Cashew Nut Roast with Herb Stuffing
2 oz Butter (or margarine -K.M.) 1 lg Onion; sliced 8 oz Unroasted cashew nuts 4 oz White bread; crusts removed 2 lg Garlic cloves 7 fl Water or light veg. stock Salt Freshly groun...
Ingredients
- 2ozbutter (or margarine -k.m.)
- 1large onion; sliced
- 8ozunroasted cashew nuts
- 4ozwhite bread; crusts removed
- 2large garlic cloves
- 7fl water or light veg. stock
- 2ozbutter (or margarine)
- 1small onion; grated
Directions
- 1
2 oz Butter (or margarine -K.M.) 1 lg Onion
- 2
sliced 8 oz Unroasted cashew nuts 4 oz White bread
- 3
crusts removed 2 lg Garlic cloves 7 fl Water or light veg
- 4
stock Salt Freshly ground black pepper Grated nutmeg 1 tb Lemon juice ------------------------------FOR THE STUFFING
- 5
grated 1/2 ts Thyme 1/2 ts Marjoram 1 oz Parsley
- 6
chopped ---------------------------------TO GARNISH--------------------------------- Parsley sprigs Lemon slices Set the oven to 200C/400F/G
- 7
use some of the butter to grease the tin and paper well
- 8
Melt most of the remaining butter in a medium sized saucepan, add the onion and fry for about 10 minutes until tender but not browned