[recipe] Brazil & cashew nut roast with chestnut stuffing

[Guest guest]

Hi Linda

I know you have been waiting patiently for my cashew nut roast

recipe but, having hunted high and low, it is nowhere to be found.

So my plans for the big day have changed and I shall be having

brazil and cashew nut roast with chestnut stuffing. This is a recipe

I have made at Christmas many times and is really good. It makes

enough for 6-8 servings so I usually halve the amounts. It comes

from Entertaining with CRANKS (Cranks is a famous vegetarian

restaurant in London.) They suggest a red wine sauce which I have

never tried so instead I have included my tomato and mushroom sauce.

 

Christie

 

Brazil & cashew nut roast with chestnut stuffing

 

3 oz (75g) butter or margarine

1 medium sized onion, finely chopped

1 garlic clove, crushed

5 sticks of celery, finely chopped

6oz (175g) brazil nuts, finely ground

6oz (175g) cashew nuts, toasted and finely ground

2oz (50g) millet flakes

2oz (50g) wholemeal breadcrumbs

4oz (100g) potato or parsnip, cooked and mashed

2 Tbsp chopped parsley

1 tsp dried sage

Half tsp dried oregano

Quarter tsp ground ginger

Quarter tsp cayenne pepper

Half tsp curry powder

Rind and juice of half lemon

1 lightly beaten egg

Vegetable stock or white wine to mix

Salt and pepper to taste

8 oz chestnut puree

 

Heat butter in a small saucepan and cook onion until transparent.

Add garlic and celery and cook for a further minute. Remove from

heat and put in a large bowl with the rest of the ingredients except

the chestnut puree. Mix well to give a firm consistency. Press half

the mixture into a greaseproof paper-lined 2lb loaf tin, spread on

the chestnut puree evenly over it and then top with the remaining

mixture. Bake in the oven at 190C (375F/Gas Mark 5) for 45 minutes

to an hour, until golden brown.

 

 

Tomato and mushroom sauce

 

1 lb mushrooms, sliced

1 clove of garlic, minced

2 Tbsp butter

1 Tbsp olive oil

1 Tbsp tomato puree

quarter cup of hot water

1 tsp chopped parsley

2 Tbsp dry red or white wine

 

Saute garlic and mushrooms in butter and olive oil. Add hot water,

tomato paste, parley and wine, season to taste and simmer until

ready.