This ‘phase’ lasted for about 14 years – and ended abruptly 3 days into my time studying in Ballymaloe Cookery School when I decided that if I was going to cook for a living I needed to know what everything tasted like And yes it was a rasher sambo that ‘brought me back’ 😉
During my years as a vegetarian I drove my poor Mum mad every Christmas by refusing point blank to touch turkey or ham and insisting on cooking my own dinner down to the vegetarian gravy!
Over the years this nut roast became a Christmas favourite tradition and even my very carnivorous brother gave it his seal of approval.
So if you’re looking for a veggie option for Christmas Day then your search ends here……….
Best Ever Cashew Nut & Mushroom Roast
|No Servings: 6|
|Oven: 180ºC/ gas 4/350ºF|
What you need:
- 1 tbsp vegetable oil
- 1 medium onion, finely chopped
- 1 clove garlic, finely chopped
- 8 oz/225g cashew nuts, roughly chopped
- 4 oz/110g breadcrumbs
- 1 egg
- 3 medium parsnips, cooked and mashed
- 1 tsp each fresh rosemary & thyme
- ¼ pt/ 150 ml vegetable stock
- Good knob of butter
- 8 oz/ 225g mushrooms, sliced.
What you do:
- Heat the oil in a large pan and sauté onion for few mins, Making sure to add a pinch of salt. Add the garlic then cook until soft
- In a large bowl mix nuts and breadcrumbs together with the beaten egg.
- Add in the mashed parsnips and the herbs, followed by onion and garlic. Make sure you add all the cooking juices in to avoid any dryness in roast
- Stir in the stock and season to taste. Set aside
- In your pan sauté mushrooms in butter until soft. I always add a little sherry or vermouth at this stage…. it gives a lovely flavour!
- Butter and line 2 lb loaf tin. Put a line of your best mushroom pieces down the middle of the base – this will be the top of your roast when you turn it out so make sure they look good!
- Then press in half the nut mixture. Cover with a layer of mushrooms and top with rest of nut mixture.
- Cover with foil and bake for 1 hour. When cooked remove from oven and allow to stand for 10 mins before turning out.
- Serve it hot with all the usual Christmas accompaniments or have it cold with salad and chutney.
Note: You can half the recipe and use a 1 lb loaf tin if you want to cook this for 2-3 people
And if you’re looking for a delicious vegetarian gravy …….. all you need to do is put 1 pt/500ml water, 2 tbsp soy sauce and 2 tbsp redcurrant jelly in a saucepan and bring to the boil, stirring to dissolve the jelly. Blend 2 tbsp cornflour with 2 tbsp orange juice and 1 tbsp sherry. Stir a little of hot liquid into cornflour mix, then add back into saucepan, whisking well to ensure no lumps! Simmer over gentle heat until slightly thickened. Season to taste.