Serves: 6-8
Taste: 5
Preparation: 4
Health: 2.5
“You leave tomorrow on your journey to Vancouver and have asked me to add this recipe. I’ve been making this roast for Christmas dinner since before you were born.” – Yolanda
Ingredients
Crust
- 50g margarine
- 1 large onion, chopped
- 2 garlic cloves, minced
- Salt and pepper, to taste
- 1 Tbsp lemon juice
- 225g unroasted cashews (just under 2 cups)
- 100g bread
- 200ml water or stock
- Grated nutmeg
Stuffing
- 100g bread
- 50g margarine
- 1 small onion, chopped
- 2 tsp thyme
- 1/2 tsp marjoram
- 25g chopped parsley
Method
- Preheat the oven to 200°C (392°F). Line a 450g loaf tin with baking paper and grease the sides of the tin.
- In a frying pan, sauté the onion in the margarine over low heat for 10 minutes, until soft but not browned.
- In a food processor, grind the cashews, then remove and set aside. Process the bread until crumbed.
- Add the sautéed onion, ground cashews, and all other crust ingredients to the food processor. Mix well.
- Process the bread in the food processor until crumbed.
- Add the remaining stuffing ingredients and mix well.
- Place half of the crust mixture into the prepared loaf tin. Spread the stuffing over the crust layer, then top with the remaining crust mixture.
- Place the loaf tin on a baking tray to catch any oozing oil. Bake for about 20 minutes, until firm and browned.
- Remove from the oven, let stand for a few minutes to set, then run a knife around the sides of the tin to release the nut roast.