garlic cloves
crushed |
|
| 5 | each |
celery stalks
finely chopped |
|
| ¾ | cup |
cashew nuts
finely ground |
* |
| ¾ | cup |
brazil nuts
finely ground |
* |
| ¼ | cup |
millet
flaked |
|
| ¼ | cup |
bread crumbs
|
|
| ½ | cup |
mashed potatoes
|
|
| 2 | teaspoons |
parsley leaves
minced fresh |
|
| 1 | teaspoon |
sage
dried |
* |
| ½ | teaspoon |
oregano
dried |
* |
| ¼ | teaspoon |
ginger
ground |
* |
| ¼ | teaspoon |
cayenne pepper
|
* |
| ¼ | teaspoon |
curry powder
|
* |
| 1 | x |
lemon
half of, and rind, grated |
* |
| 1 | x |
vegetable stock
|
* |
| 1 | x |
salt and black pepper
to taste |
* |
| 1 | cup |
chestnut puree
|
* |
Directions
Preheat the oven to 375℉ (190℃).
Heat the margarine or water in a medium frying pan over medium heat and cook the onion until transparent, about 5 to 7 minutes.
Add the garlic and celery and cook 1 minute longer.
Put the mixture in a large bowl with the cashews and Brazil nuts, millet, bread crumbs, potatoes, herbs and spices, lemon juice, and grated rind.
Add enough wine, stock, or water to moisten the mixture so it holds together.
Season lightly with salt and pepper and mix well.
Put half the mixture in a 8½ x 4½ inch loaf pan.
Cover with chestnut purée, then add the remaining loaf mixture.
Bake for 45 minutes.
If desired, serve with gravy.
