Nut Roast

Name: Nut Roast
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 2 garlic cloves, crushed; 10 ounces field mushrooms, finely chopped; 6 12 ounces raw cashews; 6 12 ounces brazil nuts; 1 cup grated cheddar cheese; 14 cup grated parmesan cheese; 1 egg, lightly beaten; 2 tablespoons fresh chives, chopped; 1 cup fresh breadcrumb; 1 fluid ounce olive oil; 1 onion, finely chopped; 1 garlic clove, crushed; 13 ounces tomatoes, chopped; 1 tablespoon tomato paste; 1 teaspoon caster sugar; 13 cup water

18 ingredients

14 steps

Ingredients

2 tablespoons olive oil
1 large onion, diced
2 garlic cloves, crushed
10 ounces field mushrooms, finely chopped
6 12 ounces raw cashews
6 12 ounces brazil nuts
1 cup grated cheddar cheese
14 cup grated parmesan cheese
1 egg, lightly beaten
2 tablespoons fresh chives, chopped
1 cup fresh breadcrumb
1 fluid ounce olive oil
1 onion, finely chopped
1 garlic clove, crushed
13 ounces tomatoes, chopped
1 tablespoon tomato paste
1 teaspoon caster sugar
13 cup water

Directions

1

Grease a 5 1/2x8 1/2-inch loaf tin and line the base with baking paper.
2

Heat the oil in a frying pan and add the onion, garlic and mushrooms.
3

Fry until soft, then allow to cool.
4

Process the nuts in a food processor until finely chopped, but do not overprocess.
5

Preheat the oven to 350*.
6

Mix together the nuts, mushroom mixture, cheese, egg, chives and breadcrumbs.
7

Press firmly into the loaf tin and bake for 45 minutes, or until firm.
8

Leave in the tin for 5 minutes, then turn out.
9

To make the sauce, heat the oil in a pan and add the onion and garlic.
10

Fry for 5 minutes, or until soft but not brown.
11

Add the chopped tomatoes, tomato paste, sugar and water.
12

Simmer for 3-5 minutes, or until the sauce has slightly thickened.
13

Season to taste with salt and pepper.
14

Serve the tomato sauce with the sliced nut roast.