Cashew Nut Roast
This was far tastier than I imagined it would be. Eats well cold as well as warm. A teaspoon is equivalent to 5mls.
Ingredients
1 medium onion, chopped
25g butter
1 large tomato, skinned and chopped
2 medium mushrooms, chopped
1.5 teaspoons plain flour
150 light vegetable stock
1.5 teaspoons Yeast Extract (I used Marmite)
1 teaspoon dried mixed herbs
50g ground almonds
100g cashew nuts, ground
100g fresh (wholemeal) breadcrumbs
1 egg
salt and fresh black pepper
a little butter for greasing the tin
Method
1. Preheat an over to 190C/375F. Grease a 450g loaf tin with butter. Line with greaseproof paper if you have it or can be bothered. I don't and can't.
2. Fry the onion in the butter for 10 minutes until soft, and then add the tomato and mushrooms and fry for 2-3 minutes.
3. Stir in the flour, cook for a minute or two then add the stock and stir until thickened. Mine didn't really but it still looked and tasted great! Remove from the heat and add the remaining ingredients. Season with salt and pepper (push it, push it!).
4. Spoon the mixture into the prepared tin, level the top and cover with a piece of greased foil. Bake for 45 minutes until firm in the centre. Take off the foil for the last 15 minutes so that the top can crisp up.
5. The book says: 'Let the loaf stand for 4-5 minutes, then slip a knife around the edges and invert onto a warmed serving dish.' Ha ha, right. I'm always wary about inverting anything as it invariably ends up with a disaster and me having a hissy fit. I attempted it, but either as a result of my disregard for the extra breadcrumb coating instructions (which I haven't even given you!) or the non-thickening part of my experiment, nothing budged. The run-a-knife-round-it and sort-of-scoop-it-on-to-the-plate option worked well enough though.
the final masterpiece:
http://seedthecommunity.org/gallery/cac
PG_595.jpg