Cooking Index - Cooking Recipes & IdeasBrazil And Cashew Nut Roast With Chestnut Stu Recipe - Cooking Index

Brazil And Cashew Nut Roast With Chestnut Stu

Type: Vegetables
Courses: Main Course
Serves: 8 people

Recipe Ingredients

2 tablespoons 30mlMargarine or water
1 tablespoon 15mlOnion - finely chopped (medium)
1   Garlic clove - crushed
5   Celery stalks - - finely chopped
3/4 cup 177mlCashews - finely ground
3/4 cup 177mlBrazil nuts - finely ground
1/4 cup 59mlFlaked millet - - (available at some
  Health food stores)
1/4 cup 36g / 1.3ozBread crumbs
1/2 cup 118mlMashed potatoes
2 teaspoons 10mlMinced fresh parsley
1 teaspoon 5mlDried sage
1/2 teaspoon 2.5mlDried oregano
1/4 teaspoon 1.3mlGround ginger
1/4 teaspoon 1.3mlCayenne pepper
1/4 teaspoon 1.3mlCurry powder
1/2   Lemon and rind - grated
  Dry wine - veg.Broth or water
  Salt and pepper - to taste
1 cup 237mlChestnut puree

Recipe Instructions

Preheat the oven to 375F.

Heat the margarine or water in a medium frying pan over medium heat and cook the onion until transparent, about 5 to 7 minutes. Add the garlic and celery and cook 1 minute longer.

Put the mixture in a large bowl with the cashews and Brazil nuts, millet, bread crumbs, potatoes, herbs and spices, lemon juice, and grated rind. Add enough wine, stock, or water to moisten the mixture so it holds together. Season lightly with salt and pepper and mix well.

Put half the mixture in a 8-1/2 x 4-1/2-inch loaf pan. Cover with chestnut puree, then add the remaining loaf mixture. Bake for 45 minutes.

If desired, serve with gravy.

The Compassionate Cook - by Ingrid Newkirk and PETA


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