Cashew Nut Roast (Xmas)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 346.2
- Total Fat: 25.1 g
- Cholesterol: 27.4 mg
- Sodium: 249.5 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 1.3 g
- Protein: 7.8 g
View full nutritional breakdown of Cashew Nut Roast (Xmas) calories by ingredient
Introduction
Tasty 3 layer cashew nut roast. Warning - I won't even pretend it's low-cal, low-fat or anything else. It's Xmas after all!!!I guarantee the meat-eaters will be tucking into this!
Depending on how hungry you are, this should serve 6 or 8. Cuts happily into 8 slices but I always end up serving up a big slab cos it's just too good.
Recipe calculation has been done on the basis of 8 servings. Tasty 3 layer cashew nut roast. Warning - I won't even pretend it's low-cal, low-fat or anything else. It's Xmas after all!!!
I guarantee the meat-eaters will be tucking into this!
Depending on how hungry you are, this should serve 6 or 8. Cuts happily into 8 slices but I always end up serving up a big slab cos it's just too good.
Recipe calculation has been done on the basis of 8 servings.
Number of Servings: 8
Ingredients
-
Top and bottom layers:
50g butter
1 large onion, sliced
225g unroasted cashew nuts
100g white bruead, crusts removed
2 large garlic cloves
200ml vegetable stock
Salt and pepper
Grated nutmeg
1 tbsp lemon juice
For the middle layer:
100g white breadcrumbs
50g butter
1 small onion, grated
0.5 tsp each thyme and marjoram
25g parsley
Directions
Set oven to 200 degrees C (400 F / Gas 6)
Line a 450g (1lb) loaf tin with a long strip of greaseproof paper. With the cashew nut ingredient list: Use a little of the butter to grease the tin and the paper. Melt the rest of that 50g of butter in a pan, add the onion and fry for about 10 mins until tender but not brown. Remove from the heat.
Grind the cashew nuts in a food processor with the bread and the garlic, and add to the onion, together with the stock, salt, pepper, grated nutmeg.
In a separate bowl, mix all the stuffing ingredients together.
Put half the cashew nut mix in the bottom of the loaf tin. Add all the stuffing mix. Spoon the rest of the nut mix on top. Dot with any remaining butter.
Stand the tin in another tin to catch any butter which may ooze out.
Bake for about 30 mins or until firm and lightly browned. Cover with foil if it get too brown on top before then.
Cool for a few minutes in the tin, then slip a knife around the sides, turn the nut roast out and strip off the paper.
Decorate with small sprigs of parsley if you wish and serve surrounded by roast potatoes!
Number of Servings: 8
Recipe submitted by SparkPeople user EMSR2D2.
Line a 450g (1lb) loaf tin with a long strip of greaseproof paper. With the cashew nut ingredient list: Use a little of the butter to grease the tin and the paper. Melt the rest of that 50g of butter in a pan, add the onion and fry for about 10 mins until tender but not brown. Remove from the heat.
Grind the cashew nuts in a food processor with the bread and the garlic, and add to the onion, together with the stock, salt, pepper, grated nutmeg.
In a separate bowl, mix all the stuffing ingredients together.
Put half the cashew nut mix in the bottom of the loaf tin. Add all the stuffing mix. Spoon the rest of the nut mix on top. Dot with any remaining butter.
Stand the tin in another tin to catch any butter which may ooze out.
Bake for about 30 mins or until firm and lightly browned. Cover with foil if it get too brown on top before then.
Cool for a few minutes in the tin, then slip a knife around the sides, turn the nut roast out and strip off the paper.
Decorate with small sprigs of parsley if you wish and serve surrounded by roast potatoes!
Number of Servings: 8
Recipe submitted by SparkPeople user EMSR2D2.