Eden Farms Festive Nut Roast
Very satisfying cashew nut roast to accompany any vegetables, salads and sauces you can think of! its also Vegan!!
Onions, Carrots and Leeks
We make this every Christmas and it’s an old farm favourite.
1- Lightly braise 2 chopped onions, ¾ lb of grated carrots, same of leeks finely sliced, and ½lb chopped chestnut mushrooms; keep on a low heat with a close lid for about half an hour, until the veg are well cooked and there is plenty of juice.
2- Meanwhile, spread about ½ lb cashews on a baking tray and place on the top shelf of a hot oven until they start to brown- this will take 10-15 minutes, depending on your oven- keep an eye on them or they might burn and spoil the taste!
3- After they have cooled slightly, put in a food processor and whiz them until they resemble breadcrumbs; add to the cooked vegetable mix.
4- Next for some real breadcrumbs- use a nice brown loaf such as Paul’s, not a squishy supermarket one, and crumble about three slices, stir into the mixture- use more or less to get a nice moist consistency, but not sloppy. Add chopped fresh parsley if you have it, a good pinch of salt, generous grindings of black pepper.
5- Grease a deep tray or bowl, and fill with the mixture; a loaf tin would be suitable, and cover it with silver foil. Bake in the middle of a moderate oven for 30-40 minutes, until cooked right through to the middle.
Serve this with an assortment of veg- some honey-roast roots, crispy roast potatoes, plenty of greens, and a tasty onion gravy
You can prepare this mixture several days in advance and keep it in the fridge, or even freeze it, until you want to cook it. It’s really dead easy and extremely delicious!