Friday, 30 December 2011

Cashew Nut Loaf with Parsley Stuffing

Kitchen Play List: Thunder ~ Only You Can Make Me Cry
                                     Dizzee Rascal ~ Dirtee Disco
                                     Martina McBride ~ Some Say I'm Running
                                     Simply Red ~ Something Got Me Started
                                     Slash ft Fergie ~ Beautiful Dangerous
                                     The Beach Boys ~ Do It Again

I left the decision for our main Christmas meal up to My Love this year...and very quickly the reply came back with this loaf. I wasn't disappointed either. For those who are familiar with the British cook book author Rose Elliot you will probably have tried this loaf. Or maybe not? lol. It's from Vegetarian Christmas

I first made it about 5 years ago for the first Friends' Christmas Gathering and it went down a storm and we both loved it too. It isn't hard to make once you get started and smells so good baking in the oven. My Mum was here when I made the festive loaves for the holidays and she was practically drooling as this one baked. lol. 

The flavour is very savoury and it has a beautiful creamy texture. And looks very good when sliced and served, due to the parsley herb stuffing layer that runs through the centre. I serve it with low fat roast potatoes and parsnips, steamed carrots and sprouts and sometimes broccoli. And always have a boat of veggie gravy for those weird gravy loving folks! ;o) lol 

Now I'm not the biggest lover of white bread and rarely eat it. But this recipe does need white breadcrumbs. I have tried it with wholemeal and it loses that's why this loaf is a 'High Days and Holidays' dish. I hope you give it a try and as always I would be happy to hear how you got on...

Cashew Nut Loaf with Parsley Stuffing ~ How lovely does it look, eh?
Cashew Nut Loaf with Parsley  Serves 6
(Recipe from Vegetarian Christmas/Elliot)

Herb Stuffing
1 small onion
25g/1oz/ 1/2 cup of fresh parsley
125g/4oz/2 cups white breadcrumbs
50g/2oz/4 tbsp softened vegan margarine
1/2 tsp dried marjoram and thyme
sea salt
freshly ground black pepper

50g/2oz/4tbsp vegan margarine
1 large onion, peeled and sliced
225g/8oz/1 3/4 cups unroasted cashew nuts
125g/4oz white bread, crusts removed
2 large garlic cloves
200ml/7 fl oz/scant 1 cup water or vegetable stock
sea salt
freshly ground black pepper
grated nutmeg
1 tbsp lemon juice
1 quantity of Herb Stuffing

Make the stuffing first...Peel and grate the onion. Chop the parsley. Place the onion and parsley in a bowl and add the softened butter, dried thyme and marjoram. Season with salt and pepper, then mix all the ingredients together well. Set to one side. 

For the loaf...Set the oven to 200'C/400'F/Gas Mark 6. Prepare a 450g1 lb loaf pan. Fully line the tin with parchment paper. 

Melt most of the remaining margarine in a medium sized pan, add the onion and saute for about 10 minutes until tender but not browned. Remove from the heat. 

Grind the cashew nuts in a processor with the bread and garlic, then add to the onion together with the water or stock, salt, pepper, grated nutmeg and lemon juice to taste. 

Put half of the cashew nut mixture into the prepared tin, top with herb stuffing, then spoon the rest of the nut mixture. Smooth over. Dot with the remaining butter...(I don't! ~R~) 

Bake for around 30 minutes until firm and lightly browned. Cover the roast with foil if it gets too brown before then. Cool for a minute or two in the tin, turn the nut roast out onto a serving dish and then carefully peel away the paper. Garnish with sprigs of parsley and/or slices of lemon. Serve. 

Our Cashew Nut Roast nestled in amongst our Love that green from the stuffing.