Cashew Nut Roast with Herb Stuffing
Recipe type: Nuts
Serves: 1 roast
  • 2 ounces butter (or butter)
  • 1 large onion; sliced
  • 8 ounces unroasted cashew nuts
  • 4 ounces white bread; crusts removed
  • 2 large cloves garlic
  • 7 fluid ounces water or light vegetable stock
  • salt
  • freshly ground black pepper
  • grated nutmeg
  • 1 Tablespoon lemon juice
  • For the Stuffing:
  • 4 ounces white breadcrumbs
  • 2 ounces butter (or butter)
  • 1 small onion; grated
  • 1/2 teaspoon thyme
  • 1/2 teaspoon marjoram
  • 1 ounces parsley; chopped
  • To Garnish:
  • parsley sprigs
  • lemon slices
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.)
  6. 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.
  7. Decorate with sprigs of parsley and small slices of lemon, and surround with roast potatoes, if you're serving them.
This is a vegetarian alternative to the Sunday roast. It makes an excellent substitute for meat and is very tasty.
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