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
It is quite possible to trace the history of recipes way back into the far past, in truth as far as early Egypt, and quite possibly further than that. Interesting though that is, in the main part, these early recipes were just simple hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe discovered so far, according to academics is a series of stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. Closer to modern times, we have two interesting cookery books which appeared in the fourteenth century ; a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the indian curry that is popular today, but rather accounts of the types of food prepared by the chefs of the upper classes of that time. During the succeeding few centuries, the upper-class families of Europe tried to lay on the most extravagent meals, and because of this the best chefs and their recipe collections were much in demand. However, it wasn`t until the nineteenth century that fine cooking and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, testing, and writing down recipes of the day. By the arrival of the 1900s, cooking books are increasing in popularity mostly as a result of higher levels of literacy, people having increased free time and having more disposable income. Like it or not, the introduction of television brings us celebrity chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Brazil & Cashew Nut Roast With Chestnut Stuffing recipe.
