Herb Stuffed Cashew Nut Roast

 

Method:

  1. Preheat oven to 200 degrees Celsius and line a greased 450g loaf pan with a long strip of greased non-stick paper. 
     
  2. Melt margarine in a medium-sized saucepan, add the onion and sauté until tender. Remove from heat.
     
  3. Grind the cashews in a food processor with the bread and garlic. Add the mixture to the cooked onion, together with the water or stock, salt, pepper, nutmeg, and lemon juice, to taste.
     
  4. Mix all stuffing ingredients together. Put half the cashew mixture into the prepared pan, top with the stuffing, then spoon the rest of the nut mixture on top. Dot with margarine.
     
  5. Stand the pan in another larger pan to catch drippings 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 few minutes, then slip a knife around the sides, turn roast out, and strip off the paper.

 

Ingredients: 

Roast:

  • 1 C margarine
  • 2 large onions, finely chopped 
  • 3 C raw cashews 
  • 1 1/2 C white bread, crusts removed 
  • 3 large cloves of garlic 
  • 1 C vegetable stock 
  • Salt and pepper 
  • Sprinkle of nutmeg 
  • 2 Tbsp lemon juice

Stuffing:

  • 3 C breadcrumbs 
  • 1 C margarine 
  • 2 small onions, minced
  • 1/2 tsp thyme
  • 1/2 tsp majoram 
  • 3 Tbsp parsley, chopped
  • Handful of cranberries, if desired

SERVES 8