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Brazil and Cashew Nut Roast with Chestnut Stuffing

Yields:8 servings
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Recipe Cooking TimePreparation20 minutes
Cooking45 minutes
Ready In75 minutes

Ingredients

2 tablespoons margarine
1 medium onion finely chopped
1 each garlic clove crushed
5 each celery stalks finely chopped
3/4 cup cashew nuts finely ground
3/4 cup brazil nuts finely ground
1/4 cup millet flaked
1/4 cup bread crumbs
1/2 cup mashed potatoes
2 teaspoons parsley leaves minced fresh
1 teaspoon sage dried
1/2 teaspoon oregano dried
1/4 teaspoon ginger ground
1/4 teaspoon cayenne pepper
1/4 teaspoon curry powder
1 x lemon half of, and rind, grated
1 x vegetable stock
1 x salt and black pepper to taste
1 cup chestnut puree

Directions

Preheat the oven to 375 degrees F.

Heat the margarine or water in a medium frying pan over medium heat and cook the onion until transparent, about 5 to 7 minutes.

Add the garlic and celery and cook 1 minute longer.

Put the mixture in a large bowl with the cashews and Brazil nuts, millet, bread crumbs, potatoes, herbs and spices, lemon juice, and grated rind.

Add enough wine, stock, or water to moisten the mixture so it holds together.

Season lightly with salt and pepper and mix well.

Put half the mixture in a 8-1/2 x 4-1/2-inch loaf pan.

Cover with chestnut puree, then add the remaining loaf mixture.

Bake for 45 minutes.

If desired, serve with gravy.

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Member Review

****

Naked Apple Pie

Excellent. I have made it.
 
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