Layered Cashew And Mushroom Nut Roast Recipes

LAYERED CASHEW AND MUSHROOM NUT ROAST

Steps:

• Pre-heat the oven at 180 Celsius.
• Heat the oil and fry the onion and garlic until soft.
• Grind the cashew nuts in a nut mill, blender or mincer until they are in small pieces. Don't go too far. You don't want them in a powder.
• Mix the cashew nuts with the breadcrumbs.
• Beat the egg and add to the dry ingredients.
• Mix in the mashed parsnips and herbs.
• Add the fried, be sure to scrape the pan so that all the juices go in as this will help keep the nut roast moist.
• Dissolve the vegemite in the hot water or stock and add to the other ingredients. Season well.
• Melt the butter in a frying pan and saute the chopped mushrooms until soft.
• Grease a 900g loaf tin with butter and put in half the nut mixture. Cover with a layer of mushrooms and add the rest of the nut mixture.
• Cover with foil and bake for one hour.
• When cooked, remove from the oven and let it stand for 10 minutes before turning it out.
• Serve hot or cold.

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.