Vegetarian Christmas Recipe

LAYERED CASHEW&MUSHROOM NUT ROAST

Porcini nut loaf

SERVES 6-8

1 table spoon of  olive oil

1 small onion, finely chopped

2 cloves of garlic, crushed

8 oz (225gr) cashew nuts

4 oz (110gr) fresh bread crumbs

1 egg (Free Range!)

Salt & Pepper

1 oz (25gr) butter

8oz (225gr) mushrooms, chopped

3 med parsnips, cooked & mashed

1 tsp fresh rosemary or 1/2 tsp dried rosemary

1 tsp fresh thyme or 1/2 dried thyme

1 tsp yeast extract (marmite etc…)

1/4 pt (150 ml) hot water

Butter for greasing tin

METHOD

Pre- heat oven to gas mark 4, 350ºF  (180ºC)

Heat the oil and fry the onion and garlic until soft. Grind nuts in blender or crush, then mix the bread crumbs.  Beat the egg and add it to the dry ingredients, then mix in the mashed parsnips and herbs. Add fried onion, being sure to scrape the pan so that you get all the juice (as nut roasts can sometimes be a little dry). Dissolve the yeast extract in hot water or stock and add to the others ingredients. Season to preference.Melt the butter in a frying pan and sauté the chopped mushrooms until soft. Grease a 2 Lb (900gr) loaf-tin with butter, then press in  half the nut mixture. Cover with a layer of sautéed mushrooms and top with the remainder of the nut mix. Cover with foil and bake for 1 hr. When cooked, remove the loaf from the oven and leave it to stand for 10 mins before turning out. Serve hot or cold and enjoy a very Merry Christmas! 

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