White Nut Roast with Herb Stuffing

Name: White Nut Roast with Herb Stuffing
Prep time: 60 min
Cook time: 60 min
Yield: 7
Cuisine: British
Ingredients: For the white nut layers:; 25g butter; 1 tbsp olive oil; 2 large onions, chopped; 600g cashew nuts, finely ground (an electric coffee mill is great for this); 300g fresh soft white breadcrumbs; 2 lemons, juiced; 4-12 tbsp water (or vegetable stock); grated nutmeg; salt and pepper; For the green stuffing layer:; 200g fresh soft white breadcrumbs; finely grated zest of 2 lemons; juice of 1 lemon; 1 tbsp dried mixed herbs (herbes de Provence are good); 8 tbsp chopped parsley; 100g butter

Serves: 7

Ready in: 60 mins +

Know your nutrients

Calories

850 -

Fat

59.3g -

Saturates

17.9g -

Sugars

11.2g -

Salt

1.16g -

Protein

23g -

Carbs

56.6g -

Fibre

8.4g -

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The perfect nut roast – get it right every time with this easy recipe!

White Nut Roast with Herb Stuffing Recipe: Veggie

Ingredients
Method

Ingredients:

For the white nut layers:

25g butter
1 tbsp olive oil
2 large onions, chopped
600g cashew nuts, finely ground (an electric coffee mill is great for this)
300g fresh soft white breadcrumbs
2 lemons, juiced
4-12 tbsp water (or vegetable stock)
grated nutmeg
salt and pepper

For the green stuffing layer:

200g fresh soft white breadcrumbs
finely grated zest of 2 lemons
juice of 1 lemon
1 tbsp dried mixed herbs (herbes de Provence are good)
8 tbsp chopped parsley
100g butter

method:

To make the white nut mixture, fry the onions gently in the butter and olive oil, with a lid on the pan, for 10-15 minutes, until soft but not browned. Remove from the heat.
Mix the cashew nuts, breadcrumbs, lemon juice and enough water to make a firm but moist mixture: the exact amount of water needed will depend on how dry the breadcrumbs are, so add it a little at a time to get the correct texture. Season with salt, pepper and a grating of nutmeg.
For the stuffing, either mix everything together by hand, making sure the butter is well blended in, or put all of the ingredients (including whole sprigs of parsley) into a food processor and whiz to a green paste. Season with salt and pepper.
To assemble the roast, grease a 900g loaf tin with butter or olive oil and line with a strip of non-stick paper to cover the base and narrow sides. Press half of the white mixture into the tin. Put the stuffing on top of the white mixture, covering it completely in an even layer, and press into place. Top with the rest of the white mixture and press down firmly.
Cover with a piece of non-stick paper and a top covering of foil. Bake at 190C/375F/Gas 5 for 45 minutes, then take the coverings off and bake for a further 15 minutes, until golden.
Turn out onto a serving dish and decorate the top with a parsley sprig. Serve in thick slices with golden roast potatoes, vegetarian gravy, cranberry sauce and any other trimmings.

Print Recipe www.roseelliot.com