| Product: |
Vegetarian |
| Date: |
01/03/08 (144 review reads) |
| Rating: |
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Advantages: Easy to make. Healthy. Nutritionally balanced. Looks fantastic. Delicious.
Disadvantages: For nut allergies, might not be the best...
A delicious and filling recipe, with a diverse yet easy to prepare amount of ingredients. I'm not even a vegetarian and I love this, it's that superb and so easy to make! It contains a great cross section of the nutritional wheel, with nuts, fruit, carbs and protein. It looks very impressive too. Drumroll: This is the Cashew Nutroast with Apricot Stuffing. Also, after recipe and method, I have provided some top tips when making this scrumptious and innovative dish, so even the most hapless chef can succeed!
Ok you will need:
For Nut Roast
1 heaped tsp vegetable stock or yeast extract
150ml / ¼pint water
1 large onion, chopped
4 tomatoes, chopped
1tbsp sunflower oil
115g / 4oz wholemeal breadcrumbs
225g / 8oz ground cashew nuts
1½ beaten eggs
Apricot Stuffing
170g / 6oz dried apricots
1tbsp lemon juice
28g / 1oz vegetarian margarine
pinch of salt
½tsp mixed spice
55g / 2oz wholemeal breadcrumbs
½ beaten egg
for preparing tin
28g / 1oz vegetarian margarine
28g / 1oz sesame seeds
1. For stuffing, cover apricots with water and soak for 4 hours.
Simmer for half an hour till soft. Drain and chop, then mash adding lemon juice, marg, salt, spice, breadcrumbs and egg. Mix well.
2. For the roast, dissolve the vegetable stock in water, fry onion and tomatoes in oil until soft - about 15 minutes. Add stock, remove from heat. In a large bowl mix breadcrumbs, nuts, herbs, salt, pepper and nutmeg. Add onion and tomato mixture and egg. Mix well
3. Generously oil a 1½lb tin with marg, then sprinkle with sesame seeds, to prevent the roast from sticking. Spoon half the roast mixture into prepared tins then add the apricot stuffing. Spoon the remaining mixture on top and smooth over with a fork.
4. Bake in medium oven at 190°C/375°F/Gas Mark 5, for 40-50 minutes until brown and firm to the touch.
Leave to stand for 10 minutes before turning out.
TIPS:
1) 28g of butter for lining an average sized rectangular tin is far too much. For a healthier option simply half this amount, as the sesame seeds stick just as well without all this butter.
2) DO NOT BUY PROCESSED BREADCRUMBS! I made this mistake, and the shop bought ones are FAR too dry, meaning they do not emulsify the product properly. I was worried it would fall apart, because after adding about 1000000g of dried breadcrumbs, the mixture was far too runny. Luckily I saved it by adding oats, and you couldn't even tell the difference. It still sliced perfectly.
3) There is no need to soak the apricots for four hours. I bought dried ones, and soaked them for about 20minutes! The stuffing was still divine, and not hard at all.
ALSO:
Remember how aesthetically pleasing this simple product is. Picture it now, a wholesome slice of deliciously browned nutloaf, covered in crispy sesame seeds, with a soft cashew centre, contrasting gloriously with the sweet apricot flavour.Delicious...
And fool proof!
Enjoy.
Summary: A dish to please even the fussiest eater's palates. Great for a snack, or for a main meal.
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