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Categories:
olive oil onion garlic mushrooms cashews nuts Cheddar cheese Parmesan cheese egg fresh chives fresh breadcrumb olive oil onion garlic tomatoes tomato paste caster sugar water
Viewed: 42 - Published at: 7 years agoIngredients
- 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
Method
- Grease a 5 1/2x8 1/2-inch loaf tin and line the base with baking paper.
- Heat the oil in a frying pan and add the onion, garlic and mushrooms.
- Fry until soft, then allow to cool.
- Process the nuts in a food processor until finely chopped, but do not overprocess.
- Preheat the oven to 350*.
- Mix together the nuts, mushroom mixture, cheese, egg, chives and breadcrumbs.
- Press firmly into the loaf tin and bake for 45 minutes, or until firm.
- Leave in the tin for 5 minutes, then turn out.
- To make the sauce, heat the oil in a pan and add the onion and garlic.
- Fry for 5 minutes, or until soft but not brown.
- Add the chopped tomatoes, tomato paste, sugar and water.
- Simmer for 3-5 minutes, or until the sauce has slightly thickened.
- Season to taste with salt and pepper.
- Serve the tomato sauce with the sliced nut roast.
