Cashew nut roast with herb stuffing
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Cashew nut roast with herb stuffing
  Roast    Stuffing    Vegetables    Vegetarian    Nuts    Herbs  
Last updated 6/12/2012 12:46:49 AM. Recipe ID 7255. Report a problem with this recipe.
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      Title: Cashew nut roast with herb stuffing
 Categories: Main dish, Vegetables, Vegetarian
      Yield: 1 Roast
 
      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

MMMMM----------------------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

MMMMM-------------------------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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Recipe ID 7255 (Apr 03, 2005)

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