Guest guest Posted December 27, 2005 Report Share Posted December 27, 2005 Hi Paul This is the roast I made this year. I've made it a number of times and it has always been a success. 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. , " paulvatoloco " <paulvatoloco> wrote: > > > Do you have a recipe for nut loaf? That sounds good to me. > Thanks, Paul Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2005 Report Share Posted December 28, 2005 Hi Donna I would think that the roast would freeze ok although have never tried that. Bizarrely we can buy pineapple, avocados, mangoes and papaya here, although they are quite expensive. Plantains I have never seen, but they might be sold by some of the asian greengrocers and I would imagine that you would be able to get them fairly easily in London. It's about 3pm here, beginning to get dark (although it has been fairly gloomy here all day) and rather cold. They have snow down in the south of England but we just have a heavy frost up here that has lingered all day long and winds that feel as though they are blowing straight from Siberia. Brrr - time to go and put on another layer of thermals. Christie --- purplepassion <thelilacflower> wrote: > > Hi Christie, > I can find sunflower butter with no problem. I have a huge supply of walnuts and pecans since I bake all the time also. OK now I have a good idea of how to assemble your nut loaf. > Chestnuts.......LOL Nope, those are not a staple of LA anymore than you running to the market all year long and finding fresh pineapple, mangos, papaya, plantains or probably avocados and at a decent price. > How does your loaf freeze? I like to make loaves and freeze in slices so I can use as a sandwich filler later on. > Enjoy the balance of your day over there.........Donna > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2005 Report Share Posted December 28, 2005 Keep warm my friend. I want to go home and make the Dragon Pie. I have to get some beans for it but that won't be a problem. Donna christie_0131 <christie0131 wrote: They have snow down in the south of England but we just have a heavy frost up here that has lingered all day long and winds that feel as though they are blowing straight from Siberia. Brrr - time to go and put on another layer of thermals. Christie > Quote Link to comment Share on other sites More sharing options...
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