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  • Brazil And Cashew Nut Roast With Chestnut Stuffing

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    Brazil And Cashew Nut Roast With Chestnut Stuffing
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. Margarine or possibly water
    • 1 med Onion, finely minced
    • 1 x Garlic clove, crushed
    • 5 x Celery stalks finely minced
    • 3/4 c. Cashews, finely grnd
    • 3/4 c. Brazil nuts, finely grnd
    • 1/4 c. Flaked millet (available at some health food stores)
    • 1/4 c. Bread crumbs
    • 1/2 c. Mashed potatoes
    • 2 tsp Chopped fresh parsley
    • 1 tsp Dry sage
    • 1/2 tsp Dry oregano
    • 1/4 tsp Grnd ginger
    • 1/4 tsp Cayenne pepper
    • 1/4 tsp Curry pwdr
    • 1/2 x Lemon and rind, grated Dry wine, veg.broth or possibly water Salt and pepper, to taste
    • 1 c. Chestnut puree

    Directions

    1. Preheat the oven to 375 degrees F.
    2. Heat the margarine or possibly water in a medium frying pan over medium heat and cook the onion till transparent, about 5 to 7 min. Add in the garlic and celery and cook 1 minute longer.
    3. Put the mix in a large bowl with the cashews and Brazil nuts, millet, bread crumbs, potatoes, herbs and spices, lemon juice, and grated rind. Add in sufficient wine, stock, or possibly water to moisten the mix so it holds together.
    4. Season lightly with salt and pepper and mix well.
    5. Put half the mix in a 8-1/2 x 4-1/2-inch loaf pan. Cover with chestnut puree, then add in the remaining loaf mix. Bake for 45 min.
    6. If you like, serve with gravy.

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