2 oz butter (or margarine -k.m.)
1 large onion, sliced
8 oz unroasted cashew nuts
4 oz white bread, crusts removed
2 large garlic cloves
7 fl water or light veg. stock
1 salt
1 freshly ground black pepper
1 grated nutmeg
1 tbsp lemon juice
FOR THE STUFFING
4 oz white breadcrumbs
2 oz butter (or margarine)
1 small onion, grated
1/2 tsp thyme
1/2 tsp marjoram
1 oz parsley, chopped
TO GARNISH
1 parsley sprigs
1 lemon slices
A Recipe for
Cashew Nut Roast With Herb Stuffing
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Food is an important part of a balanced diet. |
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This Recipe for Cashew Nut Roast With Herb Stuffing is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Cashew Nut Roast With Herb Stuffing from the recipe cookbook of Recipes-to-go (Meat)
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
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"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
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The seven deadly sins ... Food, clothing, firing, rent, taxes, respectability and children. Nothing can lift those seven milestones from man's neck but money; and the spirit cannot soar until the milestones are lifted. |
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The poets have been mysteriously silent on the subject of cheese. |
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Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
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
Serves: 1
Cashew Nut Roast With Herb Stuffing Recipe brought to you by Recipes To-Go