Nut Roast

Equipment

• Food processor
• Cheese grater
• Large bowl
• Frying pan
• Measuring jug
• Loaf tin

Ingredients

• 110g Cashew nuts
• 110g Dry roasted peanuts
• 220g bread (about 6 slices)
• 1 large onion
• 3 tablespoons olive oil
• 2 eggs
• 2 cloves of garlic
• 50ml vegetable stock
• 2 tablespoons dried italian herbs
• 150g cheddar cheese

Instructions

1. Put a frying pan onto a stove at medium heat and pour in 3 tablespoons of olive oil
2. Dice 1 large onion and add the onion pieces to the oil in the frying pan
3. Stir the onion pieces to make sure they don’t burn or stick, Once the onion pieces are transparent empty them and all of the oil into a large bowl
4. Put 110g Cashew nuts and 110g Dry roasted peanuts into a Food processor and blitz into small pieces, then empty the pieces into the large bowl
5. Put 220g bread (about 6 slices) into the Food processor and blitz into small crumbs, then add the breadcrumbs to the large bowl
6. Add 2 tablespoons of dried italian herbs to the large bowl
7. Grate 150g cheddar cheese and add to the large bowl
8. Slice 2 cloves of garlic and add to the large bowl
9. Mix the contents of the large bowl well
10. Pour 50ml vegetable stock into the large bowl
11. Carefully break 2 eggs into the large bowl
12. Mix the contents of the large bowl again
13. Put the oven on at 180c and wait for it to come up to temperature
14. Pour the mix into the loaf tin and press down flat, then put in the oven for 40 minutes.

    

15. Can be eaten hot right away or left to cool and eaten cold