Tuesday, 1 March 2016

Cashew Nut Roast with Apricot Stuffing

Nut Roast Ingredients
  • 1 vegetable stock cube
  • ¼ pint water
  • 1 large onion, chopped
  • 4 tomatoes, chopped
  • 1 tbsp sunflower oil
  • 4 oz wholemeal breadcrumbs
  • 8oz ground cashew nuts
  • Pinch of mixed herbs
  • Pinch of salt, black pepper and nutmeg1
  • ½ egg, beaten

Apricot Stuffing Ingredients
  • 6oz dried apricots
  • 1tbsp lemon juice
  • 1oz margarine
  • Pinch of salt
  • ¼ tsp mixed spice
  • 2oz wholemeal breadcrumbs
  • ½ egg beaten

For preparing the tin
  • 1oz margarine for greasing
  • 1oz sesame seeds

  1. To make the stuffing, cover the apricots with water and soak for 4 hours.  Bring to the boil and simmer for 30 minutes until soft.  Drain, chop and mash and add all the other ingredients – mix well.
  2. For the roast, dissolve the stock cube in water.  Fry the onions in the oil for 6-7 minutes until soft and then add the tomatoes and continue cooking for a few minutes longer.  Add the stock and remove from the heat.  In a large bowl, mix the breadcrumbs, cashews, herbs and seasonings.  Add the onion mixture and the egg and mix well.
  3. Grease and line a 1½ lb loaf tin and sprinkle with sesame seeds to prevent the roast from sticking.  Spoon half the mixture into the tin then add the stuffing. Spoon the remaining mixture over the top and smooth with a fork.
  4. Bake at 190°C/gas mark 5 for 40-50 minutes until brown and firm to the touch.  Leave to stand for 10 minutes before turning out.

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