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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Tab’s Signature Nut Roast

6.0

1 tablespoon of oil

1 small onion, finely chopped

2 cloves garlic, crushed

8 oz (225 g) cashew nuts

4 oz (110 g) fresh breadcrumbs

1 egg

3 medium parsnips, cooked and mashed with a little butter

1 teaspoon fresh rosemary or teaspoon dried rosemary

1 teaspoon fresh thyme or teaspoon dried thyme

1 teaspoon yeast extract

(150 ml) hot water or stock

salt and freshly ground black pepper

1 oz (25 g) butter

8 oz (225 g) mushrooms, chopped

butter for greasing tin

Pre-heat the oven to gas mark 4, 350 F (180 C).
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, thee 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 saute the chopped mush rooms until soft.
Grease a 2 lb (900g) loud tin with butter, then press in half the nut mixture.
Cover with a layer of mushrooms and top with the rest of the nut mixture.
Then cover with foil and bake for 1 hour. When cooked, remove the loaf from the oven and let it stand for 10 minutes before turning it out.
Serve hot or cold.

Course🍽️Main Course

Diets🥕Vegetarian...

CategoryNut Roast

Cuisine🇬🇧British

Occasions🍲Comfort Food📆Everyday🎉Holiday

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 28 weeks ago

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