Cashew Nut Roast With Stuffing Recipes

CASHEW NUT ROAST WITH STUFFING

Steps:

• Sauté the onion and garlic in the oil until tender, then remove from heat.
• Chop or grind the cashew nuts with the bread.
• Add the cashew/bread mixture to the sautéed onion and garlic, then mix in the remaining roast ingredients: broth, nutmeg, lemon juice, salt, and pepper.
• In a separate bowl, mix together all stuffing ingredients: bread crumbs, butter, onion, celery, thyme, marjoram, sage, parsley, and salt.
• Put half the cashew mixture into a greased loaf pan that is either nonstick or lined with parchment paper.
• Layer all the stuffing on top of the of the first layer of cashew mixture in the loaf pan.
• Layer the rest of the cashew mixture on top of the stuffing layer.
• Dot top of the loaf with margarine.
• Place the loaf pan on a cookie sheet to catch drippings, and bake in a preheated oven at 400 °F for 30 minutes, or until firm and lightly browned (loosely cover the roast with foil if it browns too quickly).
• Allow it to cool a few minutes, then use a knife to loosen it from the sides of the pan, and turn it out onto a plate.

TRIPLE-NUT ROAST & SAGE STUFFING

Steps:

• Generously butter a 900g loaf tin and set aside. Melt the butter in a non-stick frying pan over a medium heat until sizzling, then cook the parsnips and onion for 10 mins until soft and golden. Scatter in the spices and garlic, and cook for another 5 mins. While the parsnip mixture is cooking, tip the hazelnuts into a bowl with most of the cranberries and pistachios (reserving some for the topping), the chestnuts, chopped herbs, lemon zest, juice and breadcrumbs, and season well.
• Add the cooked parsnip mixture to the bowl and scrunch everything together using your hands until combined. Mix in the beaten egg using a wooden spoon, then pack the mixture into the prepared loaf tin. Press the reserved cranberries and pistachios into the top. The unbaked stuffing will keep covered in the fridge for up to two days or frozen for three months. Defrost in the fridge overnight before baking.
• Heat the oven to 190C/170C fan/gas 5. Bake the stuffing for 1 hr until golden on top, then remove from the oven and leave to rest for 10 mins. While the stuffing bakes, heat a small knob of butter in a frying pan over a medium-low heat and fry the whole sage leaves for 1 min until crisp. Remove to a sheet of kitchen paper using a slotted spoon.
• When the stuffing is baked, turn out onto a serving plate or board, scatter with the crisp sage leaves, then slice and serve. If serving as a vegetarian main course, cut into thick slices and fry in a little butter until crisp on both sides, then serve with our vegan gravy (see below).