Sunday, 28 August 2011

Layered Cashew Nut and Mushroom Roast

From Redcliffe Recipes, compiled to raise money for Redcliffe School some time in the 80s (with a contribution from Prime Minister John Major - he was known for his bacon risotto)

1 tbsp oil
1 small chopped onion
2 cloves garlic, crushed
225g ground cashew nuts mixed with
110g fresh breadcrumbs
1 beaten egg
3 parsnips, cooked and mashed with butter
dried rosemary and thyme
1 tsp yeast extract, dissolved into 150 ml hot water or stock
25g butter
225g mushrooms, chopped

Heat oil, fry onion and garlic until soft. Mix egg, breadcrumbs and nuts, mashed parsnips, herbs and fried onion with all its juices. Add yeast extract. melt the butter in a frying pan, saute the mushrooms until soft. Grease a 2lb loaf tin, press in half the mixture, cover with mushrooms and top with remaining mixture. Cover with foil, and bake for one hour. Stand for ten mins before turning out.

Dried herbs - very 80s! You could use fresh thyme, parsley or sage, or chopped spring onions (scallions). In the 80s we put rosemary in everything.

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