Brazil & Cashew Nut Roast With Chestnut Stuffing Recipe

Ingredients

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 Stuffing Recipe brought to you by Recipe Ideas


Categories: Meat; Nut


The History of Recipes

Transcribed cooking instructions as a concept can be observed back into history, certainly as far back into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, mostly, these old records were just very basic hieroglyphic recipes for preparing meals.

In an interesting twist, the oldest recipe discovered, according to experts in ancient history is a collection of stone tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`.

Much later, in Roman times a man called Apicius compiled a few documents detailing recipes enjoyed by wealthy roman citizens. In his works, he recounts how the meals were separated into hors d`oeuvre, main meal and desserts, something we still use today. This early Roman chef recounts how the ancient cooks made use of many spices, including a few that will be familiar to modern cooks for example thyme, fennel and dill.

Continuing our culinary historical journey, there are a couple of recipe books published in the 14th Century ; a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the indian curry that is familiar to us all today, but rather accounts of the types of food prepared for the nobility of the period.

Later on, in the 15th century, the Crusaders brought back a variety of foods and spices from the holy lands, such as rosemary and coriander. These new foods and tastes prompted an explosion in recipe books, many of which are now in private libraries.

When we get to the twentieth century, recipe publications are highly popular as a result of better eduction, people having more spare time and a general increase in wealth.

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We hope you enjoy this Brazil & Cashew Nut Roast With Chestnut Stuffing recipe.

 


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