Went to a winter solstice dinner a couple of weeks ago, and had a very nice time, but the idea was that everyone brought a plate to share, it was a wonderful foodie dinner, so my contribution was the Carrot and Cashew Nut Roast needless to say I was asked by a few of the group for the recipe, so here it is, I only wish I had taken a photo of the night as well as the food.
1 medium onion, chopped
1-2 cloves garlic, crushed
1 tbsp olive or sunflower oil
450g carrots, cooked and mashed
225g cashew nuts, ground
100g breadcrumbs
1 tbsp tahini
1 1/2tsps caraway seeds
1 tsp yeast extract
juice of 1/2 a lemon
65ml stock
salt & pepper
1. Fry the onion and garlic in the oil until soft.
2. Mix together with all the other ingredients and season to taste.
3. Place the mixture in a greased loaf tin, I used a square dish and that presented very nicely.
4. Cover with foil and bake at 180 c or 350 f] for about an hour.
5. Remove the foil and bake for a further 10 minutes. Leave to stand in loaf tin for 10 minutes before turning out. I left mine in the dish for carrying and presentation.
ENJOY
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