Cashewandmushroomloaf Recipes

LAYERED CASHEW AND MUSHROOM NUT ROAST

Steps:

• Pre-heat the oven at 180 Celsius.
• Heat the oil and fry the onion and garlic until soft.
• Grind the cashew nuts in a nut mill, blender or mincer until they are in small pieces. Don't go too far. You don't want them in a powder.
• Mix the cashew nuts with the breadcrumbs.
• Beat the egg and add to the dry ingredients.
• Mix in the mashed parsnips and herbs.
• Add the fried, be sure to scrape the pan so that all the juices go in as this will help keep the nut roast moist.
• Dissolve the vegemite in the hot water or stock and add to the other ingredients. Season well.
• Melt the butter in a frying pan and saute the chopped mushrooms until soft.
• Grease a 900g loaf tin with butter and put in half the nut mixture. Cover with a layer of mushrooms and add the rest of the nut mixture.
• Cover with foil and bake for one hour.
• When cooked, remove from the oven and let it stand for 10 minutes before turning it out.
• Serve hot or cold.

MATTHEW'S BEST EVER MEAT LOAF

Steps:

• Preheat oven to 350°. Combine bread and stock; let stand until liquid is absorbed. , Meanwhile, pulse mushrooms, onion, carrot, celery and garlic in a food processor until finely chopped. In a large skillet, heat oil over medium heat. Add mushroom mixture; cook and stir until vegetables are tender and liquid is evaporated, 5-6 minutes. Stir in tomato paste; cook 1 minute longer. Cool slightly., Add next 7 ingredients and cooked vegetables to bread mixture; mix thoroughly. Place a 12x7-in. piece of foil on a rack in a foil-lined rimmed baking pan. Transfer meat mixture to the foil and shape into a 10x6-in. loaf. , Bake 1 hour. Mix together glaze ingredients; spread over loaf. Bake until a thermometer reads 160°, about 15-25 minutes longer. Let stand 10 minutes before slicing., Freeze option: Shape meat loaf on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and wrap securely in foil; return to freezer. To use, unwrap meat loaf and bake as directed, increasing initial baking time to 2 hours. Mix together glaze ingredients; spread over loaf. Bake until a thermometer inserted in center reads 160°, 15-25 minutes longer. Let stand 10 minutes before slicing.