2 tbsp margarine or water
1 medium onion, finely chopped
1 garlic clove, crushed
5 celery stalks - finely chopped
3/4 cup cashews, finely ground
3/4 cup brazil nuts, finely ground
1/4 cup flaked millet - (available at some, - health food stor
1/4 cup bread crumbs
1/2 cup mashed potatoes
2 tsp minced fresh parsley
1 tsp dried sage
1/2 tsp dried oregano
1/4 tsp ground ginger
1/4 tsp cayenne pepper
1/4 tsp curry powder
1/2 lemon and rind, grated
1 dry wine, veg.broth or water
1 salt and pepper, to taste
1 cup chestnut puree
Directions
Preheat the oven to 375 degrees F.
Heat the margarine or water in a medium frying pan over medium heat
and cook the onion until transparent, about 5 to 7 minutes. Add the
garlic and celery and cook 1 minute longer.
Put the mixture in a large bowl with the cashews and Brazil nuts,
millet, bread crumbs, potatoes, herbs and spices, lemon juice, and
grated rind. Add enough wine, stock, or water to moisten the mixture
so it holds together. Season lightly with salt and pepper and mix
well.
Put half the mixture in a 8-1/2 x 4-1/2-inch loaf pan. Cover with
chestnut puree, then add the remaining loaf mixture. Bake for 45
minutes.
If desired, serve with gravy.
Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for
you by Karen Mintzias
Servings: 8 servings
Brazil & Cashew Nut Roast With Chestnut Stuff Recipe brought to you by Recipe Ideas
Categories: Meat; Nut
The History of Recipes
Food historians have traced the existence of recipes far back into distant history, certainly as far as the Egypt of the Pharoahs, and maybe even further. In practice though, in the main part, these early cookbooks were just very simple pictorial recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to historians are some ancient tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. As we move into Roman times 25BC a man called Apicius created a number of documents detailing recipes enjoyed by wealthy roman citizens. In his works, he describes how the meals of wealthy Romans were divided into starters, main course and afters, a very modern way of dining. This early Roman chef describes how the chefs of Roman times used many spices and herbs, including some that we all recognise like basil, mint and parsley. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from Arab cuisine, including spices such as parsley, basil and rosemary. These new foods and tastes was responsible for an increase in manuscripts on cooking, the majority of which are now in private collections. The revolution that is television brings us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Brazil & Cashew Nut Roast With Chestnut Stuff recipe.
