| [an error occurred while processing this directive] |
December
2003
Layered cashew and mushroom roast with mushroom and sherry sauce |
|
|
| This
would make a good alternative for Christmas Day lunch. |
|
|
|
|
Cashew
and Mushroom Roast
Serves 6-8
1 tbl spoon of oil
1 small onion, finely chopped
2 cloves crushed garlic
8oz (225g) cashew nuts
4 oz (110g) fresh breadcrumbs
1 egg
3 medium parsnips, cooked and mashed with a little butter
1 teaspoon fresh rosemary or 0.5 teaspoons dried rosemary
1 teaspoon fresh thyme or 0.5 teaspoons dried thyme
1 teaspoon yeast extract
0.25 pint (150ml) hot water or stock
salt and freshly ground pepper
1oz (25g) butter
8oz (225g) mushrooms, chopped
butter for greasing tin
Pre-heat
the oven to gas mark 4, 350F (180C).
Heat the oil and fry the onion and garlic until soft.
Grind the cashew nuts in a nut mill, blender or mincer, then mix
with the breadcrumbs. Beat the egg and add it to the dry ingredients,
then mix in the mashed parsnips and herbs.
Add the fried onion, being sure to scrape the pan so that all the
juices go in as nut roasts can sometimes be a little dry. Dissolve
the yeast extract in hot water or stock and add to the other ingredients.
Season well.
Melt the butter in a frying pan and sauté the chopped mushrooms
until soft. Grease a 2lb(900g) loaf tin with butter, then press
in half the nut mixture.
Add the sautéed chopped mushrooms and then the remainder
of the nut mixture.
Cover with foil and bake for one hour. When cooked, remove the loaf
from the oven and let it stand for 10 minutes before turning it
out. Serve hot or cold.
Mushroom
and sherry sauce
(makes 1.25 pints/550ml sauce)
1 oz (25g) butter
8 oz (225g) mushrooms, wiped and quartered
1 tablespoon sherry
4 teaspoons flour
1 pint (570ml) strong vegetable stock
salt and freshly ground black pepper
|
|
|
|
|
|
