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Cashew Nut Roast With Apricot Stuffing Recipe

by Global Cookbook

Ingredients

1 x Heaped tsp vegetable stock or possibly yeast extract 150 ml Water 1 lrg Onion, minced 4 x Tomatoes, minced 1 Tbsp. Sunflower oil 115 gm Wholemeal breadcrumbs 225 gm Grnd cashew nuts 1 pch Herbs 1 pch Salt Black pepper, nutmeg 1 1/2 x Beaten Large eggs

170 gm Dry apricots 1 Tbsp. Lemon juice 28 gm Vegetarian margarine 1 pch salt 1/2 tsp Mixed spice 55 gm Wholemeal breadcrumbs 1/2 x Beaten egg 28 gm Vegetarian margarine 28 gm Sesame seeds

Directions

1. For stuffing, cover apricots with water and soak for 4 hrs.
2. Simmer for half an hour until soft. Drain and chop, then mash adding lemon juice, marg, salt, spice, breadcrumbs and egg. Mix well.
3. For the roast, dissolve the vegetable stock in water, fry onion and tomatoes in oil till soft - about 15 min. Add in stock, remove from heat. In a large bowl mix breadcrumbs, nuts, herbs, salt, pepper and nutmeg. Add in onion and tomato mix and egg. Mix well
4. Generously oil a 1 1/2lb tin with marg, then sprinkle with sesame seeds, to prevent the roast from sticking. Spoon half the roast mix into prepared tins then add in the apricot stuffing. Spoon the remaining mix on top and smooth over with a fork.
5. Bake in medium oven at 190 C/375 F/Gas Mark 5, for 40-50 min till brown and hard to the touch. Leave to stand for 10 min before turning out.

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