Carrot & Cashew Nut Roast

This has quite an 'exotic' taste (it wouldn't work with gravy) and also works out a bit pricey because of the cashew nuts. Great for a special meal and because the uncooked mixture freezes well, you can do the preparation in advance.

  • 1 medium sized onion - chopped
  • 1-2 cloves garlic crushed (or equivalent of garlic puree)
  • 1 tbsp olive or sunflower oil
  • 450g/1lb carrots, cooked & mashed
  • 225g/8oz cashew nuts, coarsely ground
  • 100g/4oz wholewheat breadcrumbs
  • 2 tsp sesame seeds
  • 1½ tsps caraway seeds
  • 1 tsp yeast extract
  • Juice of half a lemon (or concentrated equivalent)
  • 2½ fl oz/65ml stock or water
  • Salt & Pepper

Fry the onion and garlic in the oil until soft. Mix in all the other ingredients and season to taste. Place the mixture into a greased 2 lb loaf tin. Cover with foil and cook for 1 hour at 180°C/Gas Mark 4. Remove the foil and bake for a further 10 minutes. Leave to stand in the baking tin for at least 10 minutes before turning out.

Hover over a title for a little more info about the link.

© 2018 Andy Slater - All Rights Reserved.