creamy cashew and almond nut roast
225g/8oz onion
1 garlic clove
4 tspns olive oil
125g/4oz carrot
125g/4oz cashew nuts
4 tspns tomato paste
125g/4oz sweet red pepper
60g/2oz celery
17g/6oz courgettes
125g/4oz almonds
¼ tspn dried rosemary (or 1 tbsp fresh rosemary)
¼ tspn dried thyme (or 1 tbsp fresh thyme)
Freshly ground pepper
Here’s how
- Finely dice the onion and crush the garlic clove and place in a saucepan with 2 tspns of olive oil and sweat them in the oil until the onion begins to soften.
- Grate the carrot and add to the pan. Cover with a lid and continue to sweat the vegetables until the carrot and onion are soft.
- Place the carrot and onion in a food processor with the cashew nuts (I grind the cashew nuts first) and tomato paste and process until smooth.
- Roughly chop the almonds.
- Finely dice the sweet pepper and celery and grate the courgettes. Place the sweet pepper and celery in a saucepan with 2 tspns of olive oil and sweat them in the oil for a few minutes. Add the courgettes and continue to sweat the vegetables until they begin to soften.
- Add the herbs to the pan along with the processed carrot and onion mixture and the almonds. Mix well and season with freshly ground black pepper.
- Place in a lined 2lb loaf tin and bake in a preheated oven at 180/350/gas mark 4 for about an hour or until golden brown. The centre should still feel soft to the touch.
- Allow to cool for about 10 to 15 minutes before removing from tin then slice.
Thanks to kaththorley@gmail.com
