{"id":47,"date":"2009-01-20T16:51:26","date_gmt":"2009-01-20T23:51:26","guid":{"rendered":"https:\/\/blog.lemongrass.org.uk\/lemongrass\/?p=47"},"modified":"2009-01-20T16:53:39","modified_gmt":"2009-01-20T23:53:39","slug":"cashew-loaf","status":"publish","type":"post","link":"https:\/\/blog.lemongrass.org.uk\/lemongrass\/cashew-loaf\/","title":{"rendered":"Cashew loaf"},"content":{"rendered":"

By far my favourite vegetarian main meal is this cashew nut loaf.\u00a0 This recipe is stolen almost shamelessly from The Vegetarian Gourmet<\/a> by Paul Southey.\u00a0 It should serve as an advert for that fantastic cookbook, which has been our cooking bible for many years.<\/p>\n

The loaf is soft and moist, and has a cheesy layer of shredded red pepper and onion in the middle.\u00a0 Our family of six gets through one loaf in a meal, but larger people might be hungrier still.\u00a0 Typically I make two and freeze one – it freezes well.<\/p>\n

The loaf<\/h2>\n

225g ground cashew nuts
\n100g fresh wholemeal breadcrumbs (stale white ones also work!)
\n100g finely chopped onion
\n25g\u00a0 butter
\n1 clove of garlic, peeled and finely chopped
\n2 eggs, beaten
\n150ml milk
\ngrated rind of one lemon
\nhalf-teaspoonful of finely chopped marjoram
\nsalt
\nfreshly ground black pepper<\/p>\n

The filling<\/h2>\n

100g finely chopped onion
\n225g shredded red pepper (very approximately)
\n25g butter
\nfreshly ground black pepper
\nsalt
\n100g coarsely grated Edam or Cheddar cheese
\n1 egg, beaten<\/p>\n

Method<\/h2>\n

Set the oven at 200C (400\u00b0F, gas mark 6 (UK)).\u00a0 Note that both the loaf and filling require chopped onion, so chop it all at once!<\/p>\n

To make the loaf, mix together the nuts and breadcrumbs in a bowl.\u00a0 If using broken cashew pieces, grind in a mixer together with chunks of bread for the breadcrumbs – it seems to grind better with both together.<\/p>\n

Fry the onion in the butter until soft and golden brown. Add the garlic and fry gently for a few moments longer without allowing it to colour.\u00a0 Take out of the pan and add to the mixed nuts and crumbs.<\/p>\n

Beat the eggs with the milk, lemon rind, marjoram, salt and pepper.\u00a0 Pour into the nut and crumb mixture and mix thoroughly.<\/p>\n

To make the filling, fry the onion and red pepper in the butter until almost soft but not browned.\u00a0 Season liberally with black pepper and a little salt, then remove from the heat and add the cheese and enough beaten egg to bind the mixture.<\/p>\n

Line a 1 litre capacity hinged loaf tin (I just use a bread tin) with greaseproof paper and press half the nut mixture into the bottom of the tin.\u00a0 Spread the filling mixture on top, then cover with the remaining nut mixture.\u00a0 One could decorate the top perhaps with nuts, but I haven’t tried that!<\/p>\n

Bake in the pre-heated oven for 30-40 minutes or until firm.\u00a0 (In a Rayburn or Aga it seems to take longer.)<\/p>\n

Serve hot with B\u00e9arnaise sauce<\/a> accompanied with caulifower or broccoli, or (as we prefer) a tomato and onion sauce made with a roux<\/a>, and carrots and potatos.<\/p>\n","protected":false},"excerpt":{"rendered":"

By far my favourite vegetarian main meal is this cashew nut loaf.\u00a0 This recipe is stolen almost shamelessly from The Vegetarian Gourmet by Paul Southey.\u00a0 It should serve as an advert for that fantastic cookbook, which has been our cooking bible for many years. The loaf is soft and moist, and has a cheesy layer […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-47","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/blog.lemongrass.org.uk\/lemongrass\/wp-json\/wp\/v2\/posts\/47","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.lemongrass.org.uk\/lemongrass\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.lemongrass.org.uk\/lemongrass\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.lemongrass.org.uk\/lemongrass\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.lemongrass.org.uk\/lemongrass\/wp-json\/wp\/v2\/comments?post=47"}],"version-history":[{"count":5,"href":"https:\/\/blog.lemongrass.org.uk\/lemongrass\/wp-json\/wp\/v2\/posts\/47\/revisions"}],"predecessor-version":[{"id":52,"href":"https:\/\/blog.lemongrass.org.uk\/lemongrass\/wp-json\/wp\/v2\/posts\/47\/revisions\/52"}],"wp:attachment":[{"href":"https:\/\/blog.lemongrass.org.uk\/lemongrass\/wp-json\/wp\/v2\/media?parent=47"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.lemongrass.org.uk\/lemongrass\/wp-json\/wp\/v2\/categories?post=47"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.lemongrass.org.uk\/lemongrass\/wp-json\/wp\/v2\/tags?post=47"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}