Recipe Photo

Brazil and Cashew Nut Roast with Chestnut Stuffing

Yields:8 servings
Rate this Recipe
Recipe Cooking TimePreparation15 minutes
Cooking45 minutes
Ready In60 minutes
Recipe Photos Be the first to add a photo of this recipe!

Ingredients

2 tablespoons margarine or water
1 medium onion finely chopped
1 clove garlic 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 potatoes mashed
2 teaspoons parsley leaves fresh, minced
1 teaspoon sage dried
1/2 teaspoon oregano dried
1/4 teaspoon ginger ground
1/4 teaspoon cayenne pepper
1/4 teaspoon curry powder
1/2 each lemon and rind, grated
1 x wine dry or vegetable broth or water
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.

Rate this Recipe

Not a member? You can still rate this recipe! This recipe is great This recipe is not good

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Rating * ** one star rating** **** *****
Review
Save This Page

del.icio.us		 Bookmark and Share
llimon

Member Review

****

Easy Banana Nut Bread

Great recipe. Easy and good.

Reviewed by llimon

 
Recipe Photo