| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Fruits, Grains, Eggs |
|
Vegetables, Main dish, Fruits/nuts |
8 |
Servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 1 |
sm |
Onion; finely chopped |
| 8 |
oz |
Cashew nuts |
| 4 |
oz |
Breadcrumbs, pref. wholewht. |
| 1 |
|
Egg |
| 3 |
md |
Parsnips * (see note) |
| 1/2 |
ts |
Rosemary ** |
| 1/2 |
ts |
Thyme ** |
| 1 |
ts |
Yeast extract |
| 1/4 |
pt |
Stock |
|
|
Salt |
|
|
Freshly ground black pepper |
| 1 |
oz |
Butter or margarine |
| 8 |
oz |
Mushrooms; chopped |
|
|
Oil or butter; to grease pan |
INSTRUCTIONS
* Note: Parsnips should be cooked and mashed with some margarine. (Use
potatoes in place of parsnips when parsnips are not in season.) ** If using
fresh herbs, double the amount. Heat oil and fry onion and garlic till
soft. Grind cashews in a nut mill, blender or mincer then mix with
breadcrumbs. Beat egg well and add to dry ingredients. Mix in parsnips (or
potatoes) and herbs. Add fried onion and garlic. Be sure to scrape in all
the juice as the loaf can get a little dry during baking. Dissolve the
yeast in stock and add to other ingredients. Season well. Melt margarine in
skillet and saute the mushrooms till they are soft. Grease a 2 pound loaf
pan then press in half the loaf mixture. Cover with the mushrooms and top
with the rest of the nut mixture. Press down firmly. Cover with aluminum
foil and bake for 1 hour at 350 F (180 C) or gas mark 4. When cooked, let
stand for 10 minutes and then turn onto a plate. Slice and serve. Excellent
hot or cold. It also freezes well. To freeze, slice into portions, wrap
in foil and toss in freezer. To re-use, thaw, then heat in a medium oven
till hot. Serves 6 to 8
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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