Don't miss another issue…      Subscribe

Cashew Nut Roast with Herb Stuffing

 
Cashew Nut Roast with Herb Stuffing
595

This turned out quite nicely, was surprised at how well it held together considering there was no egg to help bind the ingredients together. We made a vegetarian shallot gravy to go along with it. Nice herby flavor throughout.

Yield

8

servings

Prep

20

min

Cook

40

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

2 ounces butter
1 large onions
sliced
8 ounces cashew nuts
raw
4 ounces white bread
crusts removed
2 large garlic cloves
*
7 ounces water
or vegetable stock
1 x salt and black pepper
to taste
*
1 x nutmeg
grated, to taste
*
1 tablespoon lemon juice
Stuffing
4 ounces bread crumbs
2 ounces butter
1 small onions
grated
½ teaspoon thyme
*
½ teaspoon marjoram
*
1 ounce parsley leaves
chopped
Garnish
1 x parsley sprigs
*
1 slices lemon
*

Directions

Preheat oven to 400℉ (200℃) and line a loaf pan 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 Cover the roast with foil if it browns too soon. 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.

 

* not incl. in nutrient facts

Reviews

+2

about 7 years

This turned out quite nicely, was surprised at how well it held together considering there was no egg to help bind the ingredients together. We made a vegetarian shallot gravy to go along with it. Nice herby flavor throughout.

+4

about 8 years

We made this, followed the recipe.It was fantastic, moist and flavourfull. We used a vegi stock cube not just water. Had to add an extra ten minutes to the cooking time and did not need greasprof paper.

Add review

 

 

Comments

Nutrition Facts

Serving Size 106g (3.7 oz)
Amount per Serving
Calories 29773% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 148mg 6%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 7%
Sugars g
Protein 13g
Vitamin A 8% Vitamin C 7%
Calcium 4% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Live Feed