Cashew nut roast with herb stuffing

1 Roast

Ingredients

Quantity Ingredient
2 ounces Butter (or margarine -K.M.)
1 large Onion; sliced
8 ounces Unroasted cashew nuts
4 ounces White bread; crusts removed
2 larges Garlic cloves
7 fluid ounce Water or light veg. stock
Salt
Freshly ground black pepper
Grated nutmeg
1 tablespoon Lemon juice
4 ounces White breadcrumbs
2 ounces Butter (or margarine)
1 small Onion; grated
½ teaspoon Thyme
½ teaspoon Marjoram
1 ounce Parsley; chopped
Parsley sprigs
Lemon slices

Directions

FOR THE STUFFING

TO GARNISH

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

Related recipes