Brazil and Cashew Nut Roast with Chestnut Stuffing

Ingredients
2 tbl Margarine or water
1 med Onion, finely chopped
1 x Garlic clove, crushed
5 x 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 stores)
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 x Lemon and rind, grated
    Dry wine, veg.broth or water
    Salt and pepper, to taste
1 cup Chestnut puree
  
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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.

 

 

 

Brazilian Appetizers